44. Boiling does not, as was formerly thought, destroy the power of
coagulation in gelatine for at least some time. Therefore, when
necessary, it may be boiled for 10 or 15 minutes without causing any
change. One fruit that will prevent gelatine from solidifying, however,
is raw pineapple. This is an important point to remember in connection
with gelatine desserts. If it is desired to use fresh pineapple with
gelatine, it will first be necessary to bring the pineapple to the
boiling point in order to destroy the property that prevents the
gelatine from solidifying.

45. The proportion of liquid to gelatine is another factor to be
reckoned with in the successful making of gelatine desserts. This
differs in the various kinds of gelatine, but the proper proportion is
usually stated on the package in which the gelatine comes or on a folder
inside the package. The amount mentioned is usually what is considered
to be ideal for the preparation of gelatine dishes and may generally be
relied on. In hot weather, however, it is advisable to use just a little
less liquid than the directions require.

In using the different brands of unsweetened and unflavored gelatines,
the proportion of liquid to gelatine is usually similar. 1/2 ounce of
this granulated gelatine, which is 1/2 of the amount usually put up in a
package, will solidify 1 quart of liquid. If this proportion is kept in
mind, little difficulty will be experienced in using this form of
gelatine. For convenience in measuring small amounts of the granulated
gelatine, it will be well to remember that 1 ounce of this material
equals 4-1/2 tablespoonfuls. Thus, if a recipe calls for 1/2 ounce of
gelatine, it is simply necessary to measure 2-1/4 tablespoonfuls to get
the required amount to solidify 1 quart of liquid.