Omaha daily bee., 1901-02-03

ages it will keep in dry place for an In
definite length OF time and is ready for use
at moments notice.
our home made soup stock is the same
principle, derived from the bones and car
tilaginous structure OF the joints. Beef,
veal and chicken are the materials gen
orally employed for making meat jellies,
stock or gelatine. In making the pure gel
atine, 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 such man
ner that after careful drying they will
keep urder almost any condition.
While, of course. some very superior gel
atines sold, the housekeeper runs no
I risk in selecting the best known and most
| popular brands
Two Forms of Gelatine.
We have vegetable gelatine as we'll as
| that derived from animal source, and
while In neither form does 1t rank high as
| a nitrogenous substance, at the same time
it belongs to the albuminates, and 1t is
safe to infer that when nature makes
wide distribution OF any one food element
she intends it to play some important part.
Perhaps its importance as a 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, can
! not be tolerated
| 1t is readily digested and assimilated and
| while not tissue builder, IL is a natural
| element designed to keep the body we'll
sustained and capable OF responding to
the impulses of will and vital power.
Physicians recommend the use of gela-
tine in carefully prepareI jellies and
| liquids in cases OF sickness, especially
febrie conditions where the checking of
waste or organic albumen' Is necessary
and at the same time the capacity of as
smilating albuminous food is greatly less
| ened.
While in health II would be necessary to
administer a very considerable amount OF
| geatine in order to obtain a relative
| amount of nutritve value compared with
| the albuminates In serious illness the most
| one can hope to do is to preserve the Or
| ganic tissue and prevent the destruction
Of the albuminates and fats
! Pure golatine is not On acid making
food" This fact makes it still more use
full as q food for the invalid or sick.
For Making JeIIies.
Ono essential in all geiatine prepara-
tions is to have a gelatine without odor
and absolutely tastelcss.
The stronger, coarser kind will stiffen
more readily, but are apt to have both the
odor and taste OF glue. Never use an acid
or colored Jelly for the sick.
The power OF stiffening liquids varies In
the different brands OF the best gelatines
! 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 N tho m 81 -
and the purpose for which 1t is 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 and
| liquors, etc, must be counted as LIQUID and
allowance made for sugar or any added
substance in the preparation.
Ordinary table jelly must not be SO stiff
1t VIII not cut with a slight pressure Of
the spoon, nor must 1t be soft enough 10
collapse or melt down in the ordinary tam
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
movement OF the dish or table. This ouiv
| ering motion makes the clearness and
sparkle of the jelly very noticeable and
attractive. When solid substances are 70
be added to the Jellies they must be made
| considerably sitter, or the weight OF the
fruit Will sink 1t to the bottom of the
mold.
Making Gelatine Creams
These ere rather more difficult than tho
plain jellies. The most important points to
remember are:
To be accurate In your measurements
Mix the different 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 of molding.
There being such a difference in the ma
terials used IN these preparations the pro-
portions vary greatly
Cream that is whipped dry, when mixed
with the other cold materials. will help to
stiffen the mixture. Creams have even more
marked power for stiffenng
Boiled syrups and fruit pulp require less
gelatine than their liquids, such as milk,
fruit Juice or water.
Making gelatine creams successfully de-
pends as much on the weather as the plain
| iellies.
Never add whipped cream until all other
materials are perfectly cold and never
add acid favorings, such as lemon Juice
until the custard is cold, or it will curdle.
All tne mixing or materials must be done
before the gelatine begins to solidify, or
your jelly will be lumpy. After thoroughly
mixing then set in very cold water or Ice
and stir slowly but continuously until It
Is ready to turn into the molds. When
fruit Is added allow the jelly to get some
what stiff before putting It in. so it will
remain suspended in the mixture.
No mixture containing acids or fruit
juice should be put into metal molds II
porcelain or delft molds are used brush
them lightly, but evenly. with oil. and
then rinse in cold water. BY doing this
the cream Will slip out evenly.
Metal molds may be brushed with white
OF egg or simply rinsed with cold water
just before filling.
If metal molds are allowed to stand for
some time in the warm room before turn
ing out the cream they generally come out
nicely. II this is not sufficient to loosen
them, then plunge quickly in and out OF
hot water Do not allow the mold to stand
In the water or the cream will melt. Wipe
the mold dry before removing lid 10 turn
out the cream.
The Useful Telephone.
Two young ladies on St. Paul street went