Three Jell-O Booklets

In her old home she had never been taught how to cook, and so, when her father and mother, making their first visit to "the children," miss her from the room for a moment and then witness her triumphant return, bearing a tray with tea things and napkins and spoons for two, and two beautiful dishes of Jell-0 upon it, and she sets down the tray and smilingly brings one dish to father and one to mother, and says, "I made it myself; isn't it lovely?" and father says, "Great!" and mother says, "Splendid!" what a happy time it is! One of the beauties of the Jell-0 way is that there is no cooking about it. The Lemon Jell-0 served by the lovely bride was made by dissolving a package of Lemon Jell-0 in a pint of boiling water and letting it harden. A "dab" of whipped cream was added and a cherry brightly topped each dish. Lemon Jell-0 It is generally understood that Lemon Jell-0 can be made up into a greater variety of dishes, including salads as well as desserts, than any of the other flavors. It is also an ideal table jelly. The recipes on the next page call for Lemon Jell-0 alone, but scattered through the book are others which show the use of Lemon Jell-Owith some of the other flavors. Page 18 is given up to recipes for the choicest Lemon Jell-0 salads. Experienced cooks use Lemon Jell-0 instead of gelatine for giving their salads added piquancy and attractiveness of form. Highest award, Gold Medal, at St. Louis Exposition, 1904.

From Three Jell-O Booklets, 1910s-1920s, page 4. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 4 in the book

Dissolve one package of Lemon Jell-0 in onehalf pint of boiling water and add one-half pint of Welch's Grape Juice. Just as it begins to set, whip with eggbeater until light and spongy; add one cup whipped cream and stir. Serve very cold in sherbet glasses, garnished with a spoonful of whipped cream and some candied violets.

From Three Jell-O Booklets, 1910s-1920s, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 5 in the book

Peel and mash five large bananas, add five teaspoonfuls of sugar and rub to a smooth paste, then add one cup of cream, beaten to a stiff froth. Dissolve one package of Lemon Jell-0 in three-fourths pint of boiling water. When cold, stir in the cream mixture. Pour into a mould and set in a cold place to harden. Serve with whipped cream.

From Three Jell-O Booklets, 1910s-1920s, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 5 in the book

(Illustrated on page 10.) Dissolve two packages Lemon J ell-0 in one pint of boiling water, and add a pint of grape juice. Put aside one-third of this mixture. Pour a shallow layer in the bottom of the mould, and when firm whip the balance to consistency of whipped cream, and pour one-half of it into mould. Dip on a layer of the plain mixture saved out. Add balance of whip. When ready to serve garnish with sliced bananas and cream.

From Three Jell-O Booklets, 1910s-1920s, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 5 in the book

(Illustrated on page 10.) Dissolve one package of Lemon Jell-0 in one pint of boiling water. When a cool liquid, set the dish in a pan of cracked ice (or very cold water) and whip up to the consistency of whipped cream. Have one cup of cream whipped stiff. Fold Jell-0 and cream together. Pile lightly on serving dish, and garnish with English walnuts and cherries. This quantity of material serves twelve. It can be served with or without extra cream. Orange Jell-0 instead of Lemon Jell-0 can be used for this dessert, at choice.

From Three Jell-O Booklets, 1910s-1920s, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 5 in the book

. Dissolve one package of Raspberry or Strawberry Jell-0 in one pint of boiling water. Just as it begins to thicken, whip the Jell-0 and add one pint of whipped cream, beating all together until thick. Serve in frappe glasses, partly filled with crushed fresh raspberries or strawberries. Canned berries are good when fresh fruit is out of season.

From Three Jell-O Booklets, 1910s-1920s, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 7 in the book

Take one-quarter pound blanched almonds, one dozen marshmalThe price of Jell-0 is lows, one dozen maraschino cherries, one-half dozen macaroons. Cut them fine and stand aside in a cool place. To one package of Raspberry, Strawberry or Lemon Jell-0 add one pint of boiling water, and when cold set the dish in cold (or ice) water and whip until light and of consistency of whipped cream. Then fold in one cup of whipped cream, the cut fruit, and one-quarter cup of sugar. Turn into a square pan and set in a cold place to harden. Serve in slices. Highest award, Gold Medal, at Seattle Exposition, 1909.

