THE

GREATER

JELL-O

RECIPE

BOOK
•••••^••••••••ppiHM
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 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 a w a y . . . !
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 w a r m w a t e r in-
stead of boiling w a t e r . (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 LIME RASPBERRY L E M O N CHERRY O R A N G E

5 MINUTES
after making old-
fashioned gelatin
d e s s e r t even o l d
Jell-Ogoodasitwas!
• Still steaming!
• Flavor escaping!
• Setting delayed !

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

• Are the children listening to the " W i z a r d of O z " p r o g r a m ? It's the newest,
jolliest and most p o p u l a r of all the children's radio entertainments! T u n e in,
5 :45 E . S . T . M o n d a y , W e d n e s d a y and Friday, W E A F a n d associated N B C stations.

178 Ptd. in U . S . A .
 want something
new and different? *

O N ' T despair. From the opening course to the

D 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!

i 3 b
 Insist on genuine
Jell-O
E V E N T E E N million women in the United States

S 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.
A n d 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! A n d 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. A n d 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 Cottage Cheese Salad . . 20
Relishes 7-9 Crisp Summer Salad . . . 18
Cheese Cube Relish . . . 8 Cucumber and Pineapple
Christmas Relish . . . . 8 Salad 18
Cider and Cranberry Jell-O 8 Date and Celery Salad . . 20
Cucumber Relish . . . . 7 Fresh Asparagus Salad . . 17
Jellied Cabbage Relish . . 7 Golden Glow Salad . . . 18
Jellied India Relish . . . . 9 Jellied Carrots and Peas . . 2 1
Jell-O Fruit Cocktail . . . 9 Jellied Cooked Lettuce . . 2 1
Molded Grapefruit Juice. . 9 Jellied Orange and Cheese
Salad 21
II Jell-O Luncheon Plates . 1041 Jellied Vegetable Macedoine
Buffet Cold Cuts and Relish 10 in Tomatoes 17
Olive Relish 11 Jell-O Cucumber Salad . . 19
Ready Luncheon Plate . . 11 Jell-O Pepper Salad . . . . 19
Red Crest Combination Layered Cheese and Apple
Plate 11 Salad 19
Spiced Relish and Sandwich Lime Salad Supreme . . . 18
Plate 11 Pineapple Cheese Salad . . 22
Spicy Beet with Bacon Grill 11 Red Crest Tomato Aspic . 22
Sea Dream Salad . . . . 22
III Jell-O Entrees . . . 12-15 Spring Vegetable Salad . . 22
Chicken Mousse 12 Tart Tomato Salad . . . 22
Chicken Salad Mold . . . 15 Tomato Salad Molds . . . 19
Corned Beef Loaf . . . . 12 White and Gold Salad . . 20
Ham and Celery Loaf . . 1 3 Year-'round Salad . . . . 18
Jellied Seafood 14 FRUIT SALADS 23-26
Jellied T u n a with Mayon- Beauty Salad 23
naise 14 Cherry Salad 23
Jell-O Cheese Loaf . . . . 15 Cherry and Apple Salad . 23
Molded C r a b Meat . . 15 Concord Grape Salad . . 23
Molded Salmon Salad . . 1 5 Cranberry Mold 23
Piquant Tongue Loaf . . . 14 Four-fruit Salad 24
Rice and Fish Loaf . . . . 13 Fruit Salad 26
Shrimp and Cucumber En- Grapefruit Salad 26
tre'e 14 Imperial Pear Salad . . . 26
Shrimp and Orange Molds 13 Lime Fruit Salad 24
IV Jell-O Salads . . . . 16-26 New Manhattan Salad . . 26
Pineapple Grapefruit Salad 25
VEGETABLE, CHEESE SALADS 1 6 - 2 2 Richelieu Salad 25
April Salad 16 Salad Novelty 26
Cardinal Salad 16 Shower Salad 25
Carrot and Cabbage Salad 17 Under-the-sea Salad . . . 24

