Domestic science (Clark, Cornell home economics)

Purchasing of Gelatine. Cox's gelatine makes a clear jelly, but it softens slowly and requires a strong flavoring like wine or jelly to disguise the fishy taste. Nelson's and Knox's are of fine quality, soften quickly, and have an agreeable flavor. They are well adapted to cream and other delicate dishes. Knox's is un- usually pure, being made from calves' heads. It is also granulated. There are 4 tbsp. in 1 box of Knox's granulated gelatine. Lemon Jelly — Home Recipe. 2 tbsp. gelatine or ^ box Knox's gelatine, J c. cold water, 1 c. sugar, ^ c. lemon juice, 1 c. hot water. School Recipe. 1 1. tsp. gelatine, 1 tbsp. cold water, 2 tbsp. boiUng water, 1 tbsp. lemon juice, 2 tbsp. sugar. Method. Soak gelatine in cold water, if shredded, from 10 to 15 m. If granulated, 3 to 5. Add sugar to boiling water and pour over the gelatine. Add lemon juice. Strain into a jelly-mould and set on ice, or in a cold place to stiffen. Fruit or nuts may be added to lemon jelly, and jelly may be made of any fruit juice, with the fruit cut, crushed and added to it. Coffee or wine may be used when fruit is added. Pour in a layer of jelly and when that is firm, moisten pieces of fruit in liquid jelly and make the pattern; then pour in the rest of the jelly. Coffee Jelly — Home Recipe. J box gelatine, J c. cold water, 1 pt. strong coffee, ^ pt. boiling water, f c. sugar. School Recipe. 1 tbsp. gelatine, 2 tbsp. cold water, J c. coffee, i c. boiling water, 2 1. tbsp. sugar. Method. Soak gelatine in cold water. Add boiling liquid and sugar, strain. Serve with cream. Gelatine. Gelatine is an easily digested dish and an easy dessert dish to prepare. It may be prepared in a variety of attractive forms and served, with cream or without, in place of pudding with dinner, supper, or lunch. It may be flavored with lemon, fruit, fruit juices, coffee, wines and a number of other things. BROILED BEEFSTEAK 187 An advantage as a dessert is the fact that it may be prepared early and is out of the way when the rest of the dinner is cooking. Notes In making coffee jelly at home, the coffee which is left from breakfast or dinner may be used. Read lessons on coffee and lemon jelly in first-year course. Attention should be called to both methods of making coffee. Before pupils start to make the coffee, they should put the gelatine soaking. If it soaks longer it dissolves much more easily in the boiling Uquid. Order op Lesson 1. Experiments to see the effect of cold water and hot water on gelatine and the effect of cooking on the solution. 2. Discussion of recipe. 3. Practice. 4. Three forms of gelatine. Source of each, with special attention to source of gelatine and general principle of its manufacture. 5. Purchasing of gelatine in two forms ^ granulated and shredded. The advantage of the former is that it softens and dissolves more quickly. 6. Variation of recipe. Either lemon or coffee jelly may be made. BROILED BEEFSTEAK Lesson XXXII When the whole piece of meat is to be eaten, it must be cooked so as to retain all the juice. To do this expose it for a short time to intense heat, to harden the albumen on the outside and so seal up the juices, and then reduce the temperature to complete the cooking of the juice. A Good Beefsteak. The lean of good beef is firm, elastic, dark red when first cut, and bright red after exposure to the air. Really tender cuts are finegrained and mottled with fat. Straw-colored fat extends over the rib and loin cuts. The suet is white and crumbly. The best cuts for broiling are steaks from the loin of beef (short, porterhouse and sirloin).