1.   Beat with electric mixer on high speed until gelatin is light and fluffy and doubled in volume.

2.   -- At cafeterias, you complain that the gelatin is too tough.

3.   Chill in the refrigerator until the gelatin is the consistency of egg whites.

4.   Place the bowl over simmering water until the gelatin is completely clear.

5.   Then there is the gelatin that seeps out of bones as they stew.

6.   When gelatin is soft, use a clean dish towel to squeeze out excess liquid gently.

7.   When strawberry gelatin is about halfway set, combine lemon gelatin with hot water and nuts, if desired.

8.   It did not name the other origins from which beef gelatin may be imported.

9.   Gelatin is derived from bones and skin of animals and used in food products, cosmetics and pharmaceuticals.