All doors open to Jell-O : America's most famous dessert

              c/lll lJoors. .Open to
dEILI: l~ America's Most
Famous Dessert
FAMOUS FRIEJ;-lDS OF JELL-0
In most of the twenty million homes in America, Jell-0 is used. In
splendid domiciles where chefs or highly-paid cooks prepare the good
things to eat, stiff-necked butlers bring Jell-0 to the table; maids serve
it 1n less pretentious homes; but in the great majority of homes careful
housewives who do their own work and must make every penny count,
make up Jell-0 dishes that are as delicious and lovely as any served by
butler or maid. All doors are open to Jell-0.
If all of the women in these millions of homes were to give their
reasons for preferring Jell·O for dessert, every one would certainly
mention two or more of the ,supreme Jell-0 qualities: purity, perfection
of flavor, easiness of making. .variety, beauty, low cost.
Probably a hundred thousand vypmen have expressed opinions on
the subject by letter to the manuf~turer. Some are women occupying k
eminent positions in literary, art, musical and dramatic circles; others
are leaders in Domestic Science and Home Economics work and the
various movements for social l;>etterment.
Among them are Marion R~and, Ethel Barrymore, Rose O'Neill,
Madame Schumannheink, Sanih' yson Rorer, Eva MacDonald Valesh,
Janet McKenzie Hill, Christine · · erhune Herrick and Alida Frances
Pattee. ·.
THE EAS $ I .p-O WAY .
In every one of the letters r~k~:re to something is said about the
easiness of the Jell-0 way.
Dissolve a package of fell-0 in a pint of boiling water and let it cool.
This is the "process" that first brought fame to Jell-0. Then,
when everything else eatable began to go up in price and Jell-0 still
sold at 10 cents, its fame extended until it became "America's most
famous dessert." The price has never been changed. In the face of an
enormous increase in the cost of everything entering into the composi- "
tion of Jell-0 and of constant raises in·the price of other foods, Jell-0 ~
is still sold at 10 cents a package. The Genesee Pure Food Company
bears the added expense and does not put it upon either the grocer
or the consumer.
<.... PURE FRUIT FLAVORS
1eli-O is put~iJP in s~V.t}il' pure fruit flavors :,Strawberry, Raspberry,
Lemon, Orange,"~hetry,~Peach, Chocolate.
,--------·__·, ·· · The flavors are pj:(ie fruit flavors, and the full
·strength .. of the flavors is preserved by the air­tight
waxed-paper bags enclosing Jell-0 inside 1 Oc the cartons.
The price is 10 cents a package at any grocer's
or any general store.
a package
THE GENESEE PURE FOOD COMPANY
LEROY, N.Y.
1
~-c.u
~
:?/ I '-(.,£"
HOW TO MAK~ UP JELL-0 Cr'1A.t.f30
FIFTY RECIPES IN ONE t?t'?
Below is a picture of a plain Orange Jell -0 dessert, made by dissolv­ing
a package of Orange Jell-0 in a pint of boiling water and letting it
cool and harden. The Jell-0 powder dissolves instantly, and the flavor­ing
and sugar are in the powder. It does not have to be cooked or
strained or fussed with at all.
Adding fruit and nut meats to such desserts is an easy :matter.
There are two methods of doing it, the first being as follows:
After dissolving the Jell-0 (any flavor) in boiling water as usual,
pour it into the mould, or dish to be used instead of a mould, and set it
in a cold place. When it has begun to thicken and the fruit will remain
in place and not rise to the top, put in the fruit, placing it in pqsition
with a fork.
The second method is used when -the fruit is to be placed in layers
instead of scattered through the mould of Jell-0. Dissolve the Jell-0 as
usual in boiling water and pour a Et tie of it in the mould, or dish to be
used as a mould, and set it in a cold place to harden. Arrange on the
hardened layer of Jell-0 strawberries or other small fruit, fresh or
canned, or sliced oranges, bananas, or other fruit, and nut meats also if
they are desired. Add a little cold Jell-0 to hold the fruit in place and
let it harden. Then pour in the rest of the Jell-0, or add more layers ··' · ·
of fruit as before. Either pro cess is very simple and even
easier than it appears to be from
the description of it. All ·
there is to do is to dis­solve
the Jell-0, Jet it
cool, and put in the
fruit.
