KNOX GELATINE COOK BOOK

1936

DESSERTS - SALADS - CANDIES - FROZEN DISHES

Salads and desserts when brought to the table should be attractive to the eye and light in character, in contrast to the substantial dishes of the main course. All this is possible with Knox Gelatine. Fruits and vegetables, fresh and canned, are nutritious and of vitamin value. Knox Gelatine is the chief ingredient of an endless variety of delicious dishes made with them for the home table, Sunday night suppers and the banquet. They are all equally  good from the appetizers to the desserts. Ice cream and all mousses frozen in mechanical refrigerators need Knox Gelatine to make them smooth and keep them from crystallizing.

That was straight from the Foreword in this cook book!

Hint: 2 pounds of butter from 1

1 lb. butter    1 pint milk (preferably the top half of a quart bottle)    1 envelope Knox Gelatine

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