Jellied foods—soups, main dishes, salads, or desserts—can be molded in
square, round, or loaf pans, muffin tins, washed tins from canned foods,
bowls, cups, glasses, or paper drinking cups. For easy serving, a
gelatine mixture may be chilled in serving dishes that will go directly
to the table, or it may be spooned from bowls into serving dishes.
To unmold, dip the mold in warm or hot water to the depth of the
gelatine—metal molds in warm water, glass molds in hot water. Loosen
edge with the tip of a paring knife. Place the serving dish on top of
the mold, the two tightly together, and turn upside down. Shake, holding
the serving dish tightly to the mold. Carefully lift off the mold.
Gelatine may be unmolded at serving time, or even as long as an hour or
so before mealtime if the service plate or platter is put back in the
refrigerator.
_Here’s the_ KEY _to the Reducing Plan_
THE KNOX CHOICE-OF-FOODS DIET LIST CHART
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KNOX Gel-Cookery is GOOD EATING that’s good for you!
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_On the following pages you’ll see tested low-calorie recipes that make
reducing (AND WEIGHT-WATCHING AFTER REDUCING) a pleasure!_
JELLIED TOMATO BROTH
_6 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
1½ cups cold water
1½ cups tomato juice
½ teaspoon salt
2 teaspoons whole mixed spices
Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining
water, tomato juice, salt, and spices. Bring to a full boil. Strain to
remove spices. (It is helpful to place whole spