new 30-minute gel!
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.
contents
[easy guide to gel cookery] 3 [gels clear and airy] 4 [dessert magic] 5-8 [shape a meal (main dishes)] 9-10 [salads ahead] 11-13 [party snacks any day] 14 [dieters’ tips] 15 [the Knox drink] 16
easy guide to gel cookery
cooking with gelatine is as easy as 1-2-3.
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.)
2 Stir softened gelatine over medium heat until mixture is clear and gelatine dissolved, about 2 to 3 minutes. Remove from heat and add remaining liquid or, for new quick-gel method, add frozen juice, fruit, etc.
3 Pour into mold or serving dish, chill until set. This takes 2 to 4 hours, or may be cut down to ½ hour or less when made the new quick-gel way. Smaller molds set faster.