-i 5 h
V Jell-O Desserts 27-40 Angel Charlotte Russe . . 36
FRUITED JELL-O DESSERTS 27-33 Apricot Bavarian . . . . 37
Amber Russet 27 Banana Bavarian Cream . 36
Blackberry Mold 27 Coconut Bavarian Cream . 36
Cardinal Pear Mold . . . 31 Cream Fig Pudding . . . . 38
Cherry Fruit Pudding . . . 29 Creamy Lime Flakes . . . 39
Cherry Jell-O Surprise . . 28 Fresh Berries Supreme . . 40
Coca-Cola Dessert . . . . 28 Macaroon Velvet . . . . 40
Crimson Crystal Dessert . 30 Marmalade Charlotte . . 40
Currant Ruby Molds . . . 30 Nut Cream Jell-O . . . . 40
Grapefruit Mounds . . . 30 Ocean Crest Bavarian . . 40
Hawaiian Sunset Mold . . 30 Orange Moss 37
Jellied Fruit 28 Paradise Pudding . . . . 37
Jellied Ginger Pears . . . 33 Peach Bavarian 38
Jellied Orange Dessert . . 30 Pecan Charlotte 38
Jellied Strawberries . . . . 29 Pineapple Bavarian Cream 38
Jell-O Plum Pudding . . . 32 Pineapple Rice Cream . . 38
June Rice Pudding . . . . 29 Prune Cream and Nut Whip 39
Magic Ice 31 Raspberry Bavarian Cream 39
Monastery Pudding . . . 31 Rhubarb and Strawberry
Orange Blocks with Pine- Cream 39
apple 31 Tropical Ambrosia . . . . 39
Peach Nests 31
Prune Perfection 32 PIES A N D T A R T S . . . . 41-42

Raspberry Delight . . . . 3 1 Cherry Pie Glacé . . . .41

Chilled Concord Grape Pie 42
Rhubarb Jell-O 33
Chilled Orange Meringue
Sparkling Jell-O 33
Pie 42
Sunday Night Pudding . . 32
Fresh Strawberry Tarts . . 42
Tropical Dessert 30
Lemon Raisin Pie . . . . 42
JELL-O WHIPS 34-35 Marvel Lemon Pie . . . . 41
Apricot Whip 35 Three-minute Meringue . . 4 1
Banana Fluff 35
Fig Fluff 34 C A K E S AND FROSTINGS . . . 43
Fruit Whip 34 Jell-O Petits Fours . . . . 43
Grape Zip 34 Rainbow Lime Frosting . . 43
Jell-O Raspberry Foam . . 34 Assorted Rainbow Frostings 43
Pear Whip 34
WHAT WILL YOU SERVE AT
Pineapple Strawberry Whip 35
T H E K I D D I E S ' PARTY? . . . 44
Prune Whip 35
Cherry Whip 44
Strawberry Whip . . . . 35
Jell-O Blancmange . . . . 44
JELL-O CREAMS . . . . 36-40 Peach Delight 44
 JELL-O APPETIZERS
AND RELISHES
"V |
C U C U M B E R RELISH
(Salad or relish)
1 package Lime Jell-O t e a s p o o n salt
1 cup boiling water M teaspoon pepper
% cup cold water 2 cups cucumber, chopped and drained
cup mild vinegar 1 o n i o n , finely chopped
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O M t e a s p o o n mustard
1 cup boiling water 34 teaspoon white pepper
% cup cold water 2 cups cabbage, finely shredded
x/i
1 t e a s p o o n salt 1 pimiento, chopped
DISSOLVE Jell-O in boiling water. A d d 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. T u r n into individual molds, filling
them y 2 full. Chill until firm. U n m o l d . Serve with cold cuts. M a k e s 12
half-molds.
CIDER AND CRANBERRY JELL-O
(Dessert or relish)
1 package Strawberry Jell-O l A t e a s p o o n salt

5 tablespoons sugar cup boiling sweet cider

1 cups boiling cranberry juice
DISSOLVE Jell-O, sugar, and salt in boiling fruit juices. T u r n into small indi-
vidual molds, filling them % full. Chill until firm. U n m o l d . Serves 8.

CHRISTMAS RELISH
(Salad or relish)
6 whole cloves t e a s p o o n salt
1 pint boiling water x/i cup vinegar f r o m sweet pickles
1 package L e m o n Jell-O 12 m a r a s c h i n o 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. T u r n into individual molds, filling them Y^ full. Chill
until firm. U n m o l d . Serve with fowl or ham. M a k e s 12 half-molds.

