San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-01-08

NEED UEiAAllNc.
And the secret of all this delicious.
ness is an ingredient which heretofore
has been regarded as of minor i'm
portance. 1t is nothing more nor less
than gelatine, that old standby of the
pantry shelves, which one usually as
ISOLATED only with desserts Of ones
childhood or jelicd meats and salads
Anyone familiar with candy making
knows that TO certain candies gclatine
is indispensable, but what they may
not know is that even where the recipe
does not specifically call for gelatinc,
better results are obtained when it is
added.
Gelatine has been discovered to pos
sess certain properties that prevent
candy from gramming and becoming
too sugary and give it body as well
as stabilize its flavors. Besides. gela-
tine IS n protein that aids digestion
and increases nutritional values OF
other foods with which it is COM
bined. BY its action as a protective
colloid, it retards the capitalization of
sugar in candy.
ADD DlUESllON.
That gelatine is considered by con-
PETITIONERS indispensable in obtaining a
stable emulsion such as is necessary in
making marshmallows and other con-
fectionery foams, gives it added value
in the eyes of the amateur candy
maker DESTROYS of having her confec-
tons as perfect in appearance and as
delectable in taste as the commercial
product.
While gclatine by its action produces
smoother and more palatable sweets,
its greatest value is its ability to
aid digestion and to make other foods
into which it is introduced more easily
assimilated.
Because gclatine forms "jelles' it is
used in small amounts to give sub
stance to confections that otherwise
would not hold their shape. Among
these are fruit jelly chocolates. plum
chocolates, apricot centcrs, pineapple
jelly, cocoanut nougat, frozen cream
chocolates, and rose jelly gum drops.
In certain bon bon creams q create:
elasticity results from the use OF gela-
tine.
A recipe for one Of the most deli
cious candies is given.
HONEY MARSHNiALLOW.
I cup white sugar.
One-third cup white syrup.
q tablespoonsful honey.
6 tablespoonsful gelatine.
/ teaspoonful vanilla.
Dissolve gelatine in three fourths
cup boiling water. Then add syrup
sugar and honey. Stir without cook
ing until sugar is dissolved. then add
vanilla and beat with wire whip until
very stiff. Spread in pan that has
been sprinkled with XXXX sugar
When firm, cut into one-inch squares
Roll each piece in XXXX sugar. Keep
tightly covered in tin box.
ENGLISH TOFFEE.
English Toffee made according tc
the following recipe is extremely good
and very easy to make.
Two-thirds cup light brown sugar.
j cup scant, syrup (white).
D tablespoonful cream.
. tablespoonfuls butter.
l tcaspoonful vanilla.
l teaspoonful granulated gelatine.
One eighth teaspoonful salt.
Cook to soft ball when tried in
cold water.
Put sugar. cream, syrup and sail
together, stirring constantly Will
cooking. When batch is boiling, ado
butter. Continue to cook until re
quircd degree is reached. Then re
move from fire and add vanilla ant
gclatine that has been softened in ]
tablespoonful cold water. Pour into
oiled pan about one-half inch thick
When cool, cut into pieces l incl
wide by one and one half inches long
Wrap in wax paper.