Page 5 B GELATINE IN INVALID COOKERY The value of GELATINE in an invalid diet is often overlooked. In addition to the nutritive value of the GELATINE itself, it is a most valuable means of conveying other kinds of nourishment in an appetizing and easily digested form. Nourishing Soups, Jellies, Blanc-Manges, and other simple dishes may be made by this means, and will often tempt a patient where ordinary methods fail. GELATINE WITH COLD MEAT GELATINE is indispensable when one has bits of cold meat, fish, game, or the remains of joint to dispose of, for when these are made up with GELATINE in pretty moulds they form most acceptable and attractive lunch or supper dishes. Moreover, used when meats are re-cooked (especially boiled or soup meats) GELATINE replaces some of the important constituents which have been extracted and wasted in the first cooking. WEIGHING AND MEASURING INGREDIENTS The formulas throughout this book have been prepared with great care. The weights of all solids have been given in ounces and the measures of all liquids in pints, and it is strongly advised that these weights and measures be strictly adhered to as certain to give the most satisfactory results. Successful Jelly Making THE CORRECT WAY TO USE COX’S INSTANT POWDERED GELATINE GELATINE softens and swells in cold water, but it does not dis- solve until the liquid is heated. It is when the solution cools that it solidifies to a firm jelly. GELATINE is indispensable in the preparation of jellies, creams, ices, blanc-manges, and other dainty delicacies. It is also used in making consolidated extract of meat and soup, and in many preparations of confectionery. When Cox’s INSTANT POWDERED GELATINE is to be dissolved in milk, it is recommended that the GELATINE be added to the cold milk, and that the whole be then slowly warmed and stirred until the GELATINE dissolves. Pago 6 One thing that the cook or the housewife must remember is that GELATINE MUST NOT BE BOILED except when specially advised in the recipes. If boiled for any length of time the GELATINE will no longer set on cooling, and the dish in preparation will be spoiled. GENERAL DIRECTIONS Always use good sugar. Egg-shells should first be washed in salt and water. Cut the rinds of lemons thinly, or the jelly will have a bitter taste. To get the greatest amount of juice from the lemons in the shortest space of time, a glass lemon squeezer should be used. If the jelly is allowed to come very slowly to boiling point it will be more effectually cleared, as the impurities of the sugar and the thicker portions of the lemons thus rise more surely with the egg than if this part of the process is too rapidly carried out. Never stir the jelly after it boils, as the scum on the top must not be broken. Wait till the jelly is beginning to set a little before pouring into the mould. In Macedoines or fruit jellies, more GELATINE must be used, as a firmer jelly is required to bear the weight of the fruit. The larger the mould the more GELATINE is required in proportion. Metal moulds are best for general use: either copper or block-tin with copper tops. Glass, steel, crockery, granite, and enamel ware are also used for moulds. Be careful to rinse the mould in cold water just before pouring in the jelly. In turning out jellies and puddings immerse the mould Te y in hot water, dry it with a cloth, and turn it out on to a cold ish. To line a mould with jelly, put some cool but liquid jelly into a mould that has been rinsed with cold water and, if possible, put to stand on ice. Turn the mould round and round so that the jelly runs over every portion. Keep the mould on crushed ice as it is turned. The jelly should form a thin but perfect glaze all over the mould. If a thicker layer is required, let the first layer set, then pour in more liquid jelly and repeat the process.

AI-modernized reading of the original text

Page 5 B GELATINE IN INVALID COOKERY The value of GELATINE in an invalid diet is often overlooked. In addition to the nutritive value of the GELATINE itself, it is a most valuable means of conveying other kinds of nourishment in an appetizing and easily digested form. Nourishing Soups, Jellies, Blanc-Manges, and other simple dishes may be made by this means, and will often tempt a patient where ordinary methods fail. GELATINE WITH COLD MEAT GELATINE is indispensable when one has bits of cold meat, fish, game, or the remains of joint to dispose of, for when these are made up with GELATINE in pretty moulds they form most acceptable and attractive lunch or supper dishes. Moreover, used when meats are re-cooked (especially boiled or soup meats) GELATINE replaces some of the important constituents which have been extracted and wasted in the first cooking. WEIGHING AND MEASURING INGREDIENTS The formulas throughout this book have been prepared with great care. The weights of all solids have been given in ounces and the measures of all liquids in pints, and it is strongly advised that these weights and measures be strictly adhered to as certain to give the most satisfactory results. Successful Jelly Making THE CORRECT WAY TO USE COX’S INSTANT POWDERED GELATINE GELATINE softens and swells in cold water, but it does not dissolve until the liquid is heated. It is when the solution cools that it solidifies to a firm jelly. GELATINE is indispensable in the preparation of jellies, creams, ices, blanc-manges, and other dainty delicacies. It is also used in making consolidated extract of meat and soup, and in many preparations of confectionery. When Cox’s INSTANT POWDERED GELATINE is to be dissolved in milk, it is recommended that the GELATINE be added to the cold milk, and that the whole be then slowly warmed and stirred until the GELATINE dissolves. Page 6 One thing that the cook or the housewife must remember is that GELATINE MUST NOT BE BOILED except when specially advised in the recipes. If boiled for any length of time the GELATINE will no longer set on cooling, and the dish in preparation will be spoiled. GENERAL DIRECTIONS Always use good sugar. Egg-shells should first be washed in salt and water. Cut the rinds of lemons thinly, or the jelly will have a bitter taste. To get the greatest amount of juice from the lemons in the shortest space of time, a glass lemon squeezer should be used. If the jelly is allowed to come very slowly to boiling point it will be more effectually cleared, as the impurities of the sugar and the thicker portions of the lemons thus rise more surely with the egg than if this part of the process is too rapidly carried out. Never stir the jelly after it boils, as the scum on the top must not be broken. Wait till the jelly is beginning to set a little before pouring into the mould. In Macedoines or fruit jellies, more GELATINE must be used, as a firmer jelly is required to bear the weight of the fruit. The larger the mould the more GELATINE is required in proportion. Metal moulds are best for general use: either copper or block-tin with copper tops. Glass, steel, crockery, granite, and enamel ware are also used for moulds. Be careful to rinse the mould in cold water just before pouring in the jelly. In turning out jellies and puddings immerse the mould Te y in hot water, dry it with a cloth, and turn it out on to a cold ish. To line a mould with jelly, put some cool but liquid jelly into a mould that has been rinsed with cold water and, if possible, put to stand on ice. Turn the mould round and round so that the jelly runs over every portion. Keep the mould on crushed ice as it is turned. The jelly should form a thin but perfect glaze all over the mould. If a thicker layer is required, let the first layer set, then pour in more liquid jelly and repeat the process.

Cox's manual of gelatine cookery