Here are pages 3, 4, 5 and 6 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.

Green Salad Mold
SIMPLE GEL–SERVES 6
29 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups water, divided
1/4 cup vinegar
1 tablespoon lemon juice
1/4 cup chopped scallions
1 cup shredded raw spinach
1 cup chopped celery
1/4 cup shredded raw carrots

1. Mix gelatine, sugar, salt and pepper 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, vinegar and lemon juice.
4. Chill to unbeaten egg white consistency.
5. Fold in scallions, spinach, celery and carrots.
6. Turn into a 3-cup mold or individual molds and chill until firm.
7. Unmold and serve with mayonnaise or salad dressing. Garnish with tomatoes and olives.

VARIATION

Lettuce and Mushroom Mold: Substitute 1 cup shredded lettuce for spinach. Add 1/4 cup chopped mushrooms and 1/4 cup chopped green pepper.

Tomato Aspic
SIMPLE GEL–SERVES 4
33 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1 3/4 cups tomato juice, divided
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
2 tablespoons lemon juice

1. Sprinkle gelatine on 1/2 cup of the tomato juice to soften.
2. Place over low heat and stir until gelatine is dissolved.
3. Remove from heat and stir in remaining tomato juice, and seasonings.
4. Turn into a 2-cup mold or individual molds and chill until firm.
5. Unmold on serving plate.
6. Garnish with salad greens, cucumber slices and black olives. Serve with salad dressing.

VARIATION

Tomato-Vegetable Aspic: Follow steps 1, 2 and 3, then chill mixture to unbeaten egg white consistency. Fold in 1 cup shredded cabbage, 1/2 cup chopped celery and 1 cup finely chopped green pepper. Turn into a 3-cup mold.

Other Variation: Follow directions for tomato-vegetable aspic, substituting 1 1/2 cups cooked vegetables or 1 cup diced cooked chicken and 1/4 cup sliced olives for the raw vegetables.

Garden Patch Salad
SIMPLE GEL–SERVES 6
61 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/4 cup sugar
1/2 teaspoon salt
1 1/2 cups water, divided
1/4 cup lemon juice
2 cups cooked mixed vegetables

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add 1/2 cup of the water. Place over low heat, stirring constantly until gelatine is dissolved.
3. Remove from heat and stir in remaining 1 cup water, and lemon juice.
4. Chill to unbeaten egg white consistency.
5. Fold in mixed vegetables.
6. Turn into a 3-cup mold or individual molds and chill until firm.
7. Unmold on serving platter and garnish with salad greens, scallions and radishes.

VARIATIONS

Carrot and Celery Salad: For the 2 cups mixed vegetables substitute 1 1/2 cups grated carrots, 1/4 cup finely diced celery and 1/4 cup diced green pepper.

Cabbage Salad: For the 2 cups mixed vegetables substitute 1 1/2 cups finely shredded cabbage, 1/4 cup sliced radishes and 1/4 cup finely cut scallions.

Egg and Vegetable Salad: Omit 1 cup vegetables; add 2 hard-cooked eggs, chopped, and 1/2 cup slivered cheese.

Grapefruit Ginger Salad
SIMPLE GEL–SERVES 6
68 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
2 tablespoons sugar
1/8 teaspoon salt
1 (1-lb.) can unsweetened grapefruit sections
2 tablespoons lemon juice
1/4 cup diced celery
1/4 cup diced apples
1 teaspoon chopped crystalline ginger

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Drain syrup from grapefruit sections. Add water to make 1 1/4 cups. Set sections aside.
3. Add 1/2 cup of the liquid to gelatine mixture. Place over low heat and stir until gelatine is dissolved.
4. Remove from heat and stir in remaining 3/4 cup of liquid and lemon juice.
5. Chill to unbeaten egg white consistency.
6. Fold in celery, apples, ginger and grapefruit sections.
7. Turn into a 3-cup mold or individual molds and chill until firm.
8. Unmold and garnish with greens and avocado. Serve with mayonnaise or salad dressing.