Christmas Relish (recipe above)

•i 8 h
 JELLIED INDIA RELISH
3^ package (4 tablespoons) 6 whole cloves
L e m o n Jell-O % cup India relish or other
1 cup boiling water chopped pickle
34 teaspoon salt 3^ t e a s p o o n prepared horse-radish
DISSOLVE Jell-O in boiling water. A d d salt and cloves. C o o l . R e m o v e cloves.
Chill. When slightly thickened, fold in relish and horse-radish. T u r n into
individual molds, filling them 3^2 full. Chill until firm. U n m o l d . Serve with
cold cuts. M a k e s 12 half-molds.

JELL-O FRUIT COCKTAIL

(Dessert or relish)
1 package L e m o n 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 m a r a s c h i n o 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 L e m o n Jell-O % cup canned grapefruit juice
134 cups boiling water 2 tablespoons sugar
D a s h of salt
DISSOLVE Jell-O in boiling water. A d d grapefruit juice, sugar, and salt.
T u r n into molds. Chill until firm. U n m o l d . Serves 6.

Red Crest Combination Plate (recipe page 11)

~i9h
 JELL-O LUNCHEON
PLATES

ELL-O luncheon plates are a novel and attractive meal

J 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.

BUFFET COLD CUTS AND RELISH

1 package L e m o n Jell-O % cup watermelon pickles, finely
1 pint boiling water aiced
2 tablespoons vinegar 1)4 teaspoons prepared horse-radish
1 teaspoon salt 2 tablespoons red pepper or
% cup cabbage, finely chopped pimiento, finely diced
DISSOLVE Jell-O in boiling water. Add vinegar. Chill. A d d 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.
 READY LUNCHEON PLATE
1 package L e m o n 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 A s p i c (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 L e m o n Jell-O 12 whole cloves
1 pint boiling water 13^ cups India relish
3^ t e a s p o o n 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 L e m o n Jell-O 1 tablespoon vinegar
1 pint boiling water 3^ t e a s p o o n o n i o n 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. A d d 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 L e m o n Jell-O 1 pimiento, chopped
2 cups boiling chicken stock, 1 tablespoon vinegar
free f r o m fat t e a s p o o n salt
1 cup chicken, finely chopped D a s h of C a y e n n e
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 L e m o n Jell-O 1 tablespoon Worcestershire sauce
1 cup boiling water t e a s p o o n paprika
1 cup meat stock, or 3 cups cooked corned beef, ground
1 cup water plus 4 bouillon cubes, or 1 tablespoon o n i o n , grated
4 teaspoons beef extract 1 tablespoon prepared mustard
Dissolve Jell-O in boiling water. A d d 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 f r o m 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. T u r n into
individual molds. Chill until firm. U n m o l d o n crisp lettuce. G a r n i s h with
Hellmann's M a y o n n a i s e . Serves 6.

RICE AND FISH LOAF -

1 package L e m o n 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. T u r n into
loaf pan. Chill until firm. U n m o l d . Serve with a tart sauce. Serves 8.
HAM AND CELERY LOAF
1 package Lime Jell-O 1 cup cooked h a m , finely chopped
1M cups boiling water cups celery, finely chopped
cup vinegar 1 tablespoon onion, scraped or
% t e a s p o o n 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. T u r n into loaf
pan. Chill until firm. U n m o l d . G a r n i s h with crisp water cress. Serves 10.

Ham and Celery Loaf {recipe above)

-i 13 b
 JELLIED SEAFOOD
1 package L e m o n Jell-O 1 teaspoon Worcestershire sauce
1 cup boiling water 2 teaspoons prepared horse-radish
H cup chili sauce C o l d 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. A d d 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 L e m o n Jell-O 1 t e a s p o o n 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 H e l l m a n n ' s M a y o n n a i s e
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O % teaspoon salt
1 pint boiling water D a s h of C a y e n n e
4 tablespoons vinegar 1 cup shrimps, cut in small pieces
1 tablespoon salad oil 1 cup cucumber, diced
cup Hellmann's M a y o n n a i s e
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 L e m o n 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 t e a s p o o n o n i o n juice cup H e l l m a n n ' s M a y o n n a i s e
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n JelUO Dash of Cayenne
13^ cups boiling water 1 cup grated A m e r i c a n cheese, or
1 tablespoon vinegar 1 cup cottage cheese, or
1 t e a s p o o n salt 6 ounces snappy cheese
% cup H e l l m a n n ' s M a y o n n a i s e

DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O M cup celery, chopped
cups boiling water 2 tablespoons pimiento,
3 tablespoons vinegar chopped
Yl t e a s p o o n salt 1 t e a s p o o n o n i o n juice
2 cups crab meat or other cooked fish, 3^ cup H e l l m a n n ' s M a y o n n a i s e
flaked

DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O 3^ cup H e l l m a n n ' s M a y o n n a i s e
124 cups boiling water 3^ cup celery, finely cut
3 tablespoons vinegar Yi cup cucumber, aiced
34 t e a s p o o n salt 1 tablespoon prepared horse-radish
H t e a s p o o n dry mustard 1 cup salmon, flaked

DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O 3 tablespoons vinegar
cups boiling chicken stock, free f r o m fat 3^ t e a s p o o n salt
D a s h of C a y e n n e 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.

•115 b
 JELL-O SALADS

VEGETABLE & CHEESE SALADS

APRIL SALAD
1 package L e m o n Jell-O Cup olives, finely chopped
1 pint boiling water l j ^ teaspoons chives, finely chopped, or
1 pimiento, cut in strips 1 teaspoon o n i o n 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. T u r n into mold.
Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

CARDINAL SALAD
1 package L e m o n Jell-O 2 teaspoons o n i o n juice or
1 cup boiling water grated o n i o n
% 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.
T u r n into mold. Chill until firm. U n m o l d o n crisp lettuce. Garnish with
Hellmann's Mayonnaise. Serves 8.
 CARROT AND CABBAGE SALAD
1 package L e m o n 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. T u r n into individual molds. Chill
until firm. U n m o l d . G a r n i s h with Hellmann's M a y o n n a i s e . Serves 6 to 8.

JELLIED VEGETABLE MACÉDOINE IN TOMATOES

8 medium-sized firm tomatoes ^ teaspoon salt
1 package L e m o n Jell-O 2 cups mixed cooked vegetables (carrots,
1 pint boiling strained t o m a t o juice string beans, peas, and celery)
WASH tomatoes, remove a thin slice from top, and scoop out centers. Place
tomato cases upside down o n 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 o n crisp
lettuce. G a r n i s h with Hellmann's Mayonnaise. Serves 8.

FRESH ASPARAGUS SALAD

1 package L e m o n 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. T u r n into
individual molds. Chill until firm. U n m o l d o n crisp lettuce. G a r n i s h with
Hellmann's M a y o n n a i s e . Sprinkle with paprika. Serves 8.

Fresh Asparagus Salad (recipe above)

 CRISP SUMMER SALAD
1 package L e m o n 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 o n i o n s ,
1 tablespoon vinegar thinly sliced
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O 3^ teaspoon salt
cups boiling water 3^2 teaspoon o n i o n juice
Yl cup canned pineapple juice 1 cup cucumber, diced
2 tablespoons vinegar 1 cup canned pineapple, diced
cup Hellmann's M a y o n n a i s e
DISSOLVE Jell-O in boiling water. A d d 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. A d d 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 L e m o n 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. A d d 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 L e m o n Jell-O 3^ t e a s p o o n 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. A d d 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 L e m o n Jell-O D a s h 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 H e l l m a n n ' s M a y o n n a i s e
Y teaspoon paprika 2 hard-cooked eggs, cut in 34-inch slices
DISSOLVE Jell-O in boiling water. A d d 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,
L e m o n or Lime Jell-O m a s h e d 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. A d d 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 L e m o n Jell-O 1 red apple, cut in 34-inch dice
1 pint boiling water 1 t e a s p o o n sugar
2 tablespoons lemon juice 1 package (3 ounces) cream cheese
1 t e a s p o o n salt Y cup walnut meats, broken
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O 1 can (134 cups) tomato soup
134 cups boiling water 34 teaspoon salt
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n or Lime Jell-O 1 cup cottage cheese
1 cup boiling water teaspoon salt
1 cup canned pineapple juice and cold water D a s h of C a y e n n e
1 cup grated pineapple Strips of red or green pepper
DISSOLVE Jell-O in boiling water. A d d pineapple juice and water. Chill.
C o m b i n e pineapple, cheese, salt, and C a y e n n e . 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. U n m o l d o n crisp let-
tuce. G a r n i s h with Hellmann's Mayonnaise. Serves 8.
DATE AND CELERY SALAD
1 package L e m o n 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. T u r n into mold. Chill
until firm. U n m o l d . G a r n i s h with Hellmann's Mayonnaise. Serves 8.
WHITE AND GOLD SALAD
1 package Orange Jell-O D a s h of salt
1 pint boiling water Grated rind 1 orange
tablespoon vinegar % cup raw carrots, grated
Yl can Baker's C o c o n u t , 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. T u r n into molds.
Chili until firm. U n m o l d . G a r n i s h with Hellmann's Mayonnaise. Serves 8.

