Gel It! Easy Ways to be a Spectacular Cook

easy ways to be a spectacular cook
A MODERN GUIDE TO GELATINE COOKERY EDUCATIONAL DEPT. KNOX GELATINE, INC. JOHNSTOWN, N. Y.
Here is your guide to new style in cooking, adding form to dishes, setting off flavors, colors and textures to your taste—and in new quick time, too. Amazing? Read on.
You’ll find easy ways to chill a shapely salad, “bake” a handsome refrigerator cake or pie, mold a spectacular dessert or heap it high in a serving dish. As you cook your way through these pages, you’ll find that you have mastered more than one dish at a time. These recipes are patterns as convenient as a basic dress; you can vary them your individual way. Choose the foods and flavors you prefer or have on hand, and gel them in style— your style.
What is gelatine? Unflavored gelatine is colorless, odorless, and tasteless. Knox Gelatine is a granulated protein substance derived from the long bones of cattle. It is pure protein consisting of 17 amino acids ... among them 7 out of the 8 essential to good diet. (Commercially flavored gelatines, on the other hand, consist of ⅞ sugar and flavorings and only ⅛ gelatine.) Unflavored gelatine takes on the flavors and colors you choose, when combined in dishes to your taste. For extra style in a dish, gel it!
Now you can cook the modern way—fast!—with gelatine. The new quick-gel method takes advantage of modern refrigeration and food products, to prepare gelatine dishes that are ready to serve minutes after you stir them together! After gelatine is softened, then dissolved in hot liquid, add frozen juices, fruits or soups, ice cream or ice cubes as part of the liquid. The frozen food or cubes will melt and quick-chill the gelatine, resulting in gels within half an hour! You’ll find new quick-gel recipes throughout this booklet.
1 An envelope of gelatine will gel 1 pint of liquid. First, choose the liquid you will use—water, juice, broth, milk or other as designated in recipes which follow. Sprinkle gelatine from the envelope over ½ cup of cold liquid and let stand a few minutes to soften. If sugar is to be added, stir sugar with the gelatine before you begin. (If 1 tablespoon or more of sugar is added, the gelatine-sugar mixture may be softened and dissolved directly in hot liquid.)