Here are pages 9, 10, 11 and 12 of of the vintage recipe booklet: Fabulous Foods That Are Fun To Fix that was published by Knox Gelatine, Inc., in 1961.

You can view all the pages in this cookbook by visiting this category: Fabulous Foods: Knox Gelatine, just click a page title to view that section.

There is a scan of the pages included below, click to view a larger size.

Bavarian Cream
WHIPPED CREAM MIXTURE–SERVES 6
259 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/2 cup sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cups milk
1/2 teaspoon vanilla
1 cup heavy cream, whipped

1. Mix gelatine, 1/4 cup of the sugar and salt thoroughly in top of double boiler.
2. Beat egg yolks and milk together. Add to gelatine mixture.
3. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.
4. Remove from heat and stir in vanilla. Chill to unbeaten egg white consistency.
5. Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture.
6. Fold in whipped cream. Turn into a 4-cup mold and chill until firm.
7. Unmold on serving platter and garnish with fresh fruit.

VARIATIONS

Fruit and Nut Bavarian: Follow Steps 1 through 5. Then fold 1 cup well-drained diced mixed fruit and 1/4 cup chopped nuts into mixture with whipped cream.

Coffee Bavarian: In Step 1 add 2 tablespoons instant coffee to gelatine and sugar mixture.

Nesselrode Chiffon Pie
CHIFFON–MAKES 9-INCH PIE
498 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
2/3 cup sugar, divided
1/8 teaspoon salt
3 eggs, separated
1 1/4 cups milk
1 cup heavy cream
2 teaspoons rum flavoring or
3 tablespoons rum or sherry
1 tablespoon chopped maraschino cherries
1 9-inch baked pie shell
Shaved chocolate

1. Mix gelatine, 1/3 cup of the sugar and salt thoroughly in top of double boiler.
2. Beat egg yolks, milk and cream together. Add to gelatine. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.
3. Remove from heat and stir in desired flavoring.
4. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
5. Beat egg whites until stiff. Beat in remaining sugar.
6. Fold in gelatine mixture and cherries.
7. Turn into a baked pie shell and sprinkle top with chocolate.
8. Chill until firm.

VARIATION

Nesselrode Pudding: Spoon into sherbet glasses; top with shaved chocolate.

Pineapple Whip
WHIP–SERVES 4
125 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/3 cup sugar
1/8 teaspoon salt
1 3/4 cups pineapple juice*, divided
1/2 teaspoon grated lemon rind

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add 1/2 cup of the pineapple juice.
3. Place over low heat and stir until gelatine is dissolved.
4. Remove from heat and stir in remaining pineapple juice and lemon rind.
5. Chill until slightly thicker than unbeaten egg white consistency.
6. Beat with a rotary beater or electric beater until light and fluffy and double in volume.
7. Spoon into dessert dishes and chill until firm.

VARIATIONS

Orange Whip: Substitute orange juice for the pineapple juice.

Apricot Whip: Substitute 1 1/2 cups apricot nectar for the pineapple juice and add 1/4 cup water.

Coffee Whip: Substitute 1 2/3 cups cold strong coffee for the pineapple juice. Omit rind; add 1 teaspoon vanilla.

*If frozen pineapple juice is used, boil 2 minutes before combining with the gelatine.

Pineapple Coconut Delight
SIMPLE GEL–SERVES 6 TO 8
(Fills 9-inch pie, Ices 8 1/2-inch cake)
108 CALORIES A SERVING

1 2/3 cups canned crushed pineapple with syrup
1 envelope Knox Unflavored Gelatine
1/4 teaspoon vanilla
1/2 cup flaked or shredded coconut
1/2 cup instant nonfat dry milk
1/2 cup ice water
2 tablespoons lemon juice
1/4 cup sugar

1. Drain syrup from pineapple and add water to make 1 cup liquid.
2. Sprinkle gelatine on syrup-water mixture to soften.
3. Place over low heat and stir until gelatine is dissolved.
4. Remove from heat and add pineapple and vanilla. Chill to unbeaten egg white consistency.
5. Mix instant non-fat dry milk with ice water in a bowl.
6. Beat until soft peaks form (3-4 minutes). Add lemon juice.
7. Continue beating until firm peaks form (3-4 minutes longer). Gradually add sugar.
8. Fold gelatine mixture and coconut into whipped milk.
9. Spoon into dessert dishes and chill until ready to serve, or turn into a 9-inch baked pie shell or use mixture to fill and frost two cake layers.

