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 [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.
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
- Mix gelatine, sugar, salt and pepper thoroughly in a small saucepan.
- Add 1/2 cup of the water. Place over low heat and stir until gelatine is dissolved.
- Remove from heat and stir in remaining water, vinegar and lemon juice.
- Chill to unbeaten egg white consistency.
- Fold in scallions, spinach, celery and carrots.
- Turn into a 3-cup mold or individual molds and chill until firm.
- 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
- Sprinkle gelatine on 1/2 cup of the tomato juice to soften.
- Place over low heat and stir until gelatine is dissolved.
- Remove from heat and stir in remaining tomato juice, and seasonings.
- Turn into a 2-cup mold or individual molds and chill until firm.
- Unmold on serving plate.
- 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
- Mix gelatine, sugar and salt thoroughly in a small saucepan.
- Add 1/2 cup of the water. Place over low heat, stirring constantly until gelatine is dissolved.
- Remove from heat and stir in remaining 1 cup water, and lemon juice.
- Chill to unbeaten egg white consistency.
- Fold in mixed vegetables.
- Turn into a 3-cup mold or individual molds and chill until firm.
- 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
- Mix gelatine, sugar and salt thoroughly in a small saucepan.
- Drain syrup from grapefruit sections. Add water to make 1 1/4 cups. Set sections aside.
- Add 1/2 cup of the liquid to gelatine mixture. Place over low heat and stir until gelatine is dissolved.
- Remove from heat and stir in remaining 3/4 cup of liquid and lemon juice.
- Chill to unbeaten egg white consistency.
- Fold in celery, apples, ginger and grapefruit sections.
- Turn into a 3-cup mold or individual molds and chill until firm.
- 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
- Mix gelatine, sugar and salt thoroughly in a small saucepan.
- Add pineapple syrup or juice. Place over low heat, stirring constantly until gelatine is dissolved.
- Remove from heat and stir in orange juice and vinegar. Chill to unbeaten egg white consistency.
- Fold in canned pineapple, orange sections and carrots.
- Turn into a 3-cup mold or individual molds and chill until firm.
- Unmold by dipping mold in warm water to the depth of the gelatine.
- Loosen around edge with the tip of a paring knife.
- Place serving dish on top of mold and turn upside down. Shake, holding dish tightly to mold.
- 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
- Mix gelatine, sugar and salt thoroughly in a small saucepan.
- Add water. Place over low heat, stirring constantly until gelatine is dissolved.
- Remove from heat and stir in mayonnaise, lemon juice and lemon rind.
- Blend with a rotary beater.
- Pour into a refrigerator tray.
- Quick chill in freezing unit 10 to 15 minutes, or until firm about 1 inch from edge but soft in center.
- Beat until fluffy. Fold in remaining ingredients.
- Turn into 4-cup mold or individual molds and chill until firm.
- 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.
- Mix gelatine, sugar and salt thoroughly in a small saucepan.
- Add nectar, water and cloves. Place over low heat and stir until gelatine is dissolved. Simmer 5 minutes.
- Remove from heat and strain to remove cloves. Add lemon juice.
- Chill to unbeaten egg white consistency.
- Fold in mixed drained fruits. Turn into a 3-cup mold or individual molds and chill until firm.
- 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
- Mix gelatine, sugar and salt thoroughly in a small saucepan.
- Add 1/2 cup of the water. Place over low heat and stir until gelatine is dissolved.
- Remove from heat and stir in remaining water, vinegar and lemon juice.
- Chill to unbeaten egg white consistency.
- Fold in shredded cabbage, celery and pimiento or pepper.
- Turn into a 2-cup mold or individual molds and chill until firm.
- 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.