The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-09-10
GELATINE AS AN ECONOMIC AID
IN COOKERY.

Gelatine is frequently referred 10 and
used in great number of our recipes.
and il is very generally used in large
cities; but still there are many who have
rather a prejudice against 1t. regarding
it chiefly in the light of useless COM
modify, adding unnecessary expense TO
the household accounts. They consider it
but poor and unsubstantial stuff" This
is a mistake. for. although the actual
amount of its food value is debafable in
many learned minds. it is nevertheless q
most useful as wei as agreeable addi-
ton to our most available and most
easily adapted food materials.
Used when meats are re-cooked. es-
pecially boiled or soup meats. il supplies
some Of the constituent parts which have
been extracted and wasted in the first
cooking.
When mixed with fruit juices or with
stewed fruits, a much more substantial
and inviting dish is prepared.
Gelatine is indispensable when one fire.
quently has bits of cold. meat. hsh, game
or the remains of joints 10 dispose OF.
for when made up with gelatine in dainty
little moulds they make acceptable and
attractive lunch or supper dishes. One
thing housewives must bear in mind is
that gelatine must not be boiled, but
heated sufficiently by the addition Of hot
water or else by stirring. after Il is soft
ened, over boiling water until dissolved.
If boiled for any length of time Il 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 Thoroughly 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 it.
Chicken Mold.
This will give very good example Of
the use Of gelatine in economic cookery.
Take the remains of a fowl. divide all
the bones and cut of every bit OF meat
from them. Fill the mold to be used
with cold water to ascertain the guam
tity of gravy wanted. Put the water
into saucepan and add the fowl bones.
broken very small. with salt. pepper
corns. a bit OF mace. few herbs and
very small onion. Stew this for an hour
and half, and if the water decreases
very much add little more; but two
thirds OF the first quantity should remain
when it has finished boiling. While the
bones are stewing. put the geIaune to
steep as directed on the cover Of the
packet in the proportion of an ounce to
a 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 par
slep. Boil two or thee eggs fer eight
minutes: peel of the shells and cut into
rings. Lay all these in the mould. put
ting some egg-rings at the bottom and
sides Of It, and season with pepper and
a little salt. Take the stock from the
fire and strain it through fine strainer
or through muslin If there are very small
bits of bone in it. Put it back into the
saucepan. which should first be rinsed ont
with hot water. let it boil up, and then
add the gelatine and stir il well near the
fire until II is perfectly melted. Keep
stirring it for minute or two after it has
been taken from the fire. and then put II
carefully into the mould with a large
spoon and Just move tire contents Il the
mould gently that the stock may pene-
tfate through the "hbie A@1t II St'iii4 az
a cool place until cold and quite firm. and
turn out when required fcr Lss
Cream of Rice with Compete of Pears.
Cook hall cap OF rice IN three eIpfuis
Of milk When tender add the yrlks q
f.e eggs beaten s-.t.l o'Ip OF sugar and
a cup Of milk Aid - this half pack
age Of gelatine softened in cold water.
Turn into a basin and let cool. stirring
carefully as it begins TO stiffen. Then