½ cup vinegar
Sprinkle gelatine on the cold water to soften in top of double boiler. Mix together mustard, salt, and paprika and gradually add the boiling water. Add this hot mixture and butter or margarine to softened gelatine. Stir until softened gelatine is thoroughly dissolved and butter or margarine is melted. Add gradually to the beaten eggs and return to top of double boiler. Cook over hot, but not boiling, water, until the mixture begins to thicken, stirring constantly. Remove from heat. Add non-caloric sweetener and very slowly stir in vinegar. Chill until slightly thickened. Beat with rotary beater until well blended. Store, covered, in refrigerator. To serve, beat lightly with a fork.
BASIC “GEL” FOR NON-CALORIC CARBONATED BEVERAGES
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups non-caloric carbonated beverage
Sprinkle gelatine on the cold water in top of double boiler. Stir over hot water until gelatine is thoroughly dissolved. Remove from heat. Add beverage and blend. Turn into one large mold (2 cup) or 4 individual molds. Chill until firm.
SPANISH CREAM
8 Servings
1 Serving Equals ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]