3. Typical gelatin desserts: A. Plain gelatin is made from water sweetened and flavored with fruit juice, with enough gelatin added to set the mixture. B. Snoia is a plain gelatin, to which well-beaten egg wdiite is added just before it sets to give a spongy texture to the mixture. C. Spanish cream is a custard set with gelatin, to which beaten egg white is added to give a spongy texture. D. Bavarian cream is a custard mixture set with gelatin, to which whipped cream is added. E. Charlotte rvsse is a cream mixture set w^ith gelatin, to which is added whipped cream or whipped cream and beaten egg white. 4. Method of combining: Note. — The proportion of gelatin to liquid varies under different conditions. In general, the following proportions are used : Gelatin : Liquid : 1 ounce. li to 2 quarts water. 1^ ounces. 1^ to 2 quarts in hot milk. 1^ ounces. 1^ to 2 quarts if fruit, vegetables, or nuts are used. A. Soak the gelatin in cold water. If sheet gelatin is used, it may be added directly to the hot liquid. B. Prepare the liquid, sweeten, but do not flavor. Heat and pour over the soaked gelatin. Be sure that the combined liquid plus any added for flavor or to be combined after beating is taken into account in estimating the amcnmt of gelatin to be used. C. When the gelatin is completely dissolved and the solution com- mences to cool add the flavor. D. Molding with fruit. If the gelatin is to be molded with fruit place dish on ice and pour in layer of gelatin. Place the remainder in a warm place so it will not harden before needed. AVhen the first layer has hardened arrange fruit on it and pour on another laj^er of gelatin. Continue until the dish is filled. 128209°— 19 11 162 USE AND PREPARATION OF FOOD. E. If used, whipped cream or beaten egg white should be added just before the gelatin sets and as it starts to thicken. If added too soon it rises to the top and the dessert hardens in two hiA^ers. If added too late there is not a complete mixture and lumps of gelatin are distributed through the sj)ongy texture. F. In order to set or congeal, gelatin desserts need to be thor- oughly cliilled. Placing on ice or in a cool place is sufficient if there is plenty of time. If the time available is short the setting is has- tened by the use of ice and salt. METHOD OF DEVELOPING LABORATORY WORK. Have one of each of the above desserts prepared showing the great variety possible. These may be prepared in family quantities and taken home for use. Calculate the cost and compare with some prepared gelatin des- sert as to cost and palatability. LEMON JELLY. Gelatin, 1 tablespoon. Lemon juice, 3 tablespoons. Sugar, i c-up. Salt. Water, IJ cups. Soak gelatin in 4 tablespoons of the measured water ; heat the remainder of the water ; add sugar and pour over the dissolved gelatin. Add the flavor- ing and salt and cool. PINEAPPLE SNOW. Gelatin, ^ box. Sugar, 1 cup. Cold water, 1 scant cup. Cream, 1 pint. 1 small pineapple, grated.

AI-modernized reading of the original text

3. Typical gelatin desserts: A. Plain gelatin is made from water sweetened and flavored with fruit juice, with enough gelatin added to set the mixture. B. Spongia is a plain gelatin, to which well-beaten egg wdiite is added just before it sets to give a spongy texture to the mixture. C. Spanish cream is a custard set with gelatin, to which beaten egg white is added to give a spongy texture. D. Bavarian cream is a custard mixture set with gelatin, to which whipped cream is added. E. Charlotte Russe is a cream mixture set with gelatin, to which is added whipped cream or whipped cream and beaten egg white. 4. Method of combining: Note. — The proportion of gelatin to liquid varies under different conditions. In general, the following proportions are used : Gelatin : Liquid : 1 ounce. li to 2 quarts water. 1^ ounces. 1^ to 2 quarts in hot milk. 1^ ounces. 1^ to 2 quarts if fruit, vegetables, or nuts are used. A. Soak the gelatin in cold water. If sheet gelatin is used, it may be added directly to the hot liquid. B. Prepare the liquid, sweeten, but do not flavor. Heat and pour over the soaked gelatin. Be sure that the combined liquid plus any added for flavor or to be combined after beating is taken into account in estimating the amount of gelatin to be used. C. When the gelatin is completely dissolved and the solution commences to cool add the flavor. D. Molding with fruit. If the gelatin is to be molded with fruit place dish on ice and pour in layer of gelatin. Place the remainder in a warm place so it will not harden before needed. AVhen the first layer has hardened arrange fruit on it and pour on another layer of gelatin. Continue until the dish is filled. 128209°— 19 11 E. If used, whipped cream or beaten egg white should be added just before the gelatin sets and as it starts to thicken. If added too soon it rises to the top and the dessert hardens in two hiA^ers. If added too late there is not a complete mixture and lumps of gelatin are distributed through the spongy texture. F. In order to set or congeal, gelatin desserts need to be thoroughly chilled. Placing on ice or in a cool place is sufficient if there is plenty of time. If the time available is short the setting is hastened by the use of ice and salt. Have one of each of the above desserts prepared showing the great variety possible. These may be prepared in family quantities and taken home for use. Calculate the cost and compare with some prepared gelatin dessert as to cost and palatability. LEMON JELLY. Gelatin, 1 tablespoon. Lemon juice, 3 tablespoons. Sugar, i c-up. Salt. Water, IJ cups. Soak gelatin in 4 tablespoons of the measured water ; heat the remainder of the water ; add sugar and pour over the dissolved gelatin. Add the flavoring and salt and cool. PINEAPPLE SNOW. Gelatin, ^ box. Sugar, 1 cup. Cold water, 1 scant cup. Cream, 1 pint. 1 small pineapple, grated.

Use and preparation of food