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When it is wished to interrupt it, it is only necessary to raise the glass stopper in order to see the stream dry up after a short time. Another arrangement consists of a contrivance constructed on the principle of the common India-rubber inhaling apparatus, and sends the silver solution into the gelatine in the form of the minutest air-bubbles.
These may be made of any flavor, according to the jelly you use. It may be jelly of fruit or liqueur. If fresh fruit is used for jelly, the juice must be expressed, and well-sweetened gelatine added in the proportion of an ounce to the pint. If jam or marmalade is used, a pint of water is added and the same amount of gelatine, with the juice of half a lemon to the pint.
Make a quart of custard with six yolks of eggs, three tablespoonfuls of sugar, and an ounce of gelatine; when this is cold pour part into the mould, which must close hermetically; pack it in salt and ice for at least two hours; when you wish to turn it out, dip it a minute in lukewarm water.
Grate the yellow rinds of two oranges and two lemons and squeeze the juice into a porcelain lined preserving kettle, adding the juice of two more oranges and removing all the seeds; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a gill of water, and boil these ingredients together until a rich syrup is formed; meantime dissolve two ounces of gelatine in a quart of warm water, stirring it over the fire until it is entirely dissolved; then add the syrup, strain the jelly, and cool it in molds wet in cold water.
When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate.
A couple of tablespoonfuls of stewed fruit put into a small bottle is an excellent accompaniment to this cup. Cabinet Cup Pudding. Soak a teaspoonful of gelatine in a dessert spoonful of water. Make a little custard as above, with the third of a pint of milk and one egg. Prepare a small mould by plunging it first into hot water, afterwards into cold water. Take two savoy fingers and four ratafias.
But as soon as more convenient details for the making of pigmented gelatine prints have been elaborated, the cheapness of the material and the wonderful variety of the art shades and tints in which photographs can be executed will give the gelatine processes an advantage in the competition which it will be hopeless for other methods to challenge.
He began by tearing from the germ letter the piece of gelatine and first examining it with a pocket lens. Then, with a sterile platinum wire, he picked out several minute sections of the black spot on the gelatine and placed them in agar, blood serum, and other media on which they would be likely to grow. "I shall have to wait until to-morrow to examine them properly," he remarked.
They went to Falaise for a jujube, and, even under the apothecary's own eyes, they submitted his paste to the test of water. It assumed the appearance of a piece of bacon, which indicated gelatine. After this triumph, their pride rose to a high pitch.
"Do you mean to say that you let your uncle order you about in a thing like this? Do you mean to say you're such a such a such a gelatine backboneless worm " "Old man! I say!" protested his lordship, wounded. "I'd call you a wretched knock-kneed skunk, only I don't want to be fulsome. I hate flattering a man to his face." Lord Dreever, deeply pained, half-rose from his seat.
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