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 [1], 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
- Sprinkle gelatine on 1/2 cup of the chicken broth to soften.
- Place over low heat and stir until gelatine is dissolved.
- Remove from heat and stir in remaining chicken broth and onion juice.
- Chill to unbeaten egg white consistency.
- Fold in chicken, celery, olives and whipped cream.
- Turn into a 4-cup mold and chill until firm.
- 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
- Stir gelatine into 1/2 cup of the milk to soften.
- Beat egg yolks, remaining 1 1/4 cups milk, salt and pepper together; add to gelatine mixture.
- Place over low heat, stirring constantly until gelatine is dissolved, about 5 minutes.
- Remove from heat. Chill to unbeaten egg white consistency.
- Combine tuna, mustard, lemon juice, celery and pimiento. Fold into gelatine mixture.
- Turn into a 3-cup ring mold or individual molds; chill until firm.
- 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
- Sieve or beat cheese on high speed of electric mixer 3 minutes.
- Stir gelatine into 1/2 cup of the milk to soften.
- Place over low heat, stirring constantly until gelatine is dissolved.
- Remove from heat and stir in remaining 1/2 cup milk, French dressing, onion, pepper and cottage cheese.
- Place pan in bowl of ice and water or chill in refrigerator to unbeaten egg white consistency.
- Fold in drained kidney beans and shredded cabbage.
- Turn into a 4-cup mold and chill until firm.
- Unmold by dipping mold in warm water to the depth of the gelatine. Loosen around edge with tip of paring knife.
- 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
- Sprinkle gelatine on water to soften.
- Place over low heat and stir until gelatine is dissolved.
- Remove from heat and add salt, lemon juice, Worcestershire sauce and cayenne pepper. Cool.
- Stir in mayonnaise. Fold in remaining ingredients.
- Turn into a 3-cup mold or individual molds and chill until firm.
- 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.