VARIATION

Grapefruit Nut Mold: Substitute 1/4 cup chopped walnuts and 1/4 cup chopped grapes for celery and apples.

Golden Salad
SIMPLE GEL–SERVES 6
100 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/4 cup sugar
1/4 teaspoon salt
3/4 cup canned pineapple syrup or juice*
1/4 cup orange juice
1/4 cup vinegar
1 cup well-drained diced canned pineapple
1/2 cup drained orange sections, cut in small pieces
1/2 cup coarsely grated raw carrots

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add pineapple syrup or juice. Place over low heat, stirring constantly until gelatine is dissolved.
3. Remove from heat and stir in orange juice and vinegar. Chill to unbeaten egg white consistency.
4. Fold in canned pineapple, orange sections and carrots.
5. Turn into a 3-cup mold or individual molds and chill until firm.
6. Unmold by dipping mold in warm water to the depth of the gelatine.
7. Loosen around edge with the tip of a paring knife.
8. Place serving dish on top of mold and turn upside down. Shake, holding dish tightly to mold.
9. Garnish with salad greens and serve with salad dressing.

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

Cranberry Souffle Salad
SIMPLE GEL MAYONNAISE ADDED
SERVES 6
360 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
2 tablespoons sugar
1/4 teaspoon salt
1 cup water
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 (1-lb.) can whole cranberry sauce
1 orange or apple peeled and diced or 1 (8 1/2-oz.) can pineapple tidbits
1/4 cup chopped walnuts

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add water. Place over low heat, stirring constantly until gelatine is dissolved.
3. Remove from heat and stir in mayonnaise, lemon juice and lemon rind.
4. Blend with a rotary beater.
5. Pour into a refrigerator tray.
6. Quick chill in freezing unit 10 to 15 minutes, or until firm about 1 inch from edge but soft in center.
7. Beat until fluffy. Fold in remaining ingredients.
8. Turn into 4-cup mold or individual molds and chill until firm.
9. Unmold on serving plate; garnish with salad greens and serve with mayonnaise.

Fruit Nectar Salad
SIMPLE GEL–SERVES 6
97 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
2 tablespoons sugar
1/4 teaspoon salt
1 (12-oz.) can apricot nectar
1/2 cup water
8 whole cloves
1 tablespoon lemon juice
1 1/2 cups drained diced, mixed fruits, fresh, canned or frozen (thawed)*

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

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add nectar, water and cloves. Place over low heat and stir until gelatine is dissolved. Simmer 5 minutes.
3. Remove from heat and strain to remove cloves. Add lemon juice.
4. Chill to unbeaten egg white consistency.
5. Fold in mixed drained fruits. Turn into a 3-cup mold or individual molds and chill until firm.
6. Unmold on serving platter and garnish with greens and fruit. Serve with salad dressing.

VARIATIONS

Peach or Pear Nectar Salad: Substitute peach or pear nectar for apricot.

Carrot Nectar Salad: Reduce mixed fruit to 1 cup and add 1/2 cup coarsely grated raw carrots.

Perfection Salad
SIMPLE GEL–SERVES 4
70 CALORIES A SERVING

1 envelope Knox Unflavored Gelatine
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cups water, divided
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup finely shredded cabbage
1 cup chopped celery
1 pimiento, cut in small pieces or 2 tablespoons chopped sweet red or green pepper

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, vinegar and lemon juice.
4. Chill to unbeaten egg white consistency.
5. Fold in shredded cabbage, celery and pimiento or pepper.
6. Turn into a 2-cup mold or individual molds and chill until firm.
7. Unmold and garnish with salad greens. Serve with salad dressing.

VARIATION

Pineapple Perfection Salad: Substitute 3/4 cup canned pineapple juice for 3/4 cup of the water. Reduce sugar to 2 tablespoons.

Red Cabbage Perfection: Substitute red cabbage for the regular cabbage.

