Recipes Galore

Gelatin Desserts


Jello


*     Apple Delight     *


Ingredients:
  • 1 Tablespoon Gelatin
  • 1/4 Cup Cold Water
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1/8 Teaspoon Salt
  • 1 Lb. Tart Cooking Apples
  • 3 Tablespoons Lemon Juice
  • 1/4 Teaspoon Grated Lemon Rind


Method:
  • Soak gelatin in cold water.

  • Boil sugar and the 1/2 cup water for 3 minutes.

  • Add salt and pared, sliced apples ( should be 3 cups );
    cover simmer until tender.

  • Remove from heat, stir in gelatin.

  • Add lemon juice and rind; cool.

  • Pour into mold or bowl; chill until firm.

  • [ Unmold ] and serve with cold [ Custard Sauce ]
    or cream.

  • Yield: 4 Servings.


To Unmold Gelatin:
  • Dip mold to the depth of the gelatin in lukewarm ( not hot )
    water for a minute; run a sharp knife around the edge and
    shake mold vigorously to loosen.

  • Turn out onto chilled plate.

  • Repeat if it does not slip out rapidly.

  • If the mold is rubbed with salad oil before pouring in the
    gelatin, dipping in water will not be necessary, and
    vigorous shaking alone will loosen the gelatin.



*   Butterscotch Marshmellow Pudding   *


Ingredients:
  • 1 Tablespoon Gelatin
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 3/4 Cup Sugar
  • 2 Egg Whites
  • 1/2 Teaspoon Vanilla


Method:
  • Soften gelatin in cold water;
    then dissolve in boiling water.

  • Stir in sugar and cool.

  • Beat egg whites until stiff and fold into cooled gelatin
    mixture.

  • Add vanilla and a hand full of small marshmellows,
    stir, chill in refrigerator until set,
    in an oiled square mold or baking pan.

  • Cut in squares and serve with Butterscotch Sauce.

  • Yield: 5 to 6 Servings.



*     Caramel Sponge     *


Ingredients:
  • 3/4 Cup Sugar
  • 1/2 Cup Boiling Water
  • 1 Tablespoon Gelatin
  • 1/4 Cup Cold Water
  • 2 Eggs, Separated
  • 1/4 Teaspoon Salt
  • 1 Cup Milk
  • 1 Teaspoon Vanilla


Method:
  • Put 1/2 cup of the sugar into a heavy metal saucepan or skillet,
    and stir constantly over direct heat until melted to an amber
    colored liquid.

  • Slowly add the boiling water and simmer until caramel is
    entirely dissolved, stirring occasionally.

  • Cool for about 10 minutes.

  • Soften gelatin in cold water.

  • Beat egg yolks, add salt and milk and slowly stir in the
    caramel syrup.

  • Return to saucepan and cook over low heat, stirring
    constantly until mixture just coats the spoon.

  • Remove from heat and stir in the gelatin;
    add vanilla and chill.

  • When mixture has become thick and syrupy, beat the egg
    whites until stiff, add rest of sugar, and beat until blended;
    then whip the gelatin mixture until fluffy,
    and add to the egg whites, beating until well mixed.

  • Pour into mold, bowl, or sherbet glasses and chill until firm.

  • Serve with Whipped Cream.

  • Yield: 5 Servings.



*     Chocolate Bavarian     *


Ingredients:
  • 1 Tablespoon Gelatin
  • 3/4 Cup Cold Water
  • 1 Square ( 1 Oz. ) Baking Chocolate
  • 1 1/2 Cups Whipping Cream Or
        Evaporated Milk
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Vanilla


Method:
  • Soften gelatin in 1/4 cup of the cold water.

  • Melt chocolate over boiling water;
    add 1/2 cup of the cream or evaporated milk,
    sugar and rest of water and cook about 5 minutes,
    stirring until smooth.

  • Pour over softened gelatin, stirring until dissolved.

  • Add vanilla and cool until mixture is thick and syrupy.

  • Have rest of cream or evaporated milk thoroughly chilled
    and whip with rotary beater in chilled bowl until stiff.

  • Whip chocolate mixture until smooth and fold in the
    whipped cream or evaporated milk.

