THE GREATER JELL-O RECIPE BOOK

THE 

GREATER 

JELL-O 

RECIPE 

BOOK

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Read this 

Important News 

before you use these recipes 

SINCE this book was published, a wonderful change has been made 

in Jell-O! 

The Jell-O which you now buy at your grocer's in the six bright 

new packages is radically improved—easier and quicker to make— 

and even more delicious and rich in fruit flavor. 

THE NEW JELL-O 

dissolves in warm water 

..•no boiling water necessary! 

The Jell-O you buy now needs no boiling water to dissolve. It 

melts like snowflakes in water only slightly hotter than lukewarm. 

Five Big 

Advantages 

1 Richer pure fruit by the new process... and 

2 No flavor steams away... ! 

3 More tenderness... 

4 Instant dissolving...no undissolved crystals...no waiting...you 

put it in the refrigerator right away... and it's 

5 The fastest-selling gelatin dessert in the world! 

You can use New Jell-O in all the recipes in 

this book. Only be sure to use warm water instead 

of boiling water. (Directions on the back)

Prove that Boiling Water Steals Flavor 

Take a whiff of the steam rising from old-fashioned flavored gelatin dissolved 

in boiling water. You know that flavor is flying away into the air. 

Now try NEW JELL-O. Dissolved instantly in really warm water, no 

steam escapes, carrying off flavor. Every bit of the juicy taste of the real 

fruit stays in the finished dessert. 

And think of the time saved! Other gelatin desserts must start to cool 

and set at a temperature of 212° (boiling water heat). NEW JELL-O dissolved 

like snowflakes in water of 120°, 92 degrees cooler! 

Of course, it starts to set quicker. Why, you can put it into the refrigerator 

right away! 

You'll have your NEW JELL-O perfectly set—ready to serve—sooner 

than any other gelatin dessert. Yet the result is so much better—so fresh 

and true in flavor—so tender and meltingly luscious. 

Yet JELL-O is still economically priced. You can use your favorite 

recipes and any recipe in this book—there's no change except that you no 

longer need to lose time and flavor through boiling water. 

Get JELL-O at your grocer's today. Look for the bright packages, a different 

color for each flavor. Notice the patented inner seal, exclusive with 

JELL-O—it keeps every flavor orchard-fresh. 

Make some of these delicious dishes soon—and remember, you no 

longer need to use boiling water! 

STRAWBERRY LIME RASPBERRY LEMON CHERRY O R A N G E 

5 MINUTES 

after making oldfashioned 

gelatin 

dessert even old 

Jell-Ogoodasitwas! 

• Still steaming! 

• Flavor escaping! 

• Setting delayed ! 

5 SECONDS 

after making the 

wonderful new 

Jell-O—with warm 

water instead of boiling 

water! Into the 

refrigerator! • Flavor 

Saved! • Setting 

begun! 

• Are the children listening to the "Wizard of Oz" program? It's the newest, 

jolliest and most popular of all the children's radio entertainments! Tune in, 

5 :45 E.S.T. Monday, Wednesday and Friday, WEAF and associated NBC stations. 

178 Ptd. in U.S.A.

want something 

new and different? 

* 

DON'T despair. From the opening course to the 

last of a meal, Jell-O has suggestions! 

Fruit cocktails that stay fresh and plump-fruited till 

you serve them! 

Entrees that look and taste different and (secret) 

may be made with yesterday's left-overs! 

Salads that are new departures in taste thrills! 

Desserts that look like you've been hobnobbing with 

famous chefs—yet they're so easy to make, you can 

make them up while you're thinking about it! 

And (how does this sound to your budget?) many 

Jell-O dishes are so economical, you'll marvel! Sure to 

turn out right, too. And—count on this—Jell-O dishes 

have "looks"—gay, sparkling, quivery, luscious-looking, 

they lend appetite appeal to a meal! 

i 3 b

Insist on genuine 

Jell-O 

SEVENTEEN million women in the United States 

will accept no substitute for Jell-O. There must be a 

reason. 

And of course you know there is. There is no match for 

Jell-O's quivery-tender texture, that delicious tenderness that 

Jell-O always holds—even the day after it is made. 

And then, those marvelous flavors. They greet you first 

when you open Jell-O's specially sealed package, with a fresh 

aroma that confirms . . . 4 'Here's a pure fruit flavor, there's 

no mistaking it!" 

Strawberry, raspberry, orange, lemon, cherry ... all delicious! 

And now there's a sixth . . . the new, wonderfully 

refreshing lime! 

You will want to buy Jell-O in all six flavors, six packages 

at a time. Then there will always be the "makings" of a lovely 

dish on hand. And insist on genuine Jell-O, none other. It's 

easy to prepare . . . sure to turn out right. Pure . . . every 

ingredient of the finest . . . and amazingly economical.

TABLE OF CONTENTS 

I Jell-O Appetizers and 

Relishes 7-9 

Cheese Cube Relish . . . 8 

Christmas Relish . . . . 8 

Cider and Cranberry Jell-O 8 

Cucumber Relish . . . . 7 

Jellied Cabbage Relish . . 7 

Jellied India Relish . . . . 9 

Jell-O Fruit Cocktail . . . 9 

Molded Grapefruit Juice. . 9 

II Jell-O Luncheon Plates . 1041 

Buffet Cold Cuts and Relish 10 

Olive Relish 11 

Ready Luncheon Plate . . 11 

Red Crest Combination 

Plate 11 

Spiced Relish and Sandwich 

Plate 11 

Spicy Beet with Bacon Grill 11 

III Jell-O Entrees . . . 12-15 

Chicken Mousse 12 

Chicken Salad Mold . . . 15 

Corned Beef Loaf . . . . 12 

Ham and Celery Loaf . .13 

Jellied Seafood 14 

Jellied Tuna with Mayonnaise 

14 

Jell-O Cheese Loaf . . . . 15 

Molded Crab Meat . . 15 

Molded Salmon Salad . .15 

Piquant Tongue Loaf . . . 14 

Rice and Fish Loaf . . . . 13 

Shrimp and Cucumber Entre'e 

14 

Shrimp and Orange Molds 13 

IV Jell-O Salads . . . . 16-26 

VEGETABLE, CHEESE SALADS 16-22 

April Salad 16 

Cardinal Salad 16 

Carrot and Cabbage Salad 17 

Cottage Cheese Salad . . 20 

Crisp Summer Salad . . . 18 

Cucumber and Pineapple 

Salad 18 

Date and Celery Salad . . 20 

Fresh Asparagus Salad . . 17 

Golden Glow Salad . . . 18 

Jellied Carrots and Peas . .21 

Jellied Cooked Lettuce . .21 

Jellied Orange and Cheese 

Salad 21 

Jellied Vegetable Macedoine 

in Tomatoes 17 

Jell-O Cucumber Salad . . 19 

Jell-O Pepper Salad . . . . 19 

Layered Cheese and Apple 

Salad 19 

Lime Salad Supreme . . . 18 

Pineapple Cheese Salad . . 22 

Red Crest Tomato Aspic . 22 

Sea Dream Salad . . . . 22 

Spring Vegetable Salad . . 22 

Tart Tomato Salad . . . 22 

Tomato Salad Molds . . . 19 

White and Gold Salad . . 20 

Year-'round Salad . . . . 18 

FRUIT SALADS 23-26 

Beauty Salad 23 

Cherry Salad 23 

Cherry and Apple Salad . 23 

Concord Grape Salad . . 23 

Cranberry Mold 23 

Four-fruit Salad 24 

Fruit Salad 26 

Grapefruit Salad 26 

Imperial Pear Salad . . . 26 

Lime Fruit Salad 24 

New Manhattan Salad . . 26 

Pineapple Grapefruit Salad 25 

Richelieu Salad 25 

Salad Novelty 26 

Shower Salad 25 

Under-the-sea Salad . . . 24 

-i 5 h

V Jell-O Desserts 27-40 

FRUITED JELL-O DESSERTS 27-33 

Amber Russet 27 

Blackberry Mold 27 

Cardinal Pear Mold . . . 31 

Cherry Fruit Pudding . . . 29 

Cherry Jell-O Surprise . . 28 

Coca-Cola Dessert . . . . 28 

Crimson Crystal Dessert . 30 

Currant Ruby Molds . . . 30 

Grapefruit Mounds . . . 30 

Hawaiian Sunset Mold . . 30 

Jellied Fruit 28 

Jellied Ginger Pears . . . 33 

Jellied Orange Dessert . . 30 

Jellied Strawberries . . . . 29 

Jell-O Plum Pudding . . . 32 

June Rice Pudding . . . . 29 

Magic Ice 31 

Monastery Pudding . . . 31 

Orange Blocks with Pineapple 

31 

Peach Nests 31 

Prune Perfection 32 

Raspberry Delight . . . .31 

Rhubarb Jell-O 33 

Sparkling Jell-O 33 

Sunday Night Pudding . . 32 

Tropical Dessert 30 

JELL-O WHIPS 34-35 

Apricot Whip 35 

Banana Fluff 35 

Fig Fluff 34 

Fruit Whip 34 

Grape Zip 34 

Jell-O Raspberry Foam . . 34 

Pear Whip 34 

Pineapple Strawberry Whip 35 

Prune Whip 35 

Strawberry Whip . . . . 35 

JELL-O CREAMS . . . . 36-40 

Angel Charlotte Russe . . 36 

Apricot Bavarian . . . . 37 

Banana Bavarian Cream . 36 

Coconut Bavarian Cream . 36 

Cream Fig Pudding . . . . 38 

Creamy Lime Flakes . . . 39 

Fresh Berries Supreme . . 40 

Macaroon Velvet . . . . 40 

Marmalade Charlotte . . 40 

Nut Cream Jell-O . . . . 40 

Ocean Crest Bavarian . . 40 

Orange Moss 37 

Paradise Pudding . . . . 37 

Peach Bavarian 38 

Pecan Charlotte 38 

Pineapple Bavarian Cream 38 

Pineapple Rice Cream . . 38 

Prune Cream and Nut Whip 39 

Raspberry Bavarian Cream 39 

Rhubarb and Strawberry 

Cream 39 

Tropical Ambrosia . . . . 39 

PIES AND TARTS . . . . 41-42 

Cherry Pie Glacé . . . .41 

Chilled Concord Grape Pie 42 

Chilled Orange Meringue 

Pie 42 

Fresh Strawberry Tarts . . 42 

Lemon Raisin Pie . . . . 42 

Marvel Lemon Pie . . . . 41 

Three-minute Meringue . .41 

CAKES AND FROSTINGS . . . 43 

Jell-O Petits Fours . . . . 43 

Rainbow Lime Frosting . . 43 

Assorted Rainbow Frostings 43 

WHAT WILL YOU SERVE AT 

THE KIDDIES' PARTY? . . . 44 

Cherry Whip 44 

Jell-O Blancmange . . . . 44 

Peach Delight 44

JELL-O APPETIZERS 

AND RELISHES 

"V | 

CUCUMBER RELISH 

(Salad or relish) 

1 package Lime Jell-O teaspoon salt 

1 cup boiling water M teaspoon pepper 

% cup cold water 2 cups cucumber, chopped and drained 

cup mild vinegar 

1 onion, finely chopped 

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, salt, and pepper. 

