THE SECRET TO MOLDING GELATIN

THE MOLD
Use metal, plastic, square or round cake pans, fluted or plain tube pans, metal mixing bowls.

To determine the volume of the mold, measure first with water. Most recipes give an indication of the size of the mold needed.

For easier unmolding, spray the mold with non-stick cooking spray before filling with gelatin or brush lightly with vegetable oil.

Use less water in preparing gelatin for molding. For a 4-serving size package, reduce the cold water by ¼ cup. The adjustment has already been made in these recipes.

To arrange fruits or vegetables in molds, chill gelatin until slightly thickened. Pour gelatin into mold to about ¼-inch depth. Arrange fruits or vegetables in decorative pattern in remaining thickened gelatin over pattern in mold.

To prevent spilling , place mold on tray in refrigerator before pouring in gelatin.

TO UNMOLD, always allow gelatin to set until firm by refrigerating several hours or overnight.

Moisten tips of fingers and gently pull gelatin from around edge of mold. Or, use a small metal spatula or pointed knife dipped in warm water to loosen top edge.

Dip mold in warm water, not hot, water, just to rim, for about 15 seconds. Lift from water, hold upright and shake to loosen gelatin. Or, gently pull gelatin from edge of mold.

Moisten chilled serving plate with water. (This allows gelatin to be moved after unmolding.) Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold. If gelatin does not release easily, dip mold in warm water again for a few seconds. Center gelatin on serving plate.