Compliments of
Your Grocer
DAINTY
DESSERTS
DAINTY
FOR
PEOPLE
M
MADE FROM KWX'S SPARKLING CALVES
HEAD GELATINE* THE NEW GRANULATED
:
PACKAfiE
Tib Eomon
COMPILED BY
ROSE MARKWA20, M<$
KNOX GELATINE IS NOT
LIKE PIE, IT'S HEALTHY
This Is Worth Reading*
NOX'S S P A R K L I N G C A L V E S H E A D
GELATINE (THE PUREST MADE), is
recognized to-day as the Standard by all users
of pure food/ It has no odor or taste to disguise, so
requires less flavoring than any other; is clear and
sparkling, needs no clarifying.
You have, no doubt, noticed, while pouring the hot
water on some gelatines, a sickening odor which will
arise from it (this will never happen in pure gelatines),
and shows that the stock is not pure, so it is unfit for
food.
Gelatine should dissolve quickly; two to five minutes' soaking in cold water is long enough. Where it
takes longer it is more of a gluey nature, and should
be used in Cabinet work only. You never have to
cook pure gelatine to dissolve it. Soak it in cold
water, five minutes at most, and then pour on your
boiling water, when it should all dissolve instantly.
Knox' Gelatines are made by the same process used
in making calf's foot jelly. You can have same results without the labor of preparing the feet, etc.
Knox Gelatines will set quicker than any other.
You can, by setting mould on ice, have your jelly
ready to serve in half an hour. If you have no ice
set mould in cold running water.
I also manufacture a No. 3 package, which is called
Knox's Acidulated Gelatine; this is the same Gelatine
used in our No. 1 package (Sparkling Calves Head
Gelatine), combined with Lemon Juice and Pure Fruit
K
Acid, so all the housekeeper needs to add in mating
jelly is sugar, water, and extract or essence of any
flavor wished for.
We call it our Busy Housekeeper's package, for with it you can make jellies
quickly without the labor of squeezing the lemons or
preparing the other acid fruits. To use it in Cream
Desserts, follow the recipe you will find in each package.
The Knox Gelatine has been on the market since
Jan. 1st, 1891, and was not put out for public favor
until it was known to be free from anything that would
offend the most fastidious taste.
It is now conceded to be superior to any Gelatine
on the market.
It received the Medal of superiority over all brands
at American Institute Fair, 1891; Silver Medal, Massachusetts Charitable Mechanics Association, 1892;
Bronze Medal, Detroit, 1892; Medal and highest
award, San Francisco; the only Medal and Diploma,
World's Fair, Chicago, for Table Gelatine, for its
strength, purity, and good flavor, 1893; the only
Medal and Diploma of Honor at the Cotton States
and International Exposition, Atlanta, Ga., 1895;
and used and endorsed in the Woman's Kitchen at
the Atlanta Exposition by the Board of Lady Managers; Nashville Exposition, 1897; Omaha Exposition, 1898.
YOUR MONEY BACK IF YOU WISH IT,
YOUR MONEY BACK
IF NOT SATISFIED.
KNOX G E L A T I N E
Is Used and Approved by Such
Noted Teachers of Cookery as
MRS. EMMA P. EWING, Superintendent Chautauqua Cooking
School.
MRS. SARAH TYSON RORER, Principal Philadelphia Cooking School.
MRS. MARY J. LINCOLN, author "Boston Cook Book."
MISS CORNELIA CAMPBELL BEDFORD, Principal School of
Cookery, New York.
MISS KATE E. WHITAKER, Superintendent of Cookery in
Public Schools, San Francisco, Cai.
MISS FANNIE M. FARMER, Principal Boston School of Cookery.
MISS LUCY C. ANDREWS, Superintendent Model Kitchen,
Woman's Building, Atlanta, Ga.
MISS ADELAIDE PAYNE, Principal Washington, D. C.,
School of Cookery.
MRS. GESINE LEMCKE, Principal Brooklyn School of Cookery.
MRS. NELLIE S. KEDZIE, Superintendent Domestic Science,
Agricultural College, Manhattan, Kan.
MRS. ABBIE L. MARLATT, Superintendent Domestic Science,
Agricultural College, Logan, Utah.
MISS MARY C. MITCHELL, Household Editor "Sacred Heart
Review."
MRS. 0. A. COTTON, Chicago.
"LIA RAND," Editor Household, New York Recorder.
MRS. JANET M. HILL, Stoughton, Mass,
MRS. MARY L. WADE, Atlantic, Mass.
MISS LIDA A. WILLIS, Baltimore, Md.
MISS HARRIET POND, Jersey City, N. J,
MISS BELLE PIGOTT, Xenia, 0.
MISS ALICE L. BRAGG, Instructor of Cookery, Public Schools,
Stamford, Ct.
MISS GRACE W. BRAGGINS, Cleveland, O.
MISS EDA M. CHAPMAN, Brooklyn, N. Y.
MISS JULIET CORSON, New York.
MISS S. AGNES DONHAM, New Bedford, Mass.
DR. MARY E. GREEN, Charlotte, Mich., Judge of Food Products at World's Fair, Chicago, 111.
MISS ETTA MORSE HUDDERS,, Lecturer on Foods, Brooklyn, N. Y.
MISS ARABEL G. Z. HOPE, Boston Mass.
MISS M. M. KNAPP, Los Angeles, Cai.
MISS L. MOREL, Teacher of Cookery, G. N. and I. College
Milledgevilie, Ga.
MISS T. H. NEFF, Woodward High School, Cincinnati, 0.,
Teacher of Domestic Science.
MISS CORA M RUSSELL, Principal White Plains Cooking
School, White Plains, N. Y.
MISS HARRIET L. ROWE.
MISS CHARLOTTE J. SHORT, Professor Domestic Science,
Storrs Agricultural College, Storrs, Ct.
MISS MARY C. THOMPSON, Minneapolis Cooking School,
Minneapolis, Minn.
MISS SUSEY TRACEY, Minneapolis Cooking School, Minneapolis, Minn.
MISS MARY B. VAIL, Industrial Training School, Indian
apolis, Ind., and many others who advocate Pure Food
only ; it is endorsed by the leading Physicians of the United
States for its Purity, and used by the principal Hotels and
clubs whose cuisine is one of the principal features.
IF YOU DO NOT HAVE ICE SET T H E
M O U L D OR DISH YOU HAVE YOUR
JELLY IN—IN COLD RUNNING WATER
NOTE
THESE recipes are for making jellies that mould solid without being tough. A jelly that will not dissolve in the mouth
without chewing is unfit for the table. Jelly was never meant
to be masticated, and should only be stiff enough to turn from
the mould nicely. In warm weather use more gelatine or less
water. See that jelly bag is clean (cheese cloth makes a good
jelly bag); wet mould well with cold water, or water and white
of egg mixed, before pouring in the jelly, then set in the refrigerator, or, if you are in a hurry, set mould in cracked ice. (In
some places it is difficult to obtain moulds; in this case use any
deep dish of fancy shape). In turning out jelly from mould
dip mould for an instant only in warm, not hot, water (porcelain moulds are better than tin for all fruit jellies).
Soups and gravies are much better where gelatine is used in
them, giving them a smooth consistency.
In using my new granulated package with Pink Color in top
of package, you can make a number of fancy dishes by dissolving the contents of the envelope with your White Gelatine.