Chill. When slightly thickened, add cucumber and onion. Turn into individual 

molds. Chill until firm. Unmold. Makes 6 full or 12 half-molds. 

JELLIED CABBAGE RELISH 

1 package Lemon Jell-O M teaspoon mustard 

1 cup boiling water 34 teaspoon white pepper 

% cup cold water 2 cups cabbage, finely shredded 

1 teaspoon salt 1 pimiento, chopped 

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, and seasonings. 

Chill. When slightly thickened, fold in vegetables, mixing lightly. Turn 

into individual molds, filling them full. Chill until firm. Unmold. Serve 

with meat. Makes 12 half-molds. 

x 

/i

CHEESE CUBE RELISH 


1 package Lime Jell-O 4 teaspoons vinegar 

1 pint boiling water 1 cup cheese, cut in small cubes 

}/2 teaspoon salt H cup sweet pickles, finely chopped 

DISSOLVE Jell-O in boiling water. Add salt and vinegar. Chill. When slightly 

thickened, fold in cheese and pickles. Turn into individual molds, filling 

them y2 full. Chill until firm. Unmold. Serve with cold cuts. Makes 12 

half-molds. 

CIDER AND CRANBERRY JELL-O 

(Dessert or relish) 

1 package Strawberry Jell-O l A teaspoon salt 

5 tablespoons sugar cup boiling sweet cider 

1 cups boiling cranberry juice 

DISSOLVE Jell-O, sugar, and salt in boiling fruit juices. Turn into small individual 

molds, filling them % full. Chill until firm. Unmold. Serves 8. 

CHRISTMAS RELISH 


6 whole cloves teaspoon salt 

1 pint boiling water x /i cup vinegar from sweet pickles 

1 package Lemon Jell-O 12 maraschino cherries, sliced 

6 sweet pickles, sliced 

BOIL cloves in water 3 minutes. Strain. Dissolve Jell-O in 1% cups of 

this liquid. Add salt and vinegar. Chill. When slightly thickened, fold in 

cherries and pickles. Turn into individual molds, filling them Y^ full. Chill 

until firm. Unmold. Serve with fowl or ham. Makes 12 half-molds. 

Christmas Relish (recipe above) 

•i 8 h

JELLIED INDIA RELISH 

3^ package (4 tablespoons) 

6 whole cloves 

Lemon Jell-O 

% cup India relish or other 

1 cup boiling water chopped pickle 

34 teaspoon salt 3^ teaspoon prepared horse-radish 

DISSOLVE Jell-O in boiling water. Add salt and cloves. Cool. Remove cloves. 

Chill. When slightly thickened, fold in relish and horse-radish. Turn into 

individual molds, filling them 3^2 full. Chill until firm. Unmold. Serve with 

cold cuts. Makes 12 half-molds. 

JELL-O FRUIT COCKTAIL 


1 package Lemon Jell-O 2 tablespoons sugar 

1 cup boiling water 3^ cup canned pineapple, diced 

1 cup orange juice 3^ cup white grapes, halved and seeded 

cup maraschino cherries, cut in slices 

DISSOLVE Jell-O in boiling water. Add orange juice and sugar. Chill. When 

slightly thickened, fold in fruits. Chill until firm. Serve in cocktail glasses. 

Serves 8. 

MOLDED GRAPEFRUIT JUICE 


1 package Lemon Jell-O % cup canned grapefruit juice 

134 cups boiling water 2 tablespoons sugar 

Dash of salt 

DISSOLVE Jell-O in boiling water. Add grapefruit juice, sugar, and salt. 

Turn into molds. Chill until firm. Unmold. Serves 6. 

Red Crest Combination Plate (recipe page 11) 

~i9h

JELL-O LUNCHEON 

PLATES 

JELL-O luncheon plates are a novel and attractive meal 

in one course—easy to prepare and simple to serve. 

Each luncheon is built around a cold meat and accompanied 

by a molded Jell-O relish, which may be prepared 

well in advance. 

BUFFET COLD CUTS AND RELISH 

1 package Lemon Jell-O 

1 pint boiling water 

2 tablespoons vinegar 

1 teaspoon salt 

% cup cabbage, finely chopped 

% cup watermelon pickles, finely 

aiced 

1)4 teaspoons prepared horse-radish 

2 tablespoons red pepper or 

pimiento, finely diced 

DISSOLVE Jell-O in boiling water. Add vinegar. Chill. Add salt to cabbage. 

When Jell-O is slightly thickened, fold in cabbage, watermelon pickles, 

horse-radish, and red pepper. Turn into individual molds. Chill until firm. 

Makes 8 molds. 

Prepare luncheon plate of thin slices of cold chicken or boiled ham, 

tomato sections, potato chips or toast points, and a Jell-O mold, unmolded 

on crisp lettuce.

READY LUNCHEON PLATE 

1 package Lemon Jell-O 3^ cup prepared horse-radish 

1 pint boiling water 2 tablespoons red pepper, finely chopped 

H teaspoon salt 

2 tablespoons green pepper, finely 

1 x /i cups cabbage, finely chopped chopped 

DISSOLVE Jell-O in boiling water. Chill. Add salt to cabbage. When Jell-O is 

slightly thickened, fold in horse-radish, cabbage, and red and green peppers. 

Turn into individual molds. Chill until firm. Makes 8 molds. 

Prepare luncheon plate of thin slices of cold boiled or roast beef, pickled 

beets, potato chips, and a Jell-O mold, unmolded on crisp lettuce. 

RED CREST COMBINATION PLATE 

1 recipe Red Crest Tomato Aspic (page 22) 

PREPARE luncheon plate of fried oysters or cold meat loaf, buttered toast 

triangles, and a Jell-O mold, unmolded on crisp lettuce. Serves 6. 

SPICED RELISH AND SANDWICH PLATE 

1 package Lemon Jell-O 12 whole cloves 

1 pint boiling water 13^ cups India relish 

3^ teaspoon salt 

1 teaspoon prepared horse-radish 

DISSOLVE Jell-O in boiling water. Add salt and cloves. Cool. Remove cloves. 

Chill. When slightly thickened, fold in relish and horse-radish. Turn into 

individual molds. Chill until firm. Makes 8 molds. 

Prepare luncheon plate of sliced liverwurst, rye bread sandwiches or 

potato chips, and a Jell-O mold. Garnish with pepper rings and olives. 

SPICY BEET WITH BACON GRILL 

1 package Lemon Jell-O 1 tablespoon vinegar 

1 pint boiling water 3^ teaspoon onion juice 

3^ cup prepared horse-radish 

1 teaspoon salt 

% cup raw apple, finely diced 34 teaspoon caraway seed 

Yi cup raisins 

1 cup cooked beets, finely diced 

DISSOLVE Jell-O in boiling water. Cool. Add horse-radish, apple, and raisins. 

Chill. Combine vinegar, onion juice, salt, caraway seed, and beets. When 

Jell-O is slightly thickened, fold in beet mixture. Turn into individual molds. 

Chill until firm. Makes 8 molds. 

Prepare luncheon plate of broiled bacon, toast points, and a Jell-O mold. 

OLIVE RELISH 

1 package Lime Jell-O 34 teaspoon salt 

cups boiling water 

% cup stuffed olives, sliced 

34 cup vinegar cup sweet pickles, sliced 

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When slightly 

thickened, fold in olives and pickles. Turn into individual molds. Chill 

until firm. Unmold on crisp lettuce. Makes 6 full or 12 half-molds.

JELL-O ENTREES 

CHICKEN MOUSSE 

1 package Lemon Jell-O 1 pimiento, chopped 

2 cups boiling chicken stock, 1 tablespoon vinegar 

free from fat 

teaspoon salt 

1 cup chicken, finely chopped Dash of Cayenne 

1 cup celery, finely chopped ^ cup cream 

DISSOLVE Jell-O in boiling stock. Chill. Combine chicken, celery, pimiento, 

vinegar, salt, and Cayenne. When Jell-O is cold and syrupy, fold in cream, 

whipped until thick and shiny, but not stiff. Fold in chicken mixture. Chill 

until slightly thickened. Turn into mold. Chill until firm. Unmold on crisp 

lettuce. Garnish with stuffed olives, if desired. Serves 6. 

CORNED BEEF LOAF 

1 package Lemon Jell-O 1 tablespoon Worcestershire sauce 

1 cup boiling water teaspoon paprika 

1 cup meat stock, or 3 cups cooked corned beef, ground 

1 cup water plus 4 bouillon cubes, or 1 tablespoon onion, grated 

4 teaspoons beef extract 1 tablespoon prepared mustard 

Dissolve Jell-O in boiling water. Add meat stock, Worcestershire sauce, and 

paprika. Chill. When slightly thickened, fold in corned beef, onion, and 

mustard. Turn into loaf pan. Chill until firm. Unmold. Serve in slices on 

crisp lettuce. Garnish with sliced hard-cooked eggs. Serves 10.

SHRIMP AND ORANGE MOLDS 

1 package Lemon Jell-O 1 cup shrimps, drained and 

1 cup boiling water halved lengthwise 

1 cup shrimp liquor and cold water 2 oranges, free from membrane, 

1 tablespoon vinegar diced and drained 

DISSOLVE Jell-O in boiling water. Add shrimp liquor and water and vinegar. 

Chill. When slightly thickened, fold in shrimps and oranges. Turn into 

individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with 

Hellmann's Mayonnaise. Serves 6. 

RICE AND FISH LOAF - 

1 package Lemon Jell-O 1 cup cooked fish, flaked 

1 cup boiling water 2 cups cold cooked rice 

% cup cold water 1 green pepper, or 

cup chili sauce 

6 stuffed olives, chopped 

]/2 teaspoon salt 1 small onion, finely chopped 

DISSOLVE Jell-O in boiling water. Add cold water, chili sauce, and salt. 

Chill. When slightly thickened, fold in remaining ingredients. Turn into 

loaf pan. Chill until firm. Unmold. Serve with a tart sauce. Serves 8. 

HAM AND CELERY LOAF 

1 package Lime Jell-O 1 cup cooked ham, finely chopped 

1M cups boiling water 

cups celery, finely chopped 

cup vinegar 

1 tablespoon onion, scraped or 

% teaspoon salt finely minced 

2 sweet pickles, finely chopped 

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill. When 

slightly thickened, fold in ham, celery, onion, and pickles. Turn into loaf 

pan. Chill until firm. Unmold. Garnish with crisp water cress. Serves 10. 

Ham and Celery Loaf {recipe above) 

-i 13 b

JELLIED SEAFOOD 

1 package Lemon Jell-O 1 teaspoon Worcestershire sauce 

1 cup boiling water 2 teaspoons prepared horse-radish 

H cup chili sauce 

Cold water 

1 tablespoon vinegar 2 cups diced lobster or shrimp or 

2 drops tabasco sauce shredded crab meat 

DISSOLVE Jell-O in boiling water. Combine chili sauce, vinegar, tabasco 

sauce, Worcestershire sauce, and horse-radish, and add enough cold water 

to make 1 cup. Add to Jell-O. Chill. When slightly thickened, fold in fish. 