(Continued on
next page)
ORANGE JELL·O.
In every Jell-0 package is a folder containing Jell-0 rules and recipes.
2
HOW TO MAKE UP JELL-0
(Continued from page 2)
Any woman with a little ingenuity or none at all can make an al­most
endless variety of these fruited desserts by changing their form
or using different flavors of Jell-0 and different fruits.
It should be borne in mind always that for a one-pint mould one
package of Jell-0 and one pint of boiling water are used, and for a quart
mould two packages of Jell-0 and one quart of boiling water. Desserts
made of one package of Jell-0 serve six persons.
ORANGE DELIGH;T
Dissolve a package of Orange or Peach Jell-0 in a pint of boiling
water. Pour a little of the Jell-0 into the mould, lay in sliced oranges,
add a little cool Jell-0, let it harden, then add another layer of oranges
and more Jell-0 until the mould is full. Serve with whipped cream.
~ GRAPE JUICE FRAPPE
Dissolve one package of Lemon Jell·O in one-half pint of boiling ·
water and add one-half pint of Welch's Grape Juice. Just as it begins
to set, whip with egg beater 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.
STRAWBERRY JELL-0
Dissolve a package of Strawberry
Jell-0 in a pint of boiling water. Pour
into a bowl or mould and put in a cold
place to harden. When set, turn out on
a plate and serve plain or with whipped
cream. Slices of banana or other fruit
can be added, as in the picture below, if
you wish.
A GREAT STAGE FAVORITE
As actress, housewife and mother, Ethel Barrymore commands the
respect and admiration of the public generally and, in particular, of all
womankind. In private life she is Mrs. Russell Colt, her husband-a
millionaire-being a member of the family that established the cele­brated
Colt Arms Company. In recent years she has seldom appeared
on the stage, but in the last few months has been seen in two or three
of the better class of moving picture plays. Probably the most notable
of these is the Russian photo drama, "The Kiss of Hate."
The picture accompanying her portrait above reproduces a scene in
Clyde Fitch's comedy, "Captain Jinks," in which Ethel Barrymore be­came
famous. When the play was produced in Philadelphia the Quak­ers
cried down from the gallery, "We loved your grandmother, Ethel,
and we love you." ·
She is no novice as a housekeeper, and speaking of Jell-0, says she
has discovered it is not necessary to be a cook in order to make up Jell-0
desserts, for, to use her own words, "Even the amateur in household
affairs can prepare the daintiest of desserts with Jell-0."
Of all the Jell-0 dishes made by the "amateurs" referred to, the
most popular are the plain desserts like the Strawberry Jell-0 on the
opposite page. That particular dessert was made by dissolving a pack­age
of Strawberry Jell-0 in a pint of boiling water and setting it in a
cold place to harden (any amateur can do that), and garnishing it with
whipped cream, cherries and sliced bananas-easy, even for an amateur.
The waxed-paper Safety Bag in the package keeps the Jell-0 flavor in.
4
MRS. RORER'S COUPE SANTA MARIE
(Illustrated on pages 9-10)
Dissolve a package of Orange Jell-0 in a 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-0 to fill the glasses two-thirds full. When cold, heap on
whipped cream and place a cherry on top.
ORANGE AND PEACHES
(Illustrated on page 10)
Dissolve a package of Orange Jell-0 in a pint of boiling water.
Pour into a bowl or mould and set in a cold place to harden. Garnish
with peaches, either fresh or canned, and whipped cream. The orange
dessert shown on page 10 was made with a whipped layer of orange
] ell-0 at the bottom and plain Orange ] ell-0 above it.
CHOCOLATE WALNUT JELL-0
(Illustrated on page 10) .
Dissolve a package of Chocolate ]ell-0 in a pint of boiling water.
When it begins to harden, add a half cup English walnut meats and
a half dozen figs cut up fine. Set away to harden. Serve with whipped
cream. Chocolate ]ell-0 makes the kind of chocolate puddings that
are liked by everybody.
NUT FRAPPE
Dissolve a package of Jell-0, any flavor, in a pint of boiling water.
