It is the gelatin basics post…brought on by the “Whipped Strawbery Gelatine” on the menu for January. That is just one of the ideas in this long post on how to do all those jell-o things you always ponder whether you do right. Unmolding it! Adding fruit in a pattern! Whipping!
1 package fruit-flavored gelatin
2 cups boiling water
Turn the gelatin into a heat-proof mixing bowl, add the boiling water and stir until gelatin is entirely dissolved. Pour into a mold or leave in the bowl and chill in the refrigerator until congealed.
To hasten congealing: Dissolve the gelatin in 1 cup boiling water, then stir in 1 cup cold water. This reduces the time required for cooling.
To whip the gelatin: Allow the gelatin to chill until it is thick and syrupy, just on the verge of setting. Then whip with an egg beater until smooth, fluffy, and light colored. Return to refrigerator until firm.
To elaborate gelatin: Juice from canned or fresh fruit may be substituted for all or part of the water in making up the gelatin. If one cup of drained diced fruit is added to the gelatin it will be necessary to reduce the liquid to 1 1/2 cups. To arrange the fruit in a pattern which will appear on the top of the mold as it comes to the table, pour in a little of the liquid gelatin, arrange the fruit in this, and chill until set. Then pour in the rest of gelatin mixed with rest of fruit.
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 readily. If the mold is rubbed with salad oil before pouring in the gelatin, dipping in warm water will not be necessary and vigorous shaking alone will loosen the gelatin.