"Gelatine" Quotes from Famous Books
 ... stale macaroons into a half-cup of brandy, add a pint of cream and two teaspoonfuls of dissolved gelatine. Whip in a dozen maraschino cherries and turn into a mould to harden. Serve with macaroons dipped into the liquid that comes around the maraschino cherries. A custard may be used in this recipe ...
— Twenty-four Little French Dinners and How to Cook and Serve Them • Cora Moore
... of milk half a breakfast-cupful of rice. Let it boil with sugar and vanilla; strain the whole. Add one-half pint of cream, well beaten, five leaves of gelatine (melted). Mix the whole and pour in a mold which has been wet. When turned out of the mold, put apricots or other fruit on the top. Pour the ...
— The Belgian Cookbook • various various
... Sources, Gelatine, Chondrin and Allied Bodies, Physical and Chemical Properties, Classification, Grades and Commercial Varieties — Raw Materials and Manufacture: Glue Stock, Lining, Extraction, Washing and Clarifying, Filter Presses, Water ...
— The Dyeing of Woollen Fabrics • Franklin Beech
... maturation commences. The acids react on the cambium, which flows into the fruit, and, aided by the increased temperature, convert it into saccharine matter; at the same time they disappear, being saturated with gelatine, when maturation is complete.—London Medical ...
— The Mirror of Literature, Amusement, and Instruction - Vol. 20, Issue 558, July 21, 1832 • Various
... "Gelatine enters largely into the animal fibres," says the leader, gravely. "Parchment, or skin, contains an important quantity, and is used by cheap ...
— Punch, or the London Charivari, Volume 1, Complete • Various
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