This will give you a delicate pink jelly. Or dissolve the Pink
with part of the White, and pour into mould and let it harden,
then pour into the mould the balance of the White, which will
give you a mould with red top and white base. The rose mould
is very pretty, making the rose red and the base white. Follow the directions carefully, as these are all tested recipes.
Your grocer should keep the Knox Gelatine; do not allow
him to give you any other brand which he may say is just as
good.
Our No. 1 package is known by the Calf s Head Trade Mark on
two sides of package.
Our No. 3 package is printed in blue, and reads "Knox's
Acidulated Gelatine."
Yours for Pure Food,
CHARLES B. KNOX,
Johnstown, N. Y.
K
K
T
O
X
'
S
SPARKLING GELATINE.
TRV
Save the Children. Do
not ruin their digestion,
health, and future happiness
by allowing them to eat rich
pastry and desserts.
There is something better
for them, something they like
better, and something you'll
like better. It's easy for you
to tind out why KNOX'S GELATÌNE is used by every cooking school teacher, every expert cook, and by millions of
intelligent housekeepers.
It's easy for you to prove
for yourself, in your own way,
WHY
KNOX'S GELATINE
is the best If you don't,
it's because you haven't tried
it. Try it now.
Indigestible pies, greasy
pastry, and heavy puddings
are no longer popular. A
dessert should be a dainty
climax—not a burden.
IT.
To-day the daintiest, mostdelicious, and healthful desserts are made from KNOX'S
GELATINE.
They're fash
ionable, too.
Orange Sherbets, Bavarian
Cream, Almond Cream, Fruit
Jelly, Coffee Jelly, Glacé
Meringue, Nesselrode Pud
ding, and dozens of others
equally as delicious, are
made from
KNOX'S GELATINE.
It's Not Like Pie,
It's Healthy.
At your Grocer's; or Pint
Sample, with Cook Book,
postpaid, 5 cents.
G* B .
K N O X ,
JOHNSTOWN. NEW YORK.
Cleanest Factory in the World.
OUR GUARANTEE—YOUR MONEY
BACK IF YOU W A N T IT
WHY I G R A N U L A T E THE
W O R L D ' S FAIR PACKAGE
Read below what Mrs. Sarah T. Rorer, Superintendent Model
Kitchen, Woman's Building, World's Fair, Editor Household
News, and Principal Philadelphia School of Cooking, says:
Woman's Building, World's Fair,*
Chicago, 111., August 29, 1893.
MR. CHAS. B. KNOX, Johnstown, N. Y.:
Dear Sir: May I suggest to you to granulate your Gelatine
and keep same up to its present high standard of quality? So
many new recipes call for a small amount of Gelatine, and the
ordinary household scales do not weigh less than an ounce,
when frequently we need even an eighth of an ounce. I think
you can readily understand what a convenience this form of
Gelatine will be to the ordinary cook, who can readily measure
it by tablespoonfuls or by teaspoonfuls.
Yours very truly,
SARAH TYSON RORER.
Read what Mrs. Mary J. Lincoln, author of Boston
Book and authority on cooking in New England, says:
Cook
Wollaston, Mass., Nov. 10. 1893.
MY DEAR MR. KNOX: I am very glad to learn that srou
have carried out my suggestion to prepare a form of your excellent Gelatine that can be measured in small quantities. 1
have often had occasion to use a tablespoonful, and have found
It difficult to show my pupils just how to get the proper proportions; your Granulated Gelatine will solve this perplexing
question. Trusting that your determination and effort to keep
your goods up to the highest standard will be successful, I remain,
Yours truly,
MARY J. LINCOLN.
From Miss C. C. Bedford,
School:
Principal
New
York
Cooking
July 12, 1894.
I used the Gelatine you sent while in Rochester, and was
greatly pleased with the rapid and satisfactory results.
CORNELIA CAMPBELL BEDFORD.
O. S, Home, Xenia, Ohio, April 8, 1894.
MR. C, B. KNOX:
Dear Sir: There is no Gelatine in the market to compare
with yours, and if, at any time, my testimonial would be of any
value, I would be glad to give it.
Yours truly,
BELLE PIGOTT,
Cooking Teacher at 0. S. Home, Xenia, Ohio.
Cooking School, 80 Livingston St.,
MR. C. B. KNOX:
Brooklyn, N. Y.
Dear Sir: Your Granulated Gelatine is Grand.
MRS. GESINE LEMCKE.
MR. C. B. KNOX:
Jersey City, May 24, 1893.
Dear Sir: I used your Granulated Gelatine in my school, and
it needed but one demonstration to show its superior qualities
over what we had previously used. Very truly,
HARRIET POND.
Boston Cooking School,
C. B. KNOX:
174 Tremont St., Boston, Mass.
Dear Sir: Y our Granulated Gelatine sent me for trial I have
liked very much. Measurements can be easily made, and by
its use results are satisfactory.
Very truly yours,
FANNIE M. FARMER »Principal.
MR. C. B. KNOX:
Stoughton, Mass., Dec. 31, 1893.
Dear Sir: I am delighted with the Granulated Gelatine. A
child can use it and obtain satisfactory results every time. It
needs only to be used once to be appreciated.
Sincerely yours,
JANET M. HILL.
Model Kitchen,
MR. C. B. KNOX:
Chicago, 111., Nov. 8, 1893.
Allow me to thank you for the package of Gelatine. I shall
be glad to use and recommend it, as I consider it a grand article.
Yours sincerely,
MRS. COTTON.
Washington, D. C., Cooking School
MR. C. B. KNOX:
Feb. 25, 1894.
I received the Granulated Gelatine you so kindly sent me, and
having tried it pronounce it very fine.
Sincerely yours,
ADELAIDE PAYNE.
8
r
Agricultural College of Logan, Utah,
MR. C. B. KNOX:
Feb. 13, 1893.
Dear Sir: I am pleased to state that never before have we
used Gelatine which dissolves so quickly and gives such satisfactory results. My girls are enthusiastic in its praise, and
are asking their grocers for it. Yours respectfully,
ABBY L. MARLATT, Supt. Domestic Art.
Concord, N. H.
DEAR MR. KNOX: Many thanks for the Gelatine. I think it
the finest I have seen.
Yours truly,
L. C. ANDREWS.
Charlestown, Mass., Dec. 19, 1893.
DEAR MR. KNOX: I received your generous contribution
of Gelatine for the Fair, and delivered same. They disposed
of every package. Many who purchased had never used it before, and I am glad that they will have a chance to see what a
superior article it is.
Yours sincerely,
MARY C. MITCHELL.
MR. C. B. KNOX:
Atlantic, Mass., July 8, 1893.
Dear Sir: I use your Gelatine in preference to any other.
Since you pack it in Granulated form I consider it perfect.
Yours truly,
MARY L. WADE.
Palace Hotel, San Francisco, Cal.
MR. CHAS. B. KNOX, Johnstown, N. Y.:
Dear Sir: I have carefully tested your Gelatines against
and all other brands and find yours superior in every
respect.. Yours has no odor or taste, makes a clear white jelly;
and does not require eggs to clarify it, which the others do, nor
does it take the amount of flavoring, as you have no odor to
disguise.
