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Raisin Eggs
1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water 1/4 cup sugar 3 tablespoons lemon-juice 2 1/2 cups pineapple-juice and pulp 1 cup steamed and chopped raisins Follow directions on package for making jelly. When it is beginning to set, add the raisins. Pour into molds the shape of half eggs or into large spoons and place in a cold place until firm, then remove from the molds and form into the shape of eggs by putting halves together with a little soft gelatin. Let stand in a cold place to stiffen.
A molded fruit jelly shaped into whole eggs for an Easter table. It is straightforward work, but two things decide whether it succeeds: the pineapple and the strength of the gelatin.
- Fresh pineapple will not setRaw pineapple contains bromelain, an enzyme that digests gelatin and leaves the mixture soupy no matter how long it chills. Use canned pineapple juice and crushed pineapple, which have been heated in processing, or bring fresh juice to a full boil for a minute or two and cool it before use.
- The gelatin quantityModern granulated gelatin comes in envelopes of 1/4 ounce, each holding about 2 1/4 teaspoons; four envelopes make a full ounce. The recipe's own equivalence does not quite work by modern weight, since 2 tablespoons of granulated gelatin is nearer 1/2 ounce than a full ounce. Either reading gives a firm jelly, but the larger amount is the safer choice for a jelly that has to be turned out, handled and pressed together without collapsing.
- "Follow directions on package"The method is unchanged: soften the gelatin in the 1/2 cup cold water for five minutes, dissolve it completely in the 1/2 cup boiling water, stir in the sugar until dissolved, then add the lemon and pineapple.
- Steamed raisinsSteaming plumps the raisins and stops them drawing liquid out of the jelly. Ten minutes over simmering water is enough; drain and cool them before chopping, or they will thin the setting mixture.
- Adding the fruit at the right momentWait until the jelly has the consistency of unbeaten egg white before folding in the raisins, or they will sink and every egg will have a dark base and a clear top.
- MoldsHalf-egg molds are still sold for chocolate work and serve well. Failing that, deep oval tablespoons or soup spoons give a passable half-egg. Rinse them in cold water rather than oiling them, as is usual for jelly that must be turned out.
- Joining the halvesThe "little soft gelatin" is presumably a spoonful of the same mixture held back and kept just liquid. Brush it on both flat faces, press together, and chill until firm before moving them.
- YieldAbout 3 3/4 cups of liquid plus a cup of raisins; the number of assembled eggs depends entirely on the size of the molds. Serve cold with whipped cream or a soft custard sauce.