Turn into mold. Chill until firm. Unmold. Serves 8. 

JELLIED TUNA WITH MAYONNAISE 

1 package Lemon Jell-O 1 teaspoon salt 

1 cup boiling water 1 cup tuna fish, flaked 

1 cup cold water 1 cup peas, fresh-cooked or canned 

2 tablespoons vinegar 2 tablespoons pimiento, finely chopped 

H cup Hellmann's Mayonnaise 

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, and salt. Chill. 

When slightly thickened, fold in remaining ingredients. Blend. Turn into 


additional mayonnaise. Serves 6 to 8. 

SHRIMP AND CUCUMBER ENTRÉE 

1 package Lemon Jell-O % teaspoon salt 

1 pint boiling water Dash of Cayenne 

4 tablespoons vinegar 1 cup shrimps, cut in small pieces 

1 tablespoon salad oil 1 cup cucumber, diced 

cup Hellmann's Mayonnaise 

DISSOLVE Jell-O in boiling water. Chill. Combine vinegar, oil, salt, and 

Cayenne, and mix with shrimps and cucumber. When Jell-O is slightly 

thickened, fold in mayonnaise; then fold in shrimp and cucumber mixture. 

Turn into mold. Chill until firm. Unmold on water cress. Serves 6. 

Torif 

PIQUANT TONGUE LOAF 

1 package Lemon Jell-O cups boiled tongue, 

1 pint boiling water finely chopped 

iy2 tablespoons vinegar 

% cup dill pickles, finely 

Y% teaspoon salt chopped 

1 teaspoon onion juice cup Hellmann's Mayonnaise 

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Chill until cold and 

syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg 

beater until fluffy and thick like whipped cream. Fold in onion juice, 

tongue, pickles, and mayonnaise. Turn into loaf pan. Chill until firm. Unmold. 

Garnish with crisp lettuce and radishes. Serves 8.

JELL-O CHEESE LOAF 

1 package Lemon JelUO Dash of Cayenne 

13^ cups boiling water 

1 cup grated American cheese, or 

1 tablespoon vinegar 1 cup cottage cheese, or 

1 teaspoon salt 6 ounces snappy cheese 

% cup Hellmann's Mayonnaise 

DISSOLVE Jell-O in boiling water. Add vinegar, salt, and Cayenne. Chill 

until cold and syrupy. Place in bowl of cracked ice or ice water and whip 

with rotary egg beater until fluffy and thick like whipped cream. Combine 

cheese and mayonnaise, and fold into Jell-O. Turn intb mold. Chill until 

firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. 

Serves 10. 

MOLDED CRAB MEAT 

1 package Lemon Jell-O M cup celery, chopped 


2 tablespoons pimiento, 

3 tablespoons vinegar chopped 

Yl teaspoon salt 

1 teaspoon onion juice 

2 cups crab meat or other cooked fish, 3^ cup Hellmann's Mayonnaise 

flaked 


slightly thickened, fold in remaining ingredients. Turn into individual 

molds. Chill until firm. Unmold on crisp lettuce. Garnish with additional 

mayonnaise. Serves 8. 

MOLDED SALMON SALAD 

1 package Lemon Jell-O 3^ cup Hellmann's Mayonnaise 

124 cups boiling water 3^ cup celery, finely cut 

3 tablespoons vinegar Yi cup cucumber, aiced 

34 teaspoon salt 1 tablespoon prepared horse-radish 

H teaspoon dry mustard 

1 cup salmon, flaked 

DISSOLVE Jell-O in boiling water. Add vinegar. Chill. Combine salt, mustard, 

and mayonnaise. When Jell-O is slightly thickened, fold in mayonnaise; 

then fold in celery, cucumber, horse-radish, and salmon. Turn into 

individual molds. Chill until firm. Unmold on crisp lettuce. Serves 6. 

CHICKEN SALAD MOLD 

1 package Lemon Jell-O 3 tablespoons vinegar 

cups boiling chicken stock, free from fat 


Dash of Cayenne 

1 cup celery, chopped 

1 cup chicken, cut in small pieces 

DISSOLVE Jell-O in boiling stock. Chill. Combine Cayenne, vinegar, salt, 

celery, and chicken. Chill. When Jell-O is slightly thickened, fold in chicken 

mixture. Turn into loaf pan. Chill until firm. Unmold on crisp lettuce. 

Garnish with Hellmann's Mayonnaise. Serves 6. 

•115 b

JELL-O SALADS 

VEGETABLE & CHEESE SALADS 

APRIL SALAD 

1 package Lemon Jell-O Cup olives, finely chopped 

1 pint boiling water lj^ teaspoons chives, finely chopped, or 

1 pimiento, cut in strips 1 teaspoon onion juice 

2 hard-cooked eggs, coarsely cut 1 tablespoon vinegar 

1 cup celery, finely chopped % teaspoon salt 

DISSOLVE Jell-O in boiling water. Chill. Decorate mold with pimiento. When 

Jell-O is slightly thickened, fold in remaining ingredients. Turn into mold. 

Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6. 

CARDINAL SALAD 

1 package Lemon Jell-O 2 teaspoons onion juice or 

1 cup boiling water grated onion 

% cup beet juice 1 tablespoon prepared horse-radish 

3 tablespoons vinegar % cup celery, diced 

H teaspoon salt 

1 cup cooked beets, diced 

DISSOLVE Jell-O in boiling water. Add beet juice, vinegar, salt, onion juice 

and horse-radish. Chill. When slightly thickened, fold in celery and beets. 

Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with 

Hellmann's Mayonnaise. Serves 8.

CARROT AND CABBAGE SALAD 

1 package Lemon Jell-O 1 teaspoon salt 

1 pint boiling water 1 cup raw carrots, grated 

2 tablespoons vinegar 1 cup raw cabbage, finely shredded 


thickened, fold in carrots and cabbage. Turn into individual molds. Chill 

until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6 to 8. 

JELLIED VEGETABLE MACÉDOINE IN TOMATOES 

8 medium-sized firm tomatoes ^ teaspoon salt 

1 package Lemon Jell-O 2 cups mixed cooked vegetables (carrots, 

1 pint boiling strained tomato juice string beans, peas, and celery) 

WASH tomatoes, remove a thin slice from top, and scoop out centers. Place 

tomato cases upside down on plate and set in cool place until ready to fill. 

Dissolve Jell-O in boiling tomato juice; add salt. Chill. When slightly 

thickened, fold in vegetables and fill tomatoes with mixture. Chill until 

firm. When ready to serve, cut each tomato in quarters. Arrange on crisp 

lettuce. Garnish with Hellmann's Mayonnaise. Serves 8. 

FRESH ASPARAGUS SALAD 

1 package Lemon Jell-O 3 tablespoons vinegar 

1 cup boiling water H teaspoon salt 

% cup asparagus stock or cold water 2 cups asparagus, cooked and diced 

1 pimiento, chopped 

DISSOLVE Jell-O in boiling water. Add asparagus stock, vinegar, and salt. 

Chill. When slightly thickened, fold in asparagus and pimiento. Turn into 


Hellmann's Mayonnaise. Sprinkle with paprika. Serves 8. 

Fresh Asparagus Salad (recipe above)

CRISP SUMMER SALAD 

1 package Lemon or Lime Jell-O 1 cup cucumber, diced 

1 pint boiling water 1 cup red radishes, thinly sliced 

1 teaspoon salt 1 cup tender young onions, 

1 tablespoon vinegar thinly sliced 

DISSOLVE Jell-O in boiling water. Add salt and vinegar. Chill. When slightly 

thickened, fold in vegetables. Turn into individual molds. Chill until firm. 

Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8. 

CUCUMBER AND PINEAPPLE SALAD 

1 package Lemon Jell-O 3^ teaspoon salt 


3^2 teaspoon onion juice 

Yl cup canned pineapple juice 

1 cup cucumber, diced 

2 tablespoons vinegar 1 cup canned pineapple, diced 

cup Hellmann's Mayonnaise 

DISSOLVE Jell-O in boiling water. Add pineapple juice, vinegar, salt, and 

onion juice. Chill. When slightly thickened, fold in cucumber, pineapple, 

and mayonnaise. Turn into mold. Chill until firm. Unmold. Serves 8. 

LIME SALAD SUPREME 

1 package Lime Jell-O 3^ teaspoon salt 

1 pint boiling water 1 cup apples, diced 

5 teaspoons vinegar 1 cup crisp cabbage, chopped 

4 olives, chopped 


slightly thickened, fold in apples, cabbage, and olives. Turn into molds. 

Chill until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 6. 

YEAR-'ROUND SALAD 

1 package Lemon or Lime Jell-O 3^ cup cabbage, finely shredded 

1 pint boiling water 1 cup celery, finely cut 

2 tablespoons vinegar 1 pimiento, finely cut 

K teaspoon salt 

1 tablespoon green pepper, finely chopped 


thickened, fold in remaining ingredients. Turn into individual molds. Chill 

until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6. 

GOLDEN GLOW SALAD 

1 package Lemon Jell-O 3^ teaspoon salt 

1 cup boiling water 1 cup canned pineapple, 

1 cup canned pineapple juice diced and drained 

1 tablespoon vinegar 1 cup raw carrots, grated 

cup pecan meats, finely cut 

DISSOLVE Jell-O in boiling water. Add pineapple juice, vinegar, and salt. 

Chill. When slightly thickened, add pineapple, carrot, and nuts. Turn into 


Hellmann's Mayonnaise. Serves 6. (Pecans may be omitted, if desired.)

JELL-O CUCUMBER SALAD 

1 package Lemon Jell-O Dash of white pepper 

1% cups boiling water 2 tablespoons green pepper, chopped 

1 tablespoon vinegar Yt cup cucumber, diced 

Y teaspoon salt 

Y cup Hellmann's Mayonnaise 

Y teaspoon paprika 

2 hard-cooked eggs, cut in 34-inch slices 

DISSOLVE Jell-O in boiling water. Add vinegar and seasonings. Chill. Combine 

pepper, cucumber, and mayonnaise. When Jell-O is slightly thickened, 

fold in vegetables. Arrange 8 slices of egg in 2 rows in bottom of loaf pan. 

Pour Jell-O mixture over them carefully, Chill until firm. Unmold. Cut 

into squares with a slice of egg in the center of each. Garnish each square 

with a tiny sprig of parsley. Serve on crisp lettuce. Serves 8. 

JELL-O PEPPER SALAD 

Y package (4 tablespoons) 

3 packages (9 ounces) cream cheese, 

Lemon or Lime Jell-O 

mashed and seasoned with 

24 cup boiling water Y teaspoon paprika 

1 tablespoon vinegar teaspoon salt 

2 medium-sized green peppers Dash of white pepper 

DISSOLVE Jell-O in boiling water. Add vinegar and chill. Remove tops and 

seeds from peppers. Pour boiling water over them and let stand 1 minute. 