This is the second page of the vintage recipe booklet: Fabulous Foods That Are Fun To Fix that was published by Knox Gelatine, Inc., in 1961. It gives directions for five simple variations to a basic gelatine mixture.

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 below, click to view a larger size.

There are 5 simple variations of the Basic Gelatine Mixture

The Simple Gelatine–Tomato juice is used as the necessary liquid in making Tomato Aspic. Other juices, sugar and solids, may be combined to form this Basic Gelatine Mixture.

The Whip–For Pineapple Whip, make a Basic Gelatine Mixture with pineapple juice. Refrigerate until partially set, beat until fluffy and double in volume.

The Snow–When you make Orange Snow, start with a Basic Gelatine Mixture made with orange juice. Refrigerate until partially set. Add unbeaten egg whites, beat until fluffy and double in volume.

The Chiffon–To make Lemon Chiffon pie, the Basic Gelatine Mixture is made with lemon juice and egg yolks added. Mixture is cooked over boiling water, chilled until partially set, then folded into egg whites which have been stiffly beaten with sugar.

The Whipped Cream Mixture–This can be made two ways: (1) with eggs and (2) without. (1) Bavarian Cream is made with eggs. Make the Basic Gelatine Mixture, adding egg yolks. Cook over boiling water, chill until partially set, then fold into stiffly beaten egg whites and sugar. Fold whipped cream into this. (2) Chicken Mousse is made without eggs. Chill Basic Gelatine Mixture until partially set. Fold in chicken and whipped cream.

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.

Here are two recipes clipped from a newspaper column written by “Betty Budget”, date is unknown but there is an advertisement on the back listing a 5-digit telephone number so this was likely published sometime during 1940’s or 1950’s. I’ve typed the article below but note that for the first recipe there is a small corner piece that was torn off, the directions for that recipe are missing a few words (ingredients are intact) but I added what I believe to be the correct information. A scan of the recipe article is also posted below.

Date Bars Can Be Made in Advance, Keep Well
By BETTY BUDGET

Do you like the form in which we have written the recipes recently. It occurred to me they would be much easier for you to follow if the method of mixing were written step by step but after all you readers are the ones to be pleased. Won’t you let me know what you think about our new way of writing the recipe?

If you are eager to make some of your Christmas cookies well in advance of Christmas you can select no better cookie than Date Bars. With lots of dates and nuts and little flour, they are extremely moist and will keep beautifully for almost any length of time. Keep them in a closely covered tin, of course.

DATE BARS

1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3 eggs
1 cup nuts, chopped
2 cups dates, chopped

1. Sift dry ingredients together.
2. Add chopped nuts and dates. Mix well.
3. Beat eggs until thick. Add flavoring sifted dry ingredients.
4. Pour into baking pan which has been greased.
5. Bake in a 325 degree oven for 25 to 30 minutes.
6. Cut into bars and remove from pan. Do not separate into bars until cool.

Here is another easily prepared date cookie. With only dates, coconut and nuts with condensed milk, it is quickly mixed.

DATE AND NUT BARS

1 cup condensed milk
1 package dates
3/4 cup chopped nuts
2 cups shredded coconut

1. Cut date into small pieces and add to the condensed milk. Add chopped nuts and enough coconut to make a very stiff paste.
2. Pack in a greased oblong pan.
3. Bake in a 350 degree F. oven for about 25 minutes.
4. Remove from pan and allow to cool thoroughly before cutting into bars or squares.

This recipe was clipped from plastic packaging of some kind, probably from a box of dates. This is one of three recipes on the clipping. Date is unknown. Recipe is typed below along with a scanned copy, you’ll find the other two recipes from this sheet here: Date Nut Crunchies and Date Squares.

DATE WHIP

2 egg whites
1/2 cup granulated sugar
1 cup heavy cream, whipped
1/4 teaspoon allspice
1 teaspoon vanilla
1 cup graham cracker or vanilla wafer crumbs
1 cup chopped dates

1. Beat egg whites until they will hold a soft peak, adding sugar gradually.
2. Fold beaten egg white mixture, allspice, vanilla, crumbs and dates into whipped cream.
3. Chill. Serve in sherbet glasses.

