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Updated: June 26, 2025
This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover a half box of gelatin with a half cupful of cold water to soak for a half hour.
Put together with a soft icing made from the whites of two eggs. Dip a fancy mold into cold water, fill it half full of mixed chopped candied fruits, or use dates, figs and bananas chopped. Fill the mold with a well-made lemon or orange gelatin. Serve plain, or with whipped cream. 1/2 box of gelatin 1 can pared apricots 1 cupful of sugar 1 pint of water Whites of three eggs Juice of three lemons
Then it began to rise, ever more slowly, toward the top. More and more compactly it packed itself into the arched glass dome, the top layers finally resembling nothing so much as cloudy beef gelatin. And now these top layers were solidifying, clinging to the glass.
1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1 pint of milk 1 pint of cream 1/4 pound of candied cherries 1 teaspoonful of vanilla Wash and boil the rice in water for twenty minutes, drain, put it in a double boiler with the milk and sugar; stir until the sugar is dissolved, cover the kettle and cook slowly for twenty minutes.
"It is a shame, Zog, that such an evil thing should exist in our fair sea." With this, she drew her fairy wand from a fold of her gown and waved it toward the creature. At once the Yell-Maker sank down unconscious upon the floor; its legs fell apart in many pieces, the claws tumbling in a heap beside the body. Then all grew withered and lost shape, becoming a pulpy mass, like gelatin.
4 ounces of pistachio nuts 1 tablespoonful of gelatin 1 pint of water 1 pint of cream 1/2 pound of sugar 1 teaspoonful of almond extract 3 drops of green coloring Blanch the pistachio nuts and put them through a meat grinder. Boil the sugar and water for five minutes; when cool, add the coloring, the pistachio nuts, and the gelatin moistened in a little cold water.
This is one of the most elegant of cold dishes, and will serve twenty-five persons. 1 pint of cooked chopped chicken 1/2 pint of milk 2 level tablespoonfuls of butter 1 teaspoonful of salt 1 level tablespoonful of flour 1 tablespoonful of granulated gelatin 1 saltspoonful of white pepper 1/2 pint of cream
Put the milk over the fire in a double boiler and add the eggs and sugar beaten together until light; stir and cook until the mixture is sufficiently thick to coat a knife blade. Take from the fire, add the gelatin, strain, and stand it aside to cool.
Wash the rice, throw it into boiling water, boil rapidly twenty minutes; drain, add the milk, and cook in a double boiler fifteen minutes. Add the sugar, the gelatin that has been moistened in cold water, and the dates chopped. Take from the fire, add the vanilla, and when the mixture is cold, fold in carefully the whipped cream.
The fibers of all muscle are bound together in bundles and in groups of bundles by a thin membrane which is known as connective tissue. This membrane, if heated in water or steam, is converted into gelatin. The process goes quickly if the meat is young and tender; more slowly if it is tough. Connective tissue is also soluble in acetic acid, that acid to which the sourness of vinegar is due.
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