Drain and chill. When Jell-O is slightly thickened, fold in cheese. Blend. 

Pour into peppers. Place in refrigerator in upright position. Chill until filling 

is firm. Cut in thin slices. Serve on crisp lettuce. Garnish with Hellmann's 

Mayonnaise. Serves 6. 

LAYERED CHEESE AND APPLE SALAD 

1 package Lemon Jell-O 1 red apple, cut in 34-inch dice 

1 pint boiling water 1 teaspoon sugar 

2 tablespoons lemon juice 1 package (3 ounces) cream cheese 

1 teaspoon salt Y cup walnut meats, broken 

DISSOLVE Jell-O in boiling water. Add 1 tablespoon lemon juice and salt. 

Chill. Combine apple, sugar, dash of salt, and remaining 1 tablespoon 

lemon juice. When Jell-O is slightly thickened, fold apples into of 

Jell-O mixture. Turn into mold. Chill until firm. Place remaining Jell-O in 

bowl of cracked ice or ice water and beat with rotary egg beater until fluffy 

and thick like whipped cream. Fold in cheese and nuts. Pour over firm first 

layer. Chill until firm. Serve in squares on crisp lettuce. Garnish with 


TOMATO SALAD MOLDS 

1 package Lemon Jell-O 1 can (134 cups) tomato soup 

134 cups boiling water 34 teaspoon salt 

DISSOLVE Jell-O in boiling water. Add soup and salt, and stir until blended. 

Turn into individual molds. Chill until firm. Unmold on crisp lettuce. 

Garnish with Hellmann's Mayonnaise. Serves 4.

I package Lemon or Lime Jell-O 

COTTAGE CHEESE SALAD 

1 cup cottage cheese 

1 cup boiling water teaspoon salt 

1 cup canned pineapple juice and cold water Dash of Cayenne 

1 cup grated pineapple Strips of red or green pepper 

DISSOLVE Jell-O in boiling water. Add pineapple juice and water. Chill. 

Combine pineapple, cheese, salt, and Cayenne. When slightly thickened, 

fold in pineapple mixture. Decorate mold with strips of red or green 

pepper. Pour Jell-O mixture into it. Chill until firm. Unmold on crisp lettuce. 


DATE AND CELERY SALAD 

1 package Lemon or Lime Jell-O 3 tablespoons vinegar 

1 cup boiling water ^ teaspoon salt 

% cup cold water 1 cup celery, diced 

12 dates, seeded and quartered 

DISSOLVE Jell-O in boiling water. Add cold water, vinegar, and salt. Chill. 

When slightly thickened, fold in celery and dates. Turn into mold. Chill 


WHITE AND GOLD SALAD 

1 package Orange Jell-O Dash of salt 

1 pint boiling water Grated rind 1 orange 

tablespoon vinegar 

% cup raw carrots, grated 

Yl can Baker's Coconut, Southern Style 

DISSOLVE Jell-O in boiling water. Add vinegar, salt, and orange rind. Chill. 

When slightly thickened, fold in carrots and coconut. Turn into molds. 

Chili until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 8. 

Grapefruit Salad (¡recipe page 26)

JELLIED CARROTS AND PEAS 


1 cup boiling water % teaspoon paprika 

24 cup vegetable stock or cold water 1 cup cooked carrots, diced 

3 tablespoons vinegar 1 cup fresh-cooked or canned peas 

DISSOLVE Jell-O in boiling water. Add stock, vinegar, salt, and paprika. 

Chill. When slightly thickened, fold in vegetables. Turn into molds. Chill 


JELLIED COOKED LETTUCE 


1 cup boiling water 1 cup shredded lettuce leaves, cooked 

cup cold water 

% cup cooked beets, finely sliced 

x 

4 cup vinegar 

1 tablespoon onion, finely chopped 

DISSOLVE Jell-O in boiling water, add cold water, vinegar, and seasonings. 

Chill. Cook lettuce leaves in boiling, salted water until tender. Drain and 

chill. When Jell-O is slightly thickened, fold in lettuce, onion, and beets. 

Turn into individual molds. Chill until firm. Unmold on crisp lettuce 


JELLIED ORANGE AND CHEESE SALAD 

1 package Orange Jell-O 34 cup lemon juice 

1 cup boiling water 1 cup celery, finely chopped 

% 

/i cup orange juice 1 package (3 ounces) cream cheese 

DISSOLVE Jell-O in boiling water. Add fruit juices. Chill. When slightly 

thickened, fold in celery. Turn into loaf pan. Chill until firm. Cut in 2-inch 

squares, allowing 2 squares to each serving. Arrange on greens. Top with 

squares of cream cheese. Garnish with Hellmann's Mayonnaise. Serves 6. 

Jellied Orange and Cheese Salad (recipe above) 

•i 21 b

SPRING VEGETABLE SALAD 

1 package Lemon Jell-O 1 cup cooked peas 

2 cups boiling water % cup celery, diced 

1 teaspoon vinegar Y¿ cup cabbage, finely shredded 

1 teaspoon salt K cup pimientos, cut in strips 


thickened, fold in remaining ingredients. Turn into individual molds. Chill 

until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 6. 

TART TOMATO SALAD 

1 package Lemon Jell-O 1 teaspoon Worcestershire sauce 

1 pint canned tomatoes, strained % cup celery, diced 

teaspoons lemon juice 

M cup sweet pickles or ripe cu- 

Dash of salt 

cumber pickles, diced 

DISSOLVE Jell-O in boiling tomato juice. Add lemon juice, salt, and Worcestershire 

sauce. Chill. When slightly thickened, fold in celery and pickles. 

Turn into individual molds. Chill until firm. Unmold on crisp lettuce. 


PINEAPPLE CHEESE SALAD 

1 package Lemon Jell-O % cup sugar 

cup boiling water 

Juice 1 lemon 

2 cups boiling crushed pineapple M cup grated American cheese 

and juice 

1 cup cream, whipped 

DISSOLVE Jell-O in boiling water and pineapple pulp and juice. Add sugar 

and lemon juice. Chill. When slightly thickened, fold in cheese and cream. 

Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with 


RED CREST TOMATO ASPIC 

1 package Strawberry Jell-O 1% teaspoons scraped onion 

cups cooked or canned tomatoes 

teaspoons salt 

2\i teaspoons prepared horse-radish Dash of Cayenne 

DISSOLVE Jell-O in hot tomatoes. Add horse-radish, onion, salt, and 

Cayenne. Force through sieve. Turn into individual molds. Chill until firm. 

Garnish with Hellmann's Mayonnaise. Serves 4 to 6. 

SEA DREAM SALAD 

1 package Lime Jell-O 1 tablespoon vinegar 

1 cup boiling water 1 teaspoon onion juice 

1 cup cucumber, grated Dash of Cayenne 

teaspoon salt 

DISSOLVE Jell-O in boiling water. Add cucumber, vinegar, onion juice, 

Cayenne, and salt. Force through sieve. Turn into mold. Chill until firm. 

Cut in squares. Serve on lettuce with Hellmann's Mayonnaise. Serves 6.

FRUIT SALADS 

BEAUTY SALAD 

1 package Raspberry or Lime Jell-O 2 bananas, diced 

1 pint boiling water 1 tablespoon lemon juice 

34 teaspoon salt Y cup walnut meats, finely cut 

DISSOLVE Jell-O in boiling water. Add salt. Turn into individual molds, 

filling them 34 full. Chill. Sprinkle bananas with lemon juice. When Jell-O 

is firm, arrange a layer of bananas on Jell-O. Sprinkle with nuts. Add another 

layer of Jell-O. Chill. When firm, fill mold with remaining Jell-O. 


CHERRY SALAD 

1 package Cherry Jell-O 1 cup white cherries, pitted and halved 

1 pint boiling water 1 cup canned pineapple, diced 

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in 

fruit. Turn into mold. Chili until firm. Unmold on crisp lettuce. Garnish 

with Hellmann's Mayonnaise. Serves 6. 

CHERRY AND APPLE SALAD 

1 package Lemon or Lime Jell-O teaspoon salt 

1 pint boiling water 2 apples, pared and diced 

1 tablespoon vinegar 1 cup cherries, pitted and finely cut 

DISSOLVE Jell-O in boiling water. Add vinegar and salt. Pour thin layer in 

individual molds. Chill until firm. Combine apples and cherries. Place 

lightly in molds, filling them % full. Fill molds with remaining Jell-O. Chill 


CONCORD GRAPE SALAD 

1 package Lemon Jell-O % cup celery, finely diced 

1 pint boiling water 1 tablespoon vinegar 

y2 teaspoon salt 

2 cups Concord grapes 

DISSOLVE Jell-O in boiling water. Sprinkle teaspoon salt over celery. Add 

remaining salt and vinegar to Jell-O. Chill. When Jell-O is slightly thickened, 

fold in celery. Turn into loaf pan. Slash grapes, remove seeds, and 

arrange in Jell-O. Chill until firm. Unmold. Serve on crisp lettuce. Garnish 

with Hellmann's Mayonnaise. Serves 6 to 8. 

CRANBERRY MOLD 

1 package Lemon Jell-O Y cup celery, finely cut 

\Y cups boiling water Yi cup canned shredded pineapple 

Juice Y lemon 

1 cup thick cranberry sauce, sweetened 

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, add lemon 

juice, celery, pineapple, and cranberry sauce. Turn into mold. Chill until 

firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.

LIME FRUIT SALAD 

1 package Lime Jell-O H cup walnut meats, broken 

1 pint boiling water 1 banana, finely cut 

2 teaspoons vinegar 1 orange, finely cut 

DISSOLVE Jell-O in boiling water. Add vinegar. Pour layer of clear Jell-O 

mixture into ring mold. Chill until firm. Chill Yi of remaining Jell-O mixture. 

When slightly thickened, fold in nuts and fruit and add to firm layer 

in mold. Chill until firm. Cover with remaining clear Jell-O mixture. Chill 

again until firm. Unmold. Serve with Hellmann's Mayonnaise. Serves 6. 

FOUR-FRUIT SALAD 

1 package Lemon or Lime Jell-O 1 banana, diced 

1H cups boiling water 

1 apple, pared and diced 

1 orange, sections free from membrane Juice 1 lemon 

and diced 

H cup sugar 

DISSOLVE Jell-O in boiling water. Chill. Combine remaining ingredients. 

When Jell-O is slightly thickened, fold in fruit mixture. Turn into mold. 


UNDER-THE-SEA SALAD 

1 package Lime Jell-O 1 teaspoon vinegar 


2 packages (6 ounces) cream cheese 

H cup juice from canned pears 

H teaspoon ginger 

teaspoon salt 

2 cups canned pears, diced 

DISSOLVE Jell-O in boiling water. Add pear juice, salt, and vinegar. Pour }^ 

inch layer into loaf pan. Chill until firm. Chill remaining Jell-O mixture until 

cold and syrupy. Place in bowl of cracked ice or ice water, and whip with 

rotary egg beater until fluffy and thick like whipped cream. Cream cheese 

with ginger. Fold in whipped Jell-O mixture gradually. Then fold in pears. 

