I think the fact has been established that, where gelatin or mucilaginous foods are needed, vegetable gelatin is to be preferred. It is absolutely free from flavor in itself, therefore can be used simply dissolved in water; animal gelatin cannot be used in this way on account of the nauseous odor that is intensified by heat. All vegetable gelatins that have come under my notice have been very well made. They escape the dangers of animal products and the necessary bleaching and cleansing of animal gelatins which gives them a higher food value and removes all danger of un-cleanliness. Like Irish moss and similar seaweed products, it is useful as a vehicle for other foods; it carries and holds wines and other liquors as stimulants if ordered by physicians. In all these recipes Kellogg's vegetable gelatin has been used.

It is a well-known fact that animal gelatin is an admirable vehicle for the growth of micro-organisms, which makes it necessary to carefully guard all gelatin dishes, especially meat jellies. Where acids are used there is very little danger of the jelly becoming contaminated. Vegetable gelatin answers the purpose of ordinary animal gelatin in all desserts, and when combined with fruit juices, or wines, or brandy if ordered, can be kept from one day to another without fear of contamination.

How To Prepare Vegetable Gelatin Or Gelose

A quarter of a box of gelose will make four half-pint cupfuls of jelly. Wash the gelose through several waters, soak it in warm water twenty minutes, wash and drain. Put it in a saucepan with one cupful, a half pint, of boiling water, boil slowly, stirring every now and then, until the gelose is thoroughly dissolved, about ten minutes; strain through a cheesecloth and stand aside until cold. It congeals very quickly and without ice. A quarter of this amount will make a half pint, two portions, of jelly.