THE

GREATER

JELL-O

RECIPE

BOOK

• • • • • ^ • • • • • • • • p p i H M KftálÉ¡AúitAUafld¡MtlMiU

Read this Important News before you use these recipes SINCE this book was published, a wonderful change has been made in Jell-O!

The Jell-O which you now buy at your grocer's in the six bright new packages is radically improved—easier and quicker to make— and even more delicious and rich in fruit flavor.

THE NEW JELL-O dissolves in warm water

. . •no boiling water necessary! The Jell-O you buy now needs no boiling water to dissolve. It melts like snowflakes in water only slightly hotter than lukewarm.

Five Big Advantages 1 Richer pure fruit by the new process. . . and 2 N o flavor steams away. . . ! 3 More tenderness... 4 Instant dissolving...no undissolved crystals...no waiting...you

put it in the refrigerator right away. . . and it's 5 The fastest-selling gelatin dessert in the world!

You can use New Jell-O in all the recipes in this book. Only be sure to use warm water in-stead of boiling water. (Directions on the back)

Prove that Boiling Water Steals Flavor Take a whiff of the steam rising from old-fashioned flavored gelatin dis-solved in boiling water. You know that flavor is flying away into the air.

Now try N E W JELL-O. Dissolved instantly in really warm water, no steam escapes, carrying off flavor. Every bit of the juicy taste of the real fruit stays in the finished dessert.

And think of the time saved! Other gelatin desserts must start to cool and set at a temperature of 212° (boiling water heat). N E W JELL-O dis-solved like snowflakes in water of 120°, 92 degrees cooler!

Of course, it starts to set quicker. Why, you can put it into the refriger-ator right away!

You'll have your N E W JELL-O perfectly set—ready to serve—sooner than any other gelatin dessert. Yet the result is so much better—so fresh and true in flavor—so tender and meltingly luscious.

Yet JELL-O is still economically priced. You can use your favorite recipes and any recipe in this book—there's no change except that you no longer need to lose time and flavor through boiling water.

Get JELL-O at your grocer's today. Look for the bright packages, a dif-ferent color for each flavor. Notice the patented inner seal, exclusive with JELL-O—it keeps every flavor orchard-fresh.

Make some of these delicious dishes soon—and remember, you no longer need to use boiling water!

S T R A W B E R R Y L I M E R A S P B E R R Y L E M O N C H E R R Y O R A N G E

• Are the children listening to the " W i z a r d of O z " program? It 's the newest, jolliest and most popular of all the children's radio entertainments! Tune in, 5 :45 E . S . T . Monday, Wednesday and Friday, W E A F and associated N B C stations.

178 Ptd. in U . S . A .

5 M I N U T E S a f t e r m a k i n g o ld-f a s h i o n e d g e l a t i n de s se r t even o ld Je l l -Ogoodas i twas ! • Still steaming! • Flavor escaping! • Setting delayed !

5 SECONDS a f t e r m a k i n g the w o n d e r f u l n e w Jel l-O—with warm water instead of boil-ing water! Into the refrigerator! • Fla-vor Saved! • Setting begun!

want something new and different?

*

DON'T despair. From the opening course to the last of a meal, Jell-O has suggestions!

Fruit cocktails that stay fresh and plump-fruited till you serve them!

Entrees that look and taste different and (secret) may be made with yesterday's left-overs!

Salads that are new departures in taste thrills!

Desserts that look like you've been hobnobbing with famous chefs—yet they're so easy to make, you can make them up while you're thinking about it!

And (how does this sound to your budget?) many Jell-O dishes are so economical, you'll marvel! Sure to turn out right, too. And—count on this—Jell-O dishes have "looks"—gay, sparkling, quivery, luscious-look-ing, they lend appetite appeal to a meal!

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Insist on genuine Jell-O

SEVENTEEN million women in the United States will accept no substitute for Jell-O. There must be a reason.

And of course you know there is. There is no match for Jell-O's quivery-tender texture, that delicious tenderness that Jell-O always holds—even the day after it is made.

And then, those marvelous flavors. They greet you first when you open Jell-O's specially sealed package, with a fresh aroma that confirms . . . 4'Here's a pure fruit flavor, there's no mistaking it!"

Strawberry, raspberry, orange, lemon, cherry . . . all de-licious! And now there's a sixth . . . the new, wonderfully refreshing lime!

You will want to buy Jell-O in all six flavors, six packages at a time. Then there will always be the "makings" of a lovely dish on hand. And insist on genuine Jell-O, none other. It's easy to prepare . . . sure to turn out right. Pure . . . every ingredient of the finest . . . and amazingly economical.

TABLE OF CONTENTS I Jell-O Appetizers and

Relishes 7-9 Cheese Cube Relish . . . 8 Christmas Relish . . . . 8 Cider and Cranberry Jell-O 8 Cucumber Relish . . . . 7 Jellied Cabbage Relish . . 7 Jellied India Relish . . . . 9 Jell-O Fruit Cocktail . . . 9 Molded Grapefruit Juice. . 9

II Jell-O Luncheon Plates . 1041 Buffet Cold Cuts and Relish 10 Olive Relish 11 Ready Luncheon Plate . . 11 Red Crest Combination

Plate 11 Spiced Relish and Sandwich

Plate 11 Spicy Beet with Bacon Grill 11

III Jell-O Entrees . . . 12-15 Chicken Mousse 12 Chicken Salad Mold . . . 15 Corned Beef Loaf . . . . 12 Ham and Celery Loaf . . 1 3 Jellied Seafood 14 Jellied Tuna with Mayon-

naise 14 Jell-O Cheese Loaf . . . . 15 Molded Crab Meat . . 15 Molded Salmon Salad . . 1 5 Piquant Tongue Loaf . . . 14 Rice and Fish Loaf . . . . 13 Shrimp and Cucumber En-

tre'e 14 Shrimp and Orange Molds 13

IV Jell-O Salads . . . . 16-26 V E G E T A B L E , C H E E S E S A L A D S 1 6 - 2 2

April Salad 16 Cardinal Salad 16 Carrot and Cabbage Salad 17

Cottage Cheese Salad . . 20 Crisp Summer Salad . . . 18 Cucumber and Pineapple

Salad 18 Date and Celery Salad . . 20 Fresh Asparagus Salad . . 17 Golden Glow Salad . . . 18 Jellied Carrots and Peas . . 2 1 Jellied Cooked Lettuce . . 2 1 Jellied Orange and Cheese

Salad 21 Jellied Vegetable Macedoine

in Tomatoes 17 Jell-O Cucumber Salad . . 19 Jell-O Pepper Salad . . . . 19 Layered Cheese and Apple

Salad 19 Lime Salad Supreme . . . 18 Pineapple Cheese Salad . . 22 Red Crest Tomato Aspic . 22 Sea Dream Salad . . . . 22 Spring Vegetable Salad . . 22 Tart Tomato Salad . . . 22 Tomato Salad Molds . . . 19 White and Gold Salad . . 20 Year-'round Salad . . . . 18

F R U I T S A L A D S 2 3 - 2 6 Beauty Salad 23 Cherry Salad 23 Cherry and Apple Salad . 23 Concord Grape Salad . . 23 Cranberry Mold 23 Four-fruit Salad 24 Fruit Salad 26 Grapefruit Salad 26 Imperial Pear Salad . . . 26 Lime Fruit Salad 24 New Manhattan Salad . . 26 Pineapple Grapefruit Salad 25 Richelieu Salad 25 Salad Novelty 26 Shower Salad 25 Under-the-sea Salad . . . 24

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V Jell-O Desserts 27-40 F R U I T E D J E L L - O D E S S E R T S 2 7 - 3 3

Amber Russet 27 Blackberry Mold 27 Cardinal Pear Mold . . . 31 Cherry Fruit Pudding . . . 29 Cherry Jell-O Surprise . . 28 Coca-Cola Dessert . . . . 28 Crimson Crystal Dessert . 30 Currant Ruby Molds . . . 30 Grapefruit Mounds . . . 30 Hawaiian Sunset Mold . . 30 Jellied Fruit 28 Jellied Ginger Pears . . . 33 Jellied Orange Dessert . . 30 Jellied Strawberries . . . . 29 Jell-O Plum Pudding . . . 32 June Rice Pudding . . . . 29 Magic Ice 31 Monastery Pudding . . . 31 Orange Blocks with Pine-

apple 31 Peach Nests 31 Prune Perfection 32 Raspberry Delight . . . . 3 1 Rhubarb Jell-O 33 Sparkling Jell-O 33 Sunday Night Pudding . . 32 Tropical Dessert 30

J E L L - O W H I P S 3 4 - 3 5 Apricot Whip 35 Banana Fluff 35 Fig Fluff 34 Fruit Whip 34 Grape Zip 34 Jell-O Raspberry Foam . . 34 Pear Whip 34 Pineapple Strawberry Whip 35 Prune Whip 35 Strawberry Whip . . . . 35

J E L L - O C R E A M S . . . . 3 6 - 4 0

Angel Charlotte Russe . . 36 Apricot Bavarian . . . . 37 Banana Bavarian Cream . 36 Coconut Bavarian Cream . 36 Cream Fig Pudding . . . . 38 Creamy Lime Flakes . . . 39 Fresh Berries Supreme . . 40 Macaroon Velvet . . . . 40 Marmalade Charlotte . . 40 Nut Cream Jell-O . . . . 40 Ocean Crest Bavarian . . 40 Orange Moss 37 Paradise Pudding . . . . 37 Peach Bavarian 38 Pecan Charlotte 38 Pineapple Bavarian Cream 38 Pineapple Rice Cream . . 38 Prune Cream and Nut Whip 39 Raspberry Bavarian Cream 39 Rhubarb and Strawberry

Cream 39 Tropical Ambrosia . . . . 39

PIES A N D T A R T S . . . . 4 1 - 4 2 Cherry Pie Glacé . . . . 4 1 Chilled Concord Grape Pie 42 Chilled Orange Meringue

Pie 4 2 Fresh Strawberry Tarts . . 42 Lemon Raisin Pie . . . . 42 Marvel Lemon Pie . . . . 41 Three-minute Meringue . . 4 1

C A K E S A N D FROSTINGS . . . 4 3 Jell-O Petits Fours . . . . 43 Rainbow Lime Frosting . . 43 Assorted Rainbow Frostings 43

W H A T W I L L Y O U SERVE AT THE K I D D I E S ' PARTY? . . . 4 4

Cherry Whip 44 Jell-O Blancmange . . . . 44 Peach Delight 44

JELL-O APPETIZERS AND RELISHES

"V | CUCUMBER RELISH

(Salad or relish)

1 package Lime Jell-O teaspoon salt 1 cup boiling water M teaspoon pepper

% cup cold water 2 cups cucumber, chopped and drained cup mild vinegar 1 onion, finely chopped

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, salt, and pepper. Chill. When slightly thickened, add cucumber and onion. Turn into indi-vidual molds. Chill until firm. Unmold. Makes 6 full or 12 half-molds.

