Gelatin Experiments

In these experiments gelatin used for desserts will be considered. See meat experiments, also.

139. - Have at hand samples of various gelatins. Use each gelatin as follows: a. 1 tsp. gelatin and 1/4 c. hot water.

b. 1 tsp. gelatin and 1/4 c. boiling water.

c. 1 tsp. gelatin and 1/4 c. cold water. In which is the gelatin most soluble ? Does it dissolve in cold water?

140. - Use one of the dissolved gelatins to make the following tests:

Biuret, page 85. Xanthoproteic, page 85. Fehling-Benedict, page 13. Iodine, page 13. Coagulation on boiling.

Note : It will hardly be necessary to test each gelatin for the above reactions.

141. - Make three solutions A, B, C, using non-acidulated gelatin (1 tsp. gelatin soaked in 1 tbsp. cold water, add 1/2 c. boiling water).

Boil A for 5 minutes. Set on ice in mold.

Boil B for 10 minutes. Set on ice in mold.

Boil C for 15 minutes. Set on ice in mold.

Which is most desirable ? What has happened to the gelatin ?

142. - Make four solutions, A, B, C, D, as in Expt. 141. Put A on ice in mold.

To B add 1/4 c. lemon juice. Put on ice in mold.

To C, add 2 tbsp. fresh pineapple juice or 4 tbsp. pineapple pulp. Thoroughly mix and put on ice in mold.

To D add 2 tbsp. fresh pineapple juice which has been boiled for 2 minutes. Thoroughly mix and put on ice in mold.

What do you observe in B, C, D? How do you account for the failure of the gelatin to solidify in B and C ?

Compare the consistency of A and D. How do you account for the delicacy of D ? Beat D with a Dover egg beater until foamy. What gives it this appearance?

Have the class divided so that all brands of gelatins are used. Compare results.

Make a table showing the proper amount of: gelatin, liquid, fruit juice, sugar.

Gelatin Desserts

General Rules

Fill molds with cold water and let stand.

Soak gelatin in cold water to soften it.

Add the boiling liquid to the softened gelatin to dissolve it.

Add sugar to this mixture while hot to dissolve the sugar.

Strain fruit gelatins through a cheesecloth before cooling.

Cover gelatin mixtures while cooling to protect from dust.

Fruit Jellies

1. Fruit jellies: Lemon jelly Orange jelly

Mold after straining; when firm turn out on serving dish. Serve with soft custard or whipped cream.

2. Fruit jellies with white of egg: Snow pudding; Sponges

Cool until sirupy. Add stiffly beaten egg white and beat until firm enough to mold.

3. Fruit jellies with cream: Add whipped cream when sirupy. Bavarian creams

4. Custard jellies: Spanish cream Macaroon cream

Add stiffly beaten white to custard jelly.

After straining, beat occasionally while cooling. Mold when begins to thicken.

5. Charlottes:

Jellies with the whip from thin cream. Add the whip when the mixture begins to thicken.

Fruit Jellies

Ingredients:

Orange

Prune

Lemon

Gelatin . . .

2 tbsp.

2 1/2 tbsp.

2 tbsp.

Cold water . .

1/2 c.

1/2 c.

1/2c.

Boiling liquid .

1 1/2 c. water

1/3 lb. prunes and liquid to make 2 c.

1 c. water

Sugar ....

1 c.

1 c.

3/4C.

Fruit juice . .

1 1/2C. orange juice juice 1 lemon

1/4 c. lemon juice

1/2 c. lemon juice

Ingredients:

Coffee

Wine

Gelatin

2 tbsp.

1 tbsp.

Cold water ....

1/2 c

1/4 c.

Boiling liquid . . .

1 c. water

1/2 c

Sugar ......

1/3c

1/4 c.

Fruit juice ....

2 c. boiled coffee

juice 1 lemon, juice 1/2 orange 1/2 c. wine

Fruit: When orange or lemon jelly begins to thicken, add sliced bananas, cherries, pieces of cooked pineapple, nuts, and orange sections.

Fruit jellies with whip: Fill glasses 3/4 full and let stand until firm. Cool a small portion of the jelly until sirupy. Whip until frothy and place on top of glasses.

Sponges

Ingredients:

Pineapple

Chocolate

Gelatin

2 tbsp.

2 1/2 tbsp.

Cold water.......

1/4c

2 c.

Boiling water......

1/4c

1 oz. chocolate and 2 1/2 c. scalded milk

Sugar

1/4-c.

6 tbsp.

Pineapple juice

3/4C

1/8 tsp. salt

Egg whites

3

3 whole eggs

Shredded pineapple ....

1/2 can

1 tsp. vanilla

Snow Puddings

Ingredients:

Lemon

Orange

Gelatin.....

2 tbsp.

2 tbsp.

Cold water ..................................

1/4c.

Boiling water .............................

I c.

I c.

Sugar ............

3/4 C

3/4 C

Lemon juice ................................

1/2 c

3 tbsp.

Orange Juice ..............................

1/2 C

Egg Whites ..................................

3

3

Spanish Creams

Ingredients:

Plain

Macaroon

Gelatin ..............................................

2 tbsp.

2 tbsp.

Cold Liquid ........................................

1/2 c. milk

1/2 c. water

Scalded milk ...................................

2 1/2 c.

2 c.

Egg yolks .......................................

3

3

Sugar................................................

1c

1/4 c

Salt............

1/8 tsp.

1/8 tsp.

Vanilla ............................................

1 tbsp.

Egg whites .........................................

3

3

Macaroons .......................................

2/3 c. crumbs

Bavarian Creams

Ingredients:

Coffee

Grape

Orange

Gelatin . . .

1 1/2 tbsp.

1 2/3 tbsp.

1 tbsp.

Cold water

1/4 C

2 2/3 tbsp.

2 C.

Boiling liquid

1/2 c. coffee

1 c. grape juice

1/2 c. water

Sugar . . .

1/3 c

I c.

I c.

Fruit juice

4 tbsp. lemon juice

1 c. orange juice 1/2 lemon

Cream . . .

1 1/2 c. (whipped)

1 1/3 c. (whipped)

1 c. (whipped)

Russe

Orange

Strawberry

Caramel

Chocolate

Cofee

Gelatin ....

1 1/2 tbsp.

1 2/3 tbsp.

2 tbsp.

1 1/2 tbsp.

1 1/2 tbsp.

1 1/4 tbsp.

Cold water . .

1/4 c.

3 C.

1/3 C

1/2C.

1/2c.

1/4 c.

Boiling liquid

1/3 c. cream

1/3 c. water

1/3 c. water

1 c. water

1/2 c. cream

1/2 c. coffee

Sugar ....

1/3 c. powdered

I c.

I c.

I c. caramelized

2/3c.

1/3 C.

Thin cream (whip from) . . .

3 1/2 c.

3 c.

3 c.

3 c.

3 c.

3 c.

Flavoring . . .

1 1/2 tsp. vanilla

1 c. orange juice 3 tbsp.

lemon juice

2 c. strawberry pulp

1 tbsp. lemon juice

I tsp. vanilla

I oz. chocolate

I tsp. vanilla

Note : The cream left after removing the whip may be used for other purposes.