gel it! in style

Here is your guide to new style in cooking, adding form to dishes,setting off flavors, colors and textures to your taste—and in newquick time, too. Amazing? Read on.

You’ll find easy ways to chill a shapely salad, “bake” a handsomerefrigerator cake or pie, mold a spectacular dessert or heap it highin a serving dish. As you cook your way through these pages, you’llfind that you have mastered more than one dish at a time. Theserecipes are patterns as convenient as a basic dress; you can varythem your individual way. Choose the foods and flavors you preferor have on hand, and gel them in style—your style.

What is gelatine? Unflavored gelatine is colorless, odorless, andtasteless. Knox Gelatine is a granulated protein substance derivedfrom the long bones of cattle. It is pure protein consisting of 17amino acids ... among them 7 out of the 8 essential to good diet.(Commercially flavored gelatines, on the other hand, consist of⅞ sugar and flavorings and only ⅛ gelatine.) Unflavored gelatinetakes on the flavors and colors you choose, when combined indishes to your taste. For extra style in a dish, gel it!

new 30-minute gel!

Now you can cook the modern way—fast!—with gelatine. The newquick-gel method takes advantage of modern refrigeration andfood products, to prepare gelatine dishes that are ready to serveminutes after you stir them together! After gelatine is softened,then dissolved in hot liquid, add frozen juices, fruits or soups, icecream or ice cubes as part of the liquid. The frozen food or cubeswill melt and quick-chill the gelatine, resulting in gels within halfan 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

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