Yours very truly,
J. W. YOUNG, Caterer.
Knox Gelatine is endorsed and used by every prominent
Teacher of Cookery in the United States, for its purity. It is
granulated for easy measurements, it does not require the
amount of flavoring that others do, as you have no odor to disguise, and to-day is recognized from the Atlantic to the Pacific as the Only Pure Gelatine made.
§
You can use our No. 3 package (the Acidulated Gelatine), in
any of the recipes for Jellies. Where it calls for Lemon, use
two teaspoonfuls Lemon Extract instead, or any extract you
wish.
All our recipes call for United States standard liquid measure, and not the imperial measure.
RECIPES
LEMON JELLY
1 box Knox's Sparkling Gela- I 2 pints boiling water.
1 pint cold water.
[tine, j V/ 2 cups sugar.
Juice of 3 lemons.
Soak 1 box of Sparkling Gelatine in 1 pint of cold water, 5
minutes; add 2 pints boiling water, 1 y cups sugar, and stir
until dissolved; add juice of 3 lemons, strain through jelly bags
into moulds.
2
FRUIT
JELLY
First make plain lemon jelly, adding sugar according to the
fruit to be used; when beginning to set, add bananas, sliced
thin, white grapes, oranges cut in small pieces, and figs, serve
with whipped cream or thin custard.
10
WINE JELLY
V/ cups
1 box Knox's Sparkling Gelay2 pint cold water
[tine.
1 quart boiling water.
sugar.
2
y2 pint wine.
Juice of 2 lemons.
Soak 1 box of Sparkling Gelatine in y pint cold water 5 minutes; add 1 quart boiling water, cups sugar, and stir until
dissolved; add y2 pint wine and juice 2 lemons; strain and pour
into mould.
2
FANCY JELLY
Make lemon or wine jelly; after dissolving the White Gelatine, take from it as much as you wish to color, and dissolve
the Pink Color with this in proportion to color wanted; pour
this in mould first and let it harden, then balance of white; or
you can lay in alternate layers by letting each jelly harden before
pouring in the next; or you can make jelly colored and cut into
cubes for garnishing dishes. A little patience with the first
box and you will make handsome jellies.
ORANGE
i/2
box
Knox's
Gelatine.
Juice of 1 lemon.
JELLY
1 pint of orange juice.
Sparkling
y 2 cup of cold water.
1 cup boiling water.
1 cup of sugar.
Soak y box Sparkling Gelatine in y cup cold water, until
soft; add 1 cup boiling water, juice of one lemon, 1 cup sugar,
1 pint orange juice; stir until sugar is dissolved and strain.
2
2
COFFEE JELLY
y2
box Knox's
% cup sugar.
Sparkling j y2 cup cold water.
[Gelatine. | 1 pint strong coffee.
y2 pint boiling water.
Soak y box of Sparkling Gelatine in % cup cold water, 5
solved, stir2 in % cup of sugar, and add y2 pint boiling water (or
solved, stir in % cup of sugar, and all y pint boiilng water (or
less water and 1 wine glass of sherry wine), and strain into
mould; serve with whipped cream.
2
11
INDIAN RIVER ORANGE JELLY
12 large, red-fleshed oranges. | 1 pound sugar.
1 quart cold water.
| Juice of 1 lemon.
1 box Knox's Sparkling Gelatine.
Dissolve Gelatine in 1 pint cold water. Put on 1 pint of
water with sugar, juice of lemon, grated rind of 1 orange, and
let heat g idually, and pour over dissolved Gelatine. Squeeze
the juice frv_-m the oranges, and strain all together several times
through jelly bag into mould.
APPLE JELLY
4 pounds apples.
y z box Knox's Gelatine.
I 1 pint cold water.
| Sugar.
2 lemons.
Wash, halve, and quarter 4 pounds of apples, leaving in the
core. Put in preserving kettle, cover with cold water, add 2
lemons chopped. Soak gelatine in 1 pint cold water. Cook
apples until soft. Strain through a sieve. To every quart of
juice allow 2-3 of a quart of sugar. Return juice to kettle, boil
20 minutes, skim, take from stove, and pour over dissolved
Gelatine and strain into glasses. Set in ice chest.
TOMATO JELLY
Take 1 can of tomatoes, or, in the tomato season, 8 mediumsized tomatoes, stew them with 1 teaspoonful cinnamon, y
teaspoonful cloves, small onion, 1 bay leaf, salt and pepper, 2
tablespoonfuls of vinegar, and cook until tomatoes are soft.
Dissolve 1 tablespoonful of Knox Gelatine in y cup cold water.
Pass tomatoes through a sieve to remove seeds, and pour over
Gelatine while hot. Pour into mould and place on ice to set.
When cold, turn out on platter and garnish with crisp lettuce
leaves, and pour over the whole mayonaise dressing; or the
jelly may be broken up and used as a garnish itself. Very nice
to serve with cold meats.
2
2
M I N T JELLY TO SERVE W I T H COLD LAMB
Wash and dry 2 bunches of mint, and steep in 1 pint of boiling water. Soak y2 box of Knox Gelatine in y2 pint cold water
2 minutes, add the juice of 2 lemons, 1 cup of sugar. Pour over
this the boiling mint, stir until thoroughly dissolved, strain,
pour into mould, and set into ice chest to harden.
IS
CHOCOLATE BLANC
MANGE
y2 box Knox's Sparkling Gel- I y2 cup cold water.
1 quart sweet milk.
[atine. | 1 cup sugar.
2 ounces grated chocolate.
Soak y box Sparkling Gelatine in ^ cup cold water; boil 1
quart sweet milk with 1 cup sugar and 2 ounces of grated chocolate and a little salt, 5 minutes; then add dissolved Gelatine,
stirring constantly; flavor with vanilla, and pour into mould;
serve with whipped cream.
2
DANISH
y2 box Knox's Sparkling GelYolks of 4 eggs.
[atine.
Juice and rind of 2 lemons.
PUDDING
% pint cold water.
% pint sherry wine.
8 ounces sugar.
Soak Gelatine in % pint cold water; beat yolks of eggs with
% pint of sherry wine, and add the juice and rind of lemons and
sugar; bring to scalding point and pour over dissolved Gelatine; strain and stir occasionally until nearly cold, then pour
into mould.
CHARLOTTE
y* box Knox's Sparkling Gel1 pint whipped cream, [atine.
Whites of 2 eggs.
RUSSE
y 2 cup of milk.
y2 cup pulverized sugar.
Vanilla.
Soak /4 box of Sparking Gelatine in y2 cup milk 5 minutes;
when dissolved, set cup in hot water, using
Gelatine lukewarm; into 1 pint whipped cream add y2 cup pulverized sugar,
a little salt, and the beaten whites of 2 eggs, and flavor with
vanilla, then add Gelatine, and strain while pouring in; stir until Gelatine is well mixed with the cream, and when nearly
stiff enough to drop turn into mould, lined with lady fingers or
narrow slices of sponge cake, having cake even on top, first
dipping cake in white of egg. One tablespoonful of wine may
bo added to cream.
x
LEMON SPONGE OR SNOW
y 2 box Knox's Sparkling Gelatine.
Rind and juice of 2 lemons.
PUDDING
% pint cold water.
6 ounces sugar.
Whites of 2 eggs.
Soak box of Sparkling Gelatine in % pint of cold water;
then dissolve over the fire, with the rind and juice of 2 lemons
13
and 6 ounces of sugar; strain and let it remain until nearlycold and beginning to set; then add the whites of 2 eggs well
beaten, and whisk 10 minutes, when it becomes the consistency
of sponge; put it lightly into a glass dish, leaving it rough in
appearance. Serve with a. thin custard.
