GELATIN DESSERTS
Gelatin desserts are made and unmolded the same as gelatin salads, except that they are almost made with fruit and very frequently have whipped or plain cream folded into them or it is served over them. Rich cream mixtures that are thickened with just enough gelatin to permit them to be molded are known as Bavarian Cream, Charlotte Russe, etc. These desserts are particularly well adapted to summertime meals; they can be rich without being stodgy and are cool and refreshing to eat as well as to make. Attractively shaped metal, glass or pottery molds are interesting to have for making molded desserts, but with a little imagination these desserts can be molded beautiful in shallow pans, small mixing bowls, custard cups, etc. Once the gelatin has set, the molds should always be covered tightly to prevent the food from getting dry on the surface or pulling away from the sides of the mold.
APPLE DELIGHT
1 Tablespoon gelatin (1 envelope)
1/8 teaspoon salt
1 lb. tart cooking apples
¼ cup cold water
3 tablespoons lemon juice
1 cup sugar
1/3 teaspoon grated lemon rind
½ cup water
Soften gelatin in cold water. Boil sugar and the ½ cup water slowly for 3 minutes, counting time after boiling starts. Add salt and peeled, sliced apples (should be 3 cups); cover, simmer until tender. Remove from heat, stir in gelatin, then lemon juice and rind; cool. Pour into mold or bowl; chill until firm. Unmold and serve with cold Custard Sauce, or cream. 4 servings
Variation: To save sugar, substitute 1 cup sweet cider for the ½ cup water, reduce sugar to ½ cup, and omit lemon juice and rind.
