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.