NO DRUG ... NO HUNGER

KNOX
EAT AND REDUCE PLAN
including
[CHOICE-OF-FOODS CHART]

K-S COPR. 1957 CHARLES E. KNOX GELATINE CO., INC.

Questions and answers regarding the NEW KNOX CHOICE-OF-FOODS diet:

Q. IS THIS NEW DIET BASED ON SOUND REDUCING PRINCIPLES YOUR DOCTOR WILL OK?

A. Indeed he will ... because the CHOICE-OF-FOODS DIET is based on sound nutritional principles with which your doctor has had a great deal of experience. For many years the medical profession has advised the use of Food Exchange Lists[1] where proper diet is of the utmost importance to the patient’s very existence ... as in the case of the diabetic. Naturally, this system of dieting must provide with unfailing accuracy, the proper amounts of protein, minerals and vitamins essential to good health at all times.

Now, these carefully and scientifically developed Food Exchanges (or, as we call them ... CHOICES) have been adjusted to a reducing diet, making it one that can actually improve your health as well as control your weight.

Q. IF YOU HAVE TRIED OTHER WAYS OF REDUCING WITHOUT SUCCESS ... WHY WILL THE CHOICE-OF-FOODS DIET SOLVE YOUR WEIGHT PROBLEM?

A. Weight control normally involves just 2 factors:

the knowledge of a few simple rules of nutrition and your own will power to carry them out. First of all, there’s no mystery about why you’ve put on weight. You’ve been eating more food than your body burns up ... so, this extra food has turned to fat. You will lose extra weight on this safe, sound diet ... because you’ll be eating fewer calories[2] than needed and will force your body to use the stored fat. You’ll find the CHOICE-OF-FOODS DIET is more than a way to get rid of excess weight right now. It is a basic guide to good eating habits for anyone ... fat or thin. It will teach you what foods and how much of them to eat to get slim and stay slim.

Q. IS THIS A MONOTONOUS “SAME FOODS EVERY DAY” DIET ... OR IS IT A VARIED ONE YOU’LL FIND EASY TO STICK TO?

A. The Knox Choice-of-Foods diet offers you a wide variety of good, normal foods ... not extreme or faddish ones, from which to prepare meals you and your family will enjoy. In fact, the only way your family will know you’re dieting will be when they see you take smaller portions. A diet that allows you to eat such favorites as steak, baked potatoes, seafood and delicious desserts is one you’ll find easy to follow ... even long after you’ve reached your weight goal.

Q. DO YOU HAVE TO SPEND TIME COUNTING CALORIES AND WORRYING ABOUT BALANCED MEALS?

A. No, and this is one good reason why you’ll find it so easy to stay on the Knox Choice-of-Foods diet.

It does most of the work for you! As you look at the key to this reducing plan—the CHOICE-OF-FOODS DIET LISTS (shown on [pull-out chart] following page 18) you will quickly see that the foods you must eat classify into 6 simple lists. The foods in amounts indicated in each of these lists are nutritional equals.

FOR EXAMPLE:

Under the Meat List you will find seven foods ... each one having the same amount of protein, carbohydrate, fat and calories—

Meat and poultry (Beef, lamb, pork, liver, chicken)

Cold Cuts (Salami, minced ham, Bologna, liverwurst, luncheon loaf)

Frankfurter

Egg

Fish (Haddock, flounder, bass, salmon, tuna, crab, lobster, shrimp, clams, oysters, sardines)

Cheese (Cheddar type, cottage)

Peanut butter

If yours is the 1200 daily calorie diet ... and calls for 4 of the foods on the Meat List ... just select any 4 of the foods you wish (in the quantity indicated) without thinking about calories and you can’t go wrong. The calories have already been counted for you when the list was prepared.

Q. WHY DOES PROTEIN PLAY SUCH AN IMPORTANT ROLE IN THIS DIET?

A. Because this particular nutrient is a vital key to feeling, looking and doing your best at all times. The more science proves about protein, the more we know of its importance in the daily diet. Your body can’t store protein ... you must have a new supply of it every day to build and renew body tissues. You can readily see, then, why protein is so necessary in reducing diets. Without it, body tissues waste away, muscles sag and pep lags.

