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Gelatinous Soups and Jellies. Proteid Sparers

IN the first chapter we spoke of "the gelatinoids," a group of proteids that were not as important as the group containing albumin, gluten, etc., inasmuch as they cannot alone supply the nitrogen needed by the body. Though they be not the equivalent of true proteids, they may replace some of the proteid in the diet. They are easily digested and absorbed and tend to promote nutrition. They also furnish variety in diet. The gelatinoids, with which we have most to do in cooking, are found largely in the connective tissues of meat and in the ligaments and bones of veal and chickens. This gelatinous principle is dissolved by heat when moisture is present. The main point to keep in mind is that connective tissue and bone are both practically flavorless and, if this principle is to be made use of in cookery, flavor must be added to it. If the juices of the meat be used, then rich flavor is assured. When these can be had only in small quantity, then flavor must be secured from vegetables, herbs and the like. In making sweet dishes, we use the gelatine of commerce, and for flavor coffee, chocolate, wine, fruit juices, etc. Such dishes do not possess high nutritive value of themselves, but nutriment may be added, when advisable, by the use of eggs or cream.

SOUP STOCK FROM BONES OF A ROAST FOWL OR ROAST OF VEAL Break up the bones, carefully, discarding any dressing that may be attached to them. If a few bits of raw lamb (ends of chops) or veal be at hand, these will give flavor to the soup. Also if uncooked giblets, heart, liver and gizzard, or the neck of the fowl be available, the soup will be much improved. Cover the materials to be used with cold water, and let heat slowly to the boiling point, then let simmer an hour, or longer, if uncooked material were added. Add now half an onion, cut in bits, half a small carrot, cut in bits, a stalk of celery or half a tablespoonful of celery seed, a sprig of parsley, six peppercorns and a scant teaspoonful of salt, and let cook nearly an hour, then strain off the broth. Set this aside in a cool place and when cold remove the fat. This fat may be used in making the thickening, if a thickened soup be desired.

SOUP 1 Have ready two or three tablespoonfuls of cooked rice and one-fourth a cup of bits of cooked chicken; reheat the soup, add the rice and chicken with salt and pepper as needed.