Here are pages 7 and 8 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.

Chicken Mousse
WHIPPED CREAM MIXTURE–SERVES 6
226 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1 1/2 cups chicken broth, divided
1 tablespoon onion juice
1 1/4 cups diced cooked or canned chicken
2 tablespoons chopped celery
1 tablespoon chopped stuffed olives
1 cup heavy cream, whipped

1. Sprinkle gelatine on 1/2 cup of the chicken broth to soften.
2. Place over low heat and stir until gelatine is dissolved.
3. Remove from heat and stir in remaining chicken broth and onion juice.
4. Chill to unbeaten egg white consistency.
5. Fold in chicken, celery, olives and whipped cream.
6. Turn into a 4-cup mold and chill until firm.
7. Unmold on serving plate and garnish with water cress and radishes.

VARIATIONS

Fish Mousse: Substitute tuna, salmon or lobster for the chicken. Increase the celery to 1/4 cup and substitute 2 tablespoons chopped green pepper for the olives.

Low-Calorie Chicken Mousse: (136 calories a serving) Follow directions above but substitute 2/3 cup chilled evaporated milk, whipped, for the heavy cream. Garnish with radishes.

TUNA MOLD
SIMPLE GEL–SERVES 4
190 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1 3/4 cups milk, divided
2 egg yolks
1 teaspoon salt
Dash pepper
1 teaspoon prepared mustard
1 can (6 or 7 oz.) tuna, drained and flaked
2 tablespoons lemon juice
1/2 cup chopped celery
2 tablespoons finely chopped pimiento
Cooked marinated green peas

1. Stir gelatine into 1/2 cup of the milk to soften.
2. Beat egg yolks, remaining 1 1/4 cups milk, salt and pepper together; add to gelatine mixture.
3. Place over low heat, stirring constantly until gelatine is dissolved, about 5 minutes.
4. Remove from heat. Chill to unbeaten egg white consistency.
5. Combine tuna, mustard, lemon juice, celery and pimiento. Fold into gelatine mixture.
6. Turn into a 3-cup ring mold or individual molds; chill until firm.
7. Unmold on serving plate and garnish with salad greens. Fill center with green peas.

VARIATIONS

Other Fish Molds: Substitute salmon, lobster or crab meat for the tuna.

Curried Tuna Mold: Add 1/4 teaspoon curry powder to ingredients in Step 5.

Cottage Cheese and Kidney Bean Salad
SIMPLE GEL–SERVES 6
232 CALORIES A SERVING

1 1/2 cups cottage cheese
1 envelope Knox Unflavored Gelatine
1 cup milk, divided
2/3 cup French dressing
1 tablespoon minced onion
Dash pepper
1 cup cooked or canned kidney beans, drained
1 cup shredded cabbage

1. Sieve or beat cheese on high speed of electric mixer 3 minutes.
2. Stir gelatine into 1/2 cup of the milk to soften.
3. Place over low heat, stirring constantly until gelatine is dissolved.
4. Remove from heat and stir in remaining 1/2 cup milk, French dressing, onion, pepper and cottage cheese.
5. Place pan in bowl of ice and water or chill in refrigerator to unbeaten egg white consistency.
6. Fold in drained kidney beans and shredded cabbage.
7. Turn into a 4-cup mold and chill until firm.
8. Unmold by dipping mold in warm water to the depth of the gelatine. Loosen around edge with tip of paring knife.
9. Place serving dish on mold; turn upside down. Shake, holding dish tightly to mold. Garnish with greens and cucumbers.

Deviled Egg Mold
SIMPLE GEL
MAYONNAISE ADDED
SERVES 6
240 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/2 cup water
1 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
3/4 cup mayonnaise
1 1/2 teaspoons grated onion
1/2 cup finely diced celery
1/4 cup finely diced green pepper
1/4 cup chopped pimiento
4 hard-cooked eggs, chopped

1. Sprinkle gelatine on water to soften.
2. Place over low heat and stir until gelatine is dissolved.
3. Remove from heat and add salt, lemon juice, Worcestershire sauce and cayenne pepper. Cool.
4. Stir in mayonnaise. Fold in remaining ingredients.
5. Turn into a 3-cup mold or individual molds and chill until firm.
6. Unmold and garnish with salad greens and green pepper and serve with salad dressing.

VARIATIONS

Deviled Egg and Cheese Mold: Omit green pepper and add 1/2 cup coarsely shredded Cheddar cheese.

Deviled Egg and Olive Mold: Add 1/4 cup chopped olives.