Facts you should Know about Gelatine

Radio Record, Volume III, Issue 32, 21 February 1930, Page 26

Facts you should Know about Gelatine

1. Fruit juices can be easily converted into jellies by adding loz. of gela--tine to 1 pint of juice that has béen sweetened to tasté: 2. Gelatine dissolves more easily if soaked in a little cold water before hot water is added.’ 3. If a jelly is wanted quickly, the gelatine may be soaked in 1 or 2 tablespoonfuls of cold water, dissolved by standing the basin in boiling water for a few minutes, and the remainder of the liquid added cold. 4, Jellies cannot be made from fresh pineapple juice, unless it has been previously boiled for 2 minutes. This destroys the enzyme present in fresh pineapple, which breaks down the gélatine, so that it will not set. : 5. The quantity of gelatine shoul be increased in hot weather, or if .a large amount of solid is to -be added. 6. Milk should be absolutely fresh and only lukewarm when added to either packet or home-made jellies, otherwise it will curdle. 7. Solid foods should not be put into a jelly until it is just setting. This avoids uneven distribution, 8. A mould should be wiped dry after dipping in hot water. If this is not done, unsightly water will be deposited on the serving dish. ; 9. Jellies set more quickly ein individual moulds, are easier for serving, and keep an attractive appearance for the second day.