Grapefruit Salad (¡recipe page 26)

 JELLIED CARROTS AND PEAS
1 p a c k a g e L e m o n 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. T u r n into molds. Chill
until firm. U n m o l d . G a r n i s h with Hellmann's M a y o n n a i s e . Serves 8.

JELLIED COOKED LETTUCE

1 p a c k a g e L e m o n Jell-O % teaspoon salt
1 cup boiling water 1 cup shredded lettuce leaves, cooked
cup cold water % cup cooked beets, finely sliced
x 4 cup vinegar 1 tablespoon o n i o n , 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.
T u r n into individual molds. Chill until firm. U n m o l d on crisp lettuce
G a r n i s h with Hellmann's M a y o n n a i s e . Serves 6.

JELLIED ORANGE AND CHEESE SALAD

1 package O r a n g e 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. T u r n into loaf pan. Chill until firm. C u t in 2-inch
squares, allowing 2 squares to each serving. A r r a n g e o n greens. T o p with
squares of cream cheese. G a r n i s h with Hellmann's Mayonnaise. Serves 6.

Jellied Orange and Cheese Salad (recipe above)

•i 21 b
 SPRING VEGETABLE SALAD
1 package L e m o n 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. A d d 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 L e m o n Jell-O 1 teaspoon Worcestershire sauce
1 pint canned tomatoes, strained % cup celery, diced
teaspoons lemon juice M cup sweet pickles or ripe cu-
D a s h of salt cumber pickles, diced
DISSOLVE Jell-O in boiling tomato juice. A d d 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 L e m o n Jell-O % cup sugar
cup boiling water Juice 1 lemon
2 cups boiling crushed pineapple M cup grated A m e r i c a n cheese
and juice 1 cup cream, whipped
DISSOLVE Jell-O in boiling water and pineapple pulp and juice. A d d 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 o n i o n
cups cooked or canned tomatoes teaspoons salt
2 \ i teaspoons prepared horse-radish D a s h of C a y e n n e
DISSOLVE Jell-O in hot tomatoes. A d d 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 o n i o n juice
1 cup cucumber, grated D a s h of C a y e n n e
teaspoon salt
DISSOLVE Jell-O in boiling water. A d d 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 b a n a n a s , 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. A d d 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 L e m o n 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 L e m o n Jell-O % cup celery, finely diced
1 pint boiling water 1 tablespoon vinegar
y 2 t e a s p o o n salt 2 cups C o n c o r d 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 L e m o n 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 b a n a n a , 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. C o v e r with remaining clear Jell-O mixture. Chill
again until firm. U n m o l d . Serve with Hellmann's Mayonnaise. Serves 6.
FOUR-FRUIT SALAD
1 package L e m o n or Lime Jell-O 1 b a n a n a , diced
1 H cups boiling water 1 apple, pared and diced
1 orange, sections free from m e m b r a n e Juice 1 lemon
a n d diced H cup sugar
DISSOLVE Jell-O in boiling water. Chill. C o m b i n e remaining ingredients.
When Jell-O is slightly thickened, fold in fruit mixture. T u r n into mold.
Chill until firm. U n m o l d . 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. C r e a m cheese
with ginger. Fold in whipped Jell-O mixture gradually. T h e n fold in pears.
Pour over firm first layer of Jell-O. Chill until firm. U n m o l d . 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 m a r a s c h i n o cherries, finely chopped
1 cup c a n n e d pineapple, diced % cup cream, whipped
DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, f o l d in
fruit and cream. T u r n into mold. Chill until firm. U n m o l d o n crisp lettuce.
G a r n i s h with Hellmann's M a y o n n a i s e . 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. T u r n into molds. Chill until firm.
U n m o l d . 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 o n it. Chill until firm. Pour o n remaining Jell-O. Chill
until firm. U n m o l d . G a r n i s h with Hellmann's Mayonnaise. Serves 6.