Pour over firm first layer of Jell-O. Chill until firm. Unmold. Serves 10. 

Under-the-Sea Salad (recipe above) 

i 24 b

SHOWER SALAD 

1 package Strawberry Jell-O 1 cup apples, pared and diced 

1 pint boiling water 3 maraschino cherries, finely chopped 

1 cup canned pineapple, diced % cup cream, whipped 


fruit and cream. Turn into mold. Chill until firm. Unmold on crisp lettuce. 


PINEAPPLE GRAPEFRUIT SALAD 

1 package Lemon Jell-O Juice and pulp 1 grapefruit 

1 cup boiling water Yi cup shredded pineapple, drained 

teaspoon salt 

1 green pepper, sliced in rings 

Yi cup pineapple juice 

H cup almonds, blanched 

DISSOLVE Jell-O in boiling water. Add salt, pineapple juice, grapefruit, and 

pineapple. Chill. Place a ring of green pepper in each mold. Fill center of 

ring with whole almonds. When Jell-O mixture is slightly thickened, fold 

in remaining almonds, thinly sliced. Turn into molds. Chill until firm. 

Unmold. Serve with Hellmann's Mayonnaise. Serves 8. 

RICHELIEU SALAD 

1 package Cherry Jell-O 1H cups canned sweet red cherries, 

IK cups boiling cherry juice 

quartered 

K cup olive liquor ^ cup stuffed olives, sliced 

cup blanched almonds, if desired 

DISSOLVE Jell-O in boiling cherry juice. Add olive liquor. Chill. When slightly 

thickened, fold in cherries and olives. Pour small amount of Jell-O in mold; 

arrange almonds on it. Chill until firm. Pour on remaining Jell-O. Chill 


Richelieu Salad (recipe above) 

-i 25 b

NEW MANHATTAN SALAD 

1 package Lemon Jell-O teaspoon salt 

1 pint boiling water 1 cup tart apples, diced 

1 tablespoon vinegar ^ cup walnut meats, finely chopped 

1 cup celery, diced 

DISSOLVE Jell-O in boiling water; add vinegar and salt. Pour thin layer in 

mold. Chill until firm. Combine apples, nuts, and celery, and place in 

mold. Add remaining Jell-O to mold. Chill until firm. Unmold on crisp 

lettuce. Serve with Hellmann's Mayonnaise. Serves 6. 

GRAPEFRUIT SALAD 

1 package Lime Jell-O 2 tablespoons sugar 

1 cup boiling water 1 cup grapefruit juice and cold 

2 grapefruit, sections free from mem- water 

brane and cut in pieces 

DISSOLVE Jell-O in boiling water. Sprinkle grapefruit with sugar and drain 

thoroughly. Add grapefruit juice and water to Jell-O. Turn into shallow 

pan, chill until firm, and cut in cubes. Combine cubes and grapefruit on 

crisp lettuce and serve with Hellmann's Mayonnaise. Serves 8. 

IMPERIAL PEAR SALAD 

1 package Lemon or Lime Jell-O 1 tablespoon vinegar 

1 cup boiling water teaspoon salt 

1 cup pear juice }/% teaspoon ginger 

3 halves canned pears, diced 

DISSOLVE Jell-O in boiling water. Add pear juice, vinegar, salt, and ginger. 

Chill. When slightly thickened, fold in pears. Turn into individual molds. 

Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6. 

SALAD NOVELTY 

2 bottles Coca-Cola 1 package Lemon Jell-O 

}/2 cup water teaspoon salt 

2 tablespoons lemon juice 

ADD 1 bottle Coca-Cola to water and heat in double boiler. Add Jell-O 

and salt and stir until dissolved. Cool. Add second bottle Coca-Cola and 

lemon juice. Turn into molds. Chill until firm. Unmold on crisp lettuce. 


FRUIT SALAD 

1 package Lemon or Orange Jell-O 4 slices canned pineapple, diced 

1 cup boiling water 2 tart apples, diced 

1 cup pineapple juice and cold water 1 banana, diced 

DISSOLVE Jell-O in boiling water. Add pineapple juice and water. Chill. 

Pour thin layer into individual molds. Chill until firm. Combine fruits and 

arrange in molds. Fill molds with remaining Jell-O. Chill until firm. Unmold 

on crisp lettuce. Serve with Hellmann's Mayonnaise. Serves 6.

JELL-O DESSERTS 

FRUITED JELL-O DESSERTS 

AMBER RUSSET 

1 package Orange Jell-O Dash of salt 

1Y cups hot prune juice 

Juice 1 lemon, and 

4 tablespoons sugar Maraschino cherry juice to make Y cup 

DISSOLVE Jell-O in hot prune juice. Add sugar, salt, and fruit juices. Turn 

into individual molds. Chill until firm. Unmold. Serve with whipped cream, 

if desired. Serves 6. 

BLACKBERRY MOLD 

1 package Lemon Jell-O 1 pint boiling water 

2 cups fresh blackberries 


blackberries. Turn into mold. Chill until firm. Unmold. Serve with whipped 

cream, if desired. Garnish with additional fresh blackberries. Serves 8.

CHERRY JELL-O SURPRISE 

1 package Cherry Jell-O 1 cup cherries, seeded and halved 

1 cup boiling water 2 bananas, thinly sliced 

1 cup cherry juice H cup walnut meats, coarsely cut 

DISSOLVE Jell-O in boiling water. Add cherry juice. Chill. When slightly 

thickened, add fruit. Pour into individual molds. Chill until firm. Unmold. 

Sprinkle with nuts. Serve with or without whipped cream. Serves 6. 

COCA-COLA DESSERT 

2 bottles Coca-Cola 2 tablespoons lemon juice 

H cup water 

% cup nut meats, coarsely broken 

1 package Raspberry Jell-O % cup dates, seeded and cut, 

teaspoon salt 

if desired 

ADD 1 bottle Coca-Cola to water and heat in double boiler. Add Jell-O and 

salt and stir until dissolved. Cool. Add second bottle of Coca-Cola and 

lemon juice. Chili until slightly thickened. Fold in nuts and dates. Turn into 

individual molds. Chill until firm. Unmold. Serves 6. 

JELLIED FRUIT 

1 package Lemon or Orange Jell-O 1 apple, pared and diced 

1 cup boiling water 1 cup canned pineapple, drained and 

1 cup fruit juices and cold water diced 

1 teaspoon lemon juice 6 red cherries, seeded and chopped 

4 tablespoons sugar 

DISSOLVE Jell-O in boiling water. Add fruit juices and water. Chill. Combine 

fruit and sugar. When Jell-O is slightly thickened, fold in fruit. Turn into 

ring mold. Chill until firm. Unmold. Garnish with whipped cream, pistachios, 

and maraschino cherries. Serves 6. 

Jellied Fruit (recipe above) 

-i 28 b

1 package Strawberry Jell-O 

1 pint boiling water 

JUNE RICE PUDDING 

Yt cup cooked rice 

1 cup fresh strawberries, coarsely 

chopped and sweetened 

DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in rice 

and strawberries. Pour into mold. Chili until firm. Unmold. Serve with 

crushed, sweetened strawberries. Serves 6. 

CHERRY FRUIT PUDDING 

1 package Cherry Jell-O H cup grapefruit juice 

1}4 cups boiling water H cup grapefruit pulp, diced 

^ cup fresh cherries, seeded and halved 

DISSOLVE Jell-O in boiling water. Add grapefruit juice. Chill. When slightly 

thickened, fold in grapefruit and cherries. Turn into mold. Chill until firm. 

Unmold. Serve with sauce made from sweetened fresh cherries. Serves 8. 

JELLIED STRAWBERRIES 

1 quart fresh strawberries, hulled 

1 cup sugar 

and drained 



COMBINE strawberries and sugar and let stand 1 hour. Dissolve Jell-O in 

boiling water and pour over berries, stirring occasionally as they cool. Chill 

until mixture jellies. Serves 6. 

Jellied Strawberries (recipe above) 

„« 29}-

HAWAIIAN SUNSET MOLD 

1 package Strawberry Jell-O 34 teaspoon salt 

\}/2 cups boiling water 3^ cup canned pineapple juice 

1 tablespoon lemon juice 

DISSOLVE Jell-O in boiling water. Add salt and pineapple and lemon juice. 

Turn into molds. Chill until firm. Unmold. Garnish with fruit. Serves 6. 

TROPICAL DESSERT 

1 package Raspberry Jell-O 4 figs, finely chopped 

1 pint boiling water 8 dates, seeded and finely chopped 

34 teaspoon salt 1 banana, thinly sliced 

DISSOLVE Jell-O in boiling water. Add salt. Chill. When slightly thickened, 

fold in fruit. Turn into mold. Chill until firm. Unmold. Serve plain or with 

whipped cream. Serves 8. 

CURRANT RUBY MOLDS 

Yz cup dried currants 

1 cup boiling water 

1 cup red cherry juice (from 1 package Strawberry Jell-O 

canned sour cherries) 

}/% teaspoon salt 


ADD currants to cherry juice and cook slowly 10 minutes. Add boiling water 

to make 2 cups liquid. Dissolve Jell-O in hot liquid. Add salt and sugar. Chill. 

When slightly thickened, turn into molds. Chill until firm. Unmold. Serves 6. 

JELLIED ORANGE DESSERT 

4 oranges, free from membrane and 1 cup sugar 

cut in pieces 

1 package Orange Jell-O 

13^2 cups boiling water 

COMBINE oranges and sugar and let stand 10 minutes. Dissolve Jell-O in 

boiling water, pour over oranges, and chill. Stir occasionally while cooling. 

Serve in sherbet glasses. Serves 8. 

GRAPEFRUIT MOUNDS 

1 package Lime or Strawberry Jell-O Dash of salt 

1 pint boiling water 2 grapefruit, sections free from membrane 

DISSOLVE Jell-O in boiling water. Add salt. Turn into individual molds. Chill 

until firm. Cut grapefruit sections lengthwise in slices. Arrange grapefruit 

slices on plate and unmold Jell-O on them. Serves 8. 

CRIMSON CRYSTAL DESSERT 

1 package Strawberry Jell-O 34 cup maraschino cherry juice 


Juice 1 lemon 

12 maraschino cherries, quartered 

DISSOLVE Jell-O in boiling water. Add fruit juices. Turn into shallow pan. 

Chill until firm. Cut in cubes. Pile in sherbet glasses with cherries. Serves 6. 

-i 30 }-

MONASTERY PUDDING 

2 cups Concord grapes, seeded Dash of salt 

Y cup seeded raisins M cup water 

Y cup sugar 1 package Orange Jell-O 

cup walnut meats, coarsely broken 

COOK grapes, raisins, sugar, salt and water together 5 minutes. Add Jell-O 

and stir until Jell-O is dissolved. Chill. When slightly thickened, fold in nuts. 

Turn into molds. Chili until firm. Unmold. Serve with custard sauce. Serves 6. 

ORANGE BLOCKS WITH PINEAPPLE 

1 package Orange Jell-O Y cup canned pineapple juice 

\Y cups boiling water 1 cup canned sliced pineapple, diced 

DISSOLVE Jell-O in boiling water. Add pineapple juice. Turn into loaf pan. 

