IN ORDER THAT JELLY MAY TURN OUT WELL, DO NOT PUT IT INTO THE MOULD
UNTIL IT IS ON THE POINT OF SETTING. If attention is paid to this there
will never be any difficulty in getting jelly to turn out of a mould,
and putting it into hot water or using hot cloths will be unnecessary. A
mould should be used as cold as possible, because then when the jelly
comes into contact with it, it is at once set and cannot stick. Any kind
of mould may be used. If the direction to put the jelly in _when just
setting_ is followed, it will turn out as well from an earthenware as
from a copper mould.

It should be unnecessary to say that the utmost cleanliness is
imperative to insure the perfection of jelly. So delicate a substance
not only contracts any disagreeable flavour, but is rendered cloudy by
the least touch of any greasy spoon, or by a stewpan which has not been
properly cleansed.

HOW TO USE GELATINE.

There are a few points connected with the use of Gelatine for culinary
purposes which cannot be too strongly impressed upon housekeepers and
cooks.

1. Gelatine should always be soaked in cold water till it is thoroughly
saturated--say, till it is so soft that it will tear with the
fingers--whether this is specified in the recipe or not.

2. Nelson's Gelatine being cut very fine will soak in about an hour, but
whenever possible it is desirable to give it a longer time. When
convenient, it is a good plan to put Gelatine to soak over-night. It
will then dissolve in liquid below boiling-point.

When jelly has to be cleared with white of egg do not boil it longer
than necessary. Two minutes is quite sufficient to set the egg and
clarify the jelly.

Use as little Gelatine as possible; that is to say, never use more than
will suffice to make a jelly strong enough to retain its form when
turned out of the mould. The prejudice against Gelatine which existed in
former years was doubtless caused by persons unacquainted with its
qualities using too large a quantity, and producing a jelly hard, tough,
and unpalatable, which compared very unfavourably with the delicate
jellies they had been accustomed to make from calves' feet, the delicacy
of which arose from the simple fact that the Gelatine derived from
calves' feet is so weak that it is almost impossible to make the jellies
too strong.

Persons accustomed to use Gelatine will know that its "setting" power is
very much affected by the temperature. In the recipes contained in th