From Three Jell-O Booklets, 1910s-1920s, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 7 in the book

Dissolve one package of Strawberry Jell-0 in one pint of boiling water. Whip one cup of thick chilled cream very stiff and whip into it gradually one cup strained canned or fresh strawberry juice, sweetened to taste. When the Jell-0 begins to stiffen, beat it into the cream; pour it into a wet mould having a tight cover; lay buttered paper on top of cover, and immerse in one part salt and two parts ice for three hours. Serve in individual glasses.-Mary f. Lincoln.

From Three Jell-O Booklets, 1910s-1920s, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 9 in the book

Dissolve one package of Cherry Jell-0 in one pint of boiling water. When cold whip to consistency of whipped cream, then add one cup of whipped cream, one-half dozen macaroons crushed, and a handful of chopped nuts. Set away to harden. Garnish with cherries and serve with whipped cream.

From Three Jell-O Booklets, 1910s-1920s, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 11 in the book

(Illustrated on Back Cover.) Dissolve one package of Cherry Jell-0 in one pint of boiling water. Pour half into a mould or bowl. When it begins to thicken, drop in a row of blanched almonds or walnut meats. If a mould like one in the picture is used, put a nutmeat in each peak, instead of first row mentioned. When hard pour in the rest of the }ell-0, add a row of almonds, and set away to harden. Whipped cream may be served with this dessert if desired.

From Three Jell-O Booklets, 1910s-1920s, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 11 in the book

Dissolve a package of Cherry Jell-0 in a pint of boiling water and put in a cold place to set. Two or three hours before time for serving beat the Jell-0 into quite fine pieces, but not "foamy." Whip one-half cup of Jell-0 costs sweet cream, add two tablespoonfuls sugar and five drops of vanilla, and stir this mixture and two sliced 1 QC bananas into the Jell-0 until thoroughly mixed. Chill and serve in sherbet glasses with a large teaspoonful of pineapple preserves or rich pineapple juice over each glass. Highest award, Gold Medal, at Portland Exposition, 1905.

From Three Jell-O Booklets, 1910s-1920s, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 11 in the book

You must never get the idea that the lovely bride is not prepared for other emergencies than the visits of father and mother and the sudden dropping in of friends for the evening. Why, when at about five o'clock, Jack calls her up from the office and says, "Hello, dear! Say, here's Billy Dodge and Bob Douglass, in town for the night. Shall I bring 'em up to dinner?" she doesn't say, as so many wives might, "Oh, don't, Jack! There isn't a thing for dinner fit for company." Nan says, "Why, of course, Jack, I'll be delighted. I've the loveliest big Jell-0 dessert made-the kind men like, you know-and a splendid Jell-0 salad. Don't let 'em off, dear." Jack's friends come and are charmed by the beautiful home-life of their old chum. At dinner Bob may be a bit extravagant when he declares the dessert the best ever enjoyed by man, but not much so, for it was made from this recipe: Peach Whip Dissolve a package of Peach or Orange Jell-0 in a half-pint of boiling water. Just as it begins to set add half a pint of peach juice, and whip. Then beat in a cup of whipped cream and a cup of crushed peaches, and set in a cold place to harden. The artist has made a picture of the dessert on page 10, and he shows the dabs of whipped cream which Nan added. There is a recipe on page 18 for the "Thrifty Salad" which she served. Highest award, Gold Medal, at Jamestown Exposition, 1907.

From Three Jell-O Booklets, 1910s-1920s, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 12 in the book

Dissolve a package of Peach or Orange Jell·O in a pint of boiling water. Pour a little of the Jell·O into the mould, lay in sliced oranges, add a little cool Jell·O, let it harden, then add another layer of oranges and more Jell·O until the mould is full. Serve with whipped cream.

From Three Jell-O Booklets, 1910s-1920s, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

Dissolve one package of Orange Jell·O in one pint of boiling water. Fill sherbet glasses one· fourth full with mixed chopped fruits that are in season: peaches, apples, grapes, bananas or small fruits. Pour over enough Jell·O to fill the glasses two·thirds full. When cold, heap on whipped cream and place a cherry on top.- Sarah Tyson Rorer.

