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Updated: June 26, 2025
After you finish the decorations, baste them carefully with, cold gelatin and stand the mold on ice. Then put in a little more cold jelly, until you have a good base upon which to rest the "galantine." Put it in, breast side down, and pour over the remaining gelatin. Stand in a cold place for twenty-four hours.
This will serve six persons. 1 pint of orange juice 2 tablespoonfuls of gelatin 3/4 pound of sugar 1 pint of water Cover the gelatin with an extra half cupful of cold water and soak for a half hour.
Cover the gelatin with a little cold milk and stand it aside for fifteen minutes. Put the remaining milk in a double boiler; when scalding hot, add the sugar and the gelatin; stir until the sugar is dissolved, take from the fire, and, when perfectly cold, add the cream and the vanilla. Freeze as directed on page 7. This will serve six persons.
Imby Amby, the Guardian of the Gates, met the trio with a smile of greeting. "Hello!" he said cheerfully. "Imby," retorted the Tiger, "will you kindly tell my dear boy here that our Queen has not been transformed into a gelatin mold?" "I should hope not!" replied the Guardian. "Last time I saw her, she was playing checkers with Betsy Bobbin. Seemed to be winning, too."
Gelatin is sometimes added to supply body and glycerine to give smoothness. Gum varies much in thickness and color. The first three cent stamp of the Danish West Indies furnishes an instance of this. The stamps were sent from Denmark without gum, as is frequently done with stamps for tropical countries. When they reached the islands the stamps were given to two druggists to be gummed.
The ingredients are classified in four divisions: 1, Proteids; 2, Fats; 3, Starches, or carbohydrates; 4, Mineral matters. This is the main classification; but to enable it to be better understood, we subdivide it as follows: Protein. a. b. Gelatinoids: e. g. collagen of tendons; ossein of bones, which yield gelatin or glue. Meats and fish contain very small quantities of so-called "extractives."
The only difference between a water ice and a frozen fruit is that the mixture is not strained, and more fruit and less water is used. If canned fruits are used, and these recipes followed, cut down the sugar. Cream may be used in place of water with sub-acid fruits. 1 quart of apricots 2 tablespoonfuls of gelatin 1 cupful of sugar 1 pint of cream
Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve. Spanish Dessert. Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add 1 teaspoonful of vanilla. Pour into a mold and place on ice.
The whole day long she would move around like a squirrel in a wheel, cook dinner, and boil lilac-colored gelatin and glue for the proclamations. Some people would come, leave notes with her to deliver to Pavel, and disappear, infecting her with their excitement. The leaflets appealing to the working people to celebrate the first of May flooded the village and the factory.
Add the uncooked yolks to the orange mixture, strain in the gelatin, stand the bowl in cold water and stir slowly until the mixture begins to thicken; stir in carefully the whipped cream, turn it in a mold or an ice cream freezer, pack with salt and ice, and stand aside three hours to freeze. This should not be frozen as hard as ice cream, and must not be stirred while freezing.
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