Chill until firm. Cut in cubes. Pile in sherbet glasses with pineapple. Serves 8. 

PEACH NESTS 

1 package Lime Jell-O 1 pint boiling water 

3 fresh peaches 

DISSOLVE Jell-O in boiling water. Cool slightly. Pour part of Jell-O mixture 

into 6 sherbet glasses, filling each 34 full. Chill until firm. Pour remaining 

Jell-O into shallow pan and chill until firm. Slice peaches onto firm Jell-O 

in sherbet glasses. Cover with remaining Jell-O, cut in cubes. Serves 6. 

RASPBERRY DELIGHT 

1 package Raspberry Jell-O 1 cup raspberry juice and cold water 

1 cup boiling water 1 cup canned raspberries, drained 

DISSOLVE Jell-O in boiling water. Add raspberry juice and cold water. Pour 

y2 of Jell-O mixture into mold. Chill. When slightly thickened, fold in raspberries. 

Fill mold with remaining Jell-O. Chill until firm. Unmold. If desired, 

serve with sweetened whipped cream flavored with almond extract. Serves 6. 

MAGIC ICE 

1 package Lemon Jell-O 1 cup green Malaga grapes, 

1 pint boiling water halved and seeded 


grapes. Chill until firm. Break with a spoon and pile lightly in sherbet glasses. 

The irregular mass looks like ice. Serves 6. 

CARDINAL PEAR MOLD 

1 package Cherry Jell-O K tablespoon vinegar 

IY cups boiling water Y teaspoon ginger 

Y cup juice from canned or cooked pears Y teaspoon salt 

DISSOLVE Jell-O in boiling water. Add pear juice, vinegar, ginger, and salt. 

Turn into individual molds. Chill until firm. Unmold. Serves 6. 

-431 jh

PRUNE PERFECTION 

1 package Strawberry Jell-O Kernels 8 prune seeds, blanched 

1 cup boiling water and chopped 

1 cup prune juice 2 cups sweetened, cooked prunes, 

seeded and chopped 

DISSOLVE Jell-O in boiling water. Add prune juice. Chill. When slightly 

thickened, fold in kernels and prune pulp. Turn into individual molds. Chill 

until firm. Unmold. Serve with whipped cream, if desired. Serves 8. 

JELL-O PLUM PUDDING 

1 package Cherry Jell-O l /i cup citron, finely chopped 

1 pint boiling water M CU P walnut meats, finely chopped 

Dash of salt 

% cup Grape-Nuts 

% cup raisins, finely chopped Y teaspoon cinnamon 

% cup cooked prunes, seeded and Y teaspoon cloves 

finely chopped 

DISSOLVE Jell-O in boiling water. Add salt. Chill. When slightly thickened, 

add fruits, nuts, Grape-Nuts, and spices. Turn into mold. Chill until firm. 

Unmold. Serve with whipped cream flavored with nutmeg, or with any 

pudding sauce. Serves 8. 

SUNDAY NIGHT PUDDING 

Juice 1 orange 

Y cup sugar 

1 pound dates, seeded and finely cut Y teaspoon salt 

1 package Strawberry Jell-O 1 teaspoon vanilla 

1 Yi cups boiling water Y cup walnut meats, coarsely broken 

ADD orange juice to dates and let stand 30 minutes. Dissolve Jell-O in boiling 

water. Add sugar and salt. Pour over dates. Add vanilla. Chill. When 

slightly thickened, fold in nuts. Turn into small baking powder cans. Chill 

until firm. Unmold. Slice. Garnish with whipped cream. Serves 8. 

Prune Whip (recipe page 35) 

•••{ 32 h

RHUBARB JELL-O 

}/% cup sugar 1 pound rhubarb, cut in small pieces 

% cup water 1 package Strawberry Jell-O 

COMBINE sugar and water and heat until sugar has dissolved. Add rhubarb 

and simmer until tender. Measure; add water to make 2 cups. Dissolve Jell-O 

in hot rhubarb mixture. Turn into mold. Chill until firm. Unmold. Serves 6. 

SPARKLING JELL-O 

1 package Jell-O (any flavor) 1 teaspoon lemon juice 

1 pint boiling water 2 teaspoons sugar^ 

1 banana 1 egg white, stiffly beaten with dash 

of salt 

DISSOLVE Jell-O in boiling water. Turn into pan, 8X8 inches. Chill until 

firm. Cut Jell-O into bits with spoon. Pile lightly in sherbet glasses. Just before 

serving, rub banana to a paste with silver fork, add lemon juice and 

sugar, fold into egg white, and beat well. Top Jell-O with banana mixture. 

Serves 6. 

JELLIED GINGER PEARS 

8 halves canned pears, drained 2 tablespoons ginger syrup 

1 pint boiling pear juice and water H teaspoon salt 

1 tablespoon preserved ginger, chopped 1 package Lemon Jell-O 

HEAT pears, pear juice, ginger, and ginger syrup to boiling. Remove pears; 

add salt. Dissolve Jell-O in 1 pint boiling pear juice and water. Pour into 

mold and arrange pears in Jell-O, having rounded side up. Chill until firm. 

Serve plain or with whipped cream. Serves 8. 

Jell-O Petits Fours with Assorted Rainbow Frostings (Recipe page 43)

JELL-O WHIPS 

FIG FLUFF 

1 package Strawberry Jell-O 1 cup chopped stewed figs, or 

1 pint boiling water 1 cup fig jam 

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Place in bowl 

of cracked ice or ice water and whip with rotary egg beater until fluffy and 

thick like whipped cream. Fold in figs. Chill until firm. Serves 8. 

FRUIT WHIP 

1 package Raspberry Jell-O 2 oranges, free from membrane, 

1 cup boiling water cut in small pieces, and drained 

1 cup fruit juices 2 bananas, thinly sliced 

1 cup canned grated pineapple, drained cup nut meats, coarsely cut 

DISSOLVE Jell-O in boiling water. Add fruit juices. Chill until cold and syrupy. 

Place in bowl of cracked ice or ice water and whip with rotary egg beater 

until fluffy and thick like whipped cream. Fold in fruits and nuts. Turn into 

individual molds. Chill until firm. Unmold. Serves 8. 

GRAPE ZIP 

1 package Lemon Jell-O 1 cup boiling water 

1 cup grape juice 

DISSOLVE Jell-O in boiling water. Add grape juice. Chill until cold and 


beater until fluffy and thick like whipped cream. Chill until firm. Serves 6. 

JELL-O RASPBERRY FOAM 

1 package Raspberry Jell-O 1 pint boiling water 

Fresh or canned raspberries, sweetened 



thick like whipped cream. Chill until firm. Place raspberries in sherbet 

glasses. Pile Jell-O lightly on berries. May be served immediately or kept in a 

cool place until time to serve. Serves 8. 

PEAR WHIP 

1 package Strawberry Jell-O 1 pint boiling water 

1 cup pear pulp 



thick like whipped cream. Fold in pear pulp. Turn into mold. Chill until 

firm. Unmold. Serve with whipped cream, if desired. Serves 6.

APRICOT WHIP 

H pound dried apricots, cooked 

1 pint boiling apricot juice and water 

and sweetened 


DRAIN apricots; add water to juice to make 1 pint. Heat to boiling, and dissolve 

Jell-O in it. Chill until cold and syrupy. Place in bowl of cracked ice 

or ice water and whip with rotary egg beater until fluffy and thick like 

whipped cream. Force apricots through sieve. Fold into Jell-O. Pile lightly 

in sherbet glasses. Chill until firm. Serves 8. 

BANANA FLUFF 

1 package Strawberry Jell-O Y teaspoon salt 

1 cup boiling water 3 bananas, crushed 

1 cup cold water 1 cup canned crushed pineapple 

9 marshmallows, finely cut 

DISSOLVE Jell-O in boiling water; add cold water and salt. Chill until cold and 


beater until fluffy and thick like whipped cream. Fold in remaining ingredients. 

Turn into mold. Chili until firm. Unmold. Serves 10. 

PINEAPPLE STRAWBERRY WHIP 

1 package Strawberry Jell-O 1 cup pineapple juice and cold water 

1 cup boiling water 1 cup canned shredded pineapple, drained 

DISSOLVE Jell-O in boiling water. Add pineapple juice and cold water. Chill 

until cold and syrupy. Place in bowl of cracked ice or ice water and whip 

with rotary egg beater until fluffy and thick like whipped cream. Fold in 

pineapple. Turn into individual molds. Chill until firm. Unmold. Serves 8. 

PRUNE WHIP 

1 package Orange Jell-O teaspoon salt 

1 pint boiling water 1% cups stewed prune pulp 


DISSOLVE Jell-O in boiling water. Add salt. Chill until cold and syrupy. 

Place in bowl of cracked ice or ice water and whip with rotary egg beater 

until fluffy and thick like whipped cream. Fold in prune pulp and sugar. 

Pile lightly in sherbet glasses. Chill until firm. Serve with custard sauce. 

Serves 6. 

STRAWBERRY WHIP 

1 package Strawberry Jell-O 1 cup strawberries, crushed and 

1 cup boiling water drained 

1 cup strawberry juice % cup sugar 

DISSOLVE Jell-O in boiling water. Add strawberry juice. Chill until cold and 


beater until fluffy and thick like whipped cream. Fold in strawberries and 

sugar. Turn into mold. Chill until firm. Unmold. Serves 8.

JELL-O CREAMS 

BANANA BAVARIAN CREAM 

1 package Lemon or Strawberry Jell-O % cup sugar 

1 pint boiling water Juice 1 lemon 

l 

/i teaspoon salt 

H cup cream 

5 bananas, crushed 

DISSOLVE Jell-O in boiling water. Add salt, sugar, and lemon juice. Chill 

until cold and syrupy. Fold in cream, whipped only until thick and shiny, 

but not stiff. Fold in bananas. Chill until slightly thickened. Turn into mold. 

Chill until firm. Unmold. Serves 8. 

COCONUT BAVARIAN CREAM 

1 package Raspberry Jell-O 1 cup cream 

1 pint boiling water 1 cup Baker's Coconut, Premium Shred, 

finely cut 

DISSOLVE Jell-O in boiling water. Chill until cold and syrupy. Fold in cream, 

whipped only until thick and shiny, but not stiff. Add coconut. Chill until 

slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6. 

ANGEL CHARLOTTE RUSSE 

% package (4 tablespoons) Lemon Jell-O cup powdered sugar 

1 cup boiling water teaspoon almond extract 

Dash of salt 

1 cup heavy cream 

DISSOLVE Jell-O in boiling water. Add salt and sugar. Chill until cold and 

syrupy. Add almond extract and cream. Place in bowl of cracked ice or ice 

water and beat with rotary egg beater until fluffy and thick like whipped 

cream. Turn into mold lined with lady fingers. Chill until firm. Unmold. 

Cut into wedges. Garnish with maraschino cherries, cut in eighths. Serves 8. 