Set aside to harden. Stir a half cup granulated sugar into a pint of
whipped cream. When Jell-0 is just on the point of setting, mix ]ell-0
and whipped cream by beating with
a fork,· and add a cup of chopped
nuts. Serve in sherbet glasses
with fresh or canned
fruit.
- ---------... - ~ NUT FRAPPE. R ECIPE ABOVE.
No Artificial Flavors are used in Jell-0, but only Pure Fruit Flavors.
5
JELL-0 AND COMMON SENSE
Marion Harland, for more than fifty years, has been the foremost
worker and writer in behalf of common-sense housekeeping methods.
Twenty of the best Jell-0 recipes are hers. It was she who said that
"Even the woman who cannot cook need have no difficulty in devising
a new dessert every day if she is supplied with Jell-0 and common
sense." In one of her letters she says she recommends Jell-0 because
of her satisfactory experience with it in her own kitchen, and because
it is "cheap, simple and wholesome."
1 Eva MacDonald Valesh, Editor of the "American Club Woman
Magazine" and National Chairman of The War Children's Relief Fund,
believes that the housewife in this day and age needs every aid to render
her work less tiresome-that she wants leisure for affairs outside the
kitchen. "I was brought up to all the careful details of housekeeping
by my good New England mother," she says, "so I can fully appreciate
the help that Jell-0 is to the modern housekeeper."
ONE OF THE HELPS
It is not only in the preparation of desserts and salads for dinner
that Jell-0 is one of the housekeeper's helps. When particularly dainty
and artistic dishes are desired for luncheons or for any special occasion
they can be made so much more easily and satisfactorily of Jell-0 than
of anything else that serving Jell-0 on these occasions has come to be
a matter of course in well-conducted households.
Inside the package the waxed-paper Safety Bag keeps the flavor in.
6
DELICIOUS WHIPPED JELL-0
"Whipped" Jell-0 is a delightful change from the plain form. Any
of the different flavors can be used, and no matter which it may be, the
change will be very much enjoyed.
In whipping Jell-0 use a Dover egg-beater and a dish rather deep
and not large. Dissolve a package of Jell-0 of the flavor desired in a
pint of boiling water and let it cool. When it is cold and still liquid,
place the dish in a pan of ice water or very cold water and whip the
Jell-0 until it is of the consistency of whipped cream.
Eaten alone or with wafers or cake, whipped J ell-0 is delicious, and fine
desserts are made of whipped Jell-0 and whipped cream stirred together.
Eggs are never necessary for these desserts, and they are accord- ,"")
ingly very low in cost.
In the picture below, the middle layer of the dessert is made of
whipped Cherry Jell-0. Other styles are shown in this book and some
of the recipes that are not illustrated call for whipped Jell-0. No pud­ding
of any kind has the fine, smooth flavor of these delightful dishes.
They can be moulded in any form that may be desired, just as the plain
Jell-0 can be.
CHERRY LAYER JELL-0
The Cherry Jell-0 dessert shown below is made from the "Neapol­itan"
recipe on page 16. A package of Cherry Jell-0 is dissolved in
a pint of boiling w:::.ter and a third of it poured into the mould. Half
of the rest is whipped in the regular man­ner,
according to the recipe above, and
when the Jell-0 in the mould is hard is
poured onto it. When this layer is hard
then the last of the Jell-0
(cold but not hard)
is poured on for the
last layer.
CHERRY LAYER JELL·O, RECIPE ABOVE,
Pure Fruit Flavors only are used in Jell-0.
7
l·, 7
,)
THE KEWPIES' MOTHER
The beautiful and brilliant young' woman whose genius produced
the captivating Kewpies is Rose O'Neill, the most famous of living
women artists. ·
For the last eight years, while she has been busy studying and
painting in Europe, illustrating stories in American books and maga­zines,
drawing and modeling Kewpies and writing Kewpie verses in her
New York studio, Rose O'Neill has found time to draw most of the pic­tures
that have appeared in Jell-0 advertisements.
One day, on being asked her opinion of Jell-0, she said:
"Well, when I tell you I haven't time to be a housewife and have
never in my life made up anything eatable except Jell-0, you will know
that I must appreciate the advantages offered by the 'easy Jell-0 way.'"
