This recipe was published in an article by Farm Journal in 1966, the article was for holiday sweet treats titled “Best-Ever Candy”. Recipe is typed below along with scanned copies (recipe was clipped in two parts).

Peanut Butter Fudge

3 c. sugar
1/4 tsp. salt
1/2 c. sifted cocoa or 3 squares unsweetened chocolate
1 c. milk
2 tblsp. light corn syrup
1 tsp. vanilla
1/4 c. peanut butter
1 c. coarsely broken nuts

• Combine first 5 ingredients in heavy 3-qt. saucepan. Boil over medium heat, stirring until sugar dissolves. Cook until mixture reaches soft-ball stage (234°).
• Remove from heat, add vanilla. Do not stir. Let cool until the bottom of the pan feels lukewarm to touch (110°).
• Add peanut butter and beat steadily until candy begins to lose shine. Add nuts, pour quickly into buttered 8 or 9″ square pan. Cover and chill until firm. Cut into squares. Store in covered container in refrigerator until ready to serve or pack for gifts.

This recipe was published in an article by Farm Journal in 1966, the article was for holiday sweet treats titled “Best-Ever Candy”. Recipe is typed below along with a scanned copy.

“Stained Glass” Hard Candy

“Make it, color it, mold it, hang it. Trick for shaping molds: Wrap foil around cookie cutters”–Indiana

2 c. sugar
1/3 c. light corn syrup
1/3 c. water
2 tblsp. vinegar
Few drops oil of peppermint
Food color
5 or 6 foil molds

• Cut aluminum foil in shapes of stars, bells and trees. Grease foil lightly with salad oil. Fold up edges to make 1/2″ sides. Seal corners with freezer tape to prevent leaks.
• Combine sugar, syrup, water and vinegar in saucepan. Boil to hard crack stage (300°). Remove from heat, stir in flavoring and color; cool slightly.
• Pour colored candy into mold, about 1/8″ deep; spoon to cover bottom. When candy begins to set (before it hardens) use skewer to make holes for hanging. Allow candy to harden thoroughly; remove foil. Thread with ribbon or cord to hang. (Or you may pour the candy onto greased cookie sheet to make free-form shapes.) If candy becomes too firm to pour and shape, remelt over low heat (do not boil).

Tips: Try unusual combinations: Swirl food color through uncolored candy with a toothpick just after pouring it into molds; make molded candies of one color and dribble with a second color to get an elegant “stained glass” effect. Make small candies for hanging on a Christmas tree, larger ones for other decorations. Cover candy ornaments with plastic wrap and store in covered container at room temperature in a dry place; keep flat to prevent warping.

This recipe was published by Farm Journal in 1966 as part of a holiday treats article titled “Best-Ever Candy”. Recipe is typed below along with a scanned copy.

Honey Crackerjack

“Honey makes these different. Nice for children’s gifts”–Tennessee

3 qts. popped corn
1 1/2 c. sugar
1/2 c. honey
1 tsp. salt
2 tblsp. butter or margarine
1 tsp. vanilla

• Turn popped corn into bowl. Combine sugar, honey and salt in small saucepan. Heat and stir to dissolve sugar. Boil to hard-ball stage (260°). Add butter and vanilla. Pour syrup over corn, stirring gently to coat kernels.
• Drop by tablespoon onto waxed paper. When popcorn is cool enough to handle, butter hands and quickly shape corn into bite-size balls. Store in air-tight container at room temperature. Makes 24 balls.

This recipe was published by Farm Journal in 1966 as part of a holiday treats article titled “Best-Ever Candy”. Recipe is typed below along with scanned copies (recipe was clipped in two parts).

Holiday Logs

“Professional looking and easy to make. The candy logs made a hit with all our friends”–Colorado

1/3 c. soft butter or margarine
1/4 c. light corn syrup
1 tsp. vanilla
1/2 tsp. salt
1 lb. box confectioners sugar
Red and green food coloring
Few drops of oil of cinnamon or peppermint or of rum flavoring
1 lb. candy caramels
3 tblsp. cream or evaporated milk
1 1/2 c. chopped pecans, toasted

Fondant center: Combine butter, syrup, vanilla and salt in large mixing bowl. Add confectioners sugar; mix together with a fork, then knead with hands. Mixture will be very dry, but softens with kneading.

• Divide in thirds. Knead on board, blending green color and mint flavoring into one third, red color and cinnamon flavoring into another third and rum flavoring into last third. (Adjust flavorings to taste.)
• Form into rolls 1″ in diameter. Cut fondant rolls in half crosswise to make 6 rolls. Wrap individually in waxed paper and store overnight in freezer or refrigerator.

Caramel Nut Coating: Next day heat caramels and cream in double boiler. Dip chilled fondant rolls into warm caramel mixture, spooning to cover. (Work quickly so rolls don’t soften.) Immediately roll in chopped pecans; wrap in aluminum foil and chill. Store logs in refrigerator or freezer until ready to serve. Slice just before serving.

This recipe was clipped from the Farm Journal in a holiday treats article titled “Best-Ever Candy” published in 1966. Recipe is typed below along with a scanned copy.

Apricot Nuggets

“These easy-to-make candies will add variety and color to my holiday gift boxes”–Kansas

1 lb. box confectioners sugar
6 tblsp. melted butter or margarine
2 tblsp. orange juice
1/2 tsp. vanilla
1 (11 oz.) pkg. dried apricots, ground (about 1 1/2 cups)
1 c. chopped pecans

• Combine sugar, butter, orange juice and vanilla. Add apricots; mix, then knead in bowl until ingredients are well mixed.
• Form into 1″ balls. Roll in chopped nuts. Store in refrigerator or freezer in covered container. Flavor improves with storage. Makes 6 dozen candies.

Variation: Substitute 1 1/2 c. shredded coconut for pecans.

Here is the inside back cover of the vintage recipe booklet: Fabulous Foods That Are Fun To Fix that was published by Knox Gelatine, Inc., in 1961. It gives the tip to drink Knox Gelatine to strengthen your nails. I’ve added a scanned copy of the back cover at the bottom to archive.

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.

You can drink Knox, too…so many ways

Just pick your favorite drink and stir in Knox Gelatine

Brittle fingernails? Correct them the one way published medical research proved effective…

Drink one envelope of Knox Gelatine each day in fruit or vegetable juice, bouillon or water.

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.

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.