Makes 6-8 servings.

This recipe was clipped from plastic packaging of some kind, probably from a box of dates. This is one of three recipes on the clipping. Date is unknown. Recipe is typed below along with a scanned copy, you’ll find another recipe from this sheet here: Date-Nut Crunchies.

DATE SQUARES

2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
2 cups finely chopped dates.

1. Beat eggs until foamy.
2. Stir sugar and vanilla into eggs.
3. Sift flour, baking powder and salt together and combine with sugar and egg mixture.
4. Mix in walnuts and dates.
5. Pour mixture into well-greased 8″x8″x2″ pan.
6. Bake in pre-heated 325°F. oven for 25-30 minutes or until done and top has a dull crust.
7. Cut into squares while still warm.
8. Cool, then remove from pan.

If desired, squares may be dipped into confectioners’ sugar.

Makes 16 — 2″ squares.

This recipe was clipped from plastic packaging of some kind, probably from a box of dates. Date is unknown. Recipe is typed below along with a scanned copy (I did the best I could since the clipping was wrinkled and curling).

DATE-NUT CRUNCHIES

3/4 cup shortening
1 cup brown sugar
2 eggs
3 tablespoons milk
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon salt
3/4 teaspoon soda
2 cups oatmeal
1-1/2 cups chopped dates
1 cup chopped walnuts

1. Combine shortening, sugar, eggs, milk and vanilla and mix thoroughly.
2. Sift together flour, soda and salt and blend into above mixture.
3. Stir in oatmeal, dates and nuts.
4. Chill dough for 1 — 2 hours.
5. Roll dough into balls about the size of a walnut.
6. Place on greased baking sheet.
7. Flatten with bottom of glass dipped in flour.
8. Bake cookies in 375°F. oven for 10-12 minutes or until lightly browned.

Makes about 4 dozen cookies.

This is the second prize-winning recipe for fruitcake that was published by Family Weekly in 1957 (the first is here: Pecan Fruitcake), I’ve typed it out below as well as scanned a copy to archive.

PRIZE-WINNING HOLIDAY CAKES from FAMILY WEEKLY READERS

Old Fashioned Maine Fruitcake

This recipe more than fills a 9x5x3-in. loaf pan. The baked cake may tend to form a humped and slightly cracked surface. This does not lessen the delicate blend of flavors which are enhanced upon aging the cake at least one week.

2 cups water
2 cups sugar
2 cups (about 10 oz.) dark seedless raisins
1/2 cup butter
1/4 lb. candied orange peel, cut in pieces
1/4 lb. candied citron, cut in pieces
1/4 lb. candied red cherries, quartered
1 tablespoon finely chopped crystallized ginger
3 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 large eggs, well beaten (until thick and piled softly)
1 teaspoon vanilla extract

1. Grease bottom only of one 9 ½ x 5 ¼ x 2 ¾ -in. loaf pan. Line bottom with waxed paper; grease waxed paper. Set aside.
2. Mix together in a saucepan the water, sugar, and raisins. Bring to boiling and cook over medium heat 10 min., stirring occasionally. Remove from heat and blend in the butter. Set aside to cool.
3. Mix candied orange peel, citron, cherries, and crystallized ginger with 1/2 cup of the flour. Set aside.
4. Sift together the remaining 3 cups flour, soda, and spices. Set aside.
5. Add beaten eggs and vanilla extract in thirds to the cooled raisin mixture, beating throughly after each addition.
6. Beating only until blended after each addition, add dry ingredients in fourths to raisin mixture. Finally, beat only until blended (do not overbeat). Stir in the fruit mixture. Turn batter into the prepared pan, spreading to edges.
7. Place a shallow pan containing 2 cups water on bottom rack of oven during baking time.
8. Bake at 325°F 2 hrs. 15 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake.
9. Remove from oven to cooling rack. Remove from pan before entirely cooled.

About 4 lbs. fruitcake