Good cooks are constantly praising Jell-0. It has devolved upon
Rose O'Neill to furnish the strongest endorsement from the other side
-the women who can't cook.
Every woman who has ever made up Jell-0 desserts or salads wants
to make more of them. She has discovered that without special train­ing
and even without practice she can prepare dishes as fine as any
made by chef or cook, and every one as "pretty as a picture!" In the
case of Rose O'Neill it may have been the beauty of the Jell-0 dishes
as much as the easy way of making them that fascinated her.
The waxed-paper Safety Bag in the package preserves the Jell-0 flavor.
8
MRS. RORl!RSANTA MARIE RORER'S COUPE
MARIE JELL·O
WE LOVE TO HEAR HER SING
Of all great singers Madame Schumannheink is probably nearest
the hearts of the people. There is not only sweet music in her singing,
but a certain quality that has been described as "divinely human." She
has sung in every American city and in a11 parts of the world, and her
magnificent voice is reproduced by phonographs in thousands of homes.
The sketch accompanying Mme. Schumannheink's portrait shows
her as "Fides" in the celebrated Italian opera, "II Profeta." It is an old
opera that was first produced in Paris in 1849, long before Mme. Schu­mann
heink's birth, yet her "Fides" is held to be the best in its history.
She is a housewife and a competent housekeeper and has brought
up a houseful of her own children.
In expressing her ideas concerning Jell·O she says: "Of course,
anybody can make up fine desserts with Je11-0," and appears surprised
that it should ever be necessary to ca11 attention to a fact so obvious.
All of the Jell·O desserts which Madame Schumannheink refers
to as being easily made up are not, by any means, of the plain variety.
Combinations of Je11-0 and fruit or nut meats-or both-are made in
most attractive forms by inexperienced housewives who could not, "to
save their lives," make up a presentable dish from anything but Jell-0.
Mme. Schumannheink herself, as her signature indicates, is
authority for spe1ling her name as above in one word, instead of two
words joined by a hyphen.
The Jell-0 Flavors are Pure Fruit Flavors, of course.
11
LEMON-STRAWBERRY WHIP
(Illustrated on page 9)
Dissolve a package of Lemon Jell-0 in a pint of boiling water.
Crush one-half cup of strawberries and beat the white of one egg. Just
as the Jell-0 begins to thicken, add the strawberries and beaten egg
and two tablespoonfuls of granulated sugar. Serve with whipped cream
or cream and sugar.
NURSES PREFER JELL·O
The great majority of professional nurses, being especially interested
in providing for their patients such food as, in the absence of appetite,
will be relished for its attractiveness and delicacy of flavor, recognize
the value of Jell-0 in the sick-room and hospital dietary. Among those
who have expressed their appreciation is Alida F. Pattee, author and
publisher of the nurses' text book, "Practical Dietetics," which has been
adopted by the medical departments of the U.S. Army and the Canadian
militia and placed in every army post. The recipe for "Cherry-Strawberry"
given below was contributed by Ru ~h Randall, R.N., of Rochester, N.Y.
CHERRY -STRAWBERRY
Pour off juice from a can of plain sour cherries, add enough water
to make one pint, heat it to boiling point and dissolve in it a package
of Strawberry Jell-0. When it begins to harden add the drained cher-ries
and one-half cup nut meats. Serve with whipped
cream. The mixed flavor of Strawberry Jell-0 and
cherries is delightful. See picture below.
CHERRY-STRAWBERRY. RECIPE ABOVE.
Note the fine Salad Recipes on pages 17 and 18.
12
"COOL-LOOKING AND COOL-TASTING"
In winter, spring and fall all varieties of Jell-0 desserts are the
proper thing. For hot weather there are some forms that are particularly
appetizing. As the author of the following "Magic Ice" recipe says,
"For hot days we must have cool-looking as well as coo !:tasting desserts."
The recipes below are only samples of the many Jell-0 recipes for
hot weather desserts. They show how attractive and appetizing dishes
can be made in hot weather in real hot weather style, with very little
effort and at low cost. There are other recipes of the kind in the little
folders enclosed in J ell-0 packages. In fact, it is an easy rna tter to change
the form of almost any Jell-0 dessert to fit the season or the occasion.
