42. GELATINE DESSERTS are those in which gelatine forms the basis.
GELATINE is an odorless, tasteless substance extracted from the bones
and various tissues of animals. It is used in a variety of forms, such
as glue and isinglass, but is also purified and prepared commercially
for use in desserts. When it is to be used as a thickening agent in
dessert making, it is ground and sold in this form, or it is mixed with
sugar, flavoring, and acid, when all that is necessary to make it an
appetizing dessert is that it be dissolved in hot water. In both of
these forms, it is sold under different trade names. The gelatine itself
does not provide any appreciable food value, but it is a means of
conveying various foods, such as eggs, milk, sugar, and many kinds of
fruit and fruit juices, all of which are more or less valuable for their
constituents. In addition, it produces desserts that are appetizing and
that may be garnished and served in many attractive ways.
43. To be most satisfactory, gelatine desserts should usually be made
just heavy enough with gelatine to retain the desired shape. The heavier
they become, the more rubbery they are in consistency and the less
dainty and agreeable. Their consistency can be regulated by the
proportion of liquid to gelatine that is used.
The general method of preparation followed when plain gelatine is used
in desserts consists in first soaking the gelatine in sufficient cold
water to moisten it, then dissolving it in hot liquid as near the
boiling point as possible, and finally cooling it in order to allow it
to solidify. As cold is absolutely essential for the mixture to
solidify, it is often difficult to prepare a gelatine dessert in the
summer time. Therefore, when a dessert of this kind is desired in the
warm weather, it should always be begun long enough before it is to be
served to allow it to become thoroughly solid. As it is usually
difficult to tell how much time this requires on a warm day, even with a
refrigerator or other cold place, it is much safer to overestimate the
time required than to underestimate it.
44. Boiling does not, as was formerly thought, destroy the power of
coagulation in gelatine for at least some time. Therefore, when
necessary, it may be boiled for 10 or 15 minutes without causing any
change. One fruit that will prevent gelatine from solidifying, however,
is raw pineapple. This is an important point to remember in connection
with gelatine desserts. If it is desired to use fresh pineapple with
gelatine, it will first be necessary to bring the pineapple to the
boiling point in order to destroy the property that prevents the
gelatine from solidifying.
45. The proportion of liquid to gelatine is another factor to be
reckoned with in the successful making of gelatine desserts. This
differs in the various kinds of gelatine, but the proper proportion is
usually stated on the package in which the gelatine comes or on a folder
inside the package. The amount mentioned is usually what is considered
to be ideal for the preparation of gelatine dishes and may generally be
relied on. In hot weather, however, it is advisable to use just a little
less liquid than the directions require.
In using the different brands of unsweetened and unflavored gelatines,
the proportion of liquid to gelatine is usually similar. 1/2 ounce of
this granulated gelatine, which is 1/2 of the amount usually put up in a
package, will solidify 1 quart of liquid. If this proportion is kept in
mind, little difficulty will be experienced in using this form of
gelatine. For convenience in measuring small amounts of the granulated
gelatine, it will be well to remember that 1 ounce of this material
equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
the required amount to solidify 1 quart of liquid.