Q. HOW SOON WILL YOU SEE RESULTS ON THIS REDUCING DIET?

A. You will lose from one to three pounds[3] a week. However, don’t be discouraged if you lose slowly at first or if you lose at an irregular rate. Remember, you gained all these extra pounds over a period of time. Give yourself time to lose them.

Q. IF YOU GET HUNGRY ... ARE “BETWEEN-MEAL” SNACKS ALLOWED ON THIS DIET?

A. Yes! Because they not only make dieting more pleasant, they are necessary! Nutritionally, a “between-meal” snack does two things: gives dieters an “energy lift” needed at late morning and late afternoon. Also, it dulls the appetite, making the dieter content with less food at the next meal. Remember, however, these snacks must be kept within your daily calorie pattern!

Choice-of-Foods diet allows you to have the famous Knox High-Protein Gelatine Drink 3 times a day.

(Yes, this is the same concentrated protein drink doctors have recommended for years ... as a pleasant way to get more protein in the daily diet of persons whose daily intake of this vital nutrient may be inadequate.) In the reducing diet, the Knox Drink works 3 ways:

1. It’s a wonderfully refreshing and filling “between-meal” treat 2. It curbs your appetite, so you are satisfied with less food 3. It supplies you with additional protein, a must when you are taking off excess weight.

Take the Knox High-Protein Drink ½ hour before meals
... IN EITHER OF THESE APPETIZING WAYS:

AS A COLD DRINK (WITH FRUIT JUICES)

Empty 1 envelope Knox Gelatine in ¾ glass of orange juice, other fruit juices or water, not iced. Let liquid absorb the gelatine. Then stir briskly. Drink quickly. If it thickens, add more liquid, stir again.

AS A HOT DRINK (WITH BOUILLON)

Sprinkle 1 envelope Knox Gelatine on ¼ cup cold water to soften. Add 1 bouillon cube and ¾ cup boiling water. Stir until gelatine and bouillon cube are thoroughly dissolved. ¾ cup of any very hot broth may be used in place of bouillon.

Also, you’ll find you have a wide choice of delicious, filling Knox soups, salads and desserts that have so few calories ... you may have a serving of any one of them a day and not worry about upsetting your daily calorie pattern. Look for these delicious treats in the [recipe section] in back of book.

Q. AFTER YOUR WEIGHT GOAL IS REACHED, HOW WILL YOU KEEP YOUR SLENDER, NEW FIGURE?

A. The sensible eating habits you form while following the Knox Choice-of-Foods diet and the Knox “Booster” Drink will help you do this! You will find you’ve lost much of your desire for over-eating. You’ve seen the dramatic change in your looks and your feelings. You’re more attractive, feel younger, healthier, happier. Now you want to stay that way!

With the loss of excess weight, you are now entitled to more calories. However, always remember, too many more calories will put extra pounds right back on.

Actually, you can have about ½ as many more calories as your original diet plan called for. For instance, if you were on the 1200 calorie Knox diet, about 1800 calories is right for you to maintain your new weight.

As you have already learned on [page 8], Protein is the vital key to feeling and looking your best at all times ... particularly when you are reducing or watching your weight as you are now doing. The Knox High-Protein “Booster” Drink[4] made with milk will not only add about 15 grams of useful, body-building Protein to your daily diet, but will also serve as a healthful curb to your appetite.

Take the Knox “Booster” Drink (with milk) ½ hour before lunch and dinner. In an 8 or 10 oz. dry glass, thoroughly mix 1 envelope Knox Gelatine with 3-6 tablespoons instant non-fat dry milk. (Varies with brand.) Fill with cold water. Stir briskly until milk thoroughly dissolves. Drink quickly.

Q. HOW DO YOU GET STARTED ON THE KNOX CHOICE-OF-FOODS DIET?

A. FIRST, find your desirable weight on the following chart; SECOND, determine the proper number of calories you need to lose weight. HERE’S HOW: Let’s say you are a woman 5′3″ tall and have a medium frame; according to the table you should weigh 128 lbs. Now multiplying this by 10 you will have the recommended daily calories you should have to lose weight properly.

