This is the inside cover 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 page included below, click to view a larger size.

How to Make a Basic Gelatine Mixture

This simple procedure–combining unflavored gelatine with a liquid–is the basis of all gelatine dishes. (When recipe calls for 1 tablespoon gelatine use 1 envelope.)

1. Soften the Knox Gelatine by sprinkling on 1/2 cup of the cold liquid called for in recipe.*
2. Place over low heat and stir until gelatine is dissolved.
3. Remove from heat. Add remaining liquid called for.
4. Pour mixture into mold. Chill until firm (3 to 4 hours).

TO UNMOLD:

1. Dip mold in warm water (not hot) to depth of gelatine.
2. Loosen around edge with the tip of a paring knife.
3. Place serving dish on top of mold and turn upside down. Shake, holding dish tightly to the mold. If gelatine does not unmold readily, repeat process.

*If the recipe calls for 1 tbsp. or more of sugar, it is not necessary to soften the gelatine in the liquid. Just mix the gelatine with the sugar and add the liquid.