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Water is used in cooking chiefly for extracting flavors, as in the making of coffee, tea, and soups; as a medium for carrying flavors and foods in such beverages as lemonade and cocoa; for softening both vegetable and animal fiber; and for cooking starch and dissolving sugar, salt, gelatine, etc. In accomplishing much of this work, water acts as a medium for conveying heat.
The third sheet she made came out of the oven spicy, light, and brown; and Snap, giving it one poke, said, "That's all right. Now you know. Here's your reward" He handed her a receipt-book made of thin sheets of sugar-gingerbread held together by a gelatine binding, with her name stamped on the back, and each leaf crimped with a cake-cutter in the most elegant manner.
Under the provisions of the Army bill for the procurement of pneumatic dynamite guns, the necessary specifications are now being prepared, and advertisements for proposals will issue early in December. The guns will probably be of 15 inches caliber and fire a projectile that will carry a charge each of about 500 pounds of explosive gelatine with full-caliber projectiles.
At the end of that time, add a pint of boiling water, a cupful of sugar, half a pint of wine, and the juice of lemon to the pink gelatine, and, after stirring till the gelatine is dissolved, strain the liquid through a napkin. Treat one of the other portions of the gelatine in the same way.
By the use of sensitive films of gelatine bromide of silver emulsion the time required for the action of ordinary daylight in producing a photograph had been reduced to a very small fraction of a second. Muybridge utilized these films for the photographic analysis of animal motion.
Fruit syrup, stewed fruit, or sugar will be suitable as an accompaniment. Ground rice, boiled in milk and mixed with a teaspoonful of dissolved gelatine, makes a good rice cup. Apple Mould. Soak a small teaspoonful of gelatine in a dessert spoonful of water.
Germaine, in a state of perplexity, did not know any longer what to serve up to them. Every kind of meat had its inconveniences. Puddings and sausages, red herrings, lobsters, and game are "refractory." The bigger a fish is, the more gelatine it contains, and consequently the heavier it is.
Even turbot has hardly any taste proper, except in the glutinous skin, which has a faint relish; the epicure values it rather because of its softness, its delicacy, and its light flesh. Gelatine by itself is merely very swallowable; we must mix sugar, wine, lemon-juice, and other flavourings in order to make it into good jelly.
Water, jam, and dissolved gelatine must be mixed quickly and passed through a sieve; either must be stirred in a bowl set in ice till quite cold and beginning to thicken; then stir in gently and quickly three-quarters of a pint of cream whipped solid; pour the mixture into the mould, which must be set in ice. Cover well, and keep on ice till needed. Frangipanni Iced Pudding.
When the gelatine has dissolved remove the blanc mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get flavor of almonds there should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc mange and set in a cold place until firm. From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
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