128 × 10 = 1280 calories

THIRD, record present weight, weight goal and body measurements on the following chart ... every week record your progress!

YOUR CHECK-UP CHART

FOURTH, you’re ready to start diet ... and begin planning your meals from the Knox Choice-of-Foods diet lists on the [pull-out chart] following page 18.

It’s easy to do ... and to show you just how easy it is we’ve done this sample menu for one day based on the 1200 CALORIE PATTERN:

ALSO NOTE THESE SPECIAL MENU HELPS

1. When a recipe serving is listed as “Free Choice” it means that you may eat 1 serving without having to count it in your daily diet pattern.

2. Use the milk in your meal plan to drink, in coffee, on cereal, or with other foods.

3. Serve vegetables plain or with part of the meat or fat choice for seasoning. You may wish to use together the vegetables, milk, and meat choices in your meal plan. This way you can make soups, stews, or other dishes in which you combine several foods.

4. Measure all foods on the Bread List after they have been cooked.

5. Eat the meat or fish prepared for the family as long as no fat or flour has been added. Meat juices, with the fat removed, may be used with your meat or vegetables for added flavor.

It is important that you measure meat after it is cooked. Bones and extra fat should not be counted in the total weight. Cut off extra fat instead of eating it.

6. When you are on a reducing regime, no matter whether on a 1200, 1600, or 1800 calorie diet, use only the amount of fat permitted in that diet. You may use it in any way you prefer—as a spread, for seasoning foods, in dressing vegetables—but count the fat used in these ways as part of your total allowance for the day.

It is easier to diet when food looks so appealing that you don’t miss high-calorie foods or high-calorie extras.

SPECIAL RECIPE HELPS

It may help you to have a list of some foods that are low in calories.

LOW-CALORIE SWEETENERS

Because each teaspoon of sugar gives 20 calories, you can cut them down if you use a sweetener that will not supply any calories.

Low-calorie sweeteners mean sweet taste without calories and without sugar. The recipes in this booklet use saccharin (¼ grain tablets), Sucaryl (tablets or solution), and Sweeta (solution).

It is unwise to take more than a reasonable amount (equal to about 12 tablets) as the total in the day’s meals.

Liquid non-caloric sweeteners may be added directly to the dissolved gelatine mixture.

Non-caloric sweetening tablets may be crushed and stirred into the dissolved gelatine mixture, or they may be dissolved in small amount of the liquid called for in a recipe, then added.

LOW-CALORIE FOODS

A number of low-calorie canned or bottle fruits, fruit juices, and beverages are now available in many markets. These foods add much interest in low-calorie diets.

Low-calorie foods used in recipes in this booklet include:

Canned Fruits, unsweetened

Canned Fruits, non-caloric sweetened

Canned Fruit Juices, unsweetened

Canned Fruit Juices, non-caloric sweetened

Carbonated Beverages, non-caloric sweetened

Skim milk is a low-caloric form of milk which helps with successful weight loss by keeping calories low while food value remains high. Fluid skim milk or non-fat dry milk solids can be used.

Non-fat dry milk solids plus water make skim milk. Follow directions on the package for correct proportions. To reliquefy—measure dry milk into glass; add 1 cup water and stir. Chill.

STEPS TO SUCCESS WITH KNOX GELATINE RECIPES

To insure satisfactory jelling, the number of grains of Knox Unflavored Gelatine in each envelope is measured scientifically. Tablespoons vary in size. An “envelope” of gelatine is always an accurate measure.

To soften gelatine in all cold liquids except milk, sprinkle gelatine into ½ cup of the cold liquid. Let stand to soften.

To soften gelatine in ½ cup of cold milk, stir the gelatine into the milk.

To dissolve softened gelatine, stir into hot liquid required in the recipe, or place over hot water and stir until dissolved.

One envelope of gelatine will gel up to 2 cups of liquid.

When solids are added to 2 cups of a gelatine-liquid mixture, up to 2 cups may be added.

MORE GEL-COOKERY HELPS

Fresh pineapple and frozen must be cooked before adding it to a gelatine mixture to insure jelling; canned pineapple can be used as it comes from the can.