JELLIED CABBAGE RELISH 1 package Lemon Jell-O M teaspoon mustard 1 cup boiling water 34 teaspoon white pepper

% cup cold water 2 cups cabbage, finely shredded x/i cup vinegar 1 green pepper, chopped

1 teaspoon salt 1 pimiento, chopped

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, and seasonings. Chill. When slightly thickened, fold in vegetables, mixing lightly. Turn into individual molds, filling them full. Chill until firm. Unmold. Serve with meat. Makes 12 half-molds.

CHEESE CUBE RELISH (Salad or relish)

1 package Lime Jell-O 4 teaspoons vinegar 1 pint boiling water 1 cup cheese, cut in small cubes

}/2 teaspoon salt H cup sweet pickles, finely chopped DISSOLVE Jell-O in boiling water. A d d salt and vinegar. Chill. When slightly thickened, fold in cheese and pickles. Turn into individual molds, filling them y 2 full. Chill until firm. Unmold . Serve with cold cuts. Makes 12 half-molds.

CIDER AND CRANBERRY JELL-O (Dessert or relish)

1 package Strawberry Jell-O lA teaspoon salt 5 tablespoons sugar cup boiling sweet cider

1 cups boiling cranberry juice

DISSOLVE Jell-O, sugar, and salt in boiling fruit juices. Turn into small indi-vidual molds, filling them % full. Chill until firm. Unmold . Serves 8.

CHRISTMAS RELISH (Salad or relish)

6 whole cloves teaspoon salt 1 pint boiling water x/i cup vinegar from sweet pickles 1 package Lemon Jell-O 12 maraschino cherries, sliced

6 sweet pickles, sliced BOIL cloves in water 3 minutes. Strain. Dissolve Jell-O in 1% cups of this liquid. A d d salt and vinegar. Chill. When slightly thickened, fold in cherries and pickles. Turn into individual molds, filling them Y^ full. Chill until firm. Unmold . Serve with fowl or ham. Makes 12 half-molds.

Christmas Relish (recipe above)

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JELLIED INDIA RELISH 3^ package (4 tablespoons) 6 whole cloves

Lemon Jell-O % cup India relish or other 1 cup boiling water chopped pickle

34 teaspoon salt 3^ teaspoon prepared horse-radish

DISSOLVE Jell-O in boiling water. A d d salt and cloves. Cool . Remove cloves. Chill . When slightly thickened, fold in relish and horse-radish. Turn into individual molds, filling them 3̂ 2 full. Chill until firm. Unmold. Serve with cold cuts. Makes 12 half-molds.

JELL-O FRUIT COCKTAIL (Dessert or relish)

1 package Lemon Jell-O 2 tablespoons sugar 1 cup boiling water 3^ cup canned pineapple, diced 1 cup orange juice 3^ cup white grapes, halved and seeded

cup maraschino cherries, cut in slices

DISSOLVE Jell-O in boiling water. A d d orange juice and sugar. Chill. When slightly thickened, fold in fruits. Chill until firm. Serve in cocktail glasses. Serves 8.

MOLDED GRAPEFRUIT JUICE (Dessert or relish)

1 package Lemon Jell-O % cup canned grapefruit juice 134 cups boiling water 2 tablespoons sugar

Dash of salt

DISSOLVE Jell-O in boiling water. A d d grapefruit juice, sugar, and salt. Turn into molds. Chill until firm. Unmold. Serves 6.

Red Crest Combination Plate (recipe page 11)

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JELL-O LUNCHEON PLATES

JELL-O luncheon plates are a novel and attractive meal in one course—easy to prepare and simple to serve. Each luncheon is built around a cold meat and ac-

companied by a molded Jell-O relish, which may be prepared well in advance.

DISSOLVE Jell-O in boiling water. Add vinegar. Chill. Add salt to cabbage. When Jell-O is slightly thickened, fold in cabbage, watermelon pickles, horse-radish, and red pepper. Turn into individual molds. Chill until firm. Makes 8 molds.

Prepare luncheon plate of thin slices of cold chicken or boiled ham, tomato sections, potato chips or toast points, and a Jell-O mold, unmolded on crisp lettuce.

BUFFET COLD CUTS AND RELISH 1 package Lemon Jell-O 1 pint boiling water 2 tablespoons vinegar 1 teaspoon salt

% cup cabbage, finely chopped

% cup watermelon pickles, finely aiced

1)4 teaspoons prepared horse-radish 2 tablespoons red pepper or

pimiento, finely diced

READY LUNCHEON PLATE 1 package Lemon Jell-O 3^ cup prepared horse-radish 1 pint boiling water 2 tablespoons red pepper, finely chopped

H teaspoon salt 2 tablespoons green pepper, finely 1 x/i cups cabbage, finely chopped chopped

DISSOLVE Jell-O in boiling water. Chill. Add salt to cabbage. When Jell-O is slightly thickened, fold in horse-radish, cabbage, and red and green peppers. Turn into individual molds. Chill until firm. Makes 8 molds.

Prepare luncheon plate of thin slices of cold boiled or roast beef, pickled beets, potato chips, and a Jell-O mold, unmolded on crisp lettuce.

RED CREST COMBINATION PLATE 1 recipe Red Crest T o m a t o Aspic (page 22)

PREPARE luncheon plate of fried oysters or cold meat loaf, buttered toast triangles, and a Jell-O mold, unmolded on crisp lettuce. Serves 6.

SPICED RELISH AND SANDWICH PLATE 1 package Lemon Jell-O 12 whole cloves 1 pint boiling water 13^ cups India relish

3^ teaspoon salt 1 teaspoon prepared horse-radish

DISSOLVE Jell-O in boiling water. Add salt and cloves. Cool. Remove cloves. Chill. When slightly thickened, fold in relish and horse-radish. Turn into individual molds. Chill until firm. Makes 8 molds.

Prepare luncheon plate of sliced liverwurst, rye bread sandwiches or potato chips, and a Jell-O mold. Garnish with pepper rings and olives.

SPICY BEET WITH BACON GRILL 1 package Lemon Jell-O 1 tablespoon vinegar 1 pint boiling water 3^ teaspoon onion juice

3^ cup prepared horse-radish 1 teaspoon salt % cup raw apple, finely diced 34 teaspoon caraway seed Yi cup raisins 1 cup cooked beets, finely diced

DISSOLVE Jell-O in boiling water. Cool. Add horse-radish, apple, and raisins. Chill. Combine vinegar, onion juice, salt, caraway seed, and beets. When Jell-O is slightly thickened, fold in beet mixture. Turn into individual molds. Chill until firm. Makes 8 molds.

Prepare luncheon plate of broiled bacon, toast points, and a Jell-O mold.

OLIVE RELISH 1 package Lime Jell-O 34 teaspoon salt

cups boiling water % cup stuffed olives, sliced 34 cup vinegar cup sweet pickles, sliced

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in olives and pickles. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Makes 6 full or 12 half-molds.

JELL-O ENTREES

CHICKEN MOUSSE 1 package Lemon Jell-O 1 pimiento, chopped 2 cups boiling chicken stock, 1 tablespoon vinegar

free from fat teaspoon salt 1 cup chicken, finely chopped Dash of Cayenne 1 cup celery, finely chopped ^ cup cream

DISSOLVE Jell-O in boiling stock. Chill. Combine chicken, celery, pimiento, vinegar, salt, and Cayenne. When Jell-O is cold and syrupy, fold in cream, whipped until thick and shiny, but not stiff. Fold in chicken mixture. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with stuffed olives, if desired. Serves 6.

CORNED BEEF LOAF 1 package Lemon Jell-O 1 tablespoon Worcestershire sauce 1 cup boiling water teaspoon paprika 1 cup meat stock, or 3 cups cooked corned beef, ground

1 cup water plus 4 bouillon cubes, or 1 tablespoon onion, grated 4 teaspoons beef extract 1 tablespoon prepared mustard

Dissolve Jell-O in boiling water. Add meat stock, Worcestershire sauce, and paprika. Chill. When slightly thickened, fold in corned beef, onion, and mustard. Turn into loaf pan. Chill until firm. Unmold. Serve in slices on crisp lettuce. Garnish with sliced hard-cooked eggs. Serves 10.

SHRIMP AND ORANGE MOLDS 1 package Lemon Jell-O 1 cup shrimps, drained and 1 cup boiling water halved lengthwise 1 cup shrimp liquor and cold water 2 oranges, free from membrane, 1 tablespoon vinegar diced and drained

DISSOLVE Jell-O in boiling water. A d d shrimp liquor and water and vinegar. Chill. When slightly thickened, fold in shrimps and oranges. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise . Serves 6.

RICE AND FISH LOAF -1 package Lemon Jell-O 1 cup cooked fish, flaked 1 cup boiling water 2 cups cold cooked rice

% cup cold water 1 green pepper, or cup chili sauce 6 stuffed olives, chopped

]/2 teaspoon salt 1 small onion, finely chopped DISSOLVE Jell-O in boiling water. A d d cold water, chili sauce, and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into loaf pan. Chill until firm. Unmold . Serve with a tart sauce. Serves 8.

HAM AND CELERY LOAF 1 package Lime Jell-O 1 cup cooked ham, finely chopped

1M cups boiling water cups celery, finely chopped cup vinegar 1 tablespoon onion, scraped or

% teaspoon salt finely minced 2 sweet pickles, finely chopped

DISSOLVE Jell-O in boiling water. A d d vinegar and salt. Chill . When slightly thickened, fold in ham, celery, onion, and pickles. Turn into loaf pan. Chill until firm. Unmold . Garnish with crisp water cress. Serves 10.

