(1) It may assist in making soup.
(2) Any liquid may be used to dissolve this substance to make a plain jelly. Examples: coffee jelly, tomato jelly, wine jelly.
(3) Plain jelly may be varied as follows:
Allow the plain jelly mixture to cool until it is as thick as cream, and then beat in whipped egg-white, or fruit, or chopped vegetables, and set away until firm. Examples: snow pudding, orange charlotte, vegetable salad.
(4) Strain off the juice from a can of fruit, heat it, and use it for dissolving the gelatine. When almost set, add the fruit, and set away to become firm.
FROZEN DISHES
A lesson on frozen dishes may be taken at any time, but it seems specially opportune after the gelatine lesson. It may be impossible to make these dishes in school, but the facts of the lesson may be discussed and recipes furnished, after which a Form IV pupil should find no difficulty in carrying out these recipes at home.
Elementary science should be correlated, to explain the use of salt in the freezing process.