Angel Charlotte Russe (recipe above) 

-i 36 b

PARADISE PUDDING 

1 package Cherry Jell-O Y cup almonds, blanched and 

1 pint boiling water chopped 

Y\ teaspoon salt 6 marshmallows, finely cut 

4 tablespoons sugar 12 maraschino cherries, coarsely cut 

1 cup cream 6 macaroons, crushed 


syrupy. Fold in cream, whipped only until thick and shiny, but not stiff. 

Add nuts, marshmallows, cherries, and macaroons. Chill until slightly 

thickened. Turn into mold. Chill until firm. Unmold. Serves 8. 

APRICOT BAVARIAN 

1 package Strawberry Jell-O Y pound dried apricots, cooked 

1 pint boiling water and apricot juice and drained 

% cup cream Y cup sugar 

DISSOLVE Jell-O in boiling water and apricot juice." Chill until cold and 


Crush apricots to pulp with fork; add sugar. Fold into Jell-O mixture. Chill 

until slightly thickened. Turn into mold. Chill until firm. Unmold. Serves 6. 

ORANGE MOSS 

1 package Lemon Jell-O 1 teaspoon lemon juice 

1 pint boiling water Juice and grated rind 1 large orange 

4 tablespoons sugar 1 cup cream 

DISSOLVE Jell-O in boiling water. Add sugar, fruit juices, and rind. Chill until 

cold and syrupy. Fold in cream, whipped only until thick and shiny, but 

not stiff. Chill until slightly thickened. Turn into mold. Chill until firm. 

Unmold. Serves 6. 

Orange Moss (recipe above) 

37 f~

PEACH BAVARIAN 

1 package Lemon or Orange Jell-O Yi cup cream 

1 cup boiling water 1 cup crushed peaches, sweetened 

1 cup peach juice and drained 

2 or 3 drops bitter almond extract 

DISSOLVE Jell-O in boiling water. Add peach juice. Chill until cold and 


Add peaches and extract. Chill until slightly thickened. Turn into molds. 

Chill until firm. Unmold. Garnish with peach slices. Serves 8. 

PECAN CHARLOTTE 

1 package Strawberry Jell-O x /i cup honey 


H cup cream 

}/i teaspoon salt 

1 cup pecan meats, coarsely chopped 

DISSOLVE Jell-O in boiling water. Add salt and honey. Chill until cold and 


Fold in pecans. Chill until slightly thickened. Turn into mold. Chill until 

firm. Unmold. Serves 6. 

PINEAPPLE BAVARIAN CREAM 

1 package Lemon Jell-O H teaspoon salt 

1 cup boiling water 1 cup cream 

1 cup canned pineapple juice 3 tablespoons sugar 

1 cup canned grated pineapple 

DISSOLVE Jell-O in boiling water. Add pineapple juice and salt. Chill until 

cold and syrupy. Fold in cream, whipped only until thick and shiny, but not 

stiff. Add sugar to pineapple. Fold into Jell-O mixture. Chill until slightly 

thickened. Turn into mold. Chill until firm. Unmold. Serves 8. 

PINEAPPLE RICE CREAM 

1 package Lemon Jell-O Yi teaspoon salt 

1 cup boiling water 4 tablespoons sugar 

1 cup canned pineapple or other 1 cup cream 

fruit juice 

2 cups cold cooked rice 

DISSOLVE Jell-O in boiling water. Add fruit juice, salt, and sugar. Chill until 

cold and syrupy. Fold in cream, whipped only until thick and shiny, but not 

stiff. Fold in rice. Chill until slightly thickened. Turn into mold. Chill until 

firm. Unmold. Serves 8. 

CREAM FIG PUDDING 

1 package Lemon Jell-O 1 cup figs, chopped 

3 cups boiling water H cup cream 

DISSOLVE Jell-O in 2 cups boiling water. Chill. Cook figs to a jam in double 

boiler with remaining 1 cup water. Chill. When Jell-O mixture is cold and 

syrupy, fold in cream, whipped only until thick and shiny, but not stiff. Add 

figs. Chill until slightly thickened. Turn into mold. Chill until firm. Serves 8.

PRUNE CREAM AND NUT WHIP 


1 pint boiling water 1 H cups stewed prunes, crushed 

H cup cream 

cup walnut meats, broken 


whipped only until thick and shiny, but not stiff. Add sugar to prunes and 

fold into Jell-O; add nuts. Chill until slightly thickened. Turn into moid. 


RASPBERRY BAVARIAN CREAM 

1 package Raspberry Jell-O ^ cup cream 

1 cup boiling water 4 tablespoons sugar 

1 cup raspberry juice and cold water 1 cup fresh raspberries, crushed 

and drained 

DISSOLVE Jell-O in boiling water. Add raspberry juice and cold water. Chill 


but not stiff. Add sugar to berries. Fold into Jell-O mixture. Chill until 


RHUBARB AND STRAWBERRY CREAM 

3^ cup sugar 

1 cup fresh strawberries, sweetened 

% cup water and crushed 

1 pound rhubarb, cut in small pieces 3^ cup cream, whipped 

1 package Strawberry Jell-O Dash of salt 

COMBINE sugar and water and heat until sugar is dissolved. Add rhubarb 

and simmer until tender. Measure; add water to make 13^ cups. Dissolve 

Jell-O in hot rhubarb mixture. Chill. When slightly thickened, fold in strawberries, 

cream, and salt. Turn into mold. Chill until firm. Unmold. Serves 8. 

TROPICAL AMBROSIA 

1 package Raspberry Jell-O 8 dates, seeded and quartered 


3^ cup Baker's Coconut, 

H cup orange juice 

Premium Shred 

1 orange, sections cut in pieces 3^ cup cream, whipped 

DISSOLVE Jell-O in boiling water. Add orange juice. Chill. When slightly 

thickened, fold in orange, dates, and coconut; then fold in whipped cream. 

Pile lightly in sherbet glasses. Chill until firm. Serves 8. 

CREAMY LIME FLAKES 

1 package Lime Jell-O 3^ teaspoon salt 

1 pint boiling water Juice and grated rind 3^ lemon 

4 tablespoons sugar % cup cream, whipped 

DISSOLVE Jell-O in boiling water. Add sugar, salt, and lemon juice and rind. 

Chill until firm. Beat into flakes with spoon. Reserve small amount for garnish 

and fold cream into remaining flakes. Serve in sherbet glasses. Garnish 

with clear flakes. Serves 6. 

4 39 }••

MARMALADE CHARLOTTE 

1 package Orange Jell-O H cup cream 

I z /i cups boiling water 

Y cup orange marmalade 


whipped until thick and shiny, but not stiff. Fold in marmalade. Chill until 


NUT CREAM JELL-O 

1 package Orange or Strawberry Jell-O Y teaspoon salt 


Y cup orange juice 

4 tablespoons sugar 1 cup cream 

1 cup nut meats, coarsely broken 

DISSOLVE Jell-O in boiling water. Add sugar, salt, and orange juice. Chill 


but not stiff. Fold in nuts. Chill until slightly thickened. Turn into mold. 


OCEAN CREST BAVARIAN 

1 package Lime Jell-O Y cup almonds, chopped 

1 pint boiling water 12 dates, finely cut 

Y cup cream 6 marshmallows, finely cut 

12 drops almond extract 


whipped only until thick and shiny, but not stiff. Fold in almonds, dates, 

and marshmallows. Add almond extract. Chill until slightly thickened. 


MACAROON VELVET 

1 package Cherry Jell-O Y cup cream 

1 pint boiling water Yi teaspoon vanilla 

Y teaspoon salt 

6 macaroons, crushed 

4 tablespoons sugar Y cup almonds, toasted and crushed 



Add vanilla. Fold in macaroons and nuts. Chill until slightly thickened. 


FRESH BERRIES SUPREME 

1 package Raspberry Jell-O Y cup cream, whipped 

1 pint boiling water Fresh raspberries 



thick like whipped cream. Fold in whipped cream. Place berries in sherbet 

glasses. Pile whipped Jell-O lightly on berries. Keep in cool place until ready 

to serve. Serves 8.

PIES AND TARTS 

2Y cups (1 can) red cherries, 

drained 

CHERRY PIE GLACÉ 

2J4 cups boiling red cherry juice 

and water 

% cup sugar ]/i teaspoon salt 

1 package Cherry Jell-O 1 baked 9-inch pie shell 

COMBINE cherries and sugar. Dissolve Jell-O in boiling cherry juice and 

water. Add salt. Pour over cherries, stirring occasionally as mixture cools. 

Chill. When slightly thickened, turn into cold pie shell. Chill until firm. 

THREE-MINUTE MERINGUE 

2 egg whites, unbeaten Dash of salt 

Y cup sugar 

2 tablespoons water 

Few drops vanilla or almond extract 

PUT egg whites, sugar, salt, and water in upper part of double boiler. Beat 

with rotary egg beater until thoroughly mixed. Place over rapidly boiling 

water and beat 1 minute; remove from fire, and continue beating 2 

minutes longer, or until mixture will stand in peaks. Add flavoring. Beat well. 

MARVEL LEMON PIE 

1 package Lemon Jell-O Grated rind and juice 2 lemons 

% cup sugar cups boiling water 

K teaspoon salt 

2 egg yolks 

1 baked 9-inch pie shell 

COMBINE Jell-O, sugar, salt, and lemon rind with 3 tablespoons water. Add 

egg yolks and stir well. Add remaining water, stirring until Jell-O is dissolved. 

Cool. Add lemon juice. Chill. When slightly thickened, turn into 

cold pie shell. Chill until firm. Cover with Three-minute Meringue (above). 

Marvel Lemon Pie (recipe above) 

•A 41 b

CHILLED CONCORD GRAPE PIE 

cups Concord grapes, seeded 


H cup seedless raisins 

% cup water 

% cup sugar 1 package Orange Jell-O 


COOK grapes, raisins, sugar, salt, and water together 5 minutes. Add Jell-O 

and stir until Jell-O is dissolved. Chill. When slightly thickened, turn into 

cold pie shell. Chill until firm. Top with Three-minute Meringue (page 41). 

CHILLED ORANGE MERINGUE PIE 

1 package Orange Jell-O % cup sugar 

1 orange, grated rind and juice 34 teaspoon salt 

3^ lemon, grated rind and juice 

Sections of 1 additional orange, if desired 

1^2 cups boiling water 


COMBINE Jell-O with orange and lemon rind. Add boiling water and stir until 

Jell-O is dissolved. Add sugar, salt, and orange and lemon juice. Add 

orange sections, if desired. Chill. When slightly thickened, turn into cold 

pie shell. Chill until firm. Cover with Three-minute Meringue (page 41). 

LEMON RAISIN PIE 

1 cup raisins % teaspoon salt 

3 cups hot water Grated rind and juice 1 lemon 

1 package Lemon Jell-O 2 egg yolks 

3^ cup sugar 


SOAK raisins in hot water several hours or overnight. Simmer until tender. 