From Three Jell-O Booklets, 1910s-1920s, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

Fill a mould or tall glasses a little more than half full of mixed sliced fruits, oranges and bananas and other fruits in season. Dissolve one package of Orange Jell·O in one pint of boiling water. When cool pour it over the fruit in the mould or glasses. Chopped nuts may be added. Set away to harden.-Sarah Tyson Rorer. Pineapple 'Frifle One·half can grated pineapple, two·thirds cup sugar. Cook up to· gether. Dissolve one package of Orange Jell·O in one· half pint of boil· ing water. Add the pineapple and juice of half an orange to Jell·O when it has cooled a little and set away to harden. When it begins to set, add one·half pint cream whipped stiff. Stir thoroughly and turn into a bowl or mould to harden.

From Three Jell-O Booklets, 1910s-1920s, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

Dissolve one package Jell-0, any flavor, in one pint of boiling water. Set aside to harden. Stir one-half cup granulated sugar into one pint of whipped cream. When Jell-0 is just on the point of setting, mix Jell-0 and whipped cream by beating with a fork, and add one cup chopped nuts. Serve in sherbet glasses with fresh or preserved fruit.

From Three Jell-O Booklets, 1910s-1920s, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 15 in the book

/1 ~ Dissolve one package of Lemon Jell-0 in a pint ' of boiling water. While it is cooling, chop one cup of tart apples, one cup of English walnuts, one cup of celery, and season with salt. Mix these ingredients and pour over them the Jell-0. Cool in individual moulds, and serve with mayonnaise or French dressing on crisp lettuce leaves, garnished with pimentos or radishes.

From Three Jell-O Booklets, 1910s-1920s, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

(Illustrated on page 9.) Dissolve one package of Lemon Jell-0 in one pint of boiling water. When cold, put a shallow layer in bottom of mould, and when partly set, place in sliced tomatoes. Fill mould with alternate layers of salmon, cold cooked peas and cold Jell-0. Serve on bed of lettuce leaves, garnished with tomatoes, adding French dressing or mayonnaise.

From Three Jell-O Booklets, 1910s-1920s, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Dissolve a package of Lemon Jell-0 in three· fourths pint of boiling water. Add one medium-size cucumber, grated or chopped fine, two tablespoonfuls vinegar and pinch of salt. Let harden. Serve on lettuce leaf with finely chopped sweet green peppers and pimentos sprinkled over, and good mayonnai£e dressing. Highest award, Gold Medal, at Seattle Exposition, 1909. fJIEil~l)' I ~~ -~~= ~~~ ~ ~~~ 't:- fRUIT F'L.l\ ~,

From Three Jell-O Booklets, 1910s-1920s, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 18 in the book

Put one quart of milk in double boiler (saving out one-half cup) with one package of Jell-0 Ice Cream Powder (any flavor) and a pinch of salt Stir all together. Heat to the scalding point. Then stir two heaping tablespoonfuls of com starch (or flour, if you prefer it) into the half cup of cold milk saved from the quart, and stir this slowly into the scalding milk and thicken to the desired consistency. In this way a thick or thin pudding can be made. This is only one of a great number of particularly fine puddings that are made of Jell-Q.-Ice Cream Powder.

From Three Jell-O Booklets, 1910s-1920s, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book

Three-quarters of a cup of lemon juice, two cups of sugar, five cups of water. Grate the rind of two lemons and rub into the sugar. Add the water and boil three minutes. Strain through a cheese-cloth. Dissolve in the sugar and water one package of Lemon or Unflavored Jell-0 Ice Cream Powder. Add the lemon juice, and when perfectly cold, freeze. This makes about three quarts of delicious sherbet. The finest possible Orange Sherbet is made from the same recipe by using three-quarters of a cup of orange juice and juice of one lemon and the grated rind of two oranges instead of lemons. Grape Sherbet is easily and quickly made by dissolving a package of Lemon or Unflavored Jell-0 Ice Cream Powder in one pint of water, then adding one pint of grape juice and freezing. In each package of Jell-0 Ice Cream Powder there is a small folder containing full instructions for making all kinds of puddings as well as ice creams and water ices. Compared with the old methods, the ease with which all these delicious dishes are made by using Jell-0 Ice Cream Powder is very surprising. No woman, after trying the new way, will ever go back to the old way again. We recommend the White Mountain Freezer, which is made in different sizes and is sold at low prices.

From Three Jell-O Booklets, 1910s-1920s, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 22 in the book