Ham and Celery Loaf {recipe above)

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JELLIED SEAFOOD 1 package Lemon Jell-O 1 teaspoon Worcestershire sauce 1 cup boiling water 2 teaspoons prepared horse-radish

H cup chili sauce Co ld water 1 tablespoon vinegar 2 cups diced lobster or shrimp or 2 drops tabasco sauce shredded crab meat

DISSOLVE Jell-O in boiling water. Combine chili sauce, vinegar, tabasco sauce, Worcestershire sauce, and horse-radish, and add enough cold water to make 1 cup. Add to Jell-O. Chill. When slightly thickened, fold in fish. Turn into mold. Chill until firm. Unmold. Serves 8.

JELLIED TUNA WITH MAYONNAISE 1 package Lemon Jell-O 1 teaspoon salt 1 cup boiling water 1 cup tuna fish, flaked 1 cup cold water 1 cup peas, fresh-cooked or canned 2 tablespoons vinegar 2 tablespoons pimiento, finely chopped

H cup Hellmann's Mayonnai se

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, and salt. Chill. When slightly thickened, fold in remaining ingredients. Blend. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with additional mayonnaise. Serves 6 to 8.

SHRIMP AND CUCUMBER ENTRÉE 1 package Lemon Jell-O % teaspoon salt 1 pint boiling water Dash of Cayenne 4 tablespoons vinegar 1 cup shrimps, cut in small pieces 1 tablespoon salad oil 1 cup cucumber, diced

cup Hellmann's Mayonnai se

DISSOLVE Jell-O in boiling water. Chill. Combine vinegar, oil, salt, and Cayenne, and mix with shrimps and cucumber. When Jell-O is slightly thickened, fold in mayonnaise; then fold in shrimp and cucumber mixture. Turn into mold. Chill until firm. Unmold on water cress. Serves 6.

Torif

PIQUANT TONGUE LOAF 1 package Lemon Jell-O cups boiled tongue, 1 pint boiling water finely chopped

i y 2 tablespoons vinegar % cup dill pickles, finely Y% teaspoon salt chopped

1 teaspoon onion juice cup Hellmann's Mayonnai se

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in onion juice, tongue, pickles, and mayonnaise. Turn into loaf pan. Chill until firm. Un-mold. Garnish with crisp lettuce and radishes. Serves 8.

JELL-O CHEESE LOAF 1 package Lemon JelUO D a s h o f C a ye n n e

13^ cups boiling water 1 cup grated American cheese, or 1 tablespoon vinegar 1 cup cottage cheese, or 1 teaspoon salt 6 ounces snappy cheese

% cup Hel lmann's Mayonna i se

DISSOLVE Jell-O in boiling water. Add vinegar, salt, and Cayenne. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Combine cheese and mayonnaise, and fold into Jell-O. Turn intb mold. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 10.

MOLDED CRAB MEAT 1 package Lemon Jell-O M cup celery, chopped

cups boiling water 2 tablespoons pimiento, 3 tablespoons vinegar chopped

Yl teaspoon salt 1 teaspoon onion juice 2 cups crab meat or other cooked fish, 3^ cup Hel lmann's Mayonnai se

flaked

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with additional mayonnaise. Serves 8.

MOLDED SALMON SALAD 1 package Lemon Jell-O 3^ cup Hel lmann's Mayonna i se

124 cups boiling water 3^ cup celery, finely cut 3 tablespoons vinegar Yi cup cucumber, aiced

34 teaspoon salt 1 tablespoon prepared horse-radish H teaspoon dry mustard 1 cup salmon, flaked

DISSOLVE Jell-O in boiling water. Add vinegar. Chill. Combine salt, mus-tard, and mayonnaise. When Jell-O is slightly thickened, fold in mayon-naise; then fold in celery, cucumber, horse-radish, and salmon. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Serves 6.

CHICKEN SALAD MOLD 1 package Lemon Jell-O 3 tablespoons vinegar

cups boiling chicken stock, free from fat 3^ teaspoon salt Dash of Cayenne 1 cup celery, chopped

1 cup chicken, cut in small pieces

DISSOLVE Jell-O in boiling stock. Chill. Combine Cayenne, vinegar, salt, celery, and chicken. Chill. When Jell-O is slightly thickened, fold in chicken mixture. Turn into loaf pan. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 6.

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JELL-O SALADS

VEGETABLE & CHEESE SALADS APRIL SALAD

1 package Lemon Jell-O Cup olives, finely chopped 1 pint boiling water l j ^ teaspoons chives, finely chopped, or 1 pimiento, cut in strips 1 teaspoon onion juice 2 hard-cooked eggs, coarsely cut 1 tablespoon vinegar 1 cup celery, finely chopped % teaspoon salt

DISSOLVE Jell-O in boiling water. Chill. Decorate mold with pimiento. When Jell-O is slightly thickened, fold in remaining ingredients. Turn into mold. Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

CARDINAL SALAD 1 package Lemon Jell-O 2 teaspoons onion juice or 1 cup boiling water grated onion

% cup beet juice 1 tablespoon prepared horse-radish 3 tablespoons vinegar % cup celery, diced

H teaspoon salt 1 cup cooked beets, diced

DISSOLVE Jell-O in boiling water. A d d beet juice, vinegar, salt, onion juice and horse-radish. Chill. When slightly thickened, fold in celery and beets. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8.

CARROT AND CABBAGE SALAD 1 package Lemon Jell-O 1 teaspoon salt 1 pint boiling water 1 cup raw carrots, grated 2 tablespoons vinegar 1 cup raw cabbage, finely shredded

DISSOLVE Jell-O in boiling water. A d d vinegar and salt. Chill. When slightly thickened, fold in carrots and cabbage. Turn into individual molds. Chill until firm. Unmold . Garnish with Hellmann's Mayonnaise . Serves 6 to 8.

JELLIED VEGETABLE MACÉDOINE IN TOMATOES 8 medium-sized firm tomatoes ^ teaspoon salt 1 package Lemon Jell-O 2 cups mixed cooked vegetables (carrots, 1 pint boiling strained tomato juice string beans, peas, and celery)

WASH tomatoes, remove a thin slice from top, and scoop out centers. Place tomato cases upside down on plate and set in cool place until ready to fill. Dissolve Jell-O in boiling tomato juice; add salt. Chill. When slightly thickened, fold in vegetables and fill tomatoes with mixture. Chill until firm. When ready to serve, cut each tomato in quarters. Arrange on crisp lettuce. Garni sh with Hellmann's Mayonnaise. Serves 8.

FRESH ASPARAGUS SALAD 1 package Lemon Jell-O 3 tablespoons vinegar 1 cup boiling water H teaspoon salt

% cup asparagus stock or cold water 2 cups asparagus, cooked and diced 1 pimiento, chopped

DISSOLVE Jell-O in boiling water. A d d asparagus stock, vinegar, and salt. Chill. When slightly thickened, fold in asparagus and pimiento. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise . Sprinkle with paprika. Serves 8.

Fresh Asparagus Salad (recipe above)

CRISP SUMMER SALAD 1 package Lemon or Lime Jell-O 1 cup cucumber, diced 1 pint boiling water 1 cup red radishes, thinly sliced 1 teaspoon salt 1 cup tender young onions, 1 tablespoon vinegar thinly sliced

DISSOLVE Jell-O in boiling water. Add salt and vinegar. Chill. When slightly thickened, fold in vegetables. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8.

CUCUMBER AND PINEAPPLE SALAD 1 package Lemon Jell-O 3^ teaspoon salt

cups boiling water 3̂ 2 teaspoon onion juice Yl cup canned pineapple juice 1 cup cucumber, diced

2 tablespoons vinegar 1 cup canned pineapple, diced cup Hellmann's Mayonnaise

DISSOLVE Jell-O in boiling water. Add pineapple juice, vinegar, salt, and onion juice. Chill. When slightly thickened, fold in cucumber, pineapple, and mayonnaise. Turn into mold. Chill until firm. Unmold. Serves 8.

LIME SALAD SUPREME 1 package Lime Jell-O 3^ teaspoon salt 1 pint boiling water 1 cup apples, diced 5 teaspoons vinegar 1 cup crisp cabbage, chopped

4 olives, chopped DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in apples, cabbage, and olives. Turn into molds. Chill until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 6.

YEAR-'ROUND SALAD 1 package Lemon or Lime Jell-O 3^ cup cabbage, finely shredded 1 pint boiling water 1 cup celery, finely cut 2 tablespoons vinegar 1 pimiento, finely cut

K teaspoon salt 1 tablespoon green pepper, finely chopped DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into individual molds. Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

GOLDEN GLOW SALAD 1 package Lemon Jell-O 3^ teaspoon salt 1 cup boiling water 1 cup canned pineapple, 1 cup canned pineapple juice diced and drained 1 tablespoon vinegar 1 cup raw carrots, grated

cup pecan meats, finely cut DISSOLVE Jell-O in boiling water. Add pineapple juice, vinegar, and salt. Chill. When slightly thickened, add pineapple, carrot, and nuts. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 6. (Pecans may be omitted, if desired.)

JELL-O CUCUMBER SALAD 1 package Lemon Jell-O Dash o f white pepper

1% cups boiling water 2 tablespoons green pepper, chopped 1 tablespoon vinegar Yt cup cucumber, diced

Y teaspoon salt Y cup Hellmann's Mayonnai se Y teaspoon paprika 2 hard-cooked eggs, cut in 34-inch slices

DISSOLVE Jell-O in boiling water. Add vinegar and seasonings. Chill. Com-bine pepper, cucumber, and mayonnaise. When Jell-O is slightly thickened, fold in vegetables. Arrange 8 slices of egg in 2 rows in bottom of loaf pan. Pour Jell-O mixture over them carefully, Chill until firm. Unmold. Cut into squares with a slice of egg in the center of each. Garnish each square with a tiny sprig of parsley. Serve on crisp lettuce. Serves 8.

