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FRUIT-FLAVORED GELATIN
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.
For a richer dessert: Substitute 1 cup cold milk for 1 cup of the water. Dissolve gelatin first in 1 cup boiling water.
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 al or part of the water in making up the gelatin. In one cup of drained, diced fruit is added to the gelatin, it will be necessary to reduce the liquid to 1 ¾ 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, then arrange the fruit in this, and chill until set. Then pour in rest of gelatin mixed with rest of fruit.
To unmold gelatin: Gelatin; desserts may be unmolded the same as gelatin salads. See instructions below for unmolding molded salad.
For very hot weather: Reduce liquid by ¼ cup to assure that mold will hold its shape.
Note: Unmolding the salad: The molded salad must be unmolded carefully or all of the work that was put into it to make it beautiful will be lost. Many women have their pet theories about unmolding and some seem to have difficulty, but the process is very simple if care and patience direct the effort. The unmolding is like the making of the salad, if it is carelessly or hurriedly done, the results will certainly be a failure. All that is needed is a thin, sharp-bladed knife, a pan of hot water that will be large enough for the mold to be dipped into it, and a flat plate of the appropriate size to hold the mold and any additional garnish without crowding. The knife should be run around the edge of the mold to a depth of about ½ inch only, and very close to the edge of the container to loosen the bottom edge. Then the mold is dipped quickly to within ½ inch of the top in hot water. By shaking the mold very gently, it can be quickly seen if the salad is loosened; if not it should be dipped quickly again. It is much better to dip two or three times quickly and stop at just the right stage than to leave the mold in the hot water too long the first time the first time and melt the gelatin. Then the plate should be centered over the top of the mold and both mold and plate inverted at the same time. Then the metal or glass mold can be lifted off carefully and the edge of the platter garnished with greens, fruits, or vegetables in a beautiful way. The salad can be put back in the refrigerator for a few minutes until ready to serve, but should be unmolded as near the time it is needed as practical.
