The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-02-02
Table and Kitchen.
eelatIne cream md Jelliea.


Gelatine Cream and Jellies.
Gelatine is food product very generally
employed but almost without thought or
reference Of its nature, or relation to other
foods, or its part in the human economy,
it being considered but as a delicate and
convenient medium by Whlcn q ALsal q x
riety of inexpensive desserts may pc
made.
one of its. strongest recommendations to
the housewife aside from its cheapness,
is its keeping qualities. Put UP IN neat
packages it viii keep, in dry place, for
an indefinite length Of time and IS ready
for use at a moments notice
GELATINE STOCK.
Our homemade soup stock Is the same
principle derived from the bones and
cartfla ginOuS structure of the joints teei,
veal and chicken are the materials gener-
ally employed for making meat ieIies
stock or gelatine. In making the pure
gelatine, which is used for desserts. only
the bone and such parts of the animal
that are rich in this gelatinous substance
are used and clarified and treated IN sqcn
a manner that after a. careful drying
they will keep under almost any eondi-
ton
atines are sold, the housekeper runs no
risk in selecting the best known and most
i'oi' Tw0 FORMS OF GELATINE.
We have vegetable gelatine as wen as
that derived from animal source and
while in neither form does it rank high as
a heterogeneous substance, at the same time
1t belongs to the albuminates, ana II Is
safe to infer that when nature makes a
wide distribution of any one food element
she intends 1t to play some important
p-'- ITS USE IN SICKNESS
Perhaps its Importance as valuable
food substance is greater in sickness or
where the digestion is so impaired that
the more useful and sustaining albumen
-sparing foods" such as fats and oils,
cannot be tolerated
1t Is readily digested and assimslated,
natural element designed to keep the body
to the Impulses of will and vital power.
A.
tine in carefully prepared jelltes and
liquids in cases Of sickness, especially fe-
waste or organic albumen'' is necessary
and at the same time the capacity of as
ened.
While in health it would be necessary
of gelatine in order to obtain relative
amount of nutrittve value compared with
most one can hope to do is to preserve the
organic tissue and prevent the destruction
of the albuminates and fats
Pure gelatine is not acid-making
full as food for the invalid sick
FOR MAKING JELLIES.
One essential in all gelatine preparations
is to have a gelatine without odor and alb
solute1y tasteless.
The stronger, coarser kind will stiffen
more readily; but is apt to have both the the
or co1ored jelly for the sick
The power of stiffening liquids varies in
the different brands of the best geIatines
Therefore use only recipes accompanying
the packages until able to judge for your
self what proportion of water is required
for the particular preparation you are
using.
The proportion Of gelatine used varies
according to the temperature of the
to be used
And the length of time after making be-
fore 1t is served is also to be considered.
In calculating the quantity of liquid,
lemon, orange and other fruit juices, wines
ana liquors. etc, must be counted as llq-
uid, and allowance made for sugar or any
added substance in the preparation.
it win not cut with a. slight pressure of the
spoon, nor must it be soft enough to col
lapse or melt down in the ordinary tenn
perature Of the dining room.
1t must be stiff enough to retain its
form when turned out. but soft enough to
CULVER and shake with the slightest move
ment of the dish or table. This CULVER
ing motion makes the ciearness and sDar-
kie of the Jelly very noticeable and at
be added to the jelIies they must be made
sitter, or the weight of the
fruit will sink it to the bottom of the
MAKING GELATINE CREAMS.
These are rather more difficult than the
plain jellies- The most important points
to remember are:
To be accurate in your measurements.
MIX the dinerent materials carefully to-
gether before molding-
Carefully observe proper temperature of
the different parts when mixing, and also
the consistency of the mixture at the time
THE PROPORTIONS FOR CREAMS.
There being such a difference in the ma
proportions vary greatly.
Cream that is whipped dry. when mixed
with the other cold materials. will help 10
stiffen the mixture. Creams made with
egg custard as the base have even more
marked power of stiffening-
Boiled syFups and fruit pulp require less
gelatine than their liquids, such as milk,
fruit juice or water.
Making gelatfne creams successfully de-
Ponds as much on the weather as the plain
iellies.
Never add whipped cream until all other
are perfectly cold, and never
add acid Havoring. such as lemon juice, !
1ntil the custard Is cold, or ii will cIlrdle 1
All the mixing of materials must he |
lone before the gelatine begins to sOlidffy. /
n your jelly viii be lumpy. After thor /
1ughiy mixing then set IN very cold water 7
pr ice and stir slowly but continuously i
anti 1t is ready to turn into the molds
Ahen fruit IS added, allow the jelly to get !
somewhat stiff before putting 1t in. 50 it /
NIL remain suspended in the mixture
PREPARING. THE AIOLDS.
NO mixture containing acid or fruit Juice [
'nould be put into metal molds- If porce- I
am or delft moldS are used, brush them /
lightly, but evenly. with oil, and then /
'1nse IN cold water. By doing this the (
.ream VIII slip out evenly.
Metal mOldS may be brushed with white I
ust before filing
If metal molds- are allowed to stand for
ome little time in the warm room before /
urnlng out the cream, they generally /
'ome out nicely. If this is not sufficient \
Q loosen them, plunge quickly in and out l
tand in the water or the cream will melt /
wipe the mold dry before removing lid to /
urn out the cream,
Receipts.
c. F. D. writes: hope it will not be
to give you a couple of recipes I
snjoy your cooking articles, though 1 am |
10 cook and not allowed to eat much be- /