JELL-O PEPPER SALAD Y package (4 tablespoons) 3 packages (9 ounces) cream cheese,

Lemon or Lime Jell-O mashed and seasoned with 24 cup boiling water Y teaspoon paprika

1 tablespoon vinegar teaspoon salt 2 medium-sized green peppers D a s h of white pepper

DISSOLVE Jell-O in boiling water. Add vinegar and chill. Remove tops and seeds from peppers. Pour boiling water over them and let stand 1 minute. Drain and chill. When Jell-O is slightly thickened, fold in cheese. Blend. Pour into peppers. Place in refrigerator in upright position. Chill until filling is firm. Cut in thin slices. Serve on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 6.

LAYERED CHEESE AND APPLE SALAD 1 package Lemon Jell-O 1 red apple, cut in 34-inch dice 1 pint boiling water 1 teaspoon sugar 2 tablespoons lemon juice 1 package (3 ounces) cream cheese 1 teaspoon salt Y cup walnut meats, broken

DISSOLVE Jell-O in boiling water. Add 1 tablespoon lemon juice and salt. Chill. Combine apple, sugar, dash of salt, and remaining 1 tablespoon lemon juice. When Jell-O is slightly thickened, fold apples into of Jell-O mixture. Turn into mold. Chill until firm. Place remaining Jell-O in bowl of cracked ice or ice water and beat with rotary egg beater until fluffy and thick like whipped cream. Fold in cheese and nuts. Pour over firm first layer. Chill until firm. Serve in squares on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8.

TOMATO SALAD MOLDS 1 package Lemon Jell-O 1 can (134 cups) tomato soup

134 cups boiling water 34 teaspoon salt

DISSOLVE Jell-O in boiling water. Add soup and salt, and stir until blended. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 4.

COTTAGE CHEESE SALAD I package Lemon or Lime Jell-O 1 cup cottage cheese 1 cup boiling water teaspoon salt 1 cup canned pineapple juice and cold water Dash of Cayenne 1 cup grated pineapple Strips of red or green pepper

DISSOLVE Jell-O in boiling water. A d d pineapple juice and water. Chill. Combine pineapple, cheese, salt, and Cayenne. When slightly thickened, fold in pineapple mixture. Decorate mold with strips of red or green pepper. Pour Jell-O mixture into it. Chill until firm. Unmold on crisp let-tuce. Garnish with Hellmann's Mayonnaise . Serves 8.

DATE AND CELERY SALAD 1 package Lemon or Lime Jell-O 3 tablespoons vinegar 1 cup boiling water ^ teaspoon salt

% cup cold water 1 cup celery, diced 12 dates, seeded and quartered

DISSOLVE Jell-O in boiling water. A d d cold water, vinegar, and salt. Chill. When slightly thickened, fold in celery and dates. Turn into mold. Chill until firm. Unmold . Garnish with Hellmann's Mayonnaise. Serves 8.

WHITE AND GOLD SALAD 1 package Orange Jell-O Dash of salt 1 pint boiling water Grated rind 1 orange

tablespoon vinegar % cup raw carrots, grated Yl can Baker's Coconut , Southern Style

DISSOLVE Jell-O in boiling water. A d d vinegar, salt, and orange rind. Chill . When slightly thickened, fold in carrots and coconut. Turn into molds. Chili until firm. Unmold . Garnish with Hellmann's Mayonnaise . Serves 8.

Grapefruit Salad (¡recipe page 26)

JELLIED CARROTS AND PEAS 1 package Lemon Jell-O % teaspoon salt 1 cup boiling water % teaspoon paprika

24 cup vegetable stock or cold water 1 cup cooked carrots, diced 3 tablespoons vinegar 1 cup fresh-cooked or canned peas

DISSOLVE Jell-O in boiling water. A d d stock, vinegar, salt, and paprika. Chill. When slightly thickened, fold in vegetables. Turn into molds. Chill until firm. Unmold . Garnish with Hellmann's Mayonnaise . Serves 8.

JELLIED COOKED LETTUCE 1 package Lemon Jell-O % teaspoon salt 1 cup boiling water 1 cup shredded lettuce leaves, cooked

cup cold water % cup cooked beets, finely sliced x4 cup vinegar 1 tablespoon onion, finely chopped

DISSOLVE Jell-O in boiling water, add cold water, vinegar, and seasonings. Chill. C o o k lettuce leaves in boiling, salted water until tender. Drain and chill. When Jell-O is slightly thickened, fold in lettuce, onion, and beets. Turn into individual molds. Chill until firm. Unmold on crisp lettuce Garnish with Hellmann's Mayonnaise . Serves 6.

JELLIED ORANGE AND CHEESE SALAD 1 package Orange Jell-O 34 cup lemon juice 1 cup boiling water 1 cup celery, finely chopped

%/i cup orange juice 1 package (3 ounces) cream cheese DISSOLVE Jell-O in boiling water. A d d fruit juices. Chill . When slightly thickened, fold in celery. Turn into loaf pan. Chill until firm. Cut in 2-inch squares, allowing 2 squares to each serving. Arrange on greens. T o p with squares of cream cheese. Garnish with Hellmann's Mayonnaise . Serves 6.

Jellied Orange and Cheese Salad (recipe above)

•i 21 b

SPRING VEGETABLE SALAD 1 package Lemon Jell-O 1 cup cooked peas 2 cups boiling water % cup celery, diced 1 teaspoon vinegar Y¿ cup cabbage, finely shredded 1 teaspoon salt K cup pimientos, cut in strips

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into individual molds. Chill until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 6.

TART TOMATO SALAD 1 package Lemon Jell-O 1 teaspoon Worcestershire sauce 1 pint canned tomatoes, strained % cup celery, diced

teaspoons lemon juice M cup sweet pickles or ripe cu-Dash of salt cumber pickles, diced

DISSOLVE Jell-O in boiling tomato juice. Add lemon juice, salt, and Wor-cestershire sauce. Chill. When slightly thickened, fold in celery and pickles. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8.

PINEAPPLE CHEESE SALAD 1 package Lemon Jell-O % cup sugar

cup boiling water Juice 1 lemon 2 cups boiling crushed pineapple M cup grated American cheese

and juice 1 cup cream, whipped

DISSOLVE Jell-O in boiling water and pineapple pulp and juice. Add sugar and lemon juice. Chill. When slightly thickened, fold in cheese and cream. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8.

RED CREST TOMATO ASPIC 1 package Strawberry Jell-O 1% teaspoons scraped onion

cups cooked or canned tomatoes teaspoons salt 2 \ i teaspoons prepared horse-radish Dash of Cayenne

DISSOLVE Jell-O in hot tomatoes. Add horse-radish, onion, salt, and Cayenne. Force through sieve. Turn into individual molds. Chill until firm. Garnish with Hellmann's Mayonnaise. Serves 4 to 6.

SEA DREAM SALAD 1 package Lime Jell-O 1 tablespoon vinegar 1 cup boiling water 1 teaspoon onion juice 1 cup cucumber, grated Dash of Cayenne

teaspoon salt

DISSOLVE Jell-O in boiling water. Add cucumber, vinegar, onion juice, Cayenne, and salt. Force through sieve. Turn into mold. Chill until firm. Cut in squares. Serve on lettuce with Hellmann's Mayonnaise. Serves 6.

FRUIT SALADS BEAUTY SALAD

1 package Raspberry or Lime Jell-O 2 bananas , diced 1 pint boiling water 1 tablespoon lemon juice

34 teaspoon salt Y cup walnut meats, finely cut DISSOLVE Jell-O in boiling water. Add salt. Turn into individual molds, filling them 34 full. Chill. Sprinkle bananas with lemon juice. When Jell-O is firm, arrange a layer of bananas on Jell-O. Sprinkle with nuts. Add an-other layer of Jell-O. Chill. When firm, fill mold with remaining Jell-O. Chill until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 8.

CHERRY SALAD 1 package Cherry Jell-O 1 cup white cherries, pitted and halved 1 pint boiling water 1 cup canned pineapple, diced

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in fruit. Turn into mold. Chili until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 6.

CHERRY AND APPLE SALAD 1 package Lemon or Lime Jell-O teaspoon salt 1 pint boiling water 2 apples, pared and diced 1 tablespoon vinegar 1 cup cherries, pitted and finely cut

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Pour thin layer in individual molds. Chill until firm. Combine apples and cherries. Place lightly in molds, filling them % full. Fill molds with remaining Jell-O. Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

CONCORD GRAPE SALAD 1 package Lemon Jell-O % cup celery, finely diced 1 pint boiling water 1 tablespoon vinegar

y 2 teaspoon salt 2 cups Concord grapes DISSOLVE Jell-O in boiling water. Sprinkle teaspoon salt over celery. Add remaining salt and vinegar to Jell-O. Chill. When Jell-O is slightly thick-ened, fold in celery. Turn into loaf pan. Slash grapes, remove seeds, and arrange in Jell-O. Chill until firm. Unmold. Serve on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 6 to 8.

CRANBERRY MOLD 1 package Lemon Jell-O Y cup celery, finely cut

\Y cups boiling water Yi cup canned shredded pineapple Juice Y lemon 1 cup thick cranberry sauce, sweetened

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, add lemon juice, celery, pineapple, and cranberry sauce. Turn into mold. Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

LIME FRUIT SALAD 1 package Lime Jell-O H cup walnut meats, broken 1 pint boiling water 1 banana , finely cut 2 teaspoons vinegar 1 orange, finely cut

DISSOLVE Jell-O in boiling water. A d d vinegar. Pour layer of clear Jell-O mixture into ring mold. Chill until firm. Chill Yi of remaining Jell-O mix-ture. When slightly thickened, fold in nuts and fruit and add to firm layer in mold. Chill until firm. Cover with remaining clear Jell-O mixture. Chill again until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 6.

FOUR-FRUIT SALAD 1 package Lemon or Lime Jell-O 1 banana , diced

1 H cups boiling water 1 apple, pared and diced 1 orange, sections free from membrane Juice 1 lemon

and diced H cup sugar DISSOLVE Jell-O in boiling water. Chill . Combine remaining ingredients. When Jell-O is slightly thickened, fold in fruit mixture. Turn into mold. Chill until firm. Unmold . Serve with Hellmann's Mayonnaise . Serves 6.