  • Turn into mold which has been rinsed with cold water
    and chill in refrigerator until set.

  • Yield: 5 Servings.



*     Peach Gelatin     *


Ingredients:
  • 1 Package Orange Flavored Gelatin
  • 1 Cup Hot Water
  • About 4 Medium Peaches
  • Sugar To Suit Taste
  • Plain Or Whipping Cream


Method:
  • Dissolve gelatin in the hot water; cool.

  • Peel peaches, remove stones and mash to a smooth pulp;
    stir in sugar to suit taste.

  • There should be 1 cup of puree.

  • Fold puree into gelatin mixture, turn into mold rinsed
    with cold water, and chill until firm.

  • [ Unmold ] slice and serve with cream.

  • Yield: 5 Servings.



*     Pineapple Snow     *


Ingredients:
  • 1 Tablespoon Plain Gelatin
  • 1/4 Cup Cold Water
  • 1 ( 9 Oz. ) Can Crushed Pineapple
  • Water To Make 1 Cup Liquid
  • 3 Tablespoons Lemon Juice
  • 2 Egg Whites
  • Pinch Salt
  • 1/4 Cup Sugar


Method:
  • Soften gelatin in the cold water.

  • Drain pineapple; measure juice and add enough water to make
    1 cup liquid.

  • Heat to boiling, add softened gelatin and stir until dissolved.

  • Add drained pineapple and lemon juice.

  • Chill in refrigerator until mixture begins to congeal.

  • Beat egg whites until stiff; add salt and gradually beat in sugar
    until very stiff and smooth.

  • Whip gelatin mixture and fold thoroughly into egg white mixture.

  • Turn into mold rinsed with cold water,
    and chill in refrigerator until firm.

  • [ Unmold ]

  • Serve with [ Custard Sauce ] if desired.

  • Yield: 5 Servings.



*     Raspberry Sponge     *


Ingredients:
  • 1/2 Pint Red Raspberries
  • 2/3 Cup Sugar
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Plain Gelatin
  • 3 Tablespoons Cold Water
  • 1/2 Cup Hot Water
  • 2 Egg Whites, Beaten
  • Plain Or Whipping Cream


Method:
  • Wash and crush berries;
    add sugar and lemon juice, and stir until sugar is dissolved.

  • Soften gelatin in the cold water;
    add hot water and stir until dissolved.

  • Add raspberries and stir well;
    chill until mixture begins to congeal.

  • Beat egg whites until stiff;
    add raspberry gelatin and continue beating until thoroughly mixed.

  • Chill until firm.

  • Serve in sherbets with cream.

  • Yield: 5 Servings.



*     Snow Pudding     *


Ingredients:
  • 1 Tablespoon Plain Gelatin
  • 1/4 Cup Cold Water
  • 1 Cup Boiling Water
  • 2/3 Cup Sugar
  • 6 Tablespoons Lemon Juice
        ( 2 Lemons )
  • 2 Egg Whites


Method:
  • Soften gelatin in the cold water;
    pour boiling water over it and stir until dissolved.

  • Add sugar and lemon juice;
    chill until mixture begins to congeal.

  • Then whip.

  • Beat egg whites until stiff and fold thoroughly into gelatin mixture.

  • Cover bowl and chill in refrigerator until firm.

  • Serve in sherbet glasses with [ Custard Sauce ] spooned over top.

  • Yield: 5 Servings.



*     Strawberry Sponge     *


Ingredients:
  • 1 Pint Strawberries
  • 1/2 Cup Sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Plain Gelatin
  • 3 Tablespoons Cold Water
  • 1/2 Cup Hot Water
  • 2 Egg Whites Or
        3/4 Cup Whipping Cream


Method:
  • Wash, hull, and crush strawberries.

  • Add sugar and lemon juice and stir until sugar is dissolved.

  • Soften gelatin in the cold water;
    add hot water and stir until dissolved.

  • Add to strawberries and stir well;
    chill until mixture begins to congeal.

  • Beat egg whites or the cream until stiff with rotary beater;
    add strawberry mixture and beat with spoon until thoroughly
    mixed.

  • Chill until firm.

  • Serve in sherbet glasses with or without cream.

  • Yield: 5 Servings.

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