PHILADELPHIA ICE CREAM
¡4 box Knox's Sparkling Gel- i y 2 cup cold milk.
2 quarts cream.
[atine. | 2 cups sugar.
2 tablespoons vanilla.
Soak % box of Sparkling Gelatine in y cup cold milk 5 minutes; scald 2 quarts cream (if thick add 21 pint milk); melt 2
cups of sugar in it and the Gelatine; when cool, flavor with 2
tablespoonfuls vanilla and freeze. To make it lighter and more
delicate, whip the cream until you have a quart of froth, and
add the froth after the cream is partly frozen.
VANILLA ICE CREAM
2
3
3
1
quarts milk.
cups of sugar.
yolks of eggs.
quart of cream.
I ¡/^ box Knox's Gelatine.
j Salt to taste.
j 3 whites of eggs.
| 3 teaspoons of vanilla.
1 teaspoon lemon.
Soak Gelatine in y pint of milk 5 minutes, bring remaining
milk to boiling point2and pour over Gelatine until dissolved;
add beaten yolks of eggs. Set aside to cool. When cold, add
cream and flavoring and freeze. When partly frozen, add the
beaten whites of eggs. When frozen, remove dasher, pack
cream so that there are no air spaces, and set aside for an hour
or more to make cream mellow; or, when frozen, pack cream in
a mould, being careful to fill every part of it, dip a narrow strip
of muslin in melted butter and cover the joint; pack mold in
salt and ice until wanted. For all fruit ice creams make as
above« adding fruit when cream is partly frozen. Always set
ice cream dishes in ice chest before using.
CARAMEL ICE CREAM
1|/2 pounds of brown sugar.
1 pint of milk.
j 3 quarts of cream.
|
box Knox Gelatine.
Melt the sugar in the frying pan until liquid, stirring all the
time; do not let it scorch or get too dark. Soak Gelatine in ty
pint of milk a few minutes, heat remaining milk to boiling
14
point and dissolve Gelatine in it. Pour the caramel into the
milk by degrees, mixing well. When cold, strain it into the
cream and freeze. One pint of the cream may be whipped and
added as directed above.
CHOCOLATE ICE CREAM
3 pints of milk.
1 pint of cream.
1 pound of sugar.
3 eggs.
1 teaspoon Knox's Gelatine.
6 ounces of chocolate.
Soak Gelatine in y pint cold milk 5 minutes, put remaining
milk in farina kettle and bring to boil. Grate chocolate into a
bowl. Add to it the eggs and sugar and beat until well mixed.
Dissolve Gelatine in hot milk and stir it gently into the eggs,
etc. When chocolate is well melted, turn all back into the farina kettle, place on the fire over hot water, and stir until the
custard thickens a little, but do not boil. Strain custard and
set away to cool, and when cold, freeze, and when quite stiff,
carefully open the freezer and put in the cream which has been
whipped, and turn until cream is very stiff, and pack same as
plain ice cream. This ice cream is very reliable and delicious.
2
Use the 20th Century Ice Cream Freezer, the kind that makes ice
cream without turning the crank.
RUSSIAN
CREAM
¡4 box Knox's Sparkling Gel- I 1 quart milk.
6 eggs.
[atine. | 1 cup of sugar.
1 teaspoonful lemon extract.
One quart milk, boiled; box Sparkling Gelatine, dissolved
in a small portion of milk; 6 eggs, beaten separately, the yolks
beaten with a cup of sugar; then stir in Gelatine and eggs into
the rest of the milk; strain and pour over the beaten whites;
add a teaspoonful of lemon; pour into moulds; place on ice.
Serve with strawberries or pineapple.
BAVARIAN
l
CREAM
box Knox's Gelatine.
| 1 pint of cream.
/4 cup of cold water.
| 1-3 cup of sugar.
1 teaspoonful of vanilla or rum.
Soak Gelatine in cold water a few moments; bring one cup
of milk to a boil and dissolve Gelatine in it, also the sugar, and
15
set away to cool, and add flavoring. Chill and whip the cream,
keeping all very cold, and save time and trouble. When the
milk and Gelatine begin to thicken, stir over ice until perfectly
smooth, then stir into it the whipped cream with as few strokes
as possible to mix well. Chocolate Bavarian Cream is made
by adding two ounces of chocolate, grated and blended with 2
teaspoons of boiling water, to the milk when at the boiling
point. Serve with whipped cream.
A L M O N D BAVARIAN
CREAM
Soak y box Knox's Gelatine in y cup milk until soft; whip
the cream to a stiff froth until about half a pint is left unwhipped. Pound the almonds in a paste in the mortar; put the
almonds and the unwhipped cream in the double boiler.
Beat the sugar and eggs together and stir in with the cream and
almonds. Cook until the mixture begins to thicken, then stir
in the Gelantine and remove from the fire. Strain this into a
dish and add the essence of almonds; beat until it begins .to
thicken, and add the whipped cream; mix well and pour into
mould and set away. Serve with whipped cream. Pistachio
Bavarian Cream is made the same way by using 1 pint of pistachio nuts instead of the almonds, and omitting the essence
of almonds.
2
2
PINEAPPLE GELATINE
CREAM
Soak 1-3 box of Knox's Gelatine in y2 cup of cold water a few
moments. Bring to a boil 1 pint of juice
from canned pineapple and dissolve Gelatine in it, add sugar if necessary.
Should pineapple be lacking in flavor, add lemon juice. Strain
into a bowl and set in pan of chopped ice. Stir this mixture until it begins to thicken, then beat with a Dover egg beater until
too stiff to beat. Add 1 pint of whipped and sweetened cream
and place in mould on ice. Serve with strawberry, or any
" bright, rich-colored preserve .
STRAWBERRY
WHIPPED
CREAM
1 quart of strawberries.
I 1 pound of sugar.
3 pints of thick, sweet cream. | 1 cup cold water.
1 box Knox's Sparkling Gelatine.
Cover the fruit with the sugar, mash together, and rub
te
through a sieve. Dissolve Gelatine in 1 cup cold water, and set
in a place where it will warm gradually. Whip cream to a
froth, pour in the dissolved Gelatine, and continue whipping,
with pan set on ice, until quite firm, then add the strawberry
pulp. When firm, fill individual charlottes with it, well piled
above the edge.
BOHEMIAN
Vz pint cold water.
1 quart of cream.
Yolks of 4 eggs.
CREAM
1 box Knox's Gelatine.
1 teaspoonful vanilla.
2 tablespoonfuls of sugar.
Soak Gelatine a few moments in y pint cold water. Boil half
the cream with sugar and dissolve 2Gelatine in it, and when
cooled a little add the well-beaten yolks of eggs; beat until it
begins to thicken a little. Whip the remaining half of cream,
and beat in custard quickly. Pour in wet moulds and set on
ice. Serve with whipped cream or sauce.
ALMOND
1 pound almonds.
Vz pound sugar.
CREAM
I y 2 box Knox's Gelatine.
| 1 pint milk or cream.
