Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-09
Table and Kitchen.
Gelat1ne as an Economic Aid in
Cookery.

Cookery.
Gelatine is frequently referred to and
| used in a great number of our recipes, and
| 1t Is very generally used in large cities: but
! still there are many who have rather
! prejudice against 1t, regarding it chiefly
IN the light of useless commodity, adding
unnecessary expense to the household &C
counts. They consider it but poor and I'M
substantial stuff" This is a mistake, for
| although the actual amount of it's food
value is debatable in many learned minds,
| 1t is nevertheless a most useful as well as
| agreeable addition to our most available
and most easily adapted food materials.
Used when meats are recooked, especially
| boiled or soup meats, 1t supplies some of
| the constituent parts which have been ex-
| tracted and wasted in the first cooking.
| When mixed with fruit juices with
stewed fruit much more substantial and
| inviting dish is prepared.
| Gelatine is indispensable when one fire.
| quently has bits of cold meat fish, game
or the remains of joints to dispose of, for
when made up with gelatine in dainty little
molds they make acceptable and attractive
| lunch or supper dishes. One thing house
wives must bear in mind is that gelatine
must not be boiled, but heated sufficiently
| by the addition of hot water or else by STIR
ring, after it is softened, over boiling water
until dissolved. If boiled for any length of
| time it will harden and curdle and your
| dish you are preparing will be spoiled. 1t
| should have enough cold water added to
| the quantity to be used to steep and thor
oughly soften it, and then stirred into
gravy, custard. fruit or juices when they
are at boiling point, and stirred just long
enough to quite dissolve 1t.
Chicken Mold.
This will give a very good example Of
the use of gelatine in economic cookery.
Take the remains of a fowl, divide all the
off of mo- from
them Fill the mold to be used with cold
water to ascertain the quantity of gravy
wanted. Put the water into a saucepan, and
| add the fowl bones broken very small with
| salt, peppercorns, bit of mace, a few
herbs, and very small onion. Stew this
| for an hour and half, and If the water de-
| CreaSes very much add little more; but
| two-thirds of the first quantity should re-
main when it has finished boiling. While
| the bones are stewing put the gelatine to
| steep as directed on the cover of the packet
| in the proportion of an ounce to pint OF
| the stock, when the latter is ready. Cut up
| the meat in small pieces-do not mince-
with any bits Of ham, sausage or bacon
| which may have been cooked with the fowl.
Mince some parsley: Boil two three eggs
| for eight minutes; peel off the shells and
cut into rings. Lay all these in the mold,
| putting some egg-rings at the bottom and
| sides of it, and season with pepper and
little salt Take the stock from the fire
| and strain 1t through a fine strainer or
| through muslin If there are very small bits
| OF bone in it, Put 1t back into the sauce
| pan-wthich should first be rinsed out with
| hot water-let it boil up, and then add the
| gelatine and stir it well near the fire until
| it is perfectly melted. Keep stirring it
| for minute or two after 1t has been taken
| from the fire. and then put it carefully into
| the mold with large spoon and just move
| the contents Of the mold gently that the
| stock may penetrate through the whole.
| Let it stand in a cool place until cold and
her rod for
| use.
Cream of Rice With Compete of Pears
Cook half a cup of rice in three cupfuls
| of milk. When tender add the yolks of
five eggs beaten with cup of sugar and
a cup Of milk Add to this half package
of gelatine softened in cold water Turn
into basin and let cool, stirring carefully
as it begins to stiffen. Then fold in a pint
of whipped cream and flavor with vanilla
or sherry wine. Turn into a mold and set
away to harden. Serve with compete of
pears for garnish
Peach Mold.
Soak level tablespoonful of geIatine In
a little cold water and when soft dissolve
1t over hot water, add the juice of half a
lemon and stir it into the pulp and Juice
of dozen fine, ripe peaches Turn into a
! basin and set IN ice water to cool AS it
begins to stiffen add a pint Of whipped
cream, folding it in carefully to keep
| the mixture light and frothy possible.
| Pour into a plain mold, cover closely, bind
ing the overlapping seam with piece of
buttered muslin and pack IN ice and salt.
Crabapple Pickle.
Cut out the blossom end, but leave the
apple whole, weigh and add half the weight
in sugar, enough good vinegar to almost
cover and a small quantity of whole spices
tied up in small pieces of muslin. Boil the
apples until they are tender and then let
them cool and they are ready for use.
Menus.
WEDNESDAY,
BREAKFAST.
Fruit
Cereal. Cream
Broiled Bacon. Queen Mullins.
Coffee.
LUNCH
Sliced Cold Meat
Fruit. Dreamed Potatoes.
Delicate Cake. Cocoa.
DINNER.
Oyster Soup.
| White Fricassee of Chicken.
Plain Boiled Rice
Boiled Onions in Cream.
Sliced Tomatoes
Peach Cups Fruit Sauce
THURSDAY
BREAKFAST.
Peaches.
Breakfast Cereal Sugar and Cream.
Plain Omelet. Bacon Chips.
Cereal Mullins. Coffee.
| LUNCH.
Veal Salad Mayonnaise.
Maple Rolls. Fruit.
Cup Cake. Tea.
| DINNER
Toma to BisQue Soup.
Roast Tenderloin. Boiled Potatoes
Dreamed Cabbage. Beet Salad
Peach Mousse. Whipped Cream.
Coffee.
FRIDAY