MAGIC ICE
Dissolve a package of Lemon Jell-0 in a pint of boiling water. When
cool add green Malaga grapes, halved and seeded, and let harden.
Remove by spoonfuls to sherbet glasses. The irregular mass looks like
ice and is delicious. On other than hot days when the ice-like effect
is so attractive whipped cream may be served with this "Magic Ice," if
preferred.
FLAKED AMBROSIA
Dissolve a package of Raspberry Jell-0 in a pint of boiling water.
Add two teaspoonfuls of lemon juice, one teaspoonful of orange juice,
and sweeten to taste. Set in a cold place to harden and when quite hard
push in a Dover egg-beater, give it a few turns and break the Jell-0
into small flakes. Mix with an equal quantity of whipped cream and
serve in sherbet glasses topped with a green cherry, or the whipped
cream may be omitted at choice.
A DELICIOUS TABLE JELLY
There is no fruit jelly that is better than Jell-0 as a table jelly for
serving with fowl or lamb, and it is a question whether any of the fruit
jellies are so generally liked as Jell-0 for the purpose. As for lemon
jelly, the best and easiest-made lemon jelly is made by simply dissolving
a package of Lemon Jell-0 in a pint of boiling water and letting it cool.
BE SURE IT IS JELL-0
'Qo not overlook the fact that it is Jell-0 itself that is so much praised
a package
by women generally as well as by the famous women
mentioned in this book, and not the preparations
that are supposed to be "the same thing," but which
are nothing of the kind. Jell-0 is never sold in any
other than the regular Jell-0 package with the word
Jell-0 on it in big red letters. The other kinds are
"something else again," as Abe Potash would say.
Pure Fruit Flavors only are used in Jell-0.
13
FOR SPECIAL OCCASIONS
Exquisite dainties for such special occasions as Hallowe'en, Thanks­giving,
Christmas, New Year's, Valentine Day, St. Patrick's Day and
Easter, and for birthday, wedding and children's parties, are made of
]ell-0 in a great variety of forms, and in beautiful colors. Most of them
can be made without special moulds. A selection for any occasion can
be made by consulting the recipes in this book.
JELL-0 KNICKNACKS
A delightful way to serve }ell-0 at a children's party is to dissolve
any flavor of Jell-0 in a pint of boiling water, pour it into a layer-cake
tin, set it in a cold place to harden, and when ready to serve turn out
on a fiat plate, dip the favorite cookie cutter in hot water and cut shapes
out of Jell-0 - as cookies are cut. Sprinkle with chopped nuts or cocoa­nut
and serve with cream. In this way a variety of shapes can be made
suitable for any occasion.
VALENTINE DAY HEARTS
. For Valentine Day, dissolve a package of Lemon }ell-0 and a pack­age
of Strawberry Jell-0, each in a pint of boiling water. Pour the
Lemon ]ell-0 in a fiat pan so it will be about one-fourth inch deep,
and let it harden. Pour the Strawberry Jell-0 into little heart-shaped
moulds and let it harden. Dip a biscuit cutter in hot water and cut the
Lemon Jell-0 into round
forms. Place each on a
serving plate and with a
broad knife slip one of
the hearts onto each
round form. Serve with
whipped cream. See pic­ture
below.
VALENTINE DAY HEARTS. RECIPE ABOVE.
Jeli-0 is kept pure, clean and sweet by the waxed-paper Safety Bag.
14
DAINTY THINGS IN JELL-0
The latest things in entrees as well as desserts and salads are the
individual Jell-0 dishes moulded in teacups, small moulds or anything
else available for the purpose. Dainty little things they are, sparkling
and colorful, piquant of flavor- beautiful to see and so good to eat!
They furnish the decorative touch which every woman seeks to give to
her table setting. Some are of Lemon Jell-0 with grapes, pitted cher­ries
or bits of almost any kind of fruit in them; some are of Cherry
Jell-0, Strawberry Jell-0 or Orange Jell-0 moulded in the same way and
with fruits or nut meats in them. When served as salads or entrees
they rest on lettuce leaves with a dab of mayonnaise beside the Jell-0.
As desserts, whipped cream instead of mayonnaise may be served with
them, or nothing at all, for they are appetizing without "trimmings."