Richelieu Salad (recipe above)

-i 25 b
 NEW MANHATTAN SALAD
1 package L e m o n 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. A d d 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 r o m mem- water
brane and cut in pieces
DISSOLVE Jell-O in boiling water. Sprinkle grapefruit with sugar and drain
thoroughly. A d d 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 L e m o n or Lime Jell-O 1 tablespoon vinegar
1 cup boiling water t e a s p o o n salt
1 cup pear juice }/% teaspoon ginger
3 halves canned pears, diced
DISSOLVE Jell-O in boiling water. A d d 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 C o c a - C o l a 1 package L e m o n 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. A d d 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 L e m o n or O r a n g e Jell-O 4 slices canned pineapple, diced
1 cup boiling water 2 tart apples, diced
1 cup pineapple juice and cold water 1 b a n a n a , diced
DISSOLVE Jell-O in boiling water. A d d 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 O r a n g e Jell-O D a s h o f salt
1 Y cups hot prune juice Juice 1 lemon, a n d
4 tablespoons sugar M a r a s c h i n o cherry juice to m a k e Y cup

DISSOLVE Jell-O in hot prune juice. A d d 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 L e m o n 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 b a n a n a s , thinly sliced
1 cup cherry juice H cup walnut meats, coarsely cut
DISSOLVE Jell-O in boiling water. A d d cherry juice. Chill. When slightly
thickened, add fruit. Pour into individual molds. Chill until firm. U n m o l d .
Sprinkle with nuts. Serve with or without whipped cream. Serves 6.

COCA-COLA DESSERT
2 bottles C o c a - C o l a 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 C o c a - C o l a to water and heat in double boiler. A d d Jell-O and
salt and stir until dissolved. C o o l . A d d second bottle of C o c a - C o l a and
lemon juice. Chili until slightly thickened. Fold in nuts and dates. T u r n into
individual molds. Chill until firm. U n m o l d . Serves 6.
JELLIED FRUIT
1 package Lemon or O r a n g e 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 t e a s p o o n 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. C o m b i n e
fruit and sugar. When Jell-O is slightly thickened, fold in fruit. T u r n into
ring mold. Chill until firm. U n m o l d . 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 Yt cup cooked rice
1 pint boiling water 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. U n m o l d . 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. T u r n into mold. Chill until firm.
U n m o l d . Serve with sauce m a d e from sweetened fresh cherries. Serves 8.

JELLIED STRAWBERRIES
1 quart fresh strawberries, hulled 1 cup sugar
a n d drained 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)

„« 29}-
 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. A d d 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 b a n a n a , thinly sliced
DISSOLVE Jell-O in boiling water. A d d 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. A d d salt and sugar. Chill.
When slightly thickened, turn into molds. Chill until firm. Unmold. Serves 6.

JELLIED ORANGE DESSERT

4 oranges, free f r o m m e m b r a n e a n d 1 cup sugar
cut in pieces 1 package O r a n g e Jell-O
13^2 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 D a s h o f salt
1 pint boiling water 2 grapefruit, sections free f r o m 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 m a r a s c h i n o cherry juice
1 H cups boiling water Juice 1 lemon
12 m a r a s c h i n o cherries, quartered
DISSOLVE Jell-O in boiling water. A d d 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 C o n c o r d grapes, seeded D a s h o f salt
Y cup seeded raisins M cup water
Y cup sugar 1 package O r a n g e Jell-O
cup walnut meats, coarsely broken
COOK grapes, raisins, sugar, salt and water together 5 minutes. A d d 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 O r a n g e Jell-O Y cup canned pineapple juice
\Y cups boiling water 1 cup canned sliced pineapple, diced
DISSOLVE Jell-O in boiling water. A d d 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 a n d 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 L e m o n Jell-O 1 cup green M a l a g a grapes,
1 pint boiling water halved a n d 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.
T h e irregular mass looks like ice. Serves 6.

