Page:The Boston cooking-school cook book.djvu/773

 USED and ENDORSED by Miss Farmer’s School of Cookery Whenever a Recipe Calls For “ Gelatine ” it Means KNOX SPARKLING GELATINE The true gelatine — the “4 to 1 ” gelatine that blends in perfect harmony with all other foods, and goes four times as far as flavored packages. One package of Knox makes four pints of jelly, and one-quarter of a package will make a dessert or salad for a family of six. That is economy. Try this new KNOX SALAD DESSERT Combining two courses in one Soak X A envelope of Knox Sparkling Gelatine in 2 tablespoonfuls cold water 5 minutes. Melt 1 tablespoonful butter and add yolks of 2 eggs, well beaten, 3 tablespoonfuls sugar, 1 teaspoonful salt, A teaspoonful paprika, and a few grains of cayenne. Remove from fire and add gradually 2 /z cup milk, M cup vinegar, and 2 tablespoon- fuls canned pineapple juice. Cook in double boiler, stirring constantly until mixture thickens, and add soaked gelatine. Remove from range and beat 2 minutes. Cool, stirring occasionally, and when beginning to set add 1 cup prepared fruit, using Maraschino cherries cut in small pieces and strained, orange pulp, canned sliced pineapple cut in small pieces, and 1 cup cream beaten until stiff, being careful that the fruit does not settle to the bottom. Pack in mold that has been dipped in cold water and let stand a few hours until firm. When set, remove to bed of crisp lettuce leaves and cut in slices, cross-wise, for serving. Serve with or without mayonnaise dressing. Every woman should read my knowl- edge Books — “ Dainty Desserts ” and “Food Economy.” They are an edu- cation in economy and a revelation in the art of making delicious desserts and salads. Sent FREE if you mention this book. KNOX GELATINE MRS. CHARLES B. KNOX JOHNSTOWN, N. Y. &y CHARLES B.KHQXm, Htrt wrair Plain for general use —easily prepared