Foods and home making

Gelatin contains proteins. It does not, however, contain the same quality of proteins as is found in meat, milk, and eggs. When we make a pint of a gelatin dessert, we usually add only about 1 tablespoon of the gelatin. Hence in one serving of the dessert we get only about half a teaspoon of gelatin. Sometimes pieces of fruit and vegetables are added to gelatin for salads and desserts. Gelatin is used also for making meat dishes. Chopped meats are added to the gelatin foundation. The food value of gelatin dishes, of course, is increased when fruit, vegetables, or meat is added. What kinds of gelatin may be purchased ? The manufacturer makes gelatin in the form of thin sheets, and also in granulated form. Housekeepers usually prefer granulated gelatin because this form dissolves in hot water much more quickly. Gelatin in granulated form, however, costs more than sheet gelatin. Salads and Desserts for Dinner 439 One can buy plain granulated gelatin in packages. Sugar, flavoring, and water must be added to it. Some gelatin is sold with a package of acid inclosed in the box — usually tartaric acid. To the gelatin and acid only sugar and water need to be added. Unless solid fruit is used with acidulated gelatin, the dish is not so nourishing as when lemon or other fruit juices are added for flavoring. Lemons are rich in vitamins. There are other commercial gelatins sold under various trade names which contain gelatin, sugar, acid, and flavoring. To this mixture only water is added in preparing the plain dessert. In deciding which kind of gelatin to buy, the chief factors to be considered are : (i) nutritive value, (2) flavor, and (3) cost. The use of fresh fruit juice as flavoring adds to the food value of the gelatin. The difference in flavor may be a matter of personal taste. In determining the difference in cost, be sure to note the quantity of jelly that may be prepared from the contents of the package. The different kinds vary in quantity. Al- though it takes very little time to measure sugar and to extract fruit juice, the kind of jelly to which only water needs to be added does take a little less time than the plain gelatin. Whether this slight saving of time is worth while must be de- cided by the individual. How is lemon jelly made ? Gelatins differ somewhat in their stiffening properties. As a usual thing a good plan is to follow the proportions printed on the package. Usually 1 tablespoon of granulated gelatin (4 ounce) makes almost a pint of jelly. The following recipe is based on these proportions. Mix the gelatin and cold water. Let stand until the gelatin absorbs the water. LEMON JELLY 1 tablespoon granulated gelatin i cup cold water li cups boiling water I cup sugar Speck salt | cup lemon juice 44° Dinner Add the boiling water. Stir until all particles of gelatin have disap- peared. Then add the sugar and salt. Stir until dissolved. Finally add the lemon juice. Strain through a cheese cloth. Rinse jelly molds with cold water. Pour the jelly into the molds and cover. When the jelly is cool, place it in the refrigerator. To remove the jelly from the molds, quickly dip the mold up to the top in hot water. Then place an inverted plate on top of the mold. Hold the mold and plate together and then turn them over. When the mold is lifted, the jelly should remain on the plate. Yield : 6 servings.