Two ounces of them contain as much gelatine as one pound of meat; but in them, this is so incased in the earthy substance, that boiling water can dissolve only the surface of whole bones.

On boiling, this tissue yields gelatine.

Cool a little of the gelatine in a mold, and as soon as set, scatter in some nice currants or seedless raisins; add another layer of gelatine, and when set, scatter in more fruit; continue until the mold is full, having gelatine at the top.

It gives the impression that the bacillus growth not only liquefies the gelatine, but causes a rapid evaporation of the fluid so formed.

Ordinary gelatine, as is well known, is easily dissolved in hot water, and chromicized gelatine is also soluble in hot water as long as it is not exposed to light; but on being exposed to light, it undergoes a change and is no longer capable of being dissolved in hot water.

In the first it rises to the surface, in the second it remains in the meat, but in both it prevents the gelatine and osmazome from dissolving; and hence a thin and tasteless stock will be obtained.

The last group consists also of nitrogenized substances, which resemble gelatine in many of their characteristics.

Heat three cups of rich milk to boiling, and add to it one cup of sugar and turn over the well-dissolved gelatine and strain.

To prepare gelatine for desserts, first soak it till soft in a small quantity of cold water (a cupful to one box of gelatine is sufficient); fifteen minutes will suffice if it is stirred frequently; then dissolve in boiling liquid.

Do not cook the gelatine, and after it is dissolved, always strain through a cloth strainer before using.