GELATIN SALAD HINTS
HINTS FOR MOLDED SALADS
Gelatin molded salads are especially suitable when you
entertain a crowd and so much of the food preparation has to be done well in advance.
They are not tricky to prepare, but a few "do's" and "don'ts" may be helpful.
- Use syrup from canned fruits as part of liquid in gelatin
salads for added flavor.
- For large molds, cut liquid to 1¾ cups for 1
package fruit-flavored gelatin, or 1 tablespoon (1 envelope) unflavored gelatin.
- Chill gelatin until slightly thickened (unbeaten egg
white consistency) before adding solid ingredients. Carefully fold well drained
fruits and vegetables into thickened gelatin, distributing them evenly.
- A gelatin salad may be molded in several ways - in
large ring or fancy mold, in individual molds, or in shallow pan.
- To mold fruits or vegetables in definite pattern, arrange
in thin layer of slightly thickened gelatin. Chill until firm, then add balance
of gelatin.
- To make molded layered salads, be sure each layer is
firm before adding next layer.
- Prepare large gelatin molds a day ahead of serving,
so they will be thoroughly set before unmolding.
- Fill molds as full as possible for easy unmolding.
UNMOLDING GELATIN SALADS
- Brush salad oil in mold so the "set" gelatin will unmold
easily.
- To unmold, loosen edge of mold with spatula or small
knife which has been dipped in warm water. Then quickly immerse the mold just to
top in lukewarm water - hot water will melt the mold. Shake mold to loosen gelatin.
Place serving dish over top of mold, invert, and lift mold off carefully.
- For large molds, moisten surface of gelatin and serving
plate and unmold as directed above. When the 2 surfaces are wet, it is easy to center
mold. Remove excess moisture with towel.
- Surround large molds with salad greens after unmolding;
they may break if unmolded on crisp greens. Individual molds may be turned out directly
on greens.