Dissolve Gelatine in 1 cup cold water. Place almonds in
boiling water until the skin is tender, drip, cool in cold water,
and take off the skins. Break the almonds in a mortar with %
pound sugar, adding while breaking a little water. Place them
in a bowl, add % pound sugar, 1 pint of milk, and press through
a napkin by turning in an opposite direction (this must be done
by two persons), add to the almond juice the dissolved Gelatine (that has been set in a cup of hot water until it will run),
and pour into a mould, and serve with cream.
ITALIAN CREAM
y2 box Knox's Gelatine.
I y2 pint cold water.
1 pint cream.
I Rind of 2 lemons.
Juice of 1 lemon.
Dissolve Gelatine in cold water. Grate the rind of lemons
into cream, and sweeten to taste. Whip briskly, add the juice of 1
lemon, and strain in dissolved Gelatine. When beaten thor17
oughly light, flavor to taste, and put into a mould and freeze.
Garnish with preserved fruit when served.
SUYDAM
CREAM
Soak Vz box of Knox Gelatine in y pint of milk 5 minutes;
bring y2 pint of milk to the boiling 2point and pour over Gelatine until all is dissolved; add 2 teaspoonfuls vanilla, y2 cup of
sugar, add to this 1 pint of cream. Wet a mould and arrange
candied fruits in the bottom, pour in some of the cream, and
set aside to cool; when firm, lay in some more candied fruits
and add more cream; repeat until the mould is full; place in ice
chest to harden.
RASPBERRY
CREAM
FOR THE SICKROOM
Soak % box of Knox's Gelatine in y2 pint cold water 5 minutes.. Boil together y2 pint of milk and
y pint of cream, and
sweeten to taste; dissolve Gelatine in this, 2but do not boil it.
In summer add 6 tablespoons of the juice of fresh fruit; in winter omit the sugar and use the same quantity of raspberry jelly
or canned raspberries. Beat until beginning to thicken, and put
in a mould in a cold place. Serve surrounded with whipped
cream. Strawberry cream can be made the same way.
RICE
CREAM
Soak y^ box Knox's Gelatine in y2 pint cold water 5 minutes,
and place in farina boiler until Gelatine
is dissolved, and when
cool beat with an egg beater until it is a froth. Thicken a pint
of new milk with rice flour to the consistency of cream; sweeten and flavor to taste. Beat the whites of 2 eggs to a stiff froth,
and when Gelatine is cold mix all together and set in a cold
place until wanted.
ORANGE C R E A M
FOR THE SICKROOM
Soak % box Knox's Gelatine in y cup cold water 5 minutes,
and add enough boiling water to 2make 1 pint of liquid.
Squeeze the juice from 3 oranges and half a lemon, and strain
this into Gelatine when dissolved. When it begins to stiffen.
ft
beat in 8 tablespoons of whipped cream. Pour in a mould to
set.
ORANGE SHERBET
1 teaspoon Knox's Sparkling
1 cup sugar.
[Gelatine.
1 pint of orange juice.
y 2 cup cold water.
y2 cup boiling water.
1 cup cold water.
Soak 1 teaspoonful of Gelatine in y2 cup cold water 5 minutes;
add V cup boiling water, and when dissolved,
add 1 cup sugar,
1 cup cold water, and 1 pint of orange juice; when sugar is dissolved, strain and freeze. Follow the directions given under
Orange Sherbet for all the other varieties, using different fruits.
2
MILK SHERBET
1 cup sugar.
2 quarts of milk.
Juice of 2 lemons.
Whites of 2 eggs.
2 teaspoons lemon extract.
1 teaspoon Knox's Gelatine.
Soak Gelatine in milk 5 minutes, and place in farina boiler
until dissolved, strain into freezer, and when ready to freeze,
add juice of lemons and the extract, and when partly frozen,
add beaten whites of eggs.
MACEDONIA
SHERBET
Boil 2 cups of sugar and 1 quart of water together for 10 minutes, add the grated rind of 1 lemon and the juice of 2 lemons,
1 orange, 1 banana cut in small pieces, 2 dozen large strawberries, cut them in halves, or you may use fresh peaches or grapes.
Soak 1 tablespoonful Knox Gelatine in y2 cup cold water 5 minutes; when thoroughly soaked, add to the boiled mixture and
stand aside to cool. When cold, turn into a freezer and turn
slowly until frozen, not too hard. Serve in fancy cases or meringue shells. The bottom of the shells or cases may contain
ice cream and the top may be ornamented with candied or ripe
fruit
to
STRAWBERRY WATER ICE
Juice of 1 quart of berries.
I 1 pound of sugar.
Equal quantity of water.
| Whites of 2 eggs.
1 teaspoon of Knox's Gelatine
Soak Gelatine in y2 pint of water a few moments; put remaining quantity of water
on to boil and dissolve Gelatine in
it. Mash the berries, cover with the sugar; let is stand 1 hour
or more, then press out the juice, add the water and freeze; add
the whites of eggs when partly frozen. Close carefully and
freeze again, and set away for an hour or two.
GRAPE WATER
ICE
Four quarts of ripe grapes picked from the stems, mashed,
and squeezed through a cloth to extract the juice. Soak 1 tablespoonful of Knox Gelatine in 1 cup cold water, add 3 cups of
sugar, and dissolve with 1 pint boiling water. When all is
dissolved, stir in the grape juice. Cool thoroughly and pour
into the freezer and freeze.
GLACE MERINGUE
Soak 1 teaspoon of Knox Gelatine in 4 tablespoons of cold
water until soft. Pour over the soaked Gelatine y2 cup of boiling water. Beat until smooth and cold. Then strain this into
1 quart of cream. Add 1 tablespoon of vanilla extract and 1
large cup of granualted sugar. Freeze. When frozen, take
out the beater and pack smoothly, being careful to have the top
perfectly level. Set away for 2 hours. When ready, beat the
whites of 6 eggs to a stiff froth, and gradually beat into this 2
tablespoons of powdered sugar. Turn the cream out on an
earthen dish and cover every part with meringue. Brown in a
hot oven and serve immediately. If the dish is flat, put a
board under it to keep the heat from the bottom.
RASPBERRY
MOUSSE
Flavor 1 pint of cream with 3 tablespoonfuls of sugar, y2 teaspoonful vanilla, 1 cupful of strawberry or raspberry juice;
dissolve 1 teaspoonful of Knox Gelatine in cup cold water,
m
add
cup boiling water; when dissolved, add to the fruit juice
and whip all together with an egg beater; put into a close covered mould and pack in broken ice and rock salt for 2 hours.
Serve same as brick ice cream.
CAFÉ FRAPPÉ
In a "Marion Harland coffee pot" make fresh coffee, using
pound of best pulverized coffee and 1 quart boiling water.
Pour it over 1 large cup of granulated sugar and stir until the
sugar is all dissolved. Dissolve 1 teaspoonful of Knox Gelatine in % cup cold water, pour on the hot coffee, strain, ana
when cold turn into a freezer and freeze slowly. Serve in
punch glasses.
CANTALOUPE
FRAPPE
Soak 1 tablespoonful of Knox Gelatine in
cup of cold
water, then set cup in pan of boiling water until it is dissolved.
Cut in halves 2 large cantaloupes (more if family is large),
scrape the pulp from the same after removing seeds (not using
any of the rind), put the pulp through potato ricer, which will
keep out all the stringy parts; add to the pulp 1 pinch of salt, 4
tablespoonfuls of powdered sugar, 1 gill of sherry wine. Add
to this the dissolved Gelatine. When cold, turn into a freezer
and freeze slowly; when ready for the table, pack back into the
cantaloupe rind and serve. The cantaloupes must be ripe and
of fine flavor.