Drain. Measure liquid and add enough boiling water to make 2 cups. Combine 

Jell-O, sugar, salt, and lemon rind with 3 tablespoons liquid. Add egg 

yolks and stir well. Add remaining liquid gradually, stirring until Jell-O is 

dissolved. Cool. Add lemon juice. Chill. When slightly thickened, turn into 

cold pie shell. Chill until firm. Cover with Three-minute Meringue (page 41). 

FRESH STRAWBERRY TARTS 

1 quart fresh strawberries, washed 1 package Strawberry Jell-O 

and hulled 

1 cup boiling water 

1 cup sugar 1 cup cream, whipped 

9 baked 33^-inch tart shells 

COMBINE strawberries and sugar and let stand 1 hour. Dissolve Jell-O in 

boiling water, pour over strawberries, and chill until Jell-O begins to thicken, 

stirring frequently. Fold 4 tablespoons of thickened Jell-O into whipped 

cream. Chill. Place a layer of whipped cream in the bottom of each tart shell. 

Chill about 10 minutes. Cover with a layer of jellied strawberries, pressing 

the hull-end of each strawberry lightly into cream. Add thickened Jell-O 

to fill tart. 

42 J~

CAKES AND FROSTINGS 

BLITHELY gay and delicately beautiful are cake cubes 

or tiny cakes dipped in a rainbow of pastel Jell-O 

frostings. Dainty petits fours with the inimitable French 

touch, but made in your own kitchen! The Jell-O frostings 

given here are thin enough for dipping and yet of the right 

consistency to use on a cake. These frostings will remain soft 

and moist for two days. 

JELL-O PETITS FOURS 

1 tablespoon Orange Jell-O 2 cups confectioners' sugar 

2}^ tablespoons orange juice Grated rind ^ orange 

1 tablespoon butter, melted 1 egg yolk 

}/$ teaspoon salt Cake cubes or small cakes 

COMBINE Jell-O and orange juice in top of small, deep double boiler, or in 

bowl. Place over boiling water and stir until dissolved. Add butter, salt, 

sugar, orange rind, and egg yolk. Stir vigorously until soft and of right consistency 

to pour. Drop cake cubes or small cakes into frosting, turning until 

all sides are covered. Remove cakes from frosting with fork. Place on rack to 

cool. Garnish with nuts and fruits. Makes % cup frosting. 

RAINBOW LIME FROSTING 

1 tablespoon Lime Jell-O 1 tablespoon butter, melted 

3 tablespoons boiling water Dash of salt 

1 $4 cups confectioners' sugar 

COMBINE Jell-O and water in top of small, deep double boiler or in bowl. 

Place over boiling water and stir until dissolved. Add butter, salt, and sugar. 

Stir vigorously until soft and of right consistency to pour. Makes % cup. 

SSORTED Rainbow Frostings may be made by varying Rainbow Lime 

A Frosting (above) as follows: 

FOR RAINBOW CREAM FROSTING, use 1 tablespoon Lemon Jell-O and 3 tablespoons 

water. 

FOR RAINBOW LEMON FROSTING, use 1 tablespoon Lemon Jell-O and 1 tablespoon 

lemon juice and 2 tablespoons water. 

FOR PINK STRAWBERRY FROSTING, use 1 tablespoon Lemon or Strawberry 

Jell-O and 3 tablespoons fresh strawberry juice. 

FOR STRAWBERRY FRUIT FROSTING, use 1 tablespoon Strawberry Jell-O and 

3Y

WHAT WILL YOU SERVE 

AT THE KIDDIES' PARTY? 

CHERRY WHIP 

1 package Cherry Jell-O 1 pint boiling water 



thick like whipped cream. Pile in sherbet glasses. Top with cherries. Serves 6. 

JELL-O BLANCMANGE 


Y cup boiling water 

1Y cups milk, scalded 

\Y tablespoons cornstarch H cup cream, whipped 

Y teaspoon vanilla 

DISSOLVE Jell-O in boiling water. Combine cornstarch and sugar, add scalded 

milk, and cook in double boiler until thickened, stirring constantly. Pour 

over Jell-O, mixing well. Chill. When slightly thickened, fold in whipped 

cream and vanilla. Turn into individual molds. Chill until firm. Unmold. 

Serve with fruit sauce. Serves 8. 

PEACH DELIGHT 

1 package Orange Jell-O 1 cup peach juice and water 

1 cup boiling water 1 cup canned peaches, sliced and drained 

DISSOLVE Jell-O in boiling water. Add peach juice and water. Pour }/% into 

mold. Chill. When slightly thickened, add peaches. Fill mold with Jell-O. 

Chili until firm. Unmold. Garnish with additional peach slices. Serves 6. 

Peach Delight (recipe above) 

-iMh

SERVE "PLAIN JELL-O" 

IN THESE 

FASCINATING WAYS! 

(Illustrations throughout the booklet show many attractive new garnishes and 

arrangements). 

Jell-0 Cubes: Mold Jell-O in shallow pan. When firm, cut in cubes and pile 

in sherbet glasses. Or, pile around base of large mold of whipped or 

cream Jell-O dessert. 

Jell-0 Flakes: Mold Jell-O in shallow pan. When firm, break into bits with 

spoon. Serve in sherbet glasses, plain or combined with fruit or whipped 

cream. Or, force thoroughly chilled and firm Jell-O through ricer. Pile 

in sherbet glasses and keep in cold place until served. 

Jell-0 Mounds: Unmold individual molds of Jell-O on slices of pineapple or 

sections of orange or grapefruit. 

Jell-0 de Luxe: Arrange thin lady fingers, strips of sponge cake, or sections 

of orange and grapefruit in sherbet glasses. Unmold individual molds of 

Jell-O on top, or, pile with Jell-O Cubes or Flakes. 

Jell-0 Sparkle: Fill sherbet glasses half full of dissolved Jell-O mixture. 

Chill until firm. Prepare remaining Jell-O for Jell-O Flakes and fill 

sherbet glasses. 

Jell-0 Combination: Fill parfait glasses half full of Orange Jell-O Cubes; 

then fill with Lime Jell-O Cubes. (Raspberry Jell-O Cubes and Lemon 

Jell-O Cubes also make an attractive combination.) Or, prepare Jell-O 

Sparkle, using Lime Jell-O for the base, and Lemon Jell-O for the flakes. 

GARNISHES THAT ARE SIMPLE 

Sprinkle toasted, tinted, or plain shredded coconut over Jell-O dishes. 

Place quarters of maraschino cherries on top of individual servings of 

Jell-O in flower-petal arrangement. 

Arrange sections of orange or grapefruit, free from membrane, around 

large Jell-O mold in pin-wheel fashion. 

Arrange peach slices, pineapple fans (quarter-slices), or berries, at base 

or beside individual Jell-O molds. 

Top Jell-O with bit of whipped cream. Sprinkle with chopped nuts, cubes 

of bright jelly, candied fruit, date strips, or tiny shreds of yellow orange rind.

WANT TO MOLD 

YOUR JELL-O QUICKLY? 

D 

ISSOLVE 

package of Jell-O in one cup of boiling 

liquid, then add remaining cup of liquid cold. Place 

mold in pan of crushed ice, ice water, or ice and salt, 

and leave in coldest place available. Your Jell-O will be firm 

in no time! 

Do you love to serve pretty dishes? 

Send for these Jell-O molds - - 

Jell-O, no matter how you serve it, is lovely. But molded . . . 

chef-fashion ... to bring out its clear, colorful beauty . . . 

it's a jewel of a dish! 

AT A BARGAIN PRICE 

6 of the new, larger size, individual Jell-O 

molds, all to match or 1 large Jell-O mold for 

25c 

Because we buy them in tremendous quantities, these wellmade, 

sturdy aluminum molds are offered you at a saving. The 

individual molds are now big enough to hold a generous portion 

of Jell-O with other ingredients in it! Send today. 

COUPON 

GENERAL FOODS 

Battle Creek, Mich. 

Gentlemen: (25c for one of the following:) 

I am enclosing (50c for both of the following:) check which ( ) 6 

aluminum Jell-O molds, individual size, all to match. ( ) 1 aluminum 

Jell-O mold, large size (serves six). 

Kindly send to— 

NAME 

STREET 

CITY 

STATE 

i 46 h

JELL-O RULES 

For measuring: Use standard measuring cup. Allow 1 pint (2 cups) liquid 

to 1 package of Jell-O. Fruit juice may be used for all or part of liquid. One 

package contains 8 level tablespoons of Jell-O. 

For dissolving: Use exact amount of liquid specified. Liquid used to dissolve 

Jell-O must be boiling. It should be poured onto Jell-O and stirred 

until Jell-O is entirely dissolved. 

For molding: A metal mold chills more quickly than one of enamel or 

earthenware. Turn Jell-O into mold. Chill in mold until firm. 

For moldingfruits and vegetables: Chill dissolved Jell-O. When slightly thickened, 

fold in fruits or vegetables. They will remain evenly suspended. In 

general, 1 pint (2 cups) prepared fruits or vegetables are used with 1 

package of Jell-O. 

For chilling: Cool Jell-O before chilling to avoid wasting ice or raising the 

temperature of the refrigerator. For quick chilling, use the freezing trays 

of an automatic refrigerator. Or, place the mold of Jell-O in a pan of 

cracked ice and salt, ice water, or snow. 

For tray-chilled delicacies: Any Jell-O dish may be chilled quickly and 

successfully in the freezing trays of an automatic refrigerator. These 

Jell-O dishes should be thoroughly chilled—but never frozen. Proper 

chilling takes but 13^ to 2 hours. 

For whips: Chill dissolved Jell-O until cold and syrupy. Place in a bowl of 

cracked ice or ice water and whip with rotary egg beater until fluffy and 

thick like whipped cream. 

For creams: Jell-O creams have a smooth velvety texture and are made 

with much less cream than is usually required in this type of dessert. 

Most of the creams in this book are made as follows: 

Chill dissolved Jell-O until cold and syrupy; whip cream until 

thick and shiny but not stiff and dull. Combine. The finished 

product has a beautiful luster and fine, smooth, creamy texture. 

If larger volume is desired and if a more porous, spongy texture is better 

suited to the dish, the Jell-O and cream should be whipped separately 

and then combined. In this case, chill dissolved Jell-O until cold and 

syrupy, place in a bowl of cracked ice or ice water, and whip with rotary 

egg beater until fluffy and thick like whipped cream. Then fold in whipped 

cream. 

For layered and decorated molds: Chill each layer of Jell-O until firm before 

adding another layer. Arrange design on layer of clear Jell-O. Cover 

with enough cold liquid Jell-O to anchor design. Chill until design is set. 

Add remaining Jell-O, pouring carefully against spoon to avoid disarranging 

design. 

For unmolding: When molded Jell-O is thoroughly chilled and firm, dip 

mold up to the edge in warm—not hot—water. Hold a moment, remove, 

and dry outside of mold. Place plate over mold and turn them over together. 

Raise side of mold slightly and give a sharp shake. Lift off mold. 

NOTE: Raw pineapple cannot be used successfully with Jell-O. Use cooked or canned pineapple.

IN 

SIX 

FRUIT 

FLAVORS

THE GREATER JELL-O RECIPE BOOK

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