THE GREATER JELL-O RECIPE BOOK

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CHILLED CONCORD GRAPE PIE cups Concord grapes, seeded 3^ teaspoon salt H cup seedless raisins % cup water % cup sugar 1 package Orange Jell-O 1 baked 9-inch pie shell 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 1 baked 9-inch pie shell 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 1 baked 9-inch pie shell 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 BLI<strong>THE</strong>LY 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. <strong>JELL</strong>-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
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 and 32: 1 package Strawberry Jell-O 1 pint
Page 33 and 34: MONASTERY PUDDING 2 cups Concord gr
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: PIES AND TARTS 2Y cups (1 can) red
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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