The Jersey City news., 1899-09-18
WOMAN'S WORLD. ]
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QStdtiLe IL especially dudptSN ~ eA'S
preparation of light. dainty cold desserts,
as it can be whipped to a snowy white
ness like cream or used as a basis for
moulded forms in combination with fruit
Juices, whipped cream, etc, says the
Detroit News
An inferior gelatine has frequently both
the odor and flavor of glue and for this
reason is very objectionable as food. The
geiatines prepared by different firms vary
greatly in their power of stiffening Ii
quids. Therefore it is wise to select a
brand that will give uniform results when
properly handled and work with that
only. as in no other way can satisfactory
results be assured.
This does not altogether decide the
quality of the gelatine used as inferior
kinds often clear more easily than some
of the finer brands. but no gelatine can
be considered good for cooking purposes
unless it does clear perfectly.
There are two principal kinds of gela-
tine used the packet gelatine and leaf
granulated. This gelatine requires soft
ening in cold liquid before it is dissolved.
After softening it is gradually heated.
stirring constantly, until it is thoroughly
dissolved Inferior kinds often require to
be actually boiled a few seconds in order
to prevent the slight sickness often
noticeable in jellies which have been
hastily made Gelatine should be strained
after being dissolved. as there is always
a risk of some sundissolved morsel remain-
ing. Leaf gelatine is thin and trans
narent and some kinds will dissolve
quickly in hot liquid without previous
sleeping. This is convenient and saves
time but some, especially those prepared
by what is known as the "acld process,
cause milk to curdle when boiled with H.
and none are quite free from an uh-
pleasant odor and taste. suggestive OF too
much gela.ine having been used
Tisss has the same properties as gela-
tine bas is prepared from timer ana more
costly materials, and its average price Is
about double that of gelatine. II IS prln-
cipaliy used in sick room cookery. ies
gtiffening power, its preparation ana the
method Of. using II are pfacllediiy siis
same as ge!atine, put being OF somewhat
finer texture it softeas more readily.
The proportion of gelatine used TOR lel-
lies varies according TO the temperatnre
of the weather and 70 the purpose Nor
which the JeAiy is feqalFsa oa'ai-iaiS
table jelly II averas ga weather REQUIRES
liquid In calculating The siaald care ;nus-
be taken TO include al 2;qsias. Saca -
lemon or other Sruit juice; aiso any "lhe
. or liquors whisa may be addsd after she
clearing process. Allowance, too must
be made Tor sugar or any suos-Aacs
which wiH 5seone liquid during eooxing.
An ordinary sweet Jelly shoaih 9s 3ust
stiff enough % retain ;ts shape waea
~ t51o --st
to shake and luiver Win the movement
of the dish Or table, 50 that the oTignt-
ness and elearaess OF the Jelly IS Aotics-
able. It should always be soLt enough 70
serve with very slight pressure OF the
spoon; i 1t aas to be eut or .pitten II IS
much 100 sth- II, on she other hand, 1t
is too slit, It wia collapse or melt in the
ordinary temperature 81 einlh5 room.
In hot weather allow one ana quarter
ounces Of seiatine to one quart OF liquid
In cold Weather one ounce
Jellie5 that are intended to have solid
substances. as fruit etc.. set in them
must be considerably SITTER than plain
jellies. or the weight of the fruit will not
be. supported. For these use one and
half to two ounces Of gelatine 10 one
quart of liquid. These same proportions
are ttsSD lO DC lScd III -i4tAA5 <AiSNsAN7,
often gsrnished with. small solid sub
stances before being filled in the centre
with other materials. Aspic jelly requires
from two to three ounces of gesatine to
each quart of liquid. 1t is. SO generally
used for decorating, moulding and lining
that it is always made much SITTER than
sweet jelly. The weight of the substance
to be set in, and the weather, must decide
the quantity Within the above limits.
-.s
In a house that is heated throughout it
is easy enough to set aside a sewing
room, where all the materials and imple
meats for work can be kept together in
a systematic manner. No neat house,
keeper likes to have her sitting-room oc-
cupied with the threads and Hitter of cut
ting and sewing.
In the making over of garments there is
always a certain amount of dust inevi-
table, and it is desirable that this dust
of ripping" should fbe kept in one place
There is seldom room for the sewing ma
terials and the work in the dining-room,
and it is not desirable to invade any bed
room with it, Bedrooms should be left un-
occupied during the daytime as much as
possible. They should not be used as sit
ting rocmseor sewing rooms or for any
purpose in the daytime, where it is possi-
~ err1.-