To make them, follow the directions given in the different recipes
for individual desserts and salads, but using such fruits or nut meats
(or, for salads, such bits of vegetables, too) as may be available.
These dainty things are not expensive luxuries-they cost only from
one to three cents each, according to their size and the fruit or other
material added to the Jell -0 .
"NO LIMIT TO JELL-0 STUNTS"
Abbie Dixon Grant, of Denver, Colo., is one of the many clever
housewives who are continually evolving new Jell-0 dishes. It was she
who contributed the recipes for "Beauty Salad" (page 18 ), "Valentine
Day Hearts" (page 14) and "Foamy Jell-0" (page 16). In one of her
bright letters-they are always bright and witty-Mrs. Grant says, "If
I could find time to do it I would really surprise you with new ideas, for
there is no limit to these Jell-0 stunts."
JELL-0 FRUIT SALADS
To make, without using moulds, "individual" fruit salads that will
serve either as desserts or salads, dissolve a package of Lemon or Cherry
Jell-0 in a pint of boiling water and pour into a square shallow pan. Set
it in a cold place and when it begins to thicken put in grapes, cherries or
such bits of fruit as may be at hand, and allow to harden. Dip a knife
in hot water and .cut the Jell-0 in squares of the size desired, and serve
on lettuce leaves with or without mayonnaise, at choice.
HOW JELL-0 IS PROTECTED
The Jell-0 Safety Bag which protects Jell-0 in the package is
described on the back of this book. Wonderful
little machines in the Jell -0 factory make the
Safety Bags of waxed paper and at the same time 1 0 C put the Jell-0 in them, seal them and enclose
them in cartons. Each machine performs the
operation in full. Neither the Jell-0 itself nor the
Jell-0 Bag is ever handled during the process of
a package making and putting up. It is strictly a sanitary
process. The Safety Bag keeps Jell-0 pure and
sweet and preserves the flavor.
15
NEAPOLITAN JELL-0
( lllustrated on page 10)
Neapolitan or layer pieces are easily made and are very nice. One
of the finest is made as follows: Dissolve a package of Lemon Jell-0 in
a pint of boiling water. Pour two-thirds of it into a square mould or
basin, and when it has set beat the rest and pour it on. When this
layer has set, dissolve a package of Strawberry Jell-0 in a pint of boil­ing
water, and when cold, using a spoon, put two-thirds of it on the
Lemon Jell-0 in the mould. When this has set, beat the rest, pour it on
and set away to harden.
Raspberry Jell-0 may be used instead of Strawberry Jell-0 for layer
desserts, and Orange or Peach Jell-0 instead of Lemon Jell-0.
Any two different colors of Jell-0 can be used for three-layer pieces,
or they can be made by whipping a little more than half the Jell-0 from
a package of any flavor, and making two layers of it, with a layer of the
unwhipped part between them; or like Cherry Layer dessert, page 7.
, FOAMY JELL-0
Dissolve a package of Jell-0, auy flavor, in a pint of boiling water
and set in a cold place to harden. Then cut Jell-0 into bits by chopping
with a spoon. To one egg-white add one teaspoonful water and pinch
of salt and beat till stiff. Put in one dessertspoonful sugar and a banana
sliced thin, and beat again to a stiff consistency. Lightly blend Jell-0
and egg mixture. Add a squeeze of lemon juice. Serve very
cold in sherbet glasses. See picture below.
FOAMY JELL-0. RECIPE ABOVE.
A dozen packages of Jell-0, assorted flavors, provide for em'e~~:en,cie,s.
16
SALAD MAKING MADE EASY
Salads should be not only cold and crisp but good to look at. In­stead
they are usually mussy, especially on hot days, when of all times
coolness and crispness is most desirable. There is no reason why they
should not be as attractive as desserts are, and the recipes following
tell how to make them so. The use of Je!l-0 for the purpose has rev­olutionized
the making of salads. It gives them a delightful icy sparkle
and piquancy of flavor, and furnishes a beauty of form that is as much
to be desired in salads as in desserts. The recipes on this page and the
next are fine examples of the Jell-0 way of salad making.
IMPERIAL SALAD
Dis~olve a package of Lemon Jell-0 in a pint of boiling water.