CLUFF PUNCH
6
2
1
1
1 gill rum.
Yz pint champagne.
V2 gill brandy.
1 teaspoon Knox's Gelatine.
lemons.
oranges.
pound powdered sugar.
pint water.
Soak Gelatine in V2 pint cold water, and heat V2 pint of water
to boiling point and dissolve Gelatine and sugar in it, and when
cool, add juice of lemons and oranges; strain into freezer and
freeze very hard. When firm, add the liquors; re-cover carefully and turn long enough to mix well, then remove dasher,
re-cover, pack, and set away for 2 hours.
&
" HOOPER " RUM PUNCH
Souk 1 tablespoonful of Knox Gelatine in *4 cup of cold
water 5 minutes; take 1 pint of Jamaica rum, juice of 4 lemons,
2 large oranges, 1 cup of sugar. Boil the rum and sugar together 5 minutes, add the lemon and orange juice, and let the
mixture come to a.boil; dissolve the Gelatine in this. Steep
4 ounces Ceylon tea in 1 quart of boiling water for 5 minutes,
add to the other mixure, strain and set away to cool. When
cold pack in freezer and freeze slowly. Serve in punch glasses.
ITALIAN T U T T I FRUTTI
1 pound mixed candied fruits 3 lemons.
1 quart of water.
4 oranges.
V/4 pounds of sugar.
1 gill of sherry wine.
1 teaspoon Knox's Gelatine.
Soak Gelatine a few moments in y pint cold water; chop
fruit very fine and soak it 1 hour in the sherry wine. Put iy
pints of water, sugar, and chipped yellow rinds of 2 lemons and
1 orange on to boil 5 minutes, and dissolve Gelatine in it. When
cold, add the juice of the lemons and oranges, strain, and freeze
very hard; then stir in the fruit and stand aside for 30 minutes.
2
2
APPLE CHARLOTTE
1-3 box Knox's Gelatine.
1-3 cup cold water.
1-3 cup boiling water.
Juice of
| 1 cup sugar.
| 1 cup cooked apples.
| Whites of 3 eggs.
1 lemon.
Soak Gelatine in cold water 5 minutes; pour over the boiling
water. Add sugar, lemon and apples; strain and stir in a pan
of ice and water until stiff, add the well-beaten whites. Line
a mould with lady fingers or sponge cake, pour in the mixture,
and serve with boiled custard made with 3 yolks of the eggs a*
sauce, or use whipped cream if preferred.
MANSFIELD PUDDING
Make half the quantity of wine jelly, using 2-3 of a box of
Knox's Gelatine, that it may be very stiff. Strain into a pitcher. Place a mould in a pan of ico and water. Pour in jelly half
an inch deep; when hard, put in candied fruit in a fanciful design—cherries cut in halves, and plums to represent leaves.
Fasten each piece in place with a few drops of the liquid jelly,
and when hard add jelly to cover fruit. When this is hard,
place a small bowl on the jelly and fill with ice. Pour the remainder of the jelly between the two moulds, adding it slowly
and dropping in fruit here and there until the mould is full.
When the jelly is all firm, remove the ice from bowl and add
warm water, not hot, to the bowl and take it out carefully,
without breaking the wall of jelly. Fill the space with Bavarian cream. Put away to harden. When needed, set the mould
in warm water for a second and turn out.
ROSE
PUDDING
Soak % box Knox's Gelatine in 1 cup cold water 5 minutes;
then add 1 cup boiling water, the yolks of 6 eggs, 6 tablespoonfuls of sugar, the peel of 1 lemon, and 1 pint white wine; stir
this with an egg beater till it nearly boils, then remove instantly; add *4 of a teaspoonful of Knox's Pink Color to color it a
beautiful pink, and set aside to cool; when cold and beginning
to thicken, stir in the whites beaten to a stiff froth, turn into a
mould previously rinsed with cold water and sprinkled with
sugar, and set form on ice for 2 hours; when ready to serve,
turn the pudding into a dish and send vanilla sauce or whipped cream to the table with it.
NESSELRODE PUDDING
1 pint of milk.
y 2 box Knox's Gelatine.
Yolks of 5 eggs.
y 2 pint of cold water.
Whites of 5 eggs.
2-3 cup of sugar.
>4 pound of macaroons.
2-3 cup of raisins.
3 tablespoons of almonds.
1 tablespoon of brandy.
? teaspoons of vanilla.
Soak Gelatine in cold water a few minutes; let milk come to a
boil and stir in sugar and yolks of eggs, cook a moment and disss
40lve Gelatine in it, then add raisins, stoned and chopped tine,
almonds, pounded fine in a cloth, macaroons, brandy, vanilla,
and eggs beaten stiff. Stir until it begins to thicken, then place
in mould on ice and serve with whipped cream. Cocoanut may
be used instead of macaroons if liked. This pudding is better
if made the day before using.
BATES PUDDING
Soak y package of Knox Gelatine in y cup cold water 5
minutes. 2In the double boiler place 1 quart 2of milk, when hot
add the beaten yolks of 6 eggs with 1 cup of sugar and cook until the custard coats the spoon. Dissolve the Gelatine in the
hot custard with 1 teaspoonful of vanilla. Set mould in a pan
of ice, pour in a thin layer of the custard and lay on this lady
lingers which have been soaked in Madeira wine, then more
custard and then let it harden, then a layer of macaroons which
have been soaked in sherry wine, then more custard, and alternate until the mould is full. Stand in ice chest to harden
and serve with whipped cream.
PEACH S N O W B A L L S
1 - 3 box Knox's Gelatine.
I Juice and rind of 1 lemon.
Whites of 3 eggs.
| Small pinch of salt.
Flavor with vanilla.
Cover the Gelatine with cold water; when soft, add boiling
water to make a full pint or a little more; strain it on a platter;
when cold break into it the whites of the eggs and beat until it
begins to stiffen; add a little sugar, lemon juice and grated rind,
salt, and vanilla, also about half a pint of canned peaches, pineapple, or other fruit, reduced to a smooth pulp through the
colander. Have the fruit very sweet. Beat all together until
stiff and foamy, then mould in cafe or egg cups. Set them aside
to harden. Serve with whipped cream.
SAUCE
FOR PUDDING OR ANYTHING WHERE A SAUCE IS NEEDED
1 tablespoon Knox's Gelatine. I Yolks of 3 eggs.
1 pint cream or milk.
|
cup sugar.
. 1 teaspoon vanilla.
Cover Gelatine with a little cold water for S minute«; ptt
m
cream or milk on to boil in a farina boiler. Beat the yolks of
eggs and sugar together until light, add to boiling cream and
stir until it thickens, in this dissolve Gelatine, take from the
fire; add the vanilla, or two tablespoonfuls of brandy or sherry,
if you care to use it. Stand in a cold place until wanted.
Gelatine is now used in all sauces or custards where cornstarch was formerly used.