When adding solid ingredients, the gelatine mixture is first chilled to the consistency of cold unbeaten egg white from fresh eggs. This prevents the solids from rising to the top or sinking to the bottom of the mold.

To chill the gelatine mixture quickly to the consistency of unbeaten egg white, half fill the lower part of a double boiler with ice and water. Set upper part of double boiler containing the gelatine-liquid mixture over the ice. Stir frequently until it is a smooth, evenly chilled, unbeaten egg white consistency. As an alternative, two bowls may be used instead of the double boiler.

When low-calorie sweeteners are used in the recipe, beat the egg whites stiff but not dry, then fold them in as directed.

If sugar is used in the recipe when beaten egg whites are added to the gelatine, beat a part of it into the egg whites as in meringues.

HOW TO MOLD AND UNMOLD KNOX GELATINE DISHES

Jellied foods—soups, main dishes, salads, or desserts—can be molded in square, round, or loaf pans, muffin tins, washed tins from canned foods, bowls, cups, glasses, or paper drinking cups. For easy serving, a gelatine mixture may be chilled in serving dishes that will go directly to the table, or it may be spooned from bowls into serving dishes.

To unmold, dip the mold in warm or hot water to the depth of the gelatine—metal molds in warm water, glass molds in hot water. Loosen edge with the tip of a paring knife. Place the serving dish on top of the mold, the two tightly together, and turn upside down. Shake, holding the serving dish tightly to the mold. Carefully lift off the mold. Gelatine may be unmolded at serving time, or even as long as an hour or so before mealtime if the service plate or platter is put back in the refrigerator.

Here’s the KEY to the Reducing Plan
THE KNOX CHOICE-OF-FOODS DIET LIST CHART

KNOX Gel-Cookery is GOOD EATING that’s good for you!

On the following pages you’ll see tested low-calorie recipes that make reducing (AND WEIGHT-WATCHING AFTER REDUCING) a pleasure!

JELLIED TOMATO BROTH
6 Servings
1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine

1½ cups cold water

1½ cups tomato juice

½ teaspoon salt

2 teaspoons whole mixed spices

Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, salt, and spices. Bring to a full boil. Strain to remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Serve hot, or chilled to soft jelly consistency.

VARIATION:

Use 1½ cups canned tomatoes instead of tomato juice. Strain before adding softened gelatine.

1 Serving Equals Free Choice

JELLIED BEEF BOUILLON
6 Servings
1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine

3 cups water

3 beef bouillon cubes

2 tablespoons strained lemon juice

Sprinkle gelatine on ½ cup cold water to soften. Simmer bouillon cubes in the remaining water until dissolved. Add softened gelatine and stir until dissolved. Stir in lemon juice. Serve hot, or chilled to soft jelly consistency.

JELLIED TOMATO BEEF BOUILLON
6 Servings
1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine

½ cup cold water

2 tablespoons minced onion

1¾ cups fat-free, brown meat stock

1 cup tomatoes

1 tablespoon chopped parsley

dash powdered cloves

½ teaspoon salt

Sprinkle gelatine on the cold water to soften. Simmer onion in meat stock with tomatoes, parsley, cloves, and salt until tender. Strain. Add softened gelatine and stir until thoroughly dissolved. Measure, and if necessary, add very hot water to make 3 cups. Serve hot, or chilled to soft jelly consistency.

VARIATIONS:

Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, if desired.

1 Serving Equals Free Choice

Use 1 cup tomato juice instead of tomatoes.

1 Serving Equals Free Choice

Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, and use 1 cup tomato juice instead of tomatoes.

1 Serving Equals Free Choice

JELLIED CONSOMMÉ ... Use reconstituted canned consommé or clarified beef, veal, or chicken stock instead of water, bouillon cubes, and lemon juice.

1 Serving Equals Free Choice

JELLIED CHICKEN BOUILLON ... Use chicken bouillon cubes instead of beef bouillon cubes. Season with ½ teaspoon salt, ¼ teaspoon each pepper and mace instead of lemon juice.

1 Serving Equals Free Choice

JELLIED CHICKEN BROTH ... Use 3 cups clarified chicken broth instead of bouillon cubes and water. Season same as Jellied Chicken Bouillon.

