LESSON LXVII
GELATINE (A)
EXPERIMENT 57: EFFECT OF COLD WATER ON GELATINE.—Pour 1 teaspoonful of cold water on 1/4 teaspoonful gelatine. Cover and let stand a few minutes. Examine. Has the water combined with the gelatine? Press a bit of the gelatine with a spoon. How does it compare with the dry gelatine as to hardness?
EXPERIMENT 58: EFFECT OF HOT WATER ON GELATINE.—Pour 1 teaspoonful boiling water on 1/4 teaspoonful gelatine. Place the mixture over hot water. Stir. What is the effect of boiling water on gelatine?
NOTE.—Use the gelatine from these two experiments for the preparation of the gelatine dessert of the lesson.
GELATINE.—When the beef stock of Lesson LXII was strained and cooled, what material, other than fat and protein, was present in it? From what substance in the meat and bone was this material formed (see Protein in Meat; Use of Bone and Fat in Soup-making; Examination of Cold Beef Stock)?
The gelatine which is found at market is prepared from the bones, gristle, skin, and other portions of animals. Although gelatine may be purchased in several different forms, housekeepers find the granulated or pulverized gelatine the most convenient to use.
One ounce of granulated gelatine will stiffen 1 1/2 to 2 quarts of jelly. In hot weather more is required. If fruit, vegetables, or nuts are to be molded in the jelly, use 1 1/2 ounces of gelatine.
Gelatine should be first hydrated (i.e. combined with water) by means of cold water, and then dissolved in boiling water.
THE VALUE OF GELATINE.—Gelatine is an incomplete protein, i.e. it is lacking in certain amino acids and hence while a good fuel, it does not, without the help of other proteins, both build and repair the body.