Principles of food preparation

Beat one egg in one cup of cold water. Add one cup of rather finely ground coffee, and mix. Add mixture to four cups of boiling water, allow to boil 20 m., and strain the liquid through cheesecloth, or let it drip through a jelly-bag. Pineapple Jelly Proceed as for Strawberry Whip, using a tablespoonful of fresh, grated pineapple, or pineapple juice. Use from one-half to one tablespoonful of sugar to sweeten. Make a second pineapple jelly, using in this twice, or even three times the quantity of gelatine. Make a third jelly, using canned pineapple instead of fresh, or cooking the fresh pineapple before adding it to the dissolved gelatine. Compare the three and try to account for the differences. Chicken Jelly, or Calves* Foot Jelly The bones alone from either a cooked or an uncooked chicken may be used, or lacking these a portion of raw chicken, preferably from a bony part. Crush thoroughly with a mallet, place in a stew pan, and barely cover with cold water. Bring slowly to a boil, keeping stew pan closely covered, and allow to boil during the class period, perhaps longer, keeping up the quantity of water. Strain off Hquid, season to taste, and set in refrigerator until next day. A single calf's foot, skinned and cleaned, may be substituted for the chicken. Beef Jelly Cut into small pieces a portion of tendonous beef — preferably from the lower part of the shin or shank, where there is much gristle. From one-quarter to onehalf pound will be sufficient. Proceed as for Chicken Jelly, except that this will probably need longer boiling. EFFECT OF PROLONGED COOKING ON GELATINE Hydrate and dissolve a quarter-box of gelatine, according to the directions on the box. Divide into two parts, A and B. With A proceed to add flavoring, etc., according to instructions. Put on B to boil, keeping up the quantity of liquid for at least an hour (if possible longer) before completing the recipe. Allow both portions to stand in a cool place until A has solidified. Compare the two. Let both stand until next day. Compare again as to flavor and consistency. GENERAL RULES FOR MAKING GELATINE JELLIES 1. Hydrate the dry gelatine in from four to six times its volume of cold water. 2. Dissolve it over hot water, or by adding an equal volume of boiling water to the hydrated gelatine, or by adding any hot liquid such as coffee or milk. 3. Sweeten with one-fourth as much sugar as the volume of jelly to be made, e. g., sl cup of sugar for a quart of jelly, etc. Exception, omit sugar wholly or in part when canned or preserved fruits are to be used, since these are already sweetened. Also in making a milk jelly, or a coffee jelly, most persons prefer to use only half the quantity of sugar given above. 4. Flavor with one-fourth to one-half as much liquid, e. g., fruit juice, cider, wine, etc., as the volume of jelly desired. Exception, lemon; of this one-half as much as of the other flavors will be found sufficient. Note. The rules given above are scarcely more than suggestions to inexperienced workers. They can be modified or adapted to individual taste, as experience directs. COMPARISON OF COMMERCIAL GELATINE