Evening star., 1901-12-11
Table and Kitchen.
GeIatine and It's Delicacy and Value
as q Food.

Inc CHSLlcdl COIHpoSIliou VI ScAdlAiC IS
! very similar to that of albumen In white
of egg, which lis considered the pures'
form of albumen. Gelatine is Away:
| found in q solid state, as in the tendons
and bones.
The prepared gelatine is usually from the
tendinous and horny structures Of the
| cleaned hoofs and heels, skin and bones OF
the comparatively young animal The gel
| atine is extracted by steam, under press,
| ure.
Its delicacy and value as q food sub.
stance depends on its being properly puri.
| fed. The difference of the cost of one
specimen as compared to another is due
to the care, cleanliness and skill en-
p1oyed to entirely eliminate the gelatine
from all other animal substances which
are connected with it, and which would
injure its flavor as well as Its keeping
qualities.
The noticeable difference in the trans
parency of some geiatfnes compared to
others is owing to the clarifying process
used, and not SO much to difference in
quality of material which furnishes this
substance. When the design Is to have
great delicacy of color and clear, spark
ling effect, the clear, very transparent
gelatns are desirable.
Isfngiass.
This is the purest kind Of gelatine and
the intestines of the sturgeon. Its only
advantages are that it is lighter colored.
has less flavor and greater thickening
power than ordinary gelatine. The i'm
provements effected in other gelatine
preparations have left little if any choice
in favor Of the more expensive produc-
ton.
bones.
N NJ
Pure gelatine is almost destitute Of
flavor. In this respect it differs from the
albumen in white of egg. GeIatine re-
quires some distinct fiavoring substance
such as wine or juices of acid fruits to
make it palatable when used in jellies.
Its delicacy and readiness of maStlca-
ton and digestion make it not only an
agreeable but valuable food for the sick.
It's Nutritive Properties.
These have been unjustly called into
question because Of experiments that
were one-sided in their deduction. The
experimenters proved only that life and
health could not be sustained on one food
alone and not that gelatine was simply an
unimportant luxury and not useful article
of diet.
fair test of it's merits prove that
when properly mixed with other foods it
is a valuable aid to nutrition.
While the dried gelatine contains con-
siderable nutritive matter condensed in
small compass we may, in preparing 1t for
the table, dilute it with a large amount
of water or fruit juices, making 1t nee
essary that rather an inconvenient guam
tity be eaten in order to obtain as much
nutritive material as would be supplied in
a large-siZed hens egg.
When milk, cream, eggs and sugar are
used In addition to these, rice. choco-
soften the gelatine enough to dissolve
readily in the milk, we can see that we
have decidedly robust combination even
though 1t be regarded very dainty
and delicate dessert
Here again is shown the necessity of
knowledge of the foods we eat to enable
the housewife not only to economic in ma
terials when constructing menus, but to
save the digestive organs needless work IN
trying to dispose of surplus matter.
dainty gelatine jelly diluted with water
and favored with fruit juice is decidedly
more fitting at the conclusion Of plentiful
dinner of nourishing viands than the richer
combinations we have mentioned, which are
often chosen account of their apparent
lack of substantial elements due to the deli
cacy of their construction and appearance. -
In Making Je1lies and Desserts.
If certain rules are adhered to there is
not the slightest difficulty in using gelatine
First remember that gelatine is soluble not
only In water, but to certain extent will sof-
ten in moist atmosphere, and this must be
considered and an allowance made for such
condition. In ordinary weather use the
quantity of gelatine given in all directions
accompanying the goods. This Is usually
in proportion to one ounce of gelatine to
three and one-half or four cupfuls Of water
In hot or damp weather, or when 1t must
be stiffened and served as quickly as pos
sible, use more gelatine. In cold, dry
weather and when 1t is to stand longer than
twelve hours, use less and you will always
have them "just right" Always soften
gelatine in cold water first. and give time
required on the package, which varies. ac-
cording to kind of gelatine used, from five
to fifteen minutes or more. The granuiat-
ed gelatfne requires less time than the
shredded or the sheet gelatine. When the
gefatine softens and absorbs all the water
that covered it dissolve in boiling water or
hot liquid, but never allow it to boil or COOK
after it is entirely dissolved. Stir only long
enough to prevent it from sticking to bot
tom of saucepan; too much stirring may
make it ropy and prevent it's hardening.
Use q double boiler when dissolving gela-
tine in any of the cream mixtures. For
jellies simply pour boiling water or fruit
juices over the softened gelatine. Always
strain the gelatine mixture through thin
muslin into the molds, which must be wet
with cold water or brushed with white OF
egg. Use glass, earthen or enameled ware
and set the jelly at once in a very cold,
dry place. On ice In hot wea ther.
Too much gelatine used will give your
dessert an unpleasant flavor and boiling 1t
will have the same effect. When fruit is
to be nodded in the jelly use half an ounce
more gelatine to same proportion Of water
given.
AS all packages give a number of recipes
for quite list of jellies we will confine our
selves chiefly to side dishes and desserts.
Aspic Jelly.
For cold meats, game, etc: If a quart
of jelly is desired, take two quarts of con-
somme, add a sprig tarragon and table
spoonful of vinegar or lemon juice. Sim
mer down to one quart, take from the fire
add tablespoonful of granulated gelatine
soaked in half a cup of cold water Strain
and use for meats or salads.
Oysters I'm Aspfc.
Put three dozen large oysters in a stew
pan and cover with white wine and cook
gently until plump and firm. Then drain
them, trim off the gills put them in dish
season with salt, little paprika and lemon
juice sprinkled over them. Stand in q
mold In a basin of cracked ice and pour in
a thin layer Of the strained jelly. Let this
become firm enough to support a layer OF
the oysters nicely arranged over 1t to with.
in a quarter of an inch from the edge OF
mold, all around. Then pour in enough