Gelatine

A Protein Sparer

Gelatine is obtained from cleaned bones, skin and connective tissues of animals.

These are cooked in boiling water for a long time, thereby extracting the gelatinous substances.

Commercial Gelatine is prepared by treating the connective tissues, etc., with a weak solution of caustic lye kept at a moderate temperature 10 days, then raised to a higher temperature, the lye drained off, the tissues, etc., rinsed in clear water, purified with sulphur and again thoroughly washed. The tissues are drained thoroughly, melted over steam and the liquid gelatine strained off and poured into thin layers to cool. Gelatine is also made from fish bones. The purest form of gelatine, called Isinglass, is made from the air bladder of the sturgeon.

Gelatine is highly nitrogenous. It is composed of carbon, hydrogen, oxygen and nitrogen and so has the composition of a proteid food, but is not a tissue builder. It is called a protein sparer. Its power as a protein sparer is about twice that of a carbohydrate.

Gelatine is very easily digested. It is digested by the pepsin of the pancreatic juices in the stomach and by the trypsin of the pancreatic juices in the smaller intestines.

Gelatine is not soluble in cold water.

Gelatine is soluble in hot water.

Gelatine should not be cooked in boiling liquid, as it will not solidify.

General Rules

Use 2 tablespoons granulated gelatine to 3 1/2 cups liquid.

Soak gelatine in cold water 20 minutes. Dissolve gelatine in boiling water by pouring the boiling water onto the soaked (hydrated) gelatine - or gelatine may be dissolved by placing the soaked gelatine over boiling water. Do not stir it much while it is dissolving.

Be sure that all the gelatine is dissolved before adding fruit juices, then add fruit juices, sugar and a few grains of salt, strain through a fine cloth, put in a cool place or on ice to harden.

Remove gelatine from mold by putting mold into a pan of warm water until the jelly loosens. Place inverted on the serving dish.

Meat Jellies

Gelatine May Be Combined With Cooked, Sliced Or Ground Seasoned Meat. Ex

Jellied veal or chicken. If a knuckle of veal or a fowl is cooked long enough and the stock reduced to about 3/4 cup from 4 pounds of meat and bone there is enough gelatine extracted to mold the loaf without adding extra gelatine.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson you are to prepare the Gelatine, while your partner prepares the fruit and mold. Follow each paragraph closely.

See Recipe on Front Page.

Measure the gelatine into your mixing howl. See FIGURE 1. Add the cold water. See FIGURE 2.

Let stand 5 minutes.

In the meantime, heat water to boiling point in your saucepan. Measure 1/3 cupful of it. Add this to the soaked gelatine.

Measure and add the sugar.

Your partner will add the lemon juice and rind.

When gelatine mixture is set and firm, dip it quickly into a pan of hot water (just for a second).

Turn upside down onto a serving dish. See FIGURE 3. Shake and it will come out in a mold.

Serve your partner and self.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

Lemon Jelly

Materials:

2 Tablespoon Granulated Gelatine.

1/2 Cup Cold Water. 2 1/2 Cups Boiling Water.

1 Cup Sugar. 1/2 Cup Lemon Juice. Rind 1 Lemon.

Working Directions:

Soak gelatine 20 minutes in cold water, then dissolve in boiling water.

Add sugar, the lemon juice and rind, strain into a mold and chill.

Beating the lemon jelly, while it is jelly-like with a Dover egg beater will make it white and fluffy. It may be served as a Snow Pudding.

Pudding A La Macedoine

Prepare lemon jelly mixture. Place a mold in a pan of ice water, pour in mixture 1/2 inch deep. When firm, decorate with fruit. Cover fruit with some of the lemon jelly mixture. When firm, add more fruit and mixture. Repeat until all is used, each time allowing mixture to stiffen before fruit is added. Oranges, bananas, dates, figs, etc., may be used.

NOTE: The coloring tablet found in the gelatine packages may be used to color the jelly mixtures.

Cost of preparing Home Recipe of Lemon Jelly with Fruit:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare the fruit while your partner prepares the gelatine mixture. Follow each paragraph closely.

See Recipe on Front Page.

Measure and add the lemon juice and rind to your partner's mixture.

Cut the fig into very narrow strips. See FIGURE 1

Take out your custard cup.

Rinse it in cold water.

Add 2 tablespoons of your partner's gelatine mixture to it. Put it into your dishpan containing ice cold water.

Cut 1 slice of banana - put it in the center of the liquid in the custard cup.

Radiate the 4 strips of figs.

Let stand until firm.

Add 3 tablespoons of gelatine mixture.

Dip the 4 slices of bananas so the slices face the sides of the custard cup.

Let stand until firm.

Pour remaining gelatine mixture into it.

Let stand until firm.

Pass it to your partner.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.