CARDINAL PEAR MOLD

1 package Cherry Jell-O K tablespoon vinegar
IY cups boiling water Y t e a s p o o n ginger
Y cup juice f r o m canned or cooked pears Y teaspoon salt
DISSOLVE Jell-O in boiling water. A d d pear juice, vinegar, ginger, and salt.
Turn into individual molds. Chill until firm. Unmold. Serves 6.

- 4 3 1 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. T u r n into individual molds. Chill
until firm. U n m o l d . 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
D a s h of salt % cup Grape-Nuts
% cup raisins, finely chopped Y teaspoon c i n n a m o n
% 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. T u r n into mold. Chill until firm.
U n m o l d . Serve with whipped cream flavored with nutmeg, or with any
pudding sauce. Serves 8.
SUNDAY NIGHT PUDDING
Juice 1 orange Y cup sugar
1 p o u n d 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. T u r n into small baking powder cans. Chill
until firm. U n m o l d . Slice. G a r n i s h with whipped cream. Serves 8.

Prune Whip (recipe page 35)

•••{ 32 h
 RHUBARB JELL-O
}/% cup sugar 1 p o u n d 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. T u r n into mold. Chill until firm. U n m o l d . 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 d a s h
of salt
DISSOLVE Jell-O in boiling water. T u r n into pan, 8 X 8 inches. Chill until
firm. C u t Jell-O into bits with s p o o n . Pile lightly in sherbet glasses. Just be-
fore serving, rub b a n a n a to a paste with silver fork, add lemon juice and
sugar, fold into egg white, and beat well. T o p Jell-O with b a n a n a 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 L e m o n Jell-O
HEAT pears, pear juice, ginger, and ginger syrup to boiling. R e m o v e 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 a m
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 r o m membrane,
1 cup boiling water cut in small pieces, and drained
1 cup fruit juices 2 b a n a n a s , thinly sliced
1 cup canned grated pineapple, drained cup nut meats, coarsely cut
DISSOLVE Jell-O in boiling water. A d d 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 L e m o n Jell-O 1 cup boiling water
1 cup grape juice
DISSOLVE Jell-O in boiling water. A d d 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 p o u n d 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 b a n a n a s , 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 a n d cold water
1 cup boiling water 1 cup canned shredded pineapple, drained
DISSOLVE Jell-O in boiling water. A d d 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 O r a n g e Jell-O teaspoon salt
1 pint boiling water 1 % cups stewed prune pulp
4 tablespoons sugar
DISSOLVE Jell-O in boiling water. A d d 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 a n d
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 b a n a n a s , 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 b a n a n a s . Chill until slightly thickened. T u r n into mold.
Chill until firm. U n m o l d . Serves 8.
COCONUT BAVARIAN CREAM
1 package Raspberry Jell-O 1 cup cream
1 pint boiling water 1 cup Baker's C o c o n u t , 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. T u r n into mold. Chill until firm. U n m o l d . Serves 6.
ANGEL CHARLOTTE RUSSE
% package (4 tablespoons) L e m o n Jell-O cup powdered sugar
1 cup boiling water teaspoon a l m o n d extract
D a s h 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. T u r n into mold lined with lady fingers. Chill until firm. U n m o l d .
C u t into wedges. G a r n i s h with maraschino cherries, cut in eighths. Serves 8.

Angel Charlotte Russe (recipe above)

- i 36 b
 PARADISE PUDDING
1 package C h e r r y Jell-O Y cup almonds, blanched and
1 pint boiling water chopped
Y\ t e a s p o o n salt 6 marshmallows, finely cut
4 tablespoons sugar 12 m a r a s c h i n o cherries, coarsely cut
1 cup cream 6 m a c a r o o n s , 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. T u r n into mold. Chill until firm. U n m o l d . Serves 8.
APRICOT BAVARIAN
1 package Strawberry Jell-O Y p o u n d 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.
C r u s h apricots to pulp with fork; add sugar. Fold into Jell-O mixture. Chill
until slightly thickened. T u r n into mold. Chill until firm. U n m o l d . Serves 6.

