Gelatine is a protein and is classed as an albuminoid. It is derived from the collagen of connective tissue, cartilage, and bone, which is converted into gelatine by boiling with water. Unlike albumen and globulin, gelatine is soluble in hot water and forms a jelly when cold. .

Although classed as a true protein, gelatine cannot sustain life, if it is the only form of protein supplied to the body. When gelatine is added to the diet, however, a smaller amount of other forms of protein is required to maintain a protein equilibrium in the body.

Commercial gelatine is extracted from the tendons and sinews of calves' feet and from the bones, tendons, and clippings of skin of older animals. It is sold in the form of sheets, or is shredded, granulated, or powdered, and put in boxes. A box of gelatine usually contains two ounces and will stiffen two quarts of jelly. More gelatine should be used when fruits are molded in the jelly. Uncooked pineapple should not be added to jelly, as it contains an enzyme which will liquefy the gelatine; cooking destroys the enzyme.

Gelatine should be first soaked in cold water until soft, using 1 c. water to 2 oz. gelatine, and then be dissolved in a boiling liquid and allowed to stand without disturbing until it jellies.

Lemon Jelly

1 oz. gelatine (1/2 box) 1/2 c. cold water

1/2 c. lemon juice 2 1/2 c. boiling water

1 c. sugar

Soak gelatine in cold water till soft; add the sugar, lemon juice, and the boiling water; stir until gelatine is dissolved. Strain through a cheesecloth wrung out of hot water. Put in mold wet in cold water and set in a cold place till firm.

To Unmold Jelly. Set the mold in a pan of lukewarm water, having the water come as high as the jelly. Do not let the jelly melt. Place the dish in which the jelly is to be served over the mold and invert them both. Shake gently until the jelly drops from the mold.

Gelatine has a very low melting point, so the water should not be hot, nor the mold left in it too long.

Jellied Prunes

1/3 lb. prunes

1/4 box gelatine soaked in

\ c. cold water

1 c. sugar

\ c. lemon juice

Wash prunes and soak for several hours in 2 c. cold water, cook in same water till soft; remove prunes, stone, and cut in quarters. To prune water add enough boiling water to make 2 c. Add soaked gelatine to boiling mixture, also the sugar and lemon juice, strain, add prunes, and pour into mold. Let harden. Stir twice while cooling to prevent prunes from settling. Serve with sweetened cream. Dried apricots or peaches may be used in the same way.

Apple Compote See page 49.

Neapolitan Pudding

Soak 1/2 box gelatine in 1 c. cold water, dissolve in 1 pt. boiling water, add 1/2 c. sugar, the juice of 1 lemon and 1 orange, and strain into 1 pt. preserved strawberries. Pour off part of the clear juice and let it begin to stiffen, then add the beaten whites of 2 eggs and beat like snow pudding. Put the rest of the mixture into a mold and pour the beaten mixture on top. Let stand till hard. Serve with whipped cream.