SALAD IN JELLY
First make the plain lemon jelly, not using quite the amount
of sugar. Fill bottom of mould with a little of the jelly and
set on ice. When hard, set in the mould on top of the jelly a
bowl large enough to hold the desired amount of salad, and fill
bowl with ice; pour jelly around this until almost reaching the
top of the bowl; when the jelly is hard, remove ice from bowl
and fill with warm water for a moment only, then remove bowl
from jelly, being careful not to break the jelly. Make any of
the ordinary salads, such as chicken, veal, lobster, shrimp, or
nice red tomatoes -sliced with a little green, as celery, lettuce,
etc., mixed through here and there. Place salad in the space
left in the jelly and cover salad with the remaining jelly; after
it has become a little hard, set aside in ice box. When wanted,
set mould in warm water a moment and turn salad out on a
platter; have a mayonnaise dressing ready to serve with salad.
Remember in making this salad the bottom of dish will be the
top when turned out.
FRUIT SALAD
6 oranges.
1 can pineapple.
| y 2 box Knox's Sparkling Gelj 3 bananas.
[atine.
Cut in small pieces, mix in a dish. Draw off the juice and
with it dissolve the gelatine. Sweeten to taste and pour over
the fruit. When hard, put grated cocoanut over. Any kind of
fruit will do in place of oranges.
ASPIC A LA FINANCIERE
Cover y box of Knox's Sparkling Gelatine with y cup cold
2
2
Water, soak 5 minutes. Put 1 y pints of cold water in a saucepan, add sliced onion, 1 ounce chopped lean raw ham, 1 bay
leaf, 6 whole pepper grains, sprig parsley, and 1 piece celery;
cover and simmer gently 20 minutes, then add 1 teaspoonful
beef extract and the Gelatine. Strain through two thicknesses
of cheese cloth and season to taste with salt. This way of
making aspic not only saves money but hours of time, and
brings a delicacy to the more ordinary household. Make a thick
cream sauce. Cut cold boiled chicken into neat, small blocks.
Drain y2 can mushrooms. Dip all in the sauce and lay them
out carefully
to get very cold. Put a thin layer of the aspic,
which must be cold, but not set, in a border mould; gently turn
the mould in a pan of ice until it is well lined about half in with
the jelly. Now arrange the pieces of chicken and mushrooms
so that the mould will be handsome when turned out. When
the mould is full, cover carefully with the aspic. Stand aside
until cold and set, about 2 hours. The remaining aspic allow
to cool in a thin layer. When ready to serve, turn the mould
in center of a large dish, on which you have arranged a socle
of rice. This is simply made by boiling a pound of rice in
water until tender, then pressing through a sieve. Form it the
size and shape of mould on the dish to elevate mould. To
make it handsome cover it with a green butter. Color butter
with chopped parsley. Fill the center with cut white celery,
which cap neatly with mayonnaise dressing. Chop fine the remaining cold aspic, heap it around the rice and serve.
2
FRUIT BLANC MANGE
Stew any kind of fresh fruit, such as raspberries, stiawberries, etc., strain off the juice and sweeten to taste. Measure
the juice and use 1 tablespoonful of Knox's Gelatine to each
pint of juice; dissolve Gelatine in cold water. W hen the juice
boils good, add sugar, and throw over dissolved Gelatine and
strain into moulds. Serve with whipped cream.
T
QUEEN PUDDING
Line a melon mould about 2 inches deep with vanilla Ice
cream, or it may be lined with strawberry water ice (see recipes
for making same). Have ready a pint of frozen peaches, fill
these in the center, cover over with vanilla ice cream, put on
20
the lid, bind thQ edges with a strip of buttered cloth, pack and
stand aside for two hours. When ready to serve,wipe mould with
a warm towel and turn pudding out in the center of a large
dish. Dust with grated macaroons and serve immediately.
A COLD SWEET DISH
Vz pound of rice.
1/4 pound sugar.
y 2 box Knox's Gelatine.
1 pint of cream.
|/2 pint of cold water.
Vanilla or yellow lemon peel.
Dissolve Gelatine in cold water. Cook rice in boiling water
until soft, drain, add cream and boil for 10 minutes with lemon
peel, pour over dissolved Gelatine, and put into a mould.
ORANGE CHARLOTTE
FOR T H E SICKROOM
1-3 box Knox's Gelatine.
1 cup of sugar.
1-3 cup cold water.
1 cup orange juice and pulp.
1-3 cup boiling water.
Whites of 3 eggs.
Juice of 1 lemon.
Soak Gelatine in cold water until soft. Pour on the boiling
water, sugar, and lemon juice. Strain and add the orange juice
and pulp with a little of the grated rind Cool in a pan of ice
water. * Line a mould with lady fingers or sections of oranges.
Beat the whites of the eggs to a stiff froth, and when the orange jelly begins to harden beat it until light. Add the beaten
whites, and beat together until stiff enough to drop. Pour into
the mould. One pint of whipped cream may be used instead
of the whites of the eggs, or it may be piled on the top after the
charlotte is removed from the mould.
ORANGE BASKETS »
Cut as many oranges as will be required, leaving half the
peel whole for the baskets and a strip half an inch wide for the
handle. Remove the pulp and juice and use the juice in mak~
ft
ing orange jelly. Place the baskets in a pan of broken ice to
keep upright. Fill with orange jelly. When ready to serve,
put a spoonful of whipped cream over the jelly in each basket.
Serve in a bed of green leaves.
CAKE IN JELLY
Bake a sponge cake of pretty shape. Make 3 pints of lemon
jelly. Into a large pan or dish put 1 pint of the jelly, and when
almost firm place cake upon it and cover with the remaining
jelly. When firm turn on to a platter. Nice served with
whipped cream.
A LUNCHEON DISH
Hollow out the center of a square sponge cake, leaving bottom and sides thick enough to hold 1 quart of jelly. Make
either plain lemon or wine jelly (from the recipe in this book),
and when it is nearly cold fill up this space in cake and set in
cold place to harden; when ready to serve, pile up the top with
whipped cream. Adding chopped nuts to the jelly, improves it.
AN EASTER
DESSERT
Soak Va box Knox Gelatine in ^ cup cold water 5 minutes,
heat 2 cupfuls of milk, add the Gelatine and when it is dissolved sweeten with 3 tablespoonfuls of sugar and flavor with
2 teaspoonfuls of vanilla. Wash 1 dozen large eggs, make a
hole in the large end and pour out the egg, pour water in the
shells, rinse them clean and drain. Fill with the pudding by
pouring through a funnel and set the eggs in upright position
in pan of broken ice to harden. When ready to serve, take off
the shells and arrange in the center of a nest of lemon or wine
jelly and serve with whipped cream, or you can get yellow
spun sugar from the confectioner and make a jiest to represent
straw.
FROZEN P U D D I N G
Vz cup cold water.
1 quart cream.
Yolks of 6 eggs.
1 tablespoon vanilla.
1 pint strawberry water ice.
1 teaspoon Knox's Gelatine.
1 cup sugar.
Put 1 pint of cream on to boil in a farina boiler. Beat the
yolks of eggs and sugar together and stir them into the boiling
cream, and cook until it thickens; pour over Gelatine that has
been dissolved in cup cold water. When cool, add the remaining cream, vanilla, and freeze. When frozen pack it
around mould and leave a well in the center. Fill this well with
strawberry water ice, cover with the pudding taken out.
Pack and let stand 2 hours.
BANQUET SPONGE
Cover 1 box of Knox Gelatine with 1 pint cold water 5 minutes. Into a cooking dish put two cupfuls of granulated sugar
and 1V pints of hot water, stir until the sugar is dissolved,
bring quickly to the boiling point, add the soaked Gelatine and
stir until dissolved. Strain and set away until cold, then add
the strained juice of three lemons, ^ pint of good sherry wine.