Just as ]ell-0 begins to set, add one small can sliced pineapple, one­half
can Spanish pimentos, shredded, and one sliced cucumber. Serve
with cream salad dressing.
SPRING SALAD
(W.bstrated on page 9)
Dissolve a package of Lemon Jell-0 in a pint of boiling water. Let
cool and add to it one cupful chopped pecan nuts, one cupful chopped
cucumbers which have been salted and drained. Mould and serve on
crisp lettuce leaves with mayonnaise dressing. ·
THRIFTY SALAD
Dissolve a package of Lemon ]ell-0 in a 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,
cooked peas and cold ]ell-0.
Serve on bed of lettuce leaves,
garnished with tomatoes, adding
French dressing or mayonnaise.
See illustration below.
No Artificial Flavors are used in Jell-0, but only Pure Fruit Flavors.
17
BEAUTY SALAD
Diss~lve a package of Raspberry Jell-0 in a pint of boilir:g water
and two tablespoonfuls vinegar, and fill individual moulds or cups one­third
full. · Coarsely chop two bananas, sprinkle with lemon juice, and
add half cup 'of English walnut. meats coarsely chopped. Put the mix­ture
in the moulds and pour on rel:\t of Jell-0. At serving time arrange
slices of banana around the turned-out Jell-0 cups, sprinkle with nilt
meats, put dabs of salad dressing at intervals over the slices of banana
and a spoonful of whipped cream on top of the Jell-0, topping with half
an English walnut. This is one of the particularly beautiful salads.
CUCUMB~R SALAD
Dissolve a package of Lemon Jell-0 in three-fourths pint of boiling
water. Add one medium size cuchmber, grated or chopped fine, two
tablespoonfuls vinegar and pinch of salt. Let harden. Serve~,_._,»,-·-­leaf
with finely chopped sweet green peppers and pirneJltos"•primRlE!tl.
over, and good mayonnaise dressin~.
NEW MANHA:rTAN SALAD
Dissolve a package of Lemon Jell-0 in a pint of boiling wate and
two tablespoonfuls vinegar. While it is cooling, chop one cup of rt
apples, one cup of English walnuts, one cup of celery, and season w h
· salt. Mix these ingredients and pour over them the Jell-0. Cool in it·
dividual moulds, and serve with mayonnaise or French dressing on
crisp lettuce leaves, garnished with pimentos or radishes.
I
SPANISH JELL-0 SALAD
Dissolve a package of Lemon Jell-0 in a pint of boiling water and
two tablespoonfuls vinegar. Mix lightly one small cup of finely shred­ded
cabbage, one cup chopped celery, the pulp of two oranges cut fine,
and about one-third of a small can of pimentos. Season with salt. Just
as Jell-0 begins to set add the mixture. Mould in teacups or individual
Jell-0 moulds. Set in a cold place to harden, and serve on a crisp lettuce
leaf with mayonnaise dressing. Nuts may be added to the salad if desired.
TOMATO JELL-0 SALAD
Cook one-half can of tomatoes with a small onion cut in pieces
and half a bay leaf until the onion is soft. Rub through a sieve. Add
enough water to make a pint, the juice of one
lemon, a little red pepper, and salt to taste. Heat
to the boiling point and then dissolve a package 1 Oc of Lemon Jell-0 in it. Pour into individual
moulds and when set serve on lettuce leaves with
salad dressing-or, jell in a border mould anr'
turn out on a platter and fill the center with chj-a
package en or celery salad. Illustrated on pages 9-11'
Jell-0 is kept pure and sweet by the
Safety .Bag:
18
Tflis
J E Lt..:-0
SAFETY BAG
protects J e II-0
inside the carton.
Being air-tig nt it
keeps the flavor
at full strengtn.
Tne Safety Bag,maae of Waxe·a Paper and hermetical·
ly sealed, afford§ •. a·bsolute protection to the Jell-0
inside. Moist,ure is kept out ana the flavor is kept in.
Je/1-0 so protectea will remain for years as pure
ana sweet as on tne ~ay it was ma.ae.
Tnis is the
JELL:0
PACKAGE
complete.
Tfie Safety Bag is
insioe. Jell-0 is
never sola in any
'Jtner kind of
=Jge. The price
No Artific~, ~ e ntS.