1 Serving Equals Free Choice

JELLIED TOMATO CHICKEN BOUILLON
6 Servings
1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine

2 cups chicken broth

1 cup strained tomatoes or tomato juice

½ teaspoon salt

Sprinkle gelatine on ½ cup cold broth to soften. Heat the remaining broth, tomato juice, and salt until very hot. Add softened gelatine and stir until thoroughly dissolved. Serve piping hot, or chilled to soft jelly consistency.

VARIATIONS:

Use 2 chicken bouillon cubes plus 2 cups water instead of chicken broth.

1 Serving Equals Free Choice

Use 2 chicken bouillon cubes plus 3 cups tomato juice instead of chicken broth and 1 cup tomatoes.

1 Serving Equals ½ Vegetable Choice

JELLIED MADRILENE
4 Servings
1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine

2½ cups clear beef stock[6]

1 medium tomato, fresh or canned

1½ tablespoons tomato paste

2 tablespoons tarragon vinegar

½ bay leaf

3 peppercorns

½ teaspoon salt

1 crushed egg shell

Sprinkle gelatine on ½ cup cold beef stock to soften. Combine the remaining stock, tomato, tomato paste, vinegar, spices, salt, and egg shell. Heat to boiling, stirring constantly, over low heat. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Let stand 10 minutes. Strain through fine sieve covered with a damp cloth. Serve hot, or chilled to soft jelly consistency.

BASIC MAIN COURSE SALAD MOLD
6 Servings
1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine

½ cup cold water

1¼ cups very hot water

4 tablespoons vinegar

½ teaspoon salt

½ cup diced celery

2 tablespoons diced green pepper

2 tablespoons finely diced onion

1¼ cups flaked, cooked lean fish

Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add the vinegar and salt. Chill to unbeaten egg white consistency. Fold in vegetables and fish carefully. Turn into one large mold (3-4 cup) or 6 small molds. Chill until firm.

VARIATIONS:

Use 1¼ cups flaked salmon.

1 Serving Equals 1 Meat Choice

Use 1¼ cups finely flaked crab meat plus 1 tablespoon mayonnaise. Mix together before folding into gelatine.

1 Serving Equals 1 Meat Choice

Use 3 hard-cooked eggs, chopped, plus 1¼ cups flaked crab meat and 1 tablespoon mayonnaise. Mix together before folding into gelatine.

1 Serving Equals 1½ Meat Choices

Use 1 cup flaked lobster plus ½ tablespoon mayonnaise. Mix together before folding into gelatine.

1 Serving Equals 1 Meat Choice

Use 1¼ cups whole shrimp plus 1 tablespoon mayonnaise. Mix together before folding into gelatine.

1 Serving Equals 1 Meat Choice

Use 1¼ cups flaked tuna fish. Reduce vinegar to 2 tablespoons and salt to ¼ teaspoon.

1 Serving Equals 1½ Meat Choices

CRAB MEAT SOUFFLE MOLD
6 Servings
1 Serving Equals 1½ Meat Choices plus ½ Milk Choice

1 envelope Knox Unflavored Gelatine

½ cup cold skim milk[7]

1½ cups very hot skim milk[7]

2 egg yolks

1 teaspoon salt

¼ teaspoon paprika

2 tablespoons lemon juice

1 teaspoon prepared mustard

1½ cups cooked, flaked crab meat

Stir gelatine into the cold skim milk to soften. Add the softened gelatine to the very hot skim milk and stir until thoroughly dissolved. Combine egg yolks, salt, and paprika; slowly add the hot mixture. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Cool 10 minutes. Stir in lemon juice, mustard, and crab meat. Turn into one large mold (3-4 cup). Chill until firm.

VARIATION:

Use 1½ cups tuna or other fish instead of crab meat.

1 Serving Equals 2 Meat Choices plus ½ Milk Choice

SALMON IN TOMATO ASPIC
6 Servings
1 Serving Equals 1½ Meat Choices

1 envelope Knox Unflavored Gelatine

1 cup water

¾ cup tomato juice

2 tablespoons vinegar

½ teaspoon salt

½ teaspoon whole mixed spices

1½ cups flaked canned salmon

¼ cup chopped celery

¼ cup chopped green pepper

Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, vinegar, salt, and spices. Bring to a full boil. Remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in salmon, celery, and green pepper. Turn into one large mold (3 cup) or 6 individual molds. Chill until firm.

