sufficiently strong.

(4) Good gelatine has little taste, colour, or
odour, and no sediment when dissolved.

4. Steps in dissolving gelatine:

(1) Put a small amount of cold water or any
cold liquid on gelatine, and let it stand until
the liquid is absorbed.

(2) Add a boiling liquid and stir thoroughly
until dissolved.

5. Value in the diet:

(1) Gelatine is a nitrogenous substance, but
cannot of itself build tissues, as most protein
foods do. When eaten, it will save the tissues
already making up the body, hence is called a
_protein-sparer_.

(2) It is very easily digested, and for this
reason it gives a pleasant variety to the diet
of an invalid.

(3) It makes an attractive dessert at the end
of a substantial meal, without adding much
nutriment.

6. Ways of using gelatine:

(1) It may assist in making soup.

(2) Any liquid may be used to dissolve this
substance to make a plain jelly. Examples:
coffee jelly, tomato jelly, wine jelly.

(3) Plain jelly may be varied as follows:

Allow the plain jelly mixture to cool until it
is as thick as cream, and then beat in whipped
egg-white, or fruit, or chopped vegetables, and
set away until firm. Examples: snow pudding,
orange charlotte, vegetable salad.

(4) Strain off the juice from a can of fruit,
heat it, and use it for dissolving the
gelatine. When almost set, add the fruit, and
set away to become firm.

FROZEN DISHES

A lesson on frozen dishes may be taken at any time, but it seems
specially opportune after the gelatine lesson. It may be impossible to
make these dishes in school, but the facts of the lesson may be
discussed and recipes furnished, after which a Form IV pupil should find
no difficulty in carrying out these recipes at home.

Elementary science should be correlated, to explain the use of salt in
the freezing process.

VALUE OF FROZEN DISHES

1. They are cooling, refreshing, and nourishing when properly taken;
they are not good as a final course at a meal, as cold mixtures reduce
the temperature of the stomach and thus retard digestion.

2. They are appetizing in appearance and f