Foods, their selection and preparation

Gelatin is on the market in sheets and in granulated and pulverized forms. The sheet gelatin is the least expensive form but it [217] can be purchased only in bulk. Sheet gelatin is rapidly being replaced even for institutional use by the more convenient granulated and powdered forms. Gelatin is available in convenient-size packages for household use in powdered form, either plain or acidulated. In this form it is easily measured and dissolves readily. It is available also in prepared mixtures which contain, besides gelatin, sugar, acid, synthetic fruit flavors, and coloring. These require only the addition of water to make a plain flavored jelly for use as a dessert or a salad base. The ready- to-prepare gelatins come in a variety of flavors, and in package sizes adapted for either household or institutional use. Unless fruit juices are added in their preparation, desserts made from these mixtures have little food value except for the small amounts of gelatin and sugar present. USES IN FOOD PREPARATION Gelatin has many uses in food preparation. It gives special texture to candies (p. 43) and ice-cream mixes (p. 157). The gelatin formed naturally in making meat soups improves the consistency and gives body to hot soups and forms a gelled cold consomme. Soups not prepared from meat stock require the addition of gelatin if they are to be served in gelled form. Gelatin is used in making desserts, salads, and special molded dishes from cold meats. In the gel form well-flavored liquids become something to eat rather than to drink and are more convenient to serve. When other materials are added to a gelatin base a wide variety of dishes is possible. In the preparation of these mixtures, whether soups, meat dishes, desserts, or salads, the same general rules apply. The aim is to obtain a product that will hold its shape but be tender and not too firm at serving temperature. When cut with a spoon the mold should offer little resistance and quiver "like a bowlful of jelly.” Proportion of Gelatin. The consistency or stiffness of the gel at a given temperature is determined primarily by the amount of the gelatin in the mixture. Very acid mixtures require somewhat more gelatin to obtain a given consistency than the less acid mixtures. An excess of sugar will retard gel formation, but the amounts of sugar used in gelatin desserts are not sufficient to interfere with gel formation. The proportion of gelatin used in these mixtures is based on the amount of total liquid. The amount required will vary with the quality of the gelatin and the amount of acid in the solutions. In general, it will be about two per cent (five grams or \ tablespoon to each cup of liquid). Slightly less may be used (one and one-half per cent) if the mixture is to be served very cold and contains little acid. Very acid mixtures may require as much as three per cent.