Gelatine is a colourless solid made from boiling bones, cartilage and tendons. In its pure form it is used in cookery for making desserts, sweets , salads and savoury dishes. Commercially it is used in canned meat products, soups, confectionery and ice-cream.

Gelatine is tasteless and odourless and its main characteristic is that when made into a solution with a liquid it will ‘gel’ or set on cooling, and melt or liquefy on warming.

Gelatine is a protein, but as it is used in such small quantities its food value is not of prime importance.

Gelatine is available for cooking in powdered or sheet form. Both forms are usually soaked first in a little water or other liquid until soft and then dissolved over low heat. To set 1 pint of liquid use J ounce sheet gelatine or ½ ounce powdered gelatine.

In warm weather and without a refrigerator, use one-third more gelatine. Generally speaking and unless a recipe particularly specifies it, do not dissolve gelatine directly in milk or add it to hot milk as this will cause the milk to curdle. Dissolve the gelatine first in-a little hot water and when it is cool add it slowly to cool but not cold milk.