ORANGE MOSS
1 package L e m o n Jell-O 1 t e a s p o o n 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.
U n m o l d . Serves 6.

Orange Moss (recipe above)

37 f ~
 PEACH BAVARIAN
1 package L e m o n or O r a n g e 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. A d d 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 L e m o n 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. A d d 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 L e m o n 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 L e m o n Jell-O 1 cup figs, chopped
3 cups boiling water H cup cream
DISSOLVE Jell-O in 2 cups boiling water. Chill. C o o k 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 L e m o n 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. A d d 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. A d d raspberry juice and cold water. Chill
until cold and syrupy. Fold in cream, whipped only until thick and shiny,
but not stiff. A d d 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 p o u n d rhubarb, cut in small pieces 3^ cup cream, whipped
1 package Strawberry Jell-O D a s h of salt
COMBINE sugar and water and heat until sugar is dissolved. A d d 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
1H cups boiling water 3^ cup Baker's C o c o n u t ,
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. A d d 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 O r a n g e Jell-O H cup cream
I z /i cups boiling water Y cup orange m a r m a l a d e
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. A d d 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. A d d 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 t e a s p o o n salt 6 m a c a r o o n s , crushed
4 tablespoons sugar Y cup almonds, toasted a n d 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 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 c a n ) red cherries, 2 J 4 cups boiling red cherry juice
drained a n d water
% cup sugar ]/i t e a s p o o n salt
1 package Cherry Jell-O 1 baked 9-inch pie shell
COMBINE cherries and sugar. Dissolve Jell-O in boiling cherry juice a n d
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 D a s h of salt
Y cup sugar 2 tablespoons water
Few drops vanilla or a l m o n d extract
PUT egg whites, sugar, salt, and water in upper part o f double boiler. Beat
with rotary egg beater until thoroughly mixed. Place over rapidly boiling
water and beat 1 minute; remove f r o m 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 L e m o n Jell-O Grated rind a n d 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. C o o l . A d d lemon juice. Chill. When slightly thickened, turn into
cold pie shell. Chill until firm. C o v e r with Three-minute Meringue (above).

Marvel Lemon Pie (recipe above)

•A 41 b
 CHILLED CONCORD GRAPE PIE
cups C o n c o r d grapes, seeded 3^ teaspoon salt
H cup seedless raisins % cup water
% cup sugar 1 package O r a n g e 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. T o p 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. A d d sugar, salt, and orange and lemon juice. A d d
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 L e m o n 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. A d d egg
yolks and stir well. A d d 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. A d d thickened Jell-O
to fill tart.

42 J~
CAKES AND FROSTINGS
LITHELY gay and delicately beautiful are cake cubes
B 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 O r a n g e 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. A d d butter, salt,
sugar, orange rind, and egg yolk. Stir vigorously until soft and of right con-
sistency to pour. D r o p 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 D a s h o f 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. A d d butter, salt, and sugar.
Stir vigorously until soft and of right consistency to pour. Makes % cup.
S S O R T E D Rainbow Frostings may be made by varying Rainbow Lime
A Frosting (above) as follows:
FOR RAINBOW CREAM FROSTING, u s e 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, u s e 1 t a b l e s p o o n L e m o n Jell-O a n d 1 table-
spoon lemon juice and 2 tablespoons water.
FOR P I N K STRAWBERRY F R O S T I N G , u s e 1 tablespoon Lemon or Strawberry
Jell-O and 3 tablespoons fresh strawberry juice.
F O R STRAWBERRY F R U I T F R O S T I N G , 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 and
3Y<¿ tablespoons crushed fresh strawberries.
FOR R A I N B O W PINEAPPLE F R O S T I N G , u s e 1 t a b l e s p o o n L e m o n Jell-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 L e m o n 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. C o m b i n e 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. T u r n into individual molds. Chill until firm. U n m o l d .
Serve with fruit sauce. Serves 8.
PEACH DELIGHT
1 package O r a n g e Jell-O 1 cup peach juice a n d 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. U n m o l d . G a r n i s h 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.
T o p 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?
I S S O L V E package of Jell-O in one cup of boiling
D 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, n o 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.

COUPON
GENERAL FOODS
Battle Creek, Mich.
Gentlemen: (25c for o n e 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—
NAME
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. T h e n 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