A Word About Gelatine

Gelatine is made from the connective tissue of animals. It takes its name from the word gela-tinoid, which is one of the principal nitrogen­ous compounds of the proteid group. It closely resem­bles the white of egg in food value and appearance, and like egg albumen it is non-uric acid, hence the best form of nutrition from animal sources.

Gelatine was first brought into public notice about 1845 by being prescribed by physicians for convalescing patients and people with weak digestion. Owing to its superior value as a readily digestible and assimilable proteid food it was taken up by the London Lancet along in 1845-6 and soon became the favorite basis for desserts of the discriminating (English and the sturdy Scotch) consumer.

The color of natural gelatine is a pale amber, when very light it has probably been bleached by the use of sulphurous acid, which is also a preservative and very deleterious.

The purpose of this work is to aid people in selecting the purest food and preparing it in the best way; for the same reason, therefore, that I have mentioned several other brands of pure food, I now recommend Cox's "Instant Powdered" Gelatine.

This sterling old concern was founded in 1725 in Edinburgh, Scotland, where it is still doing business. For more than sixty years, since gelatine was discov­ered, it has furnished to people all over the world the best and purest proteid food that could be made.

If this helps the housewife to secure the best I will be glad, and if it helps the good old concern across the sea they have earned it.

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