A text-book of cooking

Experiment 56 : Effect of Cold Water on Gelatine. — Pour 1 teaspoonful of cold water on J teaspoonful gelatine. Cover and let stand a few minutes. Examine. Has the water combined with the gelatine ? Press a bit of the gelatine with a spoon. How does it compare with the dry gelatine as to hardness ? Experiment 57: Effect of Hot Water on Gelatine. —Pour 1 teaspoonful boiling water on \ teaspoonful gelatine. Place the mixture GELATINE 147 over hot water. Stir. What is the effect of boiling water on gelatine ? Note. — Use the gelatine from these two experiments for the preparation of the gelatine dessert of the lesson. Use of Gelatine in the Body. — There is a difference of opinion concerning the use of gelatine in the body. Although it is classed as a protein, some think that it does not have the same property as most protein, i.e. it does not build the body. However, in the usual diet, such a small quantity of gelatine is used, that the question of its food value is not a serious one. The sugar that is invariably used in gelatine dishes gives them food value. Gelatine liquefies readily by heating, hence is valuable in liquid diet. General Rules for Gelatine Dishes. — One ounce of granulated gelatine will stiffen 1^ to 2 quarts of jelly'. In hot weather more is required. If fruit, vegetables, or nuts are to be molded in the jelly, use 1£ ounces of gelatine. Gelatine should be first hydrated (i.e. combined with water) by means of cold water, and then dissolved in boiling water. Mix the gelatine and cold water, using four times as much cold water as gelatine. Let them stand until the water is absorbed. Add the boiling water, sugar, and salt. Stir until the gelatine is dissolved completely, then add the fruit juice, strain, and pour into a mold. Set in a cool place to harden. Gelatine mixtures should be covered while soaking and cooling. To remove jelly from the mold, apply a cloth wrung out of hot water to the outside of the mold. LEMON JELLY 1 tablespoonful granulated gelatine or f cupful sugar I ounce shredded gelatine Salt \ cupful cold water 1 J cupfuls boiling water \ cupful lemon juice Prepare according to General Rules for Gelatine Dishes. FRUIT JELLY Prepare Lemon Jelly. Cover and allow to cool until just ready to stiffen. Peel oranges and bananas; cut them into small pieces or slices. Cut nuts into pieces. Stir in the prepared fruit and nuts. Turn into a mold, cover, and put in a cool place until firm. Serve cold, with or without cream. Other fruits may be used instead of those mentioned in the recipe. What is the purpose of covering the gelatine while soaking and cooling ? Why is it necessary to dissolve the gelatine completely ? What would be the effect of adding cold fruit juice to the hot gelatine mixture ? What must be the temperature of water to dissolve gelatine ? From this explain why the gelatine should be dissolved before the fruit juice is added. When fruit is to be added to jelly, what is the purpose of allowing the jelly to cool and almost stiffen before adding the fruit? REVIEW X. — MEAL COOKING ffitnu Cottage Pie Rice Pudding with Soft Custard Sauce or with Caramel Sauce See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XL VII Gelatine Pudding JELLY 2 tablespoonfuls granulated gelatine 1 pint boiling water J cupful cold water Juice 2 lemons 1 cupful sugar Juice 2 oranges GELATINE PUDDING CUSTARD SAUCE AND MERINGUE 1 pint milk 2 tablespoonfuls sugar 3 eggs Salt 1 teaspoonful vanilla Prepare jelly according to the General Rules for Gelatine Dishes. After straining, reserve one half cupful of the mixture and color it pink with a little fruit coloring. Pour it Fig. 45. — Gelatine pudding. into a small mold to harden. Pour the remainder of the jelly into a large fancy mold.