VARIATIONS:

Use 1½ cups flaked tuna fish instead of salmon.

1 Serving Equals 2 Meat Choices

Use 1½ cups flaked cooked white meat fish (haddock) instead of salmon.

1 Serving Equals 1 Meat Choice

Use 1½ cups flaked cooked fatty fish (halibut) instead of salmon.

1 Serving Equals 1½ Meat Choices

CHICKEN PINEAPPLE MOLD
6 Servings
1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine

1¾ cups chicken stock[8]

1 teaspoon salt

2 tablespoons lemon juice

1 non-caloric sweetening tablet or equivalent[9]

½ cup canned unsweetened pineapple, diced

1¼ cups cooked, diced chicken

Sprinkle gelatine on ½ cup cold chicken stock to soften. Heat the remaining chicken stock with salt until boiling. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in pineapple and chicken. Turn into a small loaf pan or one large mold (4 cup). Chill until firm.

VARIATION:

Use canned chicken broth or consommé instead of chicken bouillon cubes and water.

1 Serving Equals ½ Vegetable Choice

VEGETABLES MOLDED IN CHICKEN ASPIC
6 Servings
1 Serving Equals ½ Vegetable Choice

1 envelope Knox Unflavored Gelatine

2 cups water

2 chicken bouillon cubes

½ teaspoon salt

½ cup cooked, drained peas

½ cup cooked, drained, diced carrots

½ cup diced celery

¼ cup diced green pepper

Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until dissolved. Add salt and softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Stir in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.

VARIATION:

Use canned chicken broth or consommé instead of chicken bouillon cubes and water.

1 Serving Equals ½ Vegetable Choice

JELLIED CHICKEN MOUSSE
8 Servings
1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine

½ cup cold water

1 cup very hot chicken stock

¼ teaspoon onion salt

⅔ cup chilled evaporated milk, whipped

1 tablespoon lemon juice

1½ cups cooked diced chicken

Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine in very hot chicken stock to which onion salt has been added. Cool to unbeaten egg white consistency. Beat with rotary beater until fluffy. Fold in whipped evaporated milk and lemon juice. Blend in chicken. Turn into one large mold (6 cup). Chill until firm.

VARIATION:

Use 1½ cups cooked diced turkey instead of chicken.

1 Serving Equals 1 Meat Choice

CHICKEN VEGETABLE MOLD
6 Servings
1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine

2 cups water[10]

2 chicken bouillon cubes

1 cup cooked diced chicken

½ cup cooked or canned peas, well drained

½ cup diced celery

2 tablespoons diced pimiento

1 tablespoon finely chopped parsley

Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until cubes are completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in chicken and vegetables. Turn into one large mold (4 cup). Chill until firm.

VARIATION:

Pour a thin layer of gelatine and chicken stock mixture in a loaf pan and chill until almost firm. Meanwhile, chill remaining gelatine mixture to unbeaten egg white consistency. When the gelatine layer is almost firm, arrange 6 slices of chicken on it; add a little more of the gelatine mixture; chill again. Fold vegetables into remaining chilled mixture and carefully place on the jellied chicken slices. Chill again until mold is firm.

1 Serving Equals 1 Meat Choice

JELLIED MEAT SALAD
6 Servings
1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine

½ cup cold water

2 bouillon cubes

1¼ cups water

1½ tablespoons lemon juice

1 teaspoon grated onion

1 cup finely diced cooked meat

½ cup diced celery

½ cup cooked or canned peas, well drained

Sprinkle gelatine on the cold water to soften. Combine bouillon cubes with the remaining water, lemon juice, and onion, and heat until bouillon cubes are completely dissolved. Add softened gelatine, and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in meat, celery, and peas. Turn into a 4-cup loaf pan. Chill until firm. Cut into slices and serve on crisp lettuce.

COTTAGE CHEESE IN TOMATO ASPIC
6 Servings
1 Serving Equals 1 Meat Choice