141. - - Make three solutions A, B, C, using non-acidulated gelatin (i tsp. gelatin soaked in i tbsp. cold water, add \ c. boiling water). Boil A for 5 minutes. Set on ice in mold. Boil B for 10 minutes. Set on ice in mold. Boil C for 15 minutes. Set on ice in mold. Which is most desirable ? What has happened to the gelatin ? 142. — Make four solutions, A, B, C, D, as in Expt. 141. Put A on ice in mold. 148 LABORATORY MANUAL OF FOODS AND COOKERY To B add | c. lemon juice. Put on ice in mold. To C, add 2 tbsp. fresh pineapple juice or 4 tbsp. pineapple pulp. Thoroughly mix and put on ice in mold. To D add 2 tbsp. fresh pineapple juice which has been boiled for 2 minutes. Thoroughly mix and put on ice in mold. What do you observe in B, C, D? How do you account for the failure of the gelatin to solidify in B and C ? Compare the consistency of A and D. How do you account for the delicacy of D ? Beat D with a Dover egg beater until foamy. What gives it this appearance? Have the class divided so that all brands of gelatins are used. Compare results. Make a table showing the proper amount of : gelatin, liquid, fruit juice, sugar. GELATIN DESSERTS General Rules Fill molds with cold water and let stand. Soak gelatin in cold water to soften it. Add the boiling liquid to the softened gelatin to dissolve it. Add sugar to this mixture while hot to dissolve the sugar. Strain fruit gelatins through a cheesecloth before cooling. Cover gelatin mixtures while cooling to protect from dust. Varieties 1. Fruit jellies : Mold after straining; when firm turn Lemon jelly out on serving dish. Serve with soft Orange jelly custard or whipped cream. 2. Fruit jellies with white Cool until sirupy. Add stifHy beaten of egg : egg white and beat until firm enough Snow pudding ; Sponges to mold. 3. Fruit jellies with cream: Add whipped cream when sirupy. Bavarian creams MEATS, STOCK SOUPS, AND GELATIN 149 4. Custard jellies : Spanish cream Macaroon cream 5. Charlottes : Add stiffly beaten white to custard jelly. After straining, beat occasionally while cooling. Mold when begins to thicken. Jellies with the whip from thin cream. Add the whip when the mixture begins to thicken. Ingredients : Gelatin . . Cold water . Boiling liquid Sugar . . Fruit juice Fruit Jellies Orange Prune 2 tbsp. -2\ tbsp. c. water \ Ib. prunes and liquid to make 2 C. 1C. 1C. i| c. orange juice \ c. lemon juice juice i lemon Lemon 2 tbsp. *c. i c. water c. lemon juice Ingredients : Coffee Gelatin ..... 2 tbsp. Wine i tbsp. r 2 c. i c. water i r 3 C- tc. juice i lemon, juice \ orange \ c. wine Cold water . . . Boiling liquid . Sugar ..... Fruit juice .... 2 c. boiled coffee Fruit : When orange or lemon jelly begins to thicken, add sliced bananas, cherries, pieces of cooked pineapple, nuts, and orange sections. Fruit jellies with whip : Fill glasses f full and let stand until firm. Cool a small portion of the jelly until sirupy. Whip until frothy and place on top of glasses. Sponges Ingredients : Pineapple Gelatin 2 tbsp. Cold water | c. Boiling water \ c. Sugar Pineapple juice . • . . . Egg whites .3 Shredded pineapple . . . . \ tc. Ic. can Chocolate 2\ tbsp. 2 c. i oz. chocolate and 2\ c.

AI-modernized reading of the original text

141. - - Make three solutions A, B, C, using non-acidulated gelatin (i tsp. gelatin soaked in i tbsp. cold water, add \ c. boiling water). Boil A for 5 minutes. Set on ice in mold. Boil B for 10 minutes. Set on ice in mold. Boil C for 15 minutes. Set on ice in mold. Which is most desirable ? What has happened to the gelatin ? 142. — Make four solutions, A, B, C, D, as in Expt. 141. Put A on ice in mold. To B add | c. lemon juice. Put on ice in mold. To C, add 2 tbsp. fresh pineapple juice or 4 tbsp. pineapple pulp. Thoroughly mix and put on ice in mold. To D add 2 tbsp. fresh pineapple juice which has been boiled for 2 minutes. Thoroughly mix and put on ice in mold. What do you observe in B, C, D? How do you account for the failure of the gelatin to solidify in B and C ? Compare the consistency of A and D. How do you account for the delicacy of D ? Beat D with a Dover egg beater until foamy. What gives it this appearance? Have the class divided so that all brands of gelatins are used. Compare results. Make a table showing the proper amount of : gelatin, liquid, fruit juice, sugar. GELATIN DESSERTS General Rules Fill molds with cold water and let stand. Soak gelatin in cold water to soften it. Add the boiling liquid to the softened gelatin to dissolve it. Add sugar to this mixture while hot to dissolve the sugar. Strain fruit gelatins through a cheesecloth before cooling. Cover gelatin mixtures while cooling to protect from dust. Varieties 1. Fruit jellies : Mold after straining; when firm turn Lemon jelly out on serving dish. Serve with soft Orange jelly custard or whipped cream. 2. Fruit jellies with white Cool until sirupy. Add stifHy beaten of egg : egg white and beat until firm enough Snow pudding ; Sponges to mold. 3. Fruit jellies with cream: Add whipped cream when sirupy. Bavarian creams 4. Custard jellies : Spanish cream Macaroon cream 5. Charlottes : Add stiffly beaten white to custard jelly. After straining, beat occasionally while cooling. Mold when begins to thicken. Jellies with the whip from thin cream. Add the whip when the mixture begins to thicken. Ingredients : Gelatin . . Cold water . Boiling liquid Sugar . . Fruit juice Fruit Jellies Orange Prune 2 tbsp. -2\ tbsp. c. water \ Ib. prunes and liquid to make 2 C. 1C. 1C. i| c. orange juice \ c. lemon juice juice i lemon Lemon 2 tbsp. *c. i c. water c. lemon juice Ingredients : Coffee Gelatin ..... 2 tbsp. Wine i tbsp. r 2 c. i c. water i r 3 C- tc. juice i lemon, juice \ orange \ c. wine Cold water . . . Boiling liquid . Sugar ..... Fruit juice .... 2 c. boiled coffee Fruit : When orange or lemon jelly begins to thicken, add sliced bananas, cherries, pieces of cooked pineapple, nuts, and orange sections. Fruit jellies with whip : Fill glasses f full and let stand until firm. Cool a small portion of the jelly until sirupy. Whip until frothy and place on top of glasses. Sponges Ingredients : Pineapple Gelatin 2 tbsp. Cold water | c. Boiling water \ c. Sugar Pineapple juice . • . . . Egg whites .3 Shredded pineapple . . . . \ tc. can Chocolate 2\ tbsp. 2 c. i oz. chocolate and 2\ c.

A laboratory manual of foods and cookery