UNDER-THE-SEA SALAD 1 package Lime Jell-O 1 teaspoon vinegar

1 H cups boiling water 2 packages (6 ounces) cream cheese H cup juice from canned pears H teaspoon ginger

teaspoon salt 2 cups canned pears, diced DISSOLVE Jell-O in boiling water. A d d pear juice, salt, and vinegar. Pour }^ inch layer into loaf pan. Chill until firm. Chill remaining Jell-O mixture un-til cold and syrupy. Place in bowl of cracked ice or ice water, and whip with rotary egg beater until fluffy and thick like whipped cream. Cream cheese with ginger. Fold in whipped Jell-O mixture gradually. Then fold in pears. Pour over firm first layer of Jell-O. Chill until firm. Unmold . Serves 10.

Under-the-Sea Salad (recipe above)

i 24 b

SHOWER SALAD 1 package Strawberry Jell-O 1 cup apples, pared and diced 1 pint boiling water 3 maraschino cherries, finely chopped 1 cup canned pineapple, diced % cup cream, whipped

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fo ld in fruit and cream. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise . Serves 6.

PINEAPPLE GRAPEFRUIT SALAD 1 package Lemon Jell-O Juice and pulp 1 grapefruit 1 cup boiling water Yi cup shredded pineapple, drained

teaspoon salt 1 green pepper, sliced in rings Yi cup pineapple juice H cup almonds, blanched

DISSOLVE Jell-O in boiling water. A d d salt, pineapple juice, grapefruit, and pineapple. Chill. Place a ring of green pepper in each mold. Fill center of ring with whole almonds. When Jell-O mixture is slightly thickened, fold in remaining almonds, thinly sliced. Turn into molds. Chill until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 8.

RICHELIEU SALAD 1 package Cherry Jell-O 1 H cups canned sweet red cherries,

I K cups boiling cherry juice quartered K cup olive liquor ^ cup stuffed olives, sliced

cup blanched almonds, if desired DISSOLVE Jell-O in boiling cherry juice. A d d olive liquor. Chill. When slightly thickened, fold in cherries and olives. Pour small amount of Jell-O in mold; arrange almonds on it. Chill until firm. Pour on remaining Jell-O. Chill until firm. Unmold . Garnish with Hellmann's Mayonnaise . Serves 6.

Richelieu Salad (recipe above)

-i 25 b

NEW MANHATTAN SALAD 1 package Lemon Jell-O teaspoon salt 1 pint boiling water 1 cup tart apples, diced 1 tablespoon vinegar ^ cup walnut meats, finely chopped

1 cup celery, diced

DISSOLVE Jell-O in boiling water; add vinegar and salt. Pour thin layer in mold. Chill until firm. Combine apples, nuts, and celery, and place in mold. Add remaining Jell-O to mold. Chill until firm. Unmold on crisp lettuce. Serve with Hellmann's Mayonnaise. Serves 6.

GRAPEFRUIT SALAD 1 package Lime Jell-O 2 tablespoons sugar 1 cup boiling water 1 cup grapefruit juice and cold 2 grapefruit, sections free f rom mem- water

brane and cut in pieces DISSOLVE Jell-O in boiling water. Sprinkle grapefruit with sugar and drain thoroughly. Add grapefruit juice and water to Jell-O. Turn into shallow pan, chill until firm, and cut in cubes. Combine cubes and grapefruit on crisp lettuce and serve with Hellmann's Mayonnaise. Serves 8.

IMPERIAL PEAR SALAD 1 package Lemon or Lime Jell-O 1 tablespoon vinegar 1 cup boiling water teaspoon salt 1 cup pear juice }/% teaspoon ginger

3 halves canned pears, diced DISSOLVE Jell-O in boiling water. Add pear juice, vinegar, salt, and ginger. Chill. When slightly thickened, fold in pears. Turn into individual molds. Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

SALAD NOVELTY 2 bottles Coca-Cola 1 package Lemon Jell-O

}/2 cup water teaspoon salt 2 tablespoons lemon juice

ADD 1 bottle Coca-Cola to water and heat in double boiler. Add Jell-O and salt and stir until dissolved. Cool. Add second bottle Coca-Cola and lemon juice. Turn into molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 4.

FRUIT SALAD 1 package Lemon or Orange Jell-O 4 slices canned pineapple, diced 1 cup boiling water 2 tart apples, diced 1 cup pineapple juice and cold water 1 banana , diced

DISSOLVE Jell-O in boiling water. Add pineapple juice and water. Chill. Pour thin layer into individual molds. Chill until firm. Combine fruits and arrange in molds. Fill molds with remaining Jell-O. Chill until firm. Un-mold on crisp lettuce. Serve with Hellmann's Mayonnaise. Serves 6.

JELL-O DESSERTS

FRUITED JELL-O DESSERTS

AMBER RUSSET 1 package Orange Jell-O Dash o f salt

1 Y cups hot prune juice Juice 1 lemon, and 4 tablespoons sugar Maraschino cherry juice to make Y cup

DISSOLVE Jell-O in hot prune juice. Add sugar, salt, and fruit juices. Turn into individual molds. Chill until firm. Unmold. Serve with whipped cream, if desired. Serves 6.

BLACKBERRY MOLD 1 package Lemon Jell-O 1 pint boiling water

2 cups fresh blackberries

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in blackberries. Turn into mold. Chill until firm. Unmold. Serve with whipped cream, if desired. Garnish with additional fresh blackberries. Serves 8.

CHERRY JELL-O SURPRISE 1 package Cherry Jell-O 1 cup cherries, seeded and halved 1 cup boiling water 2 bananas , thinly sliced 1 cup cherry juice H cup walnut meats, coarsely cut

DISSOLVE Jell-O in boiling water. Add cherry juice. Chill. When slightly thickened, add fruit. Pour into individual molds. Chill until firm. Unmold . Sprinkle with nuts. Serve with or without whipped cream. Serves 6.

COCA-COLA DESSERT 2 bottles Coca-Cola 2 tablespoons lemon juice

H cup water % cup nut meats, coarsely broken 1 package Raspberry Jell-O % cup dates, seeded and cut,

teaspoon salt if desired ADD 1 bottle Coca-Cola to water and heat in double boiler. A d d Jell-O and salt and stir until dissolved. Cool . A d d second bottle of Coca-Cola and lemon juice. Chili until slightly thickened. Fold in nuts and dates. Turn into individual molds. Chill until firm. Unmold. Serves 6.

JELLIED FRUIT 1 package Lemon or Orange Jell-O 1 apple, pared and diced 1 cup boiling water 1 cup canned pineapple, drained and 1 cup fruit juices and cold water diced 1 teaspoon lemon juice 6 red cherries, seeded and chopped

4 tablespoons sugar DISSOLVE Jell-O in boiling water. A d d fruit juices and water. Chill. Combine fruit and sugar. When Jell-O is slightly thickened, fold in fruit. Turn into ring mold. Chill until firm. Unmold. Garnish with whipped cream, pis-tachios, and maraschino cherries. Serves 6.

Jellied Fruit (recipe above)

- i 28 b

JUNE RICE PUDDING 1 package Strawberry Jell-O 1 pint boiling water

Yt cup cooked rice 1 cup fresh strawberries, coarsely

chopped and sweetened

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in rice and strawberries. Pour into mold. Chili until firm. Unmold . Serve with crushed, sweetened strawberries. Serves 6.

CHERRY FRUIT PUDDING 1 package Cherry Jell-O H cup grapefruit juice

1}4 cups boiling water H cup grapefruit pulp, diced ^ cup fresh cherries, seeded and halved

DISSOLVE Jell-O in boiling water. A d d grapefruit juice. Chill. When slightly thickened, fold in grapefruit and cherries. Turn into mold. Chill until firm. Unmold. Serve with sauce made from sweetened fresh cherries. Serves 8.

JELLIED STRAWBERRIES 1 quart fresh strawberries, hulled

and drained 1 cup sugar 1 package Strawberry Jell-O

cups boiling water

COMBINE strawberries and sugar and let stand 1 hour. Dissolve Jell-O in boiling water and pour over berries, stirring occasionally as they cool. Chill until mixture jellies. Serves 6.

Jellied Strawberries (recipe above)

„ « 2 9 } -

HAWAIIAN SUNSET MOLD 1 package Strawberry Jell-O 34 teaspoon salt

\}/2 cups boiling water 3^ cup canned pineapple juice 1 tablespoon lemon juice

DISSOLVE Jell-O in boiling water. Add salt and pineapple and lemon juice. Turn into molds. Chill until firm. Unmold. Garnish with fruit. Serves 6.

TROPICAL DESSERT 1 package Raspberry Jell-O 4 figs, finely chopped 1 pint boiling water 8 dates, seeded and finely chopped

34 teaspoon salt 1 banana , thinly sliced DISSOLVE Jell-O in boiling water. Add salt. Chill. When slightly thickened, fold in fruit. Turn into mold. Chill until firm. Unmold. Serve plain or with whipped cream. Serves 8.

CURRANT RUBY MOLDS Yz cup dried currants 1 cup boiling water

1 cup red cherry juice (from 1 package Strawberry Jell-O canned sour cherries) }/% teaspoon salt

2 tablespoons sugar

ADD currants to cherry juice and cook slowly 10 minutes. Add boiling water to make 2 cups liquid. Dissolve Jell-O in hot liquid. Add salt and sugar. Chill. When slightly thickened, turn into molds. Chill until firm. Unmold. Serves 6.

JELLIED ORANGE DESSERT 4 oranges, free from membrane and 1 cup sugar

cut in pieces 1 package Orange Jell-O 13̂ 2 cups boiling water

COMBINE oranges and sugar and let stand 10 minutes. Dissolve Jell-O in boiling water, pour over oranges, and chill. Stir occasionally while cooling. Serve in sherbet glasses. Serves 8.

GRAPEFRUIT MOUNDS 1 package Lime or Strawberry Jell-O Dash of salt 1 pint boiling water 2 grapefruit, sections free from membrane

DISSOLVE Jell-O in boiling water. Add salt. Turn into individual molds. Chill until firm. Cut grapefruit sections lengthwise in slices. Arrange grapefruit slices on plate and unmold Jell-O on them. Serves 8.

