Helpful Suggestions For Knox Gelatine 1 Recipes

Steps:

• 1. If this rule is followed, the under-crust will be crisp. To brown pies and tarts, use a small pastry brush and brush them with milk before putting them in the oven, and to glaze pies, brush them with the white of an egg if you wish them to be shiny brown. When baking large potatoes,in the oven, cut them in halves- it saves gas and the side cut gets a delicious crust. Leftover cooked potatoes must not be piled together as they sour quickly. Spread them out on a large dish. To hasten the cooking of vegetables, add a small pinch of baking soda to the water. In making rhubarb, cherry or any berry pie that is very juicy, try beating an egg light, and mixing in the sugar required by the fruit; add a little flour, mix thoroughly and then bake as usual. In this way excess of juice will be in the pie and not in the bottom of the oven. Try the gelatine berry pies. In cooking peas, wash the pods very thoroughly and throw them into a kettle of boiling water. When done, the pods rise to the surface and the peas stay at the bottom- they have a fine flavor when cooked in this way. Celery tops, save and dry them until crisp, then crush to a powder and mix with and equal amount of salt-good for soups and stews.Also dry the tops ,put into glass jars and use to flavor stews when celery is scarce. When using molasses and it is not as dark as desired for ginger bread or cookies, add a Tablespoonful of melted chocolate to molasses and spices, improving the flavor. --- Uses for stale cake: Cut in slices, toast and serve with fresh or canned fruit. Cut in strips and use to line molds instead of the expensive lady fingers when making a charlotte. Steam cake and serve hot with a sauce. Slice and put in a glass dish-cover with a gelatine custard mixture(Spanish Cream) and serve with or without whipped cream, whipped evaporated milk, meringue, fruit or a chocolate sauce. Use dried cake crumbs in cookies, muffins, etc. in place of part of the flour.
• 2. Stale cake and doughnut crumbs may be soaked in milk and used in place of the rye flour in brown bread. Uses for left over cooked cereals: use the following day as a dessert by molding in custard cups. Serve unmolded with fruit and cream. Or, mold cereal in a shallow baking dish, cut slices and fry in vegetable fat- serve with butter and sugar or with maple or other syrup. Left over pie dough: Cut rounds and press over the outside of muffin pans or aluminum jelly molds, bake and use for patty cases for creamed fish or peas or for a gelatine jelly or cream. Use boiled potatoes, left over for quick French fries. Always pare potatoes very thin- the most valuable part, the mineral salts, is directly under the skin. Soup making extracts the flavor only of meat and much of the food value remains. It may be used in many ways if seasonings are added to give an agreeable taste, and an egg for additional nutriment.
• 3. Uses for left over coffee: Make coffee Jelly, Coffee Spanish Cream or Coffee Ice Cream. Use in spice cake instead of sour milk or in boiled icing instead of the boiling water for a delicious mocha flavor. It may be used in custards, souffles or in fudge; it may be added to gravy before removing from the stove, resulting in a rich, dark coloring. Use instead of bluing for khaki goods and also for keeping color in ecru curtains. Left over jelly may be used for coloring icings and also adds a delicate flavor; use for a garnish on creams and puddings; or whip until light, add a few spoonfuls of whipped cream or whipped evaporated milk- chopped nuts, if desired- for a delicious sauce for puddings, ice cream or gelatine desserts. Drained juice from canned fruit can be used in making jelly(jelly refers to JellO) pour the jelly into a wet shallow pan and when firm cut in cubes or in fancy shapes with a cookie cutter. Attractive garnishes for brick ice cream may be made from the jelly.

Steps:

• Sprinkle gelatine over cold water in 4-quart saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring frequently. Add sugar and salt; stir. Increase heat to medium-high. Bring just to boil. Cook until gelatine is dissolved, stirring occasionally. Reduce heat to low; simmer, without stirring, 15 minutes. Stir in extract and food coloring
• Pour into 8-inch square pan. Refrigerate 3 hours or until set.
• Dust cutting board heavily with powdered sugar. With tip of wet sharp knife, loosen gelatine from sides of pan. Briefly dip bottom of pan in hot water; unmold gelatine onto cutting board. Dust top of gelatine with powdered sugar; cut into 1-inch squares. Roll squares in additional powdered sugar. Store in tightly covered container in refrigerator.