Show Place for 01 Gelatin on Menu Pleasant to the Taste and Gives Gres Gh es the thc Consumer Little Worry as to Added W Weight Should Be a First Favorite With Dieters On a subject of ot general Interest to especially mothers the value of ot gelatin as a n food an author ty pens the following The other day a reader rel asked me It If I would write something for tor the column In la re regard rd to the value ot of told gelatin as a t food tood Some ono me she said that that gelatin was tine fine tor a reducing diet because It dill did not have any calories The short answer Is that gelatin has caloric value but that It takes tae so 60 little of ot It t to make a Jelly that when you eat a n gelatin dish flavored as It t usually Is u with Ith fruit juice you get few calories It Is a real help In planning a reducing diet Being In solid soUd torm form It gives a n feeling of ot satisfaction faction which Is lacking In the ilie fruit or o e even een en the fruit trait itself Several helpings of ot the des des- dessert dessert dessert sert or salad can then be used and the dieter will feel as It If he be bad eaten several times as much bulk bulb as the amount of ot fruit actually gives Of course he must be sure that a large amount of ot sugar Is not used usell with It It Children almost Invariably lIke gelatin desserts They are so easily made that mothers use them a good deal In n the childrens children's meal plan In my childhood we demanded shaky CUI as CUIe e we called It often for dessert We were particularly fond Cond of ot It when It was cut Into cubes after It was tet set and piled Into a glass dish The fruit juice left from an opened can of ot fruit may always be used In Inthis Inthis this way An even easier easler way WilY or of making the gelatin dessert Is s to use the already flavored gelatins Real fruit juices are used In the good quality products no now and you may tale take your choice of ot flavors You fou probably have ha your special favorites fa in fn tIa flavors ors as I have e Gelatin combined with milk mIll or cream Is always a good combInation When combined with It milk mIll has a specIal nutritive e value as It fur a comparatively ely large quan quantity quantity of a n special protein which mill milk has bas not In as large quantities while milk supplies one w u which gelatin lacks entirely This lack led to the be- be belief belief be belief lief u when Iten the science of ot nutrItIon war In Its Infancy that gelatin had no value as ns a food Later study whIch has caused us to reverse erse many ot of our early carly beliefs has shown that proteins which ate are nece necessary sary to build new De tissue and to repair rep old tissue are very complicated There are many different proteins Most rost foods tood such as milk mIll eggs nuts and cereals contain several se different pro terns Gelatin Is one of the proteins found In meat and Is extracted from the connective e tissue and ind from the bones bODes by long boLIng boIng Each Cach ach protein Is made of or many different simple con which are known as amino acids To made perfect protein which will give gate the bod body everything It needs to build new tissue there mu must t be proportion of all these the e acids Some of these acids arc are more vat al than others because they will promote growth as well as maintenance maintenance maintenance nance Gelatin lacks lachs entirely one or of orthe the most valuable of ot these acids but at the same time has a very large larte proportion of or another most valuable acid and good amounts of the others Thus while gelatin could not be de- de depended depended de depended upon for the total supply or of proteIn It Is per cent valuable In Ina ina Ina a diet where there Is plenty of milk or other foods which contain ln plenty ot of the complete proteins No one would ever eer cv e er need to depend on gelatin for tor the total food tood therefore supply supply the fact tact that gelatin Is an Incomplete incomplete Incomplete protein Is of ot little lIttIe Importance It seems to me that gelatin has Its great value as a food from the fact thAt It males makes other foods more at att attractive t and Interesting Some one has s called It a carrier of or vitamins That can be true It Ir It Is combined with other fods which contain vita vitamins minx It might just as easily be called a carrier of minerals or ot of any other food constituent which Is rolled with It It L The way we use It It f Is la practically lly never used alone Gelatin Gelatins s next greatest value as w have mentioned li is that It Is digested This makes It t most mose u useful rul In planning meals for chii drea and Jm aUd The best reason for tor using gelatin Is the fact that al almost almost almost most everybody likes gelatin salads and desserts Desserts can be varied 90 much by Een In them as plain jelly with fruit flavor by adding fruit or milk to them and by belt t beltIng beltIns Ing the gelatin to a sponge as ns It thickens The busy bucy housewife re- re girds re-girds girds g gelatin as an aid to quick meals Salmon Salad 1 t package J lemon g gelatin 2 Z cups cupa cup boiling water 2 tablespoons t lemon jules juless s s teaspoon salt 1 cup red salmon ealmon 1 cup green peas 1 cup carrots diced Remove two tablespoons of ot the measured boiling water add lemon juice and salt and dissolve gelatin When It begins to thicken press In Inthe Inthe Inthe the salmon and let this layer harden Then add another layer of or gelatin and and the green pen pees pe When mien firm Orm add adda a last 11 loer er of or gelatin and the car r carrots rots Chill for Cor at least two hours Garnish with greens and carrots carrols and serve cerve with sand sal dressin dressing Fruit WhIp 1 package pack strawberry gelatin 1 cup boiling water 1 cup canned cherry juice 1 cup canned white whito cherries charrles stoned and cut In pIeces I 1 marshmallows cut In pieces Dissolve e gelatin In boiling water Add cherr cherry juice Cool When hen hen gela gelatin gelatin tin h is almost set beat to very stilt stiff froth I old In fruit and marshmallows lows Pile Ilie In glasses las es ChilL Vegetable Salad 1 package lemon gelatin 1 11 cups clear meat I teaspoon teaspoon paprika 1 teaspoon salt 14 teaspoon pepper 3 cup 14 teaspoon onion juIce juIceS 2 S cups cooked vegetables well drained Dissolve o gelatin In the boiling stock Add vinegar and seasonings Chill ChIlI When It begins to thicken add the vegetables vr Mold and chill chilli A Dell S Si wt U Service Service iS cup pouted e milk diluted wIth t la cup water 1 8 1 tablespoons anilia Salt Scald Sc one cup milk In n top or of double boiler Add gelatin which 1 as ns been soaped led Inter In vv w iter ter fh e c ruin minutes utes and stir until dissolved etl Pour Into bowl bol and chill chIlI until Icy cold he before fore whipping Put Iut cocoa in sauce sauce- saucepan saucepan saucepan pan and add mId diluted milk mille to form Corm smooth ste p Add marsh marshmallows s malIo and steam ste 0 over er hotter hot water ter until thoroughly melted stirring to toI I a R smooth e Add vanilla vanlIla and antl salt and cool When hen cold and slightly stiffened combine with the stiffly whipped hipped milk mill Pour Into mold and pick pack a silt s Ice mixture or freeze In n mechanical re- re refrigerator re refrigerator tray rotc It 1 hote ote-If ote It chocolate Is used put marshmallows s In pan first pour 0 otter er milk then add chocola chocolate te sha shaved shared ed fine Steam until both are milted melted and proceed as above e 0 A Doll noil SyndicateS Syndicate Syndicate tV S NU NC Service |