Jell-O Recipe Book

Probably nine of every ten people who use JELL-0 prepare it according to the following recipe and:find:it delicious and satisfying, and at the same time very inexpensive, as one ten-cent package makes enough dessert for six people: Dissolve one package Jell-0, any flavor, in a pint of boiling water. When cool it will be ready to eat. It may be served with whipped cream if desired, or any good pudding sauce. The Cream Sauce recipe which follows is very popular.

From Jell-O Recipe Book, 1905, page 3. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one-half cup sugar, one tablespoon· ful cornstarch whipped to a foam. Add one pint boiling milk, let thicken and add one t easpoonful vanilla. Jell-O, however, as prepared above is a dainty dessert and will be found delightful and appetizing if eaten without the whipped cream or sauce of any kind. Recipes for more elaborate desserts will be found on pages following.

From Jell-O Recipe Book, 1905, page 3. Read from the scan by computer, so a word may be off; the page itself shows the original.

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jelly Cook one-half can of tomatoes for ten minutes, adding a pinch of soda, if they are very acid. Add half a Number 3. teaspoon of salt and rub through a sieve or strainer. Pour over it one package of Orange Jell-0 which has been dissolved in one-half cup of boiling water, put all in mould and when congealed serve on lettuce leaves with Mayonnaise dressing. Chocolate To three cups of boiling water, add five teaspoons of grated chocolate

From Jell-O Recipe Book, 1905, page 4. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Number 6. granite or porcelain kettle, add one cup of sugar and one pint of water. Cover and let simmer gently until done, but not broken. Lay apples in mould. Have one package of $trawberry Jell-O dissolved in 1 pint boiling water and when cool, pour over apples. Serve when firm.

From Jell-O Recipe Book, 1905, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dozen elates, stuff with pecan nuts, ro11 in powdered sugar. Line a fancy shallow dish with maccaroons. When the Jell-0 is half hardened, pour over maccaroons then stick the dates hal£ way in the J ell-0 and set aside to harden.

From Jell-O Recipe Book, 1905, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel five large bananas, rub smooth with five teaspoonfuls of sugar. Add one cup sweet cream beaten to a stiff froth, then one package of Lemon Jell-O dissolved in one and one-half cups boiling water. Pour in mould and when cold garnish with candied cherries.

From Jell-O Recipe Book, 1905, page 6. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a.wo quart bowl with good sponge cake, reserving a piece large enough to fit in the top. Fill the center.with a cream made as follows. Pour one pint of boiling wa.ter over one package Lemon J ell-O and add one-half cup of sugar. When cool and beginning to set, add one cup of sweet cream beaten to a stiff froth; then add three large bananas, sliced, and one can of shredded pineapple. After:filling center,:fit top on and set away to harden, When firm, turn out on large plate and cover with any preferred frosting. Dissolve one package of Jell-0

From Jell-O Recipe Book, 1905, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

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add the juice of three lemons and one orange, and a cup of granulated sugar dissolved in two cups hot water. Freeze as usual. When nearly frozen add the beaten whites of two eggs. Raspberry or Strawberry Jell-0 gives a delicate tinted sherbet.

From Jell-O Recipe Book, 1905, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of fresh strawberries, saving out enough to garnish the dish. Mash the berries and add · three-fourths cup of sugar. Dissolve one package Strawberry J ell-O in one cup of boiling water, then mix both together and let cool, and when partly jellied add one and a half cups of cream whipped stiff and a few fresh strawberries. Pour in mould and set away to harden. Serve with whipped cream and berries around the dish.

From Jell-O Recipe Book, 1905, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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While it is cooling, chop one cup tart apples, one cup English walnuts, one cup celery and season with salt. Mix these ingredients and pour over them the Jell-O. Cool in individual moulds, and serve on crisp let-,tuce leaves with Mayonnaise dressing. Pine Apple Take juice from one can of pineapple and one can white cherries

From Jell-O Recipe Book, 1905, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half cups of whipped cream,:five cents worth of blanched almonds cut:fine, four maccaroons rolled, one-half box Orange Jell-0 dissolved in a little boiling water.

From Jell-O Recipe Book, 1905, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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syrup to cream, lastly the Jell-0 and stir all well. Pour into mould and pack in ice for four hours. HIGHEST AWARD. GOLD MEDAL ST. LOUIS EXPOSITION 1904 Nut jeU.. o One package of J ell-0 dissolved in scant one-half cup of boiling water. Set aside to harden. Whip one pint of cream, add one-half cup granulated sugar. Beat white of one egg and stir into whipped cream and J ell-0. Add one cup chopped nuts. Serve in sherbet glasses with preserved cherries. Chocolate.Cream Dissolve two packages of

From Jell-O Recipe Book, 1905, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quart oi boiling water. Set in quart mould to harden. When:firm, ta.ke sharp knife· and cut about onehalf inch in from the edge. Scoop out center, leaving simply the bottom and sides of mould covered with Chocolate. Into this cavity pour Lemon-Snow Pudding, made from following recipe: Dissolve two packages of Lemon Jell-0 in quart of boiling water. When just beginning to congeal, beat vigorously with Dover egg beater until white and spongy. Pour into mould lined with chocolate and allow to harden. Remove £rom mould on to platter and serve cut in slices with whipped cream piled on each slice.

From Jell-O Recipe Book, 1905, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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prunes and dissolve two packages of Chocolate Jell-O in the liquid in which the prunes were cooked and set to cool. Chop the prunes with half a cup of English walnuts, half a cup of raisins, and half a cup of citron. When Jell-O begins to thicken, whip with egg beater and add a wine glass of rum, whip until light and add the chopped fruit and pour into mould. · Serve with brandy sauce or whip.ped cream,

From Jell-O Recipe Book, 1905, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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has made it possible for anybody to make the finest ice cream in a few minutes a.t a cost of one cent.a plate. Simply stir the contents of one package of JELL-0 ICE CREAM Powder into a quart of milk, pour it into the freezer and freeze in the usual way. This makes nearly two quarts ice cream. No eggs, sugar, flavoring or anything else to add, as everything but the ice and milk is contained in the package. Best results are obtained by using cream and milk. The larger proportion of cream used the richer the ice cream will be. Two

From Jell-O Recipe Book, 1905, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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