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Updated: June 26, 2025
I realized it even then, although I did not consider it serious, as is evidenced by the fact that I follow it with a recipe for fruit gelatin, copied from the newspaper. It was a calm and sunny Sunday morning. The church windows were wide open, and a butterfly came in and set the choir boys to giggling.
1 quart of cream 1 pint of orange juice 1/2 box of gelatin 3/4 pound of sugar Yolks of six eggs Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a half cupful of boiling water, stir until the gelatin is dissolved, and add the sugar and the orange juice. Beat the yolks of the eggs until very light. Whip the cream.
Gelatin, a constituent of soup and obtained from bones and connective tissue by boiling, is the best known of the albuminoid foods. On account of the nitrogen which they contain, proteids and albuminoids are often classed together as nitrogenous foods. *Carbohydrates.*—While the carbohydrates are not so essential to life as are the proteids, they are of very great value in the body.
Any work which is to be reproduced many times, such as postage stamps and parts of bank-notes, is made on small pies of steel called dies. If the design to be used is in the shape of a drawing or engraving, a sheet of gelatin may be laid over it and the outlines traced with a sharp-pointed instrument. More often a photograph is taken on a ferrotype plate and the outlines scratched into the plate.
Boil the sugar and water with a saltspoonful of cream of tartar or a teaspoonful of lemon juice for five minutes, take from the fire and add all the other ingredients, and stand aside to cool. 1/2 tablespoonful of granulated gelatin 1/4 cupful of sugar 1/2 cupful of milk 1 pint of cream 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of 3 eggs
The preparations included specimens of choleraic dejections dried on covering glasses, stained with fuchsin or methyl-blue, and examined with oil immersion, one-twelfth, and Abbe's condenser; also sections of intestine preserved in absolute alcohol, and stained with methyl-blue. There were also cultures in gelatin, etc. Dr.
Abe used to grow dizzy, afterward, trying to recall the various pink articles which graced that tea. But most delightful surprise of all was his anniversary gift, which was slyly slipped to his place after the discussion of the rose-colored strawberry gelatin.
Take from the fire, and, when cold, add the vanilla. Turn into the freezer and freeze as directed. A little chopped conserved fruit may be added at last when the dasher is removed. Chopped black walnuts may also be added. This will serve six persons. 1 quart of milk 1/2 pint of cream 6 ounces of sugar 1 tablespoonful of granulated gelatin 2 teaspoonfuls of vanilla
This will serve six persons; in small stem glasses, eight persons. 1 quart can or 12 fresh tomatoes 1 slice of onion 1 blade of mace 1 saltspoonful of celery seed 1 pint of water 1 teaspoonful of salt 1 teaspoonful of paprika 1 tablespoonful of gelatin Juice of one lemon A dash of cayenne
Add the seasonings to the stock or bouillon, bring to a boil, add the gelatin, and if not clear, clarify with the white of an egg. Add the juice of a lemon and strain. Take small oblong china or tin molds, garnish the bottoms with fancy bits of good red pepper and chopped truffles, baste over a little of the hot aspic, and let them stand until very cold.
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