When it begins to thicken whisk for 10 minutes, when it becomes the consistency of sponge, turn into mould and set away
to harden.
2
RHUBARB JELLY
Soak 1 heaping tablespoonful of Knox Gelatine in y cup of
cold water. Take 1 pound of rhubarb, make a syrup 2with 1
cupful of sugar and y cupful of water. To this add the rhubarb
cut in small pieces, cook until tender, adding the juice of 4
lemons and the dissolved Gelatine. Before pouring into the
mould add part of the contents of the envelope of Pink Color
you find in the box to give it the pink color you may desire, set
mould on ice to harden. Serve with whipped cream.
2
CIDER JELLY IN APPLES
Soak 1 box of Gelatin© in cup of cold water 6 minutes, dissolving same over hot water bath. To 3 pints of sweet cider
add 1 cup of sugar and the juice of 2 lemons. When the Gela-
tine is dissolved, add it to this mixture, pour into a pitcher (after straining), and set into ice box to stiffen. Prepare a large
red apple for each guest, cut off one end, and with spoon scoop
out the pulp, leaving wall thick enough to hold the jelly; fill
the apple with the jelly, which must be stiff, so that it will not
melt, set on ice. When ready to serve, replace end of apple.
S A R D I N E S IN JELLY
First make plain lemon jelly using the juice of 6 lemons instead of 3, and V cup of sugar; set mould in pan of ice, pour in
layer of jelly and lay on this the sardines artistically arranged
each in a small bed of chopped paisley; when hard, pour on another layer of jelly and arrange sardines as before, and alternate until the mould is full. Stand in ice chest to harden.
This is very handsome made in a bread pan for mould, about
the size of the platter you are going to use, and the sardines not
packed in over two layers, as it can be served much easier.
Drain all the oil from he sardines before placing them in the
jelly, and do not have them too near the edge.
2
CHICKEN
ASPIC
Boil chicken until tender, remove skin and bones, season to
taste with salt and pepper, try to keep chicken as near whole
as possible; place bones back in the liquid and add 1 slice onion,
1 bay leaf, 6 whole pepper grains, a pinch of salt, and 3 outside
stalks of celery; reduce this stock down to about 1 quart. Soak
y2 box Knox Gelatine in y2 cup cold water; when thoroughly
dissolved,
add this to the stock and strain all over the chicken
in the mould and stand on ice to harden; serve in thin slices.
CALVES' FOOT JELLY
FOR THE HOSPITAL OR SICKROOM
Soak 1 package of Knox's Gelatine in y2 pint cold water 5
minutes, then add 1 pint boiling water in which
the thin outside rinds of 2 lemons have been boiled, then add the juice of 2
lemons, 2 cups of sugar, l^pints of good sherry wine or port
wine (whichever the physician may direct); when cool, pour
in Mason fruit jars and seal. When wanted for use, set the jar
on ice until the jelly is firm. With this recipe you need not
have the trouble of preparing the calves' feet, and you will have
better results.
NOTES
Instead of using starch to launder your line lace curtains, use
1 heaping tablespoonful of Knox's Gelatine to 1 quart of water.
To restiffen straw hats after cleaning, use 1 box of Knox
Gelatine to 1 pint of water.
In redressing old silk, adding 1 tablespoonful Knox's Gelatine
to 1 quart of water will give body to the silk.
Instead of using starch to launder your fine white and colored dresses, use 1 heaping tablespoonful Knox's Granulated
Gelatine to 1 quart of water. This will prevent streaking, and
the dresses will look equal to new. Knox's Sparkling Granulated Gelatine is the only one that can be used, for you can measure it exact, and it is clear, pure, and dissolves quickly.
In using the above recipes, first soak the Gelatine in half the
quantity of cold water 10 minutes, then add the balance of the
watef boiling hot.
In making lemon jelly, if you will boil up the peels of the
lemons in the water you use for dissolving the Gelatine, the
jelly will be much better. Do not boil the seeds or it will make
it bitter.
Should your currant, raspberry or any jelly refuse to harden
for you, by adding Knox Gelatine it will harden nicely and it
will take an expert to detect the difference and it will keep
equally as well as pure fruit jell.
Cream will whip much nicer if Gelatine is added to it; first
dissolve the Gelatine in a little cold water.
In making frosting for cake, by adding dissolved Gelatine
with the white of eggs it will be much firmer and take half the
quantity of eggs.
You can measure Knox's Granulated Gelatine with table or
teaspoon as follows:
There are 3 heaping tablespoonfuls, or
4 rounded tablespoonfuls, to the box. So that a heaping tablespoonful is one-third of a box; a rounded tablespoonful, onefourth of a box.
My Granulated package does not seem full,
but it is guaranteed to you to make as much or more
than any of the larger packages
with Shred Gelatine.
which
are
packed
T h e Granulated is compact and
jelly
loosely
packs
together closely.
The Knox Gelatine W o r k s are known as the cleanest factories of the kind in the world;
the floors are spotless, nothing
at
but pure spring water for cooking is used, which gives to our
jellies that clear and sparkling effect which other manufacturers cannot get. Our raw material is pure calf stock, and
none is used that is not as sweet as the veal cutlet Itself.
Housekeepers know t h a t when a roast of veal is cold that it
will jell of itself, while a roast of beef will not, so in making
Gelatine from calf stock we not only get it pure but a tender
jelly as well, one that requires little soaking and less flavoring, as you have no odor to disguise. I n using the older stock,
you do not get a pure Gelatine, but more of a glue, which
takes a long time to dissolve and extra quantity of flavoring
to disguise odor, and the jelly from same will be tough and
hard; ask your physician if I am not right. The Knox Gelatine is the only one made from calf stock in America.
HOW TO MAKE FANCY JELLIES
After making the flavor of jelly you wish, pour into mould
so it will be about % inch deep, place in this your cherries,
strawberries, nuts, or whatever you wish to put in, and set in
ice box to harden; when hard pour in more Gelatine, and fill
again, and so on until mouid is full. If you use a mould with
ear of corn form in top, split a banana lengthways in half, fill
the shape in mold with Gelatine, then lay banana in; when this
has set hard pour in balance of Gelatine to fill mould. If you
use a mould with rose form in top, dissolve the Pink Color you
find in the little envelope (in each package), in enough clear
White Gelatine to fill the rose form only; let this get very hard,
then fill up the mould with White Gelatine. All these will
make very handsome dishes for your table. On page 5 it tells
of the Pink Color. Be sure in making fancy jellies, in either
fruit or rose color, that each layer is set before pouring in the
balance, or it will rise to the top.
I£
KNOX'S WAS PUT UP IN SHREDDED F O R n |
GELATINE
Ì
From January 1, 1891, to October 1, 1893, then
changed to Granulated during the World's Fair, at
the request of the LEADING TEACHERS of Cookery, so it could be MEASURED EASILY and
EXACT by TEA OR TABLE SPOONFULS.
I
I
I
!
KNOX'S
GELATINE
SHOULD BE FOUND
With all HIGH-CLASS GROCERS. If your grocer
will not get it for you, send 15 CENTS to the
Factory, and I will mail yon a package, or one of
each kind for 20 CENTS.