The household cook book

Chemically there is little difference between isinglass and gelatine, and what we say about the nourishing properties of gelatine applies equally to isinglass. Tests: A little pure isinglass put into cold water swells, and becomes soft, white and opaque, while gelatine will become transparent and glass-like. In hot water isinglass dissolves with little or no residuum, while gelatine leaves a considerable deposit. In vinegar, isinglass swells into a jelly and all trace of its structure is soon destroyed, while gelatine hardens and retains its form. These are the best tests for distinguishing between them. Jelly of Different Colors. — This can be prepared by having jelly of the desired colors prepared separately; then put a little of one in a mold and let it cool; then pour in a little of the other and let that cool, and so on, allowing each layer to set before putting in the next. Blanc mange and jelly can be combined thus very prettily. ALMOND BLANC MANGE.— Put an ounce of gelatine to soak in a teacup of cold water; set on the stove where it will heat gradually and dissolve. Blanch 24 sweet almonds, and pound them in a mortar; mix with 1 pint of milk and 1 pint of cream, scald the mixture in a double boiler, or tin pail set in a kettle of boiling water; sweeten to taste, add the dissolved gelatine, stir thoroughly, and pour into a mold to set. BANANAS IN JELLY. — Prepare the gelatine, sweeten it, and when cool put a layer of sliced bananas and oranges in the bottom of a prepared mold or glass dish, then pour on a little of the gelatine, let it set, and then put in another layer of fruit, and so on alternately until the dish is full; set on ice till ready to serve. Bananas and strawberries can be used the same way. For a variety, soak the gelatine in cold water, and then dissolve it in hot lemonade; then use it with the fruit as above. APPLES IN JELLY — Choose tart, medium sized apples, pare, core, and simmer them till tender; skim out the apples but retain the liquor they were cooked in and to it add 1 cuj) sugar for each pound of fruit; boil, skim, put in the apples (keeping them whole) and cook till they are clear. Slice lemons, remove the seeds, and cook them with the apples, using 1 lemon for each | doz. apples. Skim out the apples, put them in the dish in which they are to be served, and on each one put a slice of lemon. Into the syrup pour gelatine, which have previously dissolved and ready, (using about 1 oz. of gelatine for 6 or 8 apples); stir till cool, strain it over the fruit, set away to cool, and serve with cream. CHOCOLATE CHARLOTTE RUSSE.— Cover 1 ounce of gelatine with cold water, shave 3 ounces of Baker's prepared cocoa, and mix it with 1 pint of sweet cream and the gelatine. Put it in a porcelain kettle over a slow fire, and stir it until it boils and is well mixed. Beat the yolks of 8 eggs and whites of 4 together until very light; then stir them in the mixture, with ^ lb. of white sugar; simmer it over the fire but do not let it boil; pour it in a bowl and whip it to a strong froth. Having lined your pans or molds with sponge cake fill them with the mixture and set them on ice, or in a cool place. GELATINE PREPAEATIONS 429