The Waterbury Democrat., 1932-05-27
Gisma>ls.
KITCHEN
"DREssING UP"
GELATINE DISHES
BY SISTER MARY

(NEA Service Writer)
During the warm days Of sum-
mer. gelatine- dishes are sure to
appeal to most people. Cool and
appetizing. jeilied connections add
much to hot weather menus.
In addition to the attractive
ness Of gelatine combinations, we
find that gelatine itself Is an Inn
portant and wholesome protein
foOd--that 1t not only Is easily d.
gested but that 1t assists in the
digestion of other foods. 1t also
tends to increase assimilation,
making 1t possible for the body to
use the maximum amountof nour-
ishment in all foods.
Food chemists tell us that, gel
atine Is of animal origin, being
prepared from the sinews, connec-
tive tissues and fresh bones OF the
steer by carefully regulated pro-
cesses Of lining, washing and ex-
tracing with hot water, filtering
and drying" So you see It's per-
fectly desirable food. Our great
grandmothers laboriously pre-
pared for invalids a delicacy known
as "calf's foot jelly" which Is re-
placed by the commercial gelatine
OF to-day.
There are several brands Of gel
atine on the market, generally
prepared In granulated form. The
average amount needed to jelly
one pint-two standard measur-'
ing cupfuls--of liquid Is one table,
spoonful. This includes the amount
of liquid used to soften and dis
solve the gelatine as we'll as any
liquid. such as fruit juice, used for
iavoring. However, during warm
weather, or when many extra ma
terials like nuts and fruit are add
ed or IL the jelly must be made
quickly, an extra half tablespoon
of the granulated gelatine can be
added for each pint Of liquid.
Follow the Directions!
No matter what brand of gela-
tine Is used, follow the directions
on the package implicitly. Every
manufacturer is anxious to do all
In his power to make his product
one of never-failing success. and
the instructions accompanying
this end. After the first using a
to suit individual tastes IL It's liked
osHlci VI VI mVLo pohoohScu
when fruit or other solid ma
teriai is added to a jelly, IT, should
not be added until the liquid has
begun to thicken. This prevents
the fruit from rising to the top
and being all In one layer. The
thickening jelly holds the solid
material in suspension and per-
mits 1t to be distributed evenly
throughout the mold.
GeIatine added to a custard like
mixture of egg yolks and milk
makes q dessert known as Spanish
cream. The custard IL made in a
double boiler and allowed to cool.
Then the stiffly beaten whites of
eggs are folded into the mixture
and the whole ID turned into
mold to chill and become firm.
Various fiavorings can be used or
the mold can bel ined With fresh
fruit before pouring in the cream.
Plain Bavarian cream adds
whipped cream with the beaten
egg whites to the custard prepared,
for Spanish cream. Fruit Bavar-
ians substitute fruit juice and
pulp for milk In the custard foun-
dalton.
Pineapple contains constitu-
ent which prevents gelatine from
stiffening, SO remember to scald
both the fruit and juice Of fresh
before using 1t with
gelatine. Canned pineapple, of
course. does not need further
scalding.
Any small fruit can be used in
place Of Strawberries in the fol-
lowing recipe. Red raspberries.
diced pineapple and cherries are
The cream can be turn
ed into mold lined with lady
fingers or sponge cake and served
as an ice-box pudding. or 1t can
be nodded plain and served with
cake or cookies.
Fruit Bavarian Cream
Two cups crushed fruit. 1 1.2
granulated gelatine.
1-2S cup cold water. / cup sugar. Q |
eggs, 1 cup whipping cream, few
grains salt.
Soften gelatine In cold water
for Ave minutes. Beat egg yolks
with sugar and add fruit. Dis
solve geIatine over hot water and
add fruit mixture. Cook over hot
--------------l--------------
- 49,. R...lA. .s.A s...at. ..Itt