CRIMSON CRYSTAL DESSERT 1 package Strawberry Jell-O 34 cup maraschino cherry juice

1 H cups boiling water Juice 1 lemon 12 maraschino cherries, quartered

DISSOLVE Jell-O in boiling water. Add fruit juices. Turn into shallow pan. Chill until firm. Cut in cubes. Pile in sherbet glasses with cherries. Serves 6.

- i 30 }-

MONASTERY PUDDING 2 cups Concord grapes, seeded Dash of salt

Y cup seeded raisins M cup water Y cup sugar 1 package Orange Jell-O

cup walnut meats, coarsely broken COOK grapes, raisins, sugar, salt and water together 5 minutes. Add Jell-O and stir until Jell-O is dissolved. Chill. When slightly thickened, fold in nuts. Turn into molds. Chili until firm. Unmold. Serve with custard sauce. Serves 6.

ORANGE BLOCKS WITH PINEAPPLE 1 package Orange Jell-O Y cup canned pineapple juice

\Y cups boiling water 1 cup canned sliced pineapple, diced DISSOLVE Jell-O in boiling water. Add pineapple juice. Turn into loaf pan. Chill until firm. Cut in cubes. Pile in sherbet glasses with pineapple. Serves 8.

PEACH NESTS 1 package Lime Jell-O 1 pint boiling water

3 fresh peaches DISSOLVE Jell-O in boiling water. Cool slightly. Pour part of Jell-O mixture into 6 sherbet glasses, filling each 34 full. Chill until firm. Pour remaining Jell-O into shallow pan and chill until firm. Slice peaches onto firm Jell-O in sherbet glasses. Cover with remaining Jell-O, cut in cubes. Serves 6.

RASPBERRY DELIGHT 1 package Raspberry Jell-O 1 cup raspberry juice and cold water 1 cup boiling water 1 cup canned raspberries, drained

DISSOLVE Jell-O in boiling water. Add raspberry juice and cold water. Pour y2 of Jell-O mixture into mold. Chill. When slightly thickened, fold in rasp-berries. Fill mold with remaining Jell-O. Chill until firm. Unmold. If desired, serve with sweetened whipped cream flavored with almond extract. Serves 6.

MAGIC ICE 1 package Lemon Jell-O 1 cup green Malaga grapes, 1 pint boiling water halved and seeded

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in grapes. Chill until firm. Break with a spoon and pile lightly in sherbet glasses. The irregular mass looks like ice. Serves 6.

CARDINAL PEAR MOLD 1 package Cherry Jell-O K tablespoon vinegar

IY cups boiling water Y teaspoon ginger Y cup juice from canned or cooked pears Y teaspoon salt

DISSOLVE Jell-O in boiling water. Add pear juice, vinegar, ginger, and salt. Turn into individual molds. Chill until firm. Unmold. Serves 6.

-431 jh

PRUNE PERFECTION 1 package Strawberry Jell-O Kernels 8 prune seeds, blanched 1 cup boiling water and chopped 1 cup prune juice 2 cups sweetened, cooked prunes,

seeded and chopped DISSOLVE Jell-O in boiling water. A d d prune juice. Chill. When slightly thickened, fold in kernels and prune pulp. Turn into individual molds. Chill until firm. Unmold . Serve with whipped cream, if desired. Serves 8.

JELL-O PLUM PUDDING 1 package Cherry Jell-O l/i cup citron, finely chopped 1 pint boiling water M C U P walnut meats, finely chopped

Dash of salt % cup Grape-Nuts % cup raisins, finely chopped Y teaspoon c innamon % cup cooked prunes, seeded and Y teaspoon cloves

finely chopped DISSOLVE Jell-O in boiling water. A d d salt. Chill. When slightly thickened, add fruits, nuts, Grape-Nuts, and spices. Turn into mold. Chill until firm. Unmold . Serve with whipped cream flavored with nutmeg, or with any pudding sauce. Serves 8.

SUNDAY NIGHT PUDDING Juice 1 orange Y cup sugar

1 pound dates, seeded and finely cut Y teaspoon salt 1 package Strawberry Jell-O 1 teaspoon vanilla

1 Yi cups boiling water Y cup walnut meats, coarsely broken ADD orange juice to dates and let stand 30 minutes. Dissolve Jell-O in boil-ing water. A d d sugar and salt. Pour over dates. A d d vanilla. Chill . When slightly thickened, fold in nuts. Turn into small baking powder cans. Chill until firm. Unmold . Slice. Garnish with whipped cream. Serves 8.

Prune Whip (recipe page 35)

•••{ 32 h

RHUBARB JELL-O }/% cup sugar 1 pound rhubarb, cut in small pieces % cup water 1 package Strawberry Jell-O

COMBINE sugar and water and heat until sugar has dissolved. A d d rhubarb and simmer until tender. Measure; add water to make 2 cups. Dissolve Jell-O in hot rhubarb mixture. Turn into mold. Chill until firm. Unmold . Serves 6.

SPARKLING JELL-O 1 package Jell-O (any flavor) 1 teaspoon lemon juice 1 pint boiling water 2 teaspoons sugar^ 1 banana 1 egg white, stiffly beaten with dash

of salt

DISSOLVE Jell-O in boiling water. Turn into pan, 8 X 8 inches. Chill until firm. Cut Jell-O into bits with spoon. Pile lightly in sherbet glasses. Just be-fore serving, rub banana to a paste with silver fork, add lemon juice and sugar, fold into egg white, and beat well. T o p Jell-O with banana mixture. Serves 6.

JELLIED GINGER PEARS 8 halves canned pears, drained 2 tablespoons ginger syrup 1 pint boiling pear juice and water H teaspoon salt 1 tablespoon preserved ginger, chopped 1 package Lemon Jell-O

HEAT pears, pear juice, ginger, and ginger syrup to boiling. Remove pears; add salt. Dissolve Jell-O in 1 pint boiling pear juice and water. Pour into mold and arrange pears in Jell-O, having rounded side up. Chill until firm. Serve plain or with whipped cream. Serves 8.

Jell-O Petits Fours with Assorted Rainbow Frostings (Recipe page 43)

JELL-O WHIPS FIG FLUFF

1 package Strawberry Jell-O 1 cup chopped stewed figs, or 1 pint boiling water 1 cup fig j am

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in figs. Chill until firm. Serves 8.

FRUIT WHIP 1 package Raspberry Jell-O 2 oranges, free f rom membrane, 1 cup boiling water cut in small pieces, and drained 1 cup fruit juices 2 bananas , thinly sliced 1 cup canned grated pineapple, drained cup nut meats, coarsely cut

DISSOLVE Jell-O in boiling water. Add fruit juices. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in fruits and nuts. Turn into individual molds. Chill until firm. Unmold. Serves 8.

GRAPE ZIP 1 package Lemon Jell-O 1 cup boiling water

1 cup grape juice

DISSOLVE Jell-O in boiling water. Add grape juice. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Chill until firm. Serves 6.

JELL-O RASPBERRY FOAM 1 package Raspberry Jell-O 1 pint boiling water

Fresh or canned raspberries, sweetened

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Chill until firm. Place raspberries in sherbet glasses. Pile Jell-O lightly on berries. May be served immediately or kept in a cool place until time to serve. Serves 8.

PEAR WHIP 1 package Strawberry Jell-O 1 pint boiling water

1 cup pear pulp

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in pear pulp. Turn into mold. Chill until firm. Unmold. Serve with whipped cream, if desired. Serves 6.

APRICOT WHIP H pound dried apricots, cooked 1 pint boiling apricot juice and water

and sweetened 1 package Strawberry Jell-O

DRAIN apricots; add water to juice to make 1 pint. Heat to boiling, and dis-solve Jell-O in it. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Force apricots through sieve. Fold into Jell-O. Pile lightly in sherbet glasses. Chill until firm. Serves 8.

BANANA FLUFF 1 package Strawberry Jell-O Y teaspoon salt 1 cup boiling water 3 bananas , crushed 1 cup cold water 1 cup canned crushed pineapple

9 marshmallows, finely cut

DISSOLVE Jell-O in boiling water; add cold water and salt. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in remaining ingredi-ents. Turn into mold. Chili until firm. Unmold. Serves 10.

PINEAPPLE STRAWBERRY WHIP 1 package Strawberry Jell-O 1 cup pineapple juice and cold water 1 cup boiling water 1 cup canned shredded pineapple, drained

DISSOLVE Jell-O in boiling water. Add pineapple juice and cold water. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in pineapple. Turn into individual molds. Chill until firm. Unmold. Serves 8.

PRUNE WHIP 1 package Orange Jell-O teaspoon salt 1 pint boiling water 1% cups stewed prune pulp

4 tablespoons sugar

DISSOLVE Jell-O in boiling water. Add salt. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in prune pulp and sugar. Pile lightly in sherbet glasses. Chill until firm. Serve with custard sauce. Serves 6.

STRAWBERRY WHIP 1 package Strawberry Jell-O 1 cup strawberries, crushed and 1 cup boiling water drained 1 cup strawberry juice % cup sugar

DISSOLVE Jell-O in boiling water. Add strawberry juice. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in strawberries and sugar. Turn into mold. Chill until firm. Unmold. Serves 8.

JELL-O CREAMS BANANA BAVARIAN CREAM

1 package Lemon or Strawberry Jell-O % cup sugar 1 pint boiling water Juice 1 lemon

l/i teaspoon salt H cup cream 5 bananas , crushed

DISSOLVE Jell-O in boiling water. A d d salt, sugar, and lemon juice. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Fold in bananas . Chill until slightly thickened. Turn into mold. Chill until firm. Unmold . Serves 8.

COCONUT BAVARIAN CREAM 1 package Raspberry Jell-O 1 cup cream 1 pint boiling water 1 cup Baker's Coconut , Premium Shred,

finely cut DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. A d d coconut. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold . Serves 6.

ANGEL CHARLOTTE RUSSE % package (4 tablespoons) Lemon Jell-O cup powdered sugar

1 cup boiling water teaspoon almond extract Dash of salt 1 cup heavy cream

DISSOLVE Jell-O in boiling water. A d d salt and sugar. Chill until cold and syrupy. A d d almond extract and cream. Place in bowl of cracked ice or ice water and beat with rotary egg beater until fluffy and thick like whipped cream. Turn into mold lined with lady fingers. Chill until firm. Unmold . Cut into wedges. Garnish with maraschino cherries, cut in eighths. Serves 8.