Peach Soufflé
WHIPPED CREAM MIXTURE
SERVES 6 TO 8
250 CALORIES A SERVING

1 12-oz. package frozen sliced peaches, completely thawed
1 envelope Knox Unflavored Gelatine
1/2 cup peach syrup
4 eggs, separated
1/4 cup water
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 cup sugar
1 cup heavy cream, whipped
Slivered toasted almonds

1. Drain syrup from peaches into top of double boiler and set slices aside.
2. Sprinkle gelatine on peach syrup to soften.
3. Beat egg yolks and water together. Add to gelatine mixture.
4. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.
5. Remove from heat and stir in lemon juice, salt and almond extract. Chill slightly.
6. Sieve peaches or mash in blender. Mix into gelatine mixture.
7. Beat egg whites until stiff. Beat in sugar. Fold in gelatine mixture.
8. Fold in whipped cream. Turn into a 1 1/2 quart soufflé dish and chill until firm.
9. Before serving sprinkle top with slivered toasted almonds.

Lemon Chiffon Pie
CHIFFON–MAKES 9-INCH PIE
366 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1 cup sugar, divided
1/8 teaspoon salt
4 eggs, separated
1/2 cup lemon juice
1/4 cup water
2 teaspoons grated lemon rind
1 9-inch baked pie shell

1. Mix gelatine, 1/2 cup of the sugar and salt thoroughly in top of double boiler.
2. Beat egg yolks, lemon juice and water together; add to gelatine.
3. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.
4. Remove from heat and stir in grated lemon rind.
5. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture.
7. Turn into a baked pie shell.
8. Chill until firm. Garnish with whipped cream if desired.

VARIATION

Low-Calorie Lemon Chiffon Pudding: (189 calories a serving) Spoon 2/3 cup of filling into sherbet glasses instead of baked pie shell. Sprinkle top with chopped fresh mint.

Fruit Juice Snow
SNOW–SERVES 8
93 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/2 cup sugar
1/8 teaspoon salt
1 1/4 cups water, divided
1 can (6 oz.) frozen concentrated fruit juice* of your choice
2 unbeaten egg whites

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add 1/2 cup of the water. Place over low heat and stir until gelatine is dissolved.
3. Remove from heat and stir in remaining water and frozen fruit juice. Stir until melted.
4. Chill until slightly thicker than unbeaten egg white consistency.
5. Add unbeaten egg whites and beat with an electric beater until mixture begins to holds its shape.
6. OR beat with rotary beater until mixture is light and fluffy, 7 min. To speed up hand beating place over ice and water and beat.
7. Spoon into dessert dishes and chill until firm. Serve plain or with Melba Sauce: Mix 1 package thawed frozen raspberries and 1/2 cup currant jelly; bring to boil. Mix 2 teaspoons cornstarch and 1 tablespoon cold water. Add to raspberries, cook until clear, stirring constantly.

*If frozen pineapple juice is used, boil 2 minutes before combining with the gelatine.

Pineapple Chiffon Cake
CHIFFON–SERVES 8 TO 10
244 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/3 cup sugar, divided
1/8 teaspoon salt
3 eggs, separated
1 1/4 cups canned crushed pineapple and syrup
2 tablespoons lemon juice
1 cup heavy cream, whipped
Thin chocolate cookies

1. Mix gelatine, 2 tablespoons of the sugar and salt thoroughly in top of double boiler.
2. Beat egg yolks. Add crushed pineapple and syrup. Add to gelatine.
3. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.
4. Remove from heat and stir in lemon juice.
5. Chill to unbeaten egg white consistency.
6. Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture.
7. Fold in whipped cream.
8. Spoon 1/4 of mixture into waxed paper-lined 9×5 loaf pan. Add a layer of cookies. Repeat three times ending with gelatine.
9. Chill until firm.
10. Unmold on serving platter and top or spread top and sides with additional whipped cream and sprinkle with crushed cookie crumbs.