Combining Gelatin with Liquid. Since the gelatin dissolves more quickly if previ¬ ously softened in cold water or other liquid, add to the dry powder twice as much liquid by volume as there is gelatin. It is undesir¬ able in some cases to heat all the remaining liquid. Heating causes undesirable flavor changes in fresh fruit juices and increases the time necessary for the mixture to reach the temperature for gelation. To save time and flavor, heat only enough of the liquid to dis¬ solve the gelatin and add the remaining liquid to the mixture after the gelatin is completely dissolved. Setting Time. The time required for the mixture to gel will vary with the tempera¬ ture. Setting time is longer at temperatures around 50° F. than at refrigerator tempera¬ ture, but when sufficient gelatin is present the mixtures .will gel at cool room tempera¬ tures. When for any reason it is important to hasten the setting time, this can be done by placing the mixture at a low temperature. [218] The concentration suggested (2 per cent) will not form a gel at temperatures above 95° F., but at a temperature of 50° F. or below should set in two to four hours. It will set sooner at lower temperatures. A somewhat less concentrated solution of gela¬ tin (1 teaspoon to each cup of liquid) will form a gel at a temperature a few degrees above freezing. Mixtures that do not form gels at temperatures above 50° F. are not satisfac¬ tory since they tend to liquefy during serving. Acid may lengthen the setting time unless the amount of gelatin is increased. When more than 2 tablespoons of lemon juice or vinegar are used to each cup of liquid, the proportion of gelatin should be increased. After a gel has once formed, it may be warmed to several degrees above the gelation temperature before it liquefies. When a gelled mixture has liquefied as the result of a rise in temperature, it will gel again when the temperature is lowered. Gelatin dishes cannot be made with fresh pineapple, since there is an enzyme present in pineapple which digests gelatin and destroys its jellying power. When fresh pineapple is to be used it should be heated to destroy this enzyme. Canned pineapple has been heated and so does not have this effect. Texture of Gelatin Mixtures. As gelatin- containing solutions cool they become thick so that they hold air beaten into them. If they are beaten when the mixture is thick and viscid, but not gelled, the volume can be dou¬ bled from the air incorporated and a spongy texture obtained. If beaten when too thin, the solution does not hold the air, a foam rises to the top, and the mixture gels in two layers. Whipped cream and beaten egg whites are added to gelatin mixtures to give them a spongy texture. These should be added when the mixtures are at just the right consistency. If too thin, the cream or egg white will tend to float on the top. If too thick, they do not combine to form a smooth mixture.

AI-modernized reading of the original text

Combining Gelatin with Liquid. Since the gelatin dissolves more quickly if previ¬ ously softened in cold water or other liquid, add to the dry powder twice as much liquid by volume as there is gelatin. It is undesir¬ able in some cases to heat all the remaining liquid. Heating causes undesirable flavor changes in fresh fruit juices and increases the time necessary for the mixture to reach the temperature for gelation. To save time and flavor, heat only enough of the liquid to dis¬ solve the gelatin and add the remaining liquid to the mixture after the gelatin is completely dissolved. Setting Time. The time required for the mixture to gel will vary with the tempera¬ ture. Setting time is longer at temperatures around 50° F. than at refrigerator tempera¬ ture, but when sufficient gelatin is present the mixtures .will gel at cool room tempera¬ tures. When for any reason it is important to hasten the setting time, this can be done by placing the mixture at a low temperature. [218] The concentration suggested (2 per cent) will not form a gel at temperatures above 95° F., but at a temperature of 50° F. or below should set in two to four hours. It will set sooner at lower temperatures. A somewhat less concentrated solution of gela¬ tin (1 teaspoon to each cup of liquid) will form a gel at a temperature a few degrees above freezing. Mixtures that do not form gels at temperatures above 50° F. are not satisfac¬ tory since they tend to liquefy during serving. Acid may lengthen the setting time unless the amount of gelatin is increased. When more than 2 tablespoons of lemon juice or vinegar are used to each cup of liquid, the proportion of gelatin should be increased. After a gel has once formed, it may be warmed to several degrees above the gelation temperature before it liquefies. When a gelled mixture has liquefied as the result of a rise in temperature, it will gel again when the temperature is lowered. Gelatin dishes cannot be made with fresh pineapple, since there is an enzyme present in pineapple which digests gelatin and destroys its jellying power. When fresh pineapple is to be used it should be heated to destroy this enzyme. Canned pineapple has been heated and so does not have this effect. Texture of Gelatin Mixtures. As gelatin-containing solutions cool they become thick so that they hold air beaten into them. If they are beaten when the mixture is thick and viscid, but not gelled, the volume can be dou¬ bled from the air incorporated and a spongy texture obtained. If beaten when too thin, the solution does not hold the air, a foam rises to the top, and the mixture gels in two layers. Whipped cream and beaten egg whites are added to gelatin mixtures to give them a spongy texture. These should be added when the mixtures are at just the right consistency. If too thin, the cream or egg white will tend to float on the top. If too thick, they do not combine to form a smooth mixture.

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