Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

1 tablespoon granulated gelatine

1½ teaspoons salt

Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, milk and salt and beat with Dover beater until thoroughly mixed (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Do not put on ice.

C.

1 lb. butter

1 quart milk (2 pint bottles preferred)

1 tablespoon granulated gelatine

1½ teaspoons salt

1 cup peanut butter

Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, peanut butter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake. It is preferable to make up this mixture enough for one day at a time only.