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Orange Jelly (Cup orange juice cup cold)
3/4 cup orange juice 3/4 cup cold water 3 tablespoons lemon juice 1/4 ounce gelatin, cooked in 1 cup water, after it has been prepared as usual by soaking and draining 1/4 teaspoon salt 3/4 cup sugar Grated rind of 1 orange Mix together the orange juice, orange rind, cold water, lemon juice, salt, and sugar, and strain into it the dissolved gelatin. Strain again to remove the orange rind. Turn into molds wet with cold water. When cold, turn from the molds and serve with cocoanut sauce.
A clear molded orange jelly of the sort that filled the dessert chapter of every household manual once packaged gelatin became reliable. The proportions work, but the gelatin instructions belong to an older product.
- The soaking step"Prepared as usual by soaking and draining" suggests sheet or leaf gelatin, which is softened in cold water and squeezed out before use. Granulated gelatin, the common form today, is sprinkled over a measured cold liquid and left to bloom for about five minutes; nothing is drained away.
- Setting strengthA quarter ounce is one standard envelope, about 7 g, and it will set roughly two cups of liquid to a soft spoonable jelly. This recipe totals about three cups once the cup of dissolving water is counted, so a second envelope is worth adding if you intend to turn it out of a mold and have it stand up.
- "Cooked in 1 cup water"Gelatin should be dissolved, not boiled. Heat the water to a bare steam, stir until no grains remain, then strain it into the cold juice mixture. Prolonged boiling weakens the set.
- Acid loadOrange plus three tablespoons of lemon juice makes a fairly acidic base, which also works against the gelatin. Have the dissolved gelatin warm and the juice mixture cool rather than ice-cold, and strain it in steadily, or the gelatin can set in threads as it hits the juice.
- The double strainingThe grated rind is there for perfume only. Steep it in the juice while the gelatin dissolves, then strain it out as directed, or the jelly will be cloudy and flecked rather than clear.
- MoldsWetting the mold with cold water is the period method and it works; a very light film of neutral oil works better. To unmold, dip the outside in hot water for a few seconds and invert onto a wetted plate so the jelly can be slid into position.
- Chilling"When cold" means thoroughly set: four hours in a modern refrigerator for a small mold, overnight for a large one. Do not attempt to hurry it in the freezer, which makes the surface weep.
- YieldAbout three cups, serving four to six. Cocoanut sauce, called for at the end, would have been a thin sweetened cream or custard with grated coconut.