Angel Charlotte Russe (recipe above)

- i 36 b

PARADISE PUDDING 1 package Cherry Jell-O Y cup almonds, blanched and 1 pint boiling water chopped

Y\ teaspoon salt 6 marshmallows, finely cut 4 tablespoons sugar 12 maraschino cherries, coarsely cut 1 cup cream 6 macaroons , crushed

DISSOLVE Jell-O in boiling water. A d d salt and sugar. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. A d d nuts, marshmallows, cherries, and macaroons. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold . Serves 8.

APRICOT BAVARIAN 1 package Strawberry Jell-O Y pound dried apricots, cooked 1 pint boiling water and apricot juice and drained

% cup cream Y cup sugar DISSOLVE Jell-O in boiling water and apricot juice." Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Crush apricots to pulp with fork; add sugar. Fold into Jell-O mixture. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold . Serves 6.

ORANGE MOSS 1 package Lemon Jell-O 1 teaspoon lemon juice 1 pint boiling water Juice and grated rind 1 large orange 4 tablespoons sugar 1 cup cream

DISSOLVE Jell-O in boiling water. A d d sugar, fruit juices, and rind. Chill un-til cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Chill until slightly thickened. T u r n into mold. Chill until firm. Unmold. Serves 6.

Orange Moss (recipe above)

37 f~

PEACH BAVARIAN 1 package Lemon or Orange Jell-O Yi cup cream 1 cup boiling water 1 cup crushed peaches, sweetened 1 cup peach juice and drained

2 or 3 drops bitter almond extract

DISSOLVE Jell-O in boiling water. Add peach juice. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Add peaches and extract. Chill until slightly thickened. Turn into molds. Chill until firm. Unmold. Garnish with peach slices. Serves 8.

PECAN CHARLOTTE 1 package Strawberry Jell-O x/i cup honey

1 H cups boiling water H cup cream }/i teaspoon salt 1 cup pecan meats, coarsely chopped

DISSOLVE Jell-O in boiling water. Add salt and honey. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Fold in pecans. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6.

PINEAPPLE BAVARIAN CREAM 1 package Lemon Jell-O H teaspoon salt 1 cup boiling water 1 cup cream 1 cup canned pineapple juice 3 tablespoons sugar

1 cup canned grated pineapple

DISSOLVE Jell-O in boiling water. Add pineapple juice and salt. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Add sugar to pineapple. Fold into Jell-O mixture. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 8.

PINEAPPLE RICE CREAM 1 package Lemon Jell-O Yi teaspoon salt 1 cup boiling water 4 tablespoons sugar 1 cup canned pineapple or other 1 cup cream

fruit juice 2 cups cold cooked rice DISSOLVE Jell-O in boiling water. Add fruit juice, salt, and sugar. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Fold in rice. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 8.

CREAM FIG PUDDING 1 package Lemon Jell-O 1 cup figs, chopped 3 cups boiling water H cup cream

DISSOLVE Jell-O in 2 cups boiling water. Chill. Cook figs to a jam in double boiler with remaining 1 cup water. Chill. When Jell-O mixture is cold and syrupy, fold in cream, whipped only until thick and shiny, but not stiff. Add figs. Chill until slightly thickened. Turn into mold. Chill until firm. Serves 8.

PRUNE CREAM AND NUT WHIP 1 package Lemon Jell-O 2 tablespoons sugar 1 pint boiling water 1 H cups stewed prunes, crushed

H cup cream cup walnut meats, broken

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Add sugar to prunes and fold into Jell-O; add nuts. Chill until slightly thickened. Turn into moid. Chill until firm. Unmold. Serves 8.

RASPBERRY BAVARIAN CREAM 1 package Raspberry Jell-O ^ cup cream 1 cup boiling water 4 tablespoons sugar 1 cup raspberry juice and cold water 1 cup fresh raspberries, crushed

and drained

DISSOLVE Jell-O in boiling water. Add raspberry juice and cold water. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Add sugar to berries. Fold into Jell-O mixture. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6.

RHUBARB AND STRAWBERRY CREAM 3^ cup sugar 1 cup fresh strawberries, sweetened % cup water and crushed

1 pound rhubarb, cut in small pieces 3^ cup cream, whipped 1 package Strawberry Jell-O Dash of salt

COMBINE sugar and water and heat until sugar is dissolved. Add rhubarb and simmer until tender. Measure; add water to make 13^ cups. Dissolve Jell-O in hot rhubarb mixture. Chill. When slightly thickened, fold in straw-berries, cream, and salt. Turn into mold. Chill until firm. Unmold. Serves 8.

TROPICAL AMBROSIA 1 package Raspberry Jell-O 8 dates, seeded and quartered

1 H cups boiling water 3^ cup Baker's Coconut , H cup orange juice Premium Shred

1 orange, sections cut in pieces 3^ cup cream, whipped

DISSOLVE Jell-O in boiling water. Add orange juice. Chill. When slightly thickened, fold in orange, dates, and coconut; then fold in whipped cream. Pile lightly in sherbet glasses. Chill until firm. Serves 8.

CREAMY LIME FLAKES 1 package Lime Jell-O 3^ teaspoon salt 1 pint boiling water Juice and grated rind 3^ lemon 4 tablespoons sugar % cup cream, whipped

DISSOLVE Jell-O in boiling water. Add sugar, salt, and lemon juice and rind. Chill until firm. Beat into flakes with spoon. Reserve small amount for gar-nish and fold cream into remaining flakes. Serve in sherbet glasses. Garnish with clear flakes. Serves 6.

4 39 }••

MARMALADE CHARLOTTE 1 package Orange Jell-O H cup cream

I z/i cups boiling water Y cup orange marmalade DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Fold in cream, whipped until thick and shiny, but not stiff. Fold in marmalade. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 4.

NUT CREAM JELL-O 1 package Orange or Strawberry Jell-O Y teaspoon salt

cups boiling water Y cup orange juice 4 tablespoons sugar 1 cup cream

1 cup nut meats, coarsely broken DISSOLVE Jell-O in boiling water. Add sugar, salt, and orange juice. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Fold in nuts. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6.

OCEAN CREST BAVARIAN 1 package Lime Jell-O Y cup almonds, chopped 1 pint boiling water 12 dates, finely cut

Y cup cream 6 marshmallows, finely cut 12 drops almond extract

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Fold in almonds, dates, and marshmallows. Add almond extract. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6.

MACAROON VELVET 1 package Cherry Jell-O Y cup cream 1 pint boiling water Yi teaspoon vanilla

Y teaspoon salt 6 macaroons , crushed 4 tablespoons sugar Y cup almonds, toasted and crushed

DISSOLVE Jell-O in boiling water. Add salt and sugar. Chill until cold and syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. Add vanilla. Fold in macaroons and nuts. Chill until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6.

FRESH BERRIES SUPREME 1 package Raspberry Jell-O Y cup cream, whipped 1 pint boiling water Fresh raspberries

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in whipped cream. Place berries in sherbet glasses. Pile whipped Jell-O lightly on berries. Keep in cool place until ready to serve. Serves 8.

PIES AND TARTS CHERRY PIE GLACÉ

2 Y cups (1 can) red cherries, 2 J4 cups boiling red cherry juice drained and water

% cup sugar ]/i teaspoon salt 1 package Cherry Jell-O 1 baked 9-inch pie shell

COMBINE cherries and sugar. Dissolve Jell-O in boiling cherry juice and water. A d d salt. Pour over cherries, stirring occasionally as mixture cools. Chill. When slightly thickened, turn into cold pie shell. Chill until firm.

THREE-MINUTE MERINGUE 2 egg whites, unbeaten Dash of salt

Y cup sugar 2 tablespoons water Few drops vanilla or a lmond extract

PUT egg whites, sugar, salt, and water in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water and beat 1 minute; remove from fire, and continue beating 2 minutes longer, or until mixture will stand in peaks. A d d flavoring. Beat well.

MARVEL LEMON PIE 1 package Lemon Jell-O Grated rind and juice 2 lemons

% cup sugar cups boiling water K teaspoon salt 2 egg yolks

1 baked 9-inch pie shell COMBINE Jell-O, sugar, salt, and lemon rind with 3 tablespoons water. A d d egg yolks and stir well. A d d remaining water, stirring until Jell-O is dis-solved. Cool . A d d lemon juice. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Cover with Three-minute Meringue (above).

Marvel Lemon Pie (recipe above) •A 41 b

CHILLED CONCORD GRAPE PIE cups Concord grapes, seeded 3^ teaspoon salt

H cup seedless raisins % cup water % cup sugar 1 package Orange Jell-O

1 baked 9-inch pie shell

COOK grapes, raisins, sugar, salt, and water together 5 minutes. Add Jell-O and stir until Jell-O is dissolved. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Top with Three-minute Meringue (page 41).

CHILLED ORANGE MERINGUE PIE 1 package Orange Jell-O % cup sugar 1 orange, grated rind and juice 34 teaspoon salt

3^ lemon, grated rind and juice Sections of 1 additional orange, if desired 1^2 cups boiling water 1 baked 9-inch pie shell

COMBINE Jell-O with orange and lemon rind. Add boiling water and stir un-til Jell-O is dissolved. Add sugar, salt, and orange and lemon juice. Add orange sections, if desired. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Cover with Three-minute Meringue (page 41).

LEMON RAISIN PIE 1 cup raisins % teaspoon salt 3 cups hot water Grated rind and juice 1 lemon 1 package Lemon Jell-O 2 egg yolks

3^ cup sugar 1 baked 9-inch pie shell

SOAK raisins in hot water several hours or overnight. Simmer until tender. Drain. Measure liquid and add enough boiling water to make 2 cups. Com-bine Jell-O, sugar, salt, and lemon rind with 3 tablespoons liquid. Add egg yolks and stir well. Add remaining liquid gradually, stirring until Jell-O is dissolved. Cool. Add lemon juice. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Cover with Three-minute Meringue (page 41).

