TAKE NOTICE.— A tablespoonfol of gpelatine weighs abont 1^^ ounce.
To prepare gelatine first soak it in a small quantity of cold water,
and then add hot water to dissolve it; or it may be placed in the
required amount of cold water and set on the back of the range
where it will heat and dissolve gradually. About 1 to 1|- cups of
cold water to the ounce of gelatine is the right proportion.
Eemember that gelatine should not boil, and never needs cook-
ing. It is a good plan to strain it, after it is dissolved, through a
fine strainer.
Gelatine can be used most satisfactorily in jellies, blanc mange,
creams and ices. Never use more than will suffice to make a jelly
strong enough to retain its form when turned out of the mold. More
is needed in summer than in winter, a scant ounce being sufficient in
summer for 1 pint of liquid, while a little over ^ ounce will do in
winter — this being the rule for jellies, while creams require a little
less. It is best to set them on ice, when possible, as soon as they are
ready.
Molds should be buttered or oiled to facilitate taking the jellies
from them; or they may be wet with cold water before filling. If
jellies stick to the molds, set them for a moment in hot water, and
they can be easily removed.
Gelatine is prepared from the skin and bones of animals. It requires a care-
ful selection of materials and cleanly preparation, to obtain a wholesome product.
The use of white of egg to clarify the jelly is not needed now, as was formerly
the case, because the gelatine is clarified during the process of manufacture.
The changes of opinion regarding the nutritive value of gelatine are inter-
esting. In the 18th century gelatine was considered the most nourishing constitu-
ent of meat. About the middle of the 19th century the French Academy of Science
made a special investigation of the subject, and as a result a complete change of
opinion took place. It was shown that gelatine alone could not sustain life, a
reaction occurred, and very mistakenly all food value was denied it. Further ex-
periments, however, have put it in its right place, and it is now admitted that
while it cannot sustain life alone, it has some value as food, biit it must hold a
subordinate place, and it is only valuable when eaten with other things which sup-
ply the elements which it lacks. It has some slight value in convalescence, al-
though very much less than many people imagine. When pure it is tasteless and
devoid of flavor.
Isinglass. — This was formerly obtained from the swimming bladder of the
sturgeon and came from Russia, but now it is obtained from many other fish and
comes from South America, the East Indies, Canada, etc. The best is almost color-
less, is free from fish odor, taste and smell, and dissolves freely in any warm liquid.
Page 314
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
TAKE NOTICE.— A tablespoonful of gelatine weighs about 1 1/2 ounce.
To prepare gelatine first soak it in a small quantity of cold water, and then add hot water to dissolve it; or it may be placed in the required amount of cold water and set on the back of the range where it will heat and dissolve gradually. About 1 to 1 1/2 cups of cold water to the ounce of gelatine is the right proportion.
Eemember that gelatine should not boil, and never needs cooking. It is a good plan to strain it, after it is dissolved, through a fine strainer.
Gelatine can be used most satisfactorily in jellies, blanc mange, creams and ices. Never use more than will suffice to make a jelly strong enough to retain its form when turned out of the mold. More is needed in summer than in winter, a scant ounce being sufficient in summer for 1 pint of liquid, while a little over 1/2 ounce will do in winter — this being the rule for jellies, while creams require a little less. It is best to set them on ice, when possible, as soon as they are ready.
Molds should be buttered or oiled to facilitate taking the jellies from them; or they may be wet with cold water before filling. If jellies stick to the molds, set them for a moment in hot water, and they can be easily removed.
Gelatine is prepared from the skin and bones of animals. It requires a careful selection of materials and cleanly preparation, to obtain a wholesome product. The use of white of egg to clarify the jelly is not needed now, as was formerly the case, because the gelatine is clarified during the process of manufacture.
The changes of opinion regarding the nutritive value of gelatine are interesting. In the 18th century gelatine was considered the most nourishing constituent of meat. About the middle of the 19th century the French Academy of Science made a special investigation of the subject, and as a result a complete change of opinion took place. It was shown that gelatine alone could not sustain life, a reaction occurred, and very mistakenly all food value was denied it. Further experiments, however, have put it in its right place, and it is now admitted that while it cannot sustain life alone, it has some value as food, biit it must hold a subordinate place, and it is only valuable when eaten with other things which supply the elements which it lacks. It has some slight value in convalescence, although very much less than many people imagine. When pure it is tasteless and devoid of flavor.
Isinglass. — This was formerly obtained from the swimming bladder of the sturgeon and came from Russia, but now it is obtained from many other fish and comes from South America, the East Indies, Canada, etc. The best is almost colorless, is free from fish odor, taste and smell, and dissolves freely in any warm liquid.