The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-11
Gelatine and It's Food Merits.


The chemical composition of gelatine
is very similar to that of albumen in
white of egg, which is considered the
purest form of albumen. Celia tine is al
ways found in 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 ami
NAL The gelatine is extracted by
steam, under pressure.
It's delicacy and value as a food sub
stance depends on its being properly
one specimen as compared to another is
due to the care, cleanliness and skill
en- ployed to entirely eliminate the gela-
tine from all other animal substances
which are connected with it, and which
would iniure its flavor as well as its
keeping qualities
The noticeable difference in the trans
parency of some gelatines compared
to others is owing to the clarifying pro-
cess used. and not so much to differ
ence in quality of material which fur
, nishes this substance. When the de-
sign is to have great delicacy OF color
and clear, sparkling effect. the clear.
very transparent gelatines are deslra-
BILE.
ISINGLASS.
This is the purest kind of gelatine and
also the most expensive. 1t is made
from the intestines of the sturgeon Its
only advantages are that it is lighter
thickening power than ordinary gela-
tine. The improvements effected in 9TH
er gelatine preparations have left little
if any choice in favor of the more ex-
pensive production.
A gelatine is also obtained from fish
bones.
SHOULD BE DESTITUTE OF
FLAVOR
Pure gelatine is almost destitute of
flavor In this respect it differs from
the albumen in white of egg. Gelatine
requires some distinct f1avoring sub
stance such as wine or juices OF acid
fruits to make it palatable when used
in iel1ies.
It's delicacy and readiness of mastica-
ton and digestion N AXE it not only an
agreeab BILE but valuable food for the sick
ITS NUTRITIvE PROPERTIES.
These have been unjuStly called into
question because of experiments that
were onesided 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
a useful article of diet
fair test of its merits proves that
wnen 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 it
for the table, dilute it with a large
ing it necessary that rather an incon-
venient quantity be eaten in order to
obtain as much nutritive material as
would be supplied in large sized hens
egg.
When milk cream, eggs and sugar
are used in addition to these, rice, cho-
colate, etc, and only sufficient water to
dissolve readily In the milk, we can see
that we have a decidedly robust COM
bination even though it be regarded as
a very dainty and delicate dessert
Here again is shown the necessity of
a knowledge of the foods we eat to en-
able the housewife not only to econo-
mize in n aterials when constructing
menus but to save the digestive organs
needless work in trying to dispose OF
surplus matter.
A dainty gelatine jelly diluted with
water and Favored with fruit juice is
decidedly more fitting at the CONCLUSION
of a plentiful dinner of nourishing
viands than the richer combinations we
have mentioned, which are often chosen
on account of their apparent lack of
substantial elements due to the deli
cacy of their construction and appear
ance.
If certain rules are adhered to there is
not the slightest difficulty in using gela-
tine First remember that gelatine is
soluble not only in water but to GER
tain extent will soften in moist atmos-
phere. and this must be considered and
an allowance made for such conditions.
In ordinary weather use the quantity Of
gelatine given in all directions accom-
panying the goods This is usually in
proportion ~ one ounce u Seldeiie "
three and one-half or four cupfuls of
water. In hot or damp weather, or
when it must be stiffened and served
as quickly as possible, use more gela-
tine In cold, dry weather and when it
is to stand longer than twelve hours,
use less and you will always have them
'tjust right Always soften gelatine in
cold water first, and give time required
on the package, which varies, according
to kind of gelatine used, from five to
fifteen minutes or more. The granulated
gelatine requires less time than the
shredded or the sheet gelatine. When
the gelatine softens and absorbs all the
water that covered it dissolve in boil
ing water or not liquid, but never allow
it to boil or COOK after it is entirely dis
solved. Stir only long enough to pre-