FRESH STRAWBERRY TARTS 1 quart fresh strawberries, washed 1 package Strawberry Jell-O

and hulled 1 cup boiling water 1 cup sugar 1 cup cream, whipped

9 baked 33^-inch tart shells

COMBINE strawberries and sugar and let stand 1 hour. Dissolve Jell-O in boiling water, pour over strawberries, and chill until Jell-O begins to thicken, stirring frequently. Fold 4 tablespoons of thickened Jell-O into whipped cream. Chill. Place a layer of whipped cream in the bottom of each tart shell. Chill about 10 minutes. Cover with a layer of jellied strawberries, pressing the hull-end of each strawberry lightly into cream. Add thickened Jell-O to fill tart.

42 J~

CAKES AND FROSTINGS BLITHELY gay and delicately beautiful are cake cubes

or tiny cakes dipped in a rainbow of pastel Jell-O frostings. Dainty petits fours with the inimitable French

touch, but made in your own kitchen! The Jell-O frostings given here are thin enough for dipping and yet of the right consistency to use on a cake. These frostings will remain soft and moist for two days.

JELL-O PETITS FOURS 1 tablespoon Orange Jell-O 2 cups confectioners' sugar

2}^ tablespoons orange juice Grated rind ^ orange 1 tablespoon butter, melted 1 egg yolk

}/$ teaspoon salt C a k e cubes or small cakes

COMBINE Jell-O and orange juice in top of small, deep double boiler, or in bowl. Place over boiling water and stir until dissolved. Add butter, salt, sugar, orange rind, and egg yolk. Stir vigorously until soft and of right con-sistency to pour. Drop cake cubes or small cakes into frosting, turning until all sides are covered. Remove cakes from frosting with fork. Place on rack to cool. Garnish with nuts and fruits. Makes % cup frosting.

RAINBOW LIME FROSTING 1 tablespoon Lime Jell-O 1 tablespoon butter, melted 3 tablespoons boiling water Dash of salt

1 $4 cups confectioners' sugar

COMBINE Jell-O and water in top of small, deep double boiler or in bowl. Place over boiling water and stir until dissolved. Add butter, salt, and sugar. Stir vigorously until soft and of right consistency to pour. Makes % cup.

AS S O R T E D Rainbow Frostings may be made by varying Rainbow Lime Frosting (above) as follows:

FOR RAINBOW CREAM FROSTING, use 1 t a b l e s p o o n L e m o n Jell-O a n d 3 table-spoons water.

FOR RAINBOW LEMON FROSTING, use 1 t ab l e spoon L e m o n Jell-O and 1 table-spoon lemon juice and 2 tablespoons water.

FOR PINK STRAWBERRY FROSTING, u s e 1 t a b l e s p o o n L e m o n o r S t r a w b e r r y

Jell-O and 3 tablespoons fresh strawberry juice. FOR STRAWBERRY FRUIT FROSTING, u s e 1 t a b l e s p o o n S t r a w b e r r y J e l l - O a n d

3Y<¿ tablespoons crushed fresh strawberries. FOR R A I N B O W PINEAPPLE FROSTING, u s e 1 t a b l e s p o o n L e m o n J e l l - O a n d 3

tablespoons canned pineapple juice.

WHAT WILL YOU SERVE AT THE KIDDIES' PARTY?

CHERRY WHIP 1 package Cherry Jell-O 1 pint boiling water

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Pile in sherbet glasses. T o p with cherries. Serves 6.

JELL-O BLANCMANGE 1 package Lemon Jell-O 2 tablespoons sugar

Y cup boiling water 1 Y cups milk, scalded \ Y tablespoons cornstarch H cup cream, whipped

Y teaspoon vanilla DISSOLVE Jell-O in boiling water. Combine cornstarch and sugar, add scalded milk, and cook in double boiler until thickened, stirring constantly. Pour over Jell-O, mixing well. Chill. When slightly thickened, fold in whipped cream and vanilla. Turn into individual molds. Chill until firm. Unmold . Serve with fruit sauce. Serves 8.

PEACH DELIGHT 1 package Orange Jell-O 1 cup peach juice and water 1 cup boiling water 1 cup canned peaches, sliced and drained

DISSOLVE Jell-O in boiling water. A d d peach juice and water. Pour }/% into mold. Chill. When slightly thickened, add peaches. Fill mold with Jell-O. Chili until firm. Unmold . Garnish with additional peach slices. Serves 6.

Peach Delight (recipe above)

- i M h

SERVE "PLAIN JELL-O" IN THESE

FASCINATING WAYS! (Illustrations throughout the booklet show many attractive new garnishes and arrangements).

Jell-0 Cubes: Mold Jell-O in shallow pan. When firm, cut in cubes and pile in sherbet glasses. Or, pile around base of large mold of whipped or cream Jell-O dessert.

Jell-0 Flakes: Mold Jell-O in shallow pan. When firm, break into bits with spoon. Serve in sherbet glasses, plain or combined with fruit or whipped cream. Or, force thoroughly chilled and firm Jell-O through ricer. Pile in sherbet glasses and keep in cold place until served.

Jell-0 Mounds: Unmold individual molds of Jell-O on slices of pineapple or sections of orange or grapefruit.

Jell-0 de Luxe: Arrange thin lady fingers, strips of sponge cake, or sections of orange and grapefruit in sherbet glasses. Unmold individual molds of Jell-O on top, or, pile with Jell-O Cubes or Flakes.

Jell-0 Sparkle: Fill sherbet glasses half full of dissolved Jell-O mixture. Chill until firm. Prepare remaining Jell-O for Jell-O Flakes and fill sherbet glasses.

Jell-0 Combination: Fill parfait glasses half full of Orange Jell-O Cubes; then fill with Lime Jell-O Cubes. (Raspberry Jell-O Cubes and Lemon Jell-O Cubes also make an attractive combination.) Or, prepare Jell-O Sparkle, using Lime Jell-O for the base, and Lemon Jell-O for the flakes.

GARNISHES THAT ARE SIMPLE Sprinkle toasted, tinted, or plain shredded coconut over Jell-O dishes. Place quarters of maraschino cherries on top of individual servings of

Jell-O in flower-petal arrangement. Arrange sections of orange or grapefruit, free from membrane, around

large Jell-O mold in pin-wheel fashion. Arrange peach slices, pineapple fans (quarter-slices), or berries, at base

or beside individual Jell-O molds. Top Jell-O with bit of whipped cream. Sprinkle with chopped nuts, cubes

of bright jelly, candied fruit, date strips, or tiny shreds of yellow orange rind.

WANT TO MOLD YOUR JELL-O QUICKLY?

DISSOLVE package of Jell-O in one cup of boiling liquid, then add remaining cup of liquid cold. Place mold in pan of crushed ice, ice water, or ice and salt,

and leave in coldest place available. Your Jell-O will be firm in no time!

Do you love to serve pretty dishes? Send for these Jell-O molds - -

Jell-O, no matter how you serve it, is lovely. But molded . . . chef-fashion . . . to bring out its clear, colorful beauty . . . it's a jewel of a dish!

AT A BARGAIN PRICE 6 of the new, larger size, individual Jell-O molds, all to match or 1 large Jell-O mold for 25c Because we buy them in tremendous quantities, these well-made, sturdy aluminum molds are offered you at a saving. T h e individual molds are now big enough to hold a generous portion of Jell-O with other ingredients in it! Send today.

C O U P O N G E N E R A L F O O D S Battle Creek, Mich. Gentlemen: (25c for one of the following:)

I am enclosing (50c for both of the following:) check which ( ) 6 aluminum Jell-O molds, individual size, all to match. ( ) 1 aluminum Jell-O mold, large size (serves six). Kindly send to—

N A M E

STREET

CITY STATE

i 46 h

JELL-O RULES For measuring: Use standard measuring cup. Allow 1 pint (2 cups) liquid

to 1 package of Jell-O. Fruit juice may be used for all or part of liquid. One package contains 8 level tablespoons of Jell-O.

For dissolving: Use exact amount of liquid specified. Liquid used to dis-solve Jell-O must be boiling. It should be poured onto Jell-O and stirred until Jell-O is entirely dissolved.

For molding: A metal mold chills more quickly than one of enamel or earthenware. Turn Jell-O into mold. Chill in mold until firm.

For moldingfruits and vegetables: Chill dissolved Jell-O. When slightly thick-ened, fold in fruits or vegetables. They will remain evenly suspended. In general, 1 pint (2 cups) prepared fruits or vegetables are used with 1 package of Jell-O.

For chilling: Cool Jell-O before chilling to avoid wasting ice or raising the temperature of the refrigerator. For quick chilling, use the freezing trays of an automatic refrigerator. Or, place the mold of Jell-O in a pan of cracked ice and salt, ice water, or snow.

For tray-chilled delicacies: Any Jell-O dish may be chilled quickly and successfully in the freezing trays of an automatic refrigerator. These Jell-O dishes should be thoroughly chilled—but never frozen. Proper chilling takes but 13^ to 2 hours.

For whips: Chill dissolved Jell-O until cold and syrupy. Place in a bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream.

For creams: Jell-O creams have a smooth velvety texture and are made with much less cream than is usually required in this type of dessert. Most of the creams in this book are made as follows:

Chill dissolved Jell-O until cold and syrupy; whip cream until thick and shiny but not stiff and dull. Combine. The finished product has a beautiful luster and fine, smooth, creamy texture.

If larger volume is desired and if a more porous, spongy texture is better suited to the dish, the Jell-O and cream should be whipped separately and then combined. In this case, chill dissolved Jell-O until cold and syrupy, place in a bowl of cracked ice or ice water, and whip with rotary egg beater until fluffy and thick like whipped cream. Then fold in whipped cream.

For layered and decorated molds: Chill each layer of Jell-O until firm be-fore adding another layer. Arrange design on layer of clear Jell-O. Cover with enough cold liquid Jell-O to anchor design. Chill until design is set. Add remaining Jell-O, pouring carefully against spoon to avoid disar-ranging design.

For unmolding: When molded Jell-O is thoroughly chilled and firm, dip mold up to the edge in warm—not hot—water. Hold a moment, remove, and dry outside of mold. Place plate over mold and turn them over to-gether. Raise side of mold slightly and give a sharp shake. Lift off mold. NOTE: Raw pineapple cannot be used successfully with Jell-O. Use cooked or canned pineapple.

IN

SIX

FRUIT

FLAVORS