New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-08-01
AMERICANS have a

M way with desserts that is
w all our own. 1t is an An
glo-Saxon trait to eat a heavy pie
or pudding that is meal in itself
after a hearty dinner; and we alone
Of all people discourage the flow of
gastric juices by generous servings
Of frozen ices and creams as last
course The ideal dessert, especially
for summer time, is one that is light,
not too sweet, delicate and not too
nutritious; dainty for a gracious
farewell" not substantial course.
Dishes that have gelatine as q
basis, be they jellied soups, salads,
entrees or desserts, have just these
characteristics. They melt and run
down your throat, they are chilled
without being frozen, solid without
being hard, and they furnish a little
nutrition in the way Of protein and
sugars, supplemented by the whipped
cream, or fruit or vegetable, fish or
fowl that is added to them. Plain
or with cream they make an ideal
dessert for children, giving a swtet
taste without an undue amount of
sugar.
A Progressive Foodstuf.
The chemist and the dor sstic
scientist agreed that in no food
product examined had there been
more Improvement than in tn gela-
tines, especially the PREPARED prod
ucts mixed with sugar and iavors
and ready to use. And in IS case
price stays down, though gu; Ay and
convenience increase and e price
| Of sugar goes up. The 15-c pack
age of gelatine will make 81 ugh to
serve five persons, with i EDITION
save boiling water. So =; three
cents a plate for The ge q ne, the
addition of fruits, fruit ia = a plain
cold custard or q little teAm, plain
or whipped, still gives dessert Of
| quality for very small expenditure
Of money, time and trouse.
| The old-time sulphusd, aniline
dyed, artifcially favored gelatine
! would not dare to 81 its face
among the gelatines Of today. The
products listed contain 10 sulphur at
all, which is not only good thing
in itself but speaks veil for the
purity and quality of the raw ma
| terials used and the care in manu-
| tacture, for gelatine Ray be a first
cousin to glue if canlessly made
| from low grades Of the raw materials
| employed (bones, calves feet, etc.)
| Wholesome natural fiavors have
taken the place of synthetic, ar
tifcial products, and harmless vege-
table colors are used instead of the
old, questionable, anime dyes.
What's | 1t
!
The government standards de-
mand that gelatine sall contain at
least Is per cent Of nitrogen ga
per cent of protein) and not more
than 2 per cent Of mineral sub
stances. But these are not com
plete proteins." One could not live
on gelatine exclusive.N so that gela-
tine is food adjunc rather than a
food. Most Of the food value Of
he prepared gelatin; IS due to the
sugar, Of which Their s from IS to
u per cent. So we ee that these
products before m ing up are
about four-tifths sue l. IA valuable
Tradition, just now, sides it's con-
nVenience) and ont fth protein,
water and havoring. IL are greatly
Diluted as eaten.
The plain gelatine unmixed, are
sVer four-ffths pro- : n (about S8
per cent?, but all avoring and
sTeetening must be added. They
have their special US for aspics,
SALADS, soups, etc, vi an the flavor
ngs and sugar are ID desired
The Cox's Instant Gelatine dis
eved literally in two seconds and
made, with a quart Of boiling water,
: gelatine of perfect consistency
n two hours time. 1t is most de-
Tested and endorsed in The Tribune
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