[1]Imputed to Pythagoras.[2]We have as yet in this country no substitute for animal gelatine. I have experimented with carrageen or Irish moss and the Sea-moss Farine preparation, and find them unsatisfactory. It is impossible to make a clear jelly with them, and by soaking in water to destroy the sea flavor, the solidifying property is lost. In England they have a vegetable gelatine (Agar Agar) which makes, I am told, a clear, sparkling jelly, and is said not to be expensive. I trust that before many months it may be obtainable here. I have ventured, therefore, to give a few recipes where gelatine is used, knowing that there will be something to replace it. Groult's tapioca and potato flour are said to be unadulterated, and with fresh fruit juices make nice and wholesome desserts, especially for children. These preparations are made in France, and put up in half-pound packages, and sold by all of our leading grocers.[3]This jelly may be colored a delicate green by using extract of spinach (seerecipe,page 164). Its appearance is much improved thereby.
[1]Imputed to Pythagoras.
[1]Imputed to Pythagoras.
[2]We have as yet in this country no substitute for animal gelatine. I have experimented with carrageen or Irish moss and the Sea-moss Farine preparation, and find them unsatisfactory. It is impossible to make a clear jelly with them, and by soaking in water to destroy the sea flavor, the solidifying property is lost. In England they have a vegetable gelatine (Agar Agar) which makes, I am told, a clear, sparkling jelly, and is said not to be expensive. I trust that before many months it may be obtainable here. I have ventured, therefore, to give a few recipes where gelatine is used, knowing that there will be something to replace it. Groult's tapioca and potato flour are said to be unadulterated, and with fresh fruit juices make nice and wholesome desserts, especially for children. These preparations are made in France, and put up in half-pound packages, and sold by all of our leading grocers.
[2]We have as yet in this country no substitute for animal gelatine. I have experimented with carrageen or Irish moss and the Sea-moss Farine preparation, and find them unsatisfactory. It is impossible to make a clear jelly with them, and by soaking in water to destroy the sea flavor, the solidifying property is lost. In England they have a vegetable gelatine (Agar Agar) which makes, I am told, a clear, sparkling jelly, and is said not to be expensive. I trust that before many months it may be obtainable here. I have ventured, therefore, to give a few recipes where gelatine is used, knowing that there will be something to replace it. Groult's tapioca and potato flour are said to be unadulterated, and with fresh fruit juices make nice and wholesome desserts, especially for children. These preparations are made in France, and put up in half-pound packages, and sold by all of our leading grocers.
[3]This jelly may be colored a delicate green by using extract of spinach (seerecipe,page 164). Its appearance is much improved thereby.
[3]This jelly may be colored a delicate green by using extract of spinach (seerecipe,page 164). Its appearance is much improved thereby.