THE GREATER JELL-O RECIPE BOOK

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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 2 tablespoons sugar 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. <strong>JELL</strong>IED 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 1H cups boiling water 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 DISSOLVE Jell-O in boiling water. Chill. When slightly thickened, fold in 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
Page 1 and 2: THE GREATER JELL-O RECIPE BOOK
Page 3 and 4: Read this Important News before you
Page 5 and 6: want something new and different? *
Page 7 and 8: TABLE OF CONTENTS I Jell-O Appetize
Page 9 and 10: JELL-O APPETIZERS AND RELISHES "V |
Page 11 and 12: JELLIED INDIA RELISH 3^ package (4
Page 13 and 14: READY LUNCHEON PLATE 1 package Lemo
Page 15 and 16: SHRIMP AND ORANGE MOLDS 1 package L
Page 17 and 18: JELL-O CHEESE LOAF 1 package Lemon
Page 19 and 20: CARROT AND CABBAGE SALAD 1 package
Page 21 and 22: JELL-O CUCUMBER SALAD 1 package Lem
Page 23 and 24: JELLIED CARROTS AND PEAS 1 package
Page 25 and 26: FRUIT SALADS BEAUTY SALAD 1 package
Page 27 and 28: SHOWER SALAD 1 package Strawberry J
Page 29 and 30: JELL-O DESSERTS FRUITED JELL-O DESS
Page 31: 1 package Strawberry Jell-O 1 pint
Page 35 and 36: RHUBARB JELL-O }/% cup sugar 1 poun
Page 37 and 38: APRICOT WHIP H pound dried apricots
Page 39 and 40: PARADISE PUDDING 1 package Cherry J
Page 41 and 42: PRUNE CREAM AND NUT WHIP 1 package
Page 43 and 44: PIES AND TARTS 2Y cups (1 can) red
Page 45 and 46: CAKES AND FROSTINGS BLITHELY gay an
Page 47 and 48: SERVE "PLAIN JELL-O" IN THESE FASCI
Page 49 and 50: JELL-O RULES For measuring: Use sta

THE GREATER JELL-O RECIPE BOOK

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