350 



THE GARDEN MAGAZINE 



July, 1914 



THE HOME TABLE 



Jtt^^Gracfuate cftfte Mationarfiaimng Scffoot 

 ofCooftety, J^oncfon, <sngfand~? 



JELLY, as our grandmothers used to have to make 

 it, and jelly, as we make it to-day, are two dis- 

 tinct and very different stories. 

 What a tedious and hazardous undertaking 

 jelly-making used to be! By many housekeepers it 

 was undertaken with fear and trembling. The gelatine 

 or isinglass was in sheets or shreds that took an hour 

 or more to dissolve; if the water was too hot the gela- 

 tine would lump together; if you used too much gela- 

 tine you had a hard rocky mass, and if you used too 

 little the jelly would not "jell" at all. 



Jell}' in those "good old days" was a delicacy used 

 only on "special" festive occasions or in case of sick- 

 ness. Now the new granulated gelatines that are 

 on the market require no soaking and 

 are far easier to manipulate; and the 

 jelly powders, which are a mixture of 

 gelatine already sweetened and flavored 

 and absolutely ready to use, with the 

 addition of boiling water, are a great 

 saving of time and energy. 



Take orange jelly for an example. 

 The contrast in amount of time and 

 labor involved and clutter in the kitchen 

 is very great. 



Rub lumps of sugar on the oranges 

 to extract the flavor and color, the plain 

 juice does not make so good a flavor. 

 Soak the gelatine. After all is cooked 

 it has to be cleared, as the great beauty 

 of jelly is its attractive, brilliant color. 

 To clear, the jelly must be boiled with 

 the whites and crushed shells of eggs and 

 then strained through a cloth — a clean 

 piece of cheesecloth or a real jelly bag. 

 All this entails much labor, which is eliminated if you 

 use jelly powders. Just have boiling water, your pack- 

 age of jelly powder, a pint measure and a bowl, spoon 

 and mould. 



There is no need for prejudice against the jelly 

 powders that are now sold in packages. They are 

 all plainly labelled, and if you are a crank on the sub- 

 ject of pure food, examine the package before you buy. 

 Some of them are labelled imitation fruit flavor, but 

 one or two are distinctly marked "pure fruit flavor 

 and vegetable color," and under the present stringent 

 pure food laws, you may be pretty sure that a jelly 

 powder so labelled is really pure. I have been 



making up some of these jellies quite often lately, 

 as there is a little girl near me obliged to lie on her 

 back for many weeks, so every now and then I take 

 her some jelly. 



Moulds Galore 



I WENT into town the other day to one of the big 

 department stores thinking I might pick up one 

 or two funny shaped moulds to please a child's fancy. 

 I did! I picked out several, out of a possible forty 

 and more, a most bewildering display, and that only 

 in one store. Really one can have too much of a 

 good thing! 



What a difference between the old and the new ways o£ preparing jellies! Modern simplicity, 

 using prepared package goods, shown on the right 



Jelly powders are ideal for summer desserts as they 

 require no cooking, so one is not obliged to stand over 

 a hot .fire in preparation. 



Many people have complained that they do not 

 get the jelly to "set" properly although they think 

 they have followed all directions carefully. There 

 is only one way to measure a pint; that is by a pint 

 measure. 



Accurate measurements will give success. The 

 recipe calls for one pint of water. Now, many people 

 will use a cup to measure; two cups of water will 

 sometimes measure much more than a pint. It all 

 depends upon the size of your cup. 



Keep the Kettle Boiling 



ANOTHER thing, boiling water means really boil- 

 ing. Sometimes if the kettle boils I have seen 

 people take it off the fire or turn off the gas under it; 

 the water then has boiled but is not boiling. I keep 

 the kettle boiling, then have a pint measure, scald 

 this first (that is, pour into it a little boiling water, let 

 it stand a moment, then empty it out quickly), fill 

 the measure to the brim with fresh boiling water, 

 and add it at once to the jelly powder already in the 

 bowl. If the weather is very hot and you have no ice, 

 do not quite fill the measure as the jelly will not set 

 so well in hot weather. If the bowl in which the jelly 

 is made is set in a shallower pan of cold 

 running water the jelly will set quicker. 



Both Variety and Quality 



THESE jelly powders are made in 

 seven flavors — orange, lemon, rasp- 

 berry, strawberry, peach, cherry, and 

 chocolate — so you can have a good var- 

 iety. It is not necessary to give exact 

 recipes for making, besides the few hints 

 I have given above, as there is a little 

 booklet in each package that gives many 

 recipes and combinations. You may like , 

 however, as we do, to take half the 

 quantity of boiling water and dissolve 

 the powder in that and add half a pint 

 of sherry or port or grape juice. 



The directions also call for all sorts of 

 fruits, nuts and even marshmallows to be 

 used in combination with jelly. These 

 things, to my mind, require to be used with discretion 

 or you will find you have entirely obscured the original 

 flavor of the dessert you set out to make. Pineapple 

 must be cooked with a little sugar before adding it to 

 the jelly or the acid digests the gelatine and the jelly 

 will not set. Jellies can be served alone or with 

 whipped or plain cream or custard sauce. 



When to be an Artist Though Married 



DECORATIONS can be at the taste and purse of 

 the maker. Your artistic talents can be brought 

 into use, and more time can be given for decoration 



{Continued on page 352) 



ABSOLUTELY PURE 



Preferred by Housewives, Physicians 



and Pastry Chefs. Indispensable in 



making finest cake and pastry 



"Nice Desserts" 



Every woman who likes to serve especially nice 

 desserts will be interested in the recipe book des- 

 cribing the new Jell-O desserts. Many of the 

 recipes are as simple as the one given here, and 

 all are of the "easy" Jell-0 variety. This is one 

 of those delightful dishes that can be made 

 up either with or without fruit. 



Orange Jell-O 



Dissolve a package of Orange Jell-O in a 

 pint of boiling water and when it is par- 

 tially cooled pour it into glasses, leaving 

 " ii> " enough room for whipped cream at the top. 

 Fruit may be placed in the Jell-O before it hardens. Lay 

 candied violets or a sprig of green on the whipped cream. 

 Like all the other Jell-O flavors, Orange Jell-O derives its 

 fine flavor from the fruit itself. There are seven of these 

 flavors, each selling at 10 cents at grocers' and general stores. 



Shall we send you the recipe book? 



THE GENESEE PURE FOOD CO. 



Le Roy, N. Y. 



All foods advertised in this department have been tested and approved by Effie M. Robinson. They are also sold and recommended by the Doubleday, Page &■ Co. Cooperative Store 



