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Newspaper
Hyde Park Herald
Location
Hyde Park, Illinois, United States of America
Date
Sep 22, 1971
Page
12
A guide on preparing plain and flavored gelatins from animal collagen. It covers softening and dissolving steps, checking for granules, chilling to a thick but airy stage, fruit enzyme issues, layering methods, and tips to prevent mold separation and sinking.
A fruit flavored gelatin recipe blends 1 package gelatin with boiling water, adds crushed ice and blends until melted, then folds in diced oranges and coconut. Chill until set in sherbert glasses or a mold, then unmold if desired. Makes about 4 cups and serves 6 to 8.
The guide outlines six steps to unmold gelatin safely. Start by running a knife around the top or pulling from the edge with moist fingers. Dip the mold in warm water for ten seconds, then lift and loosen with a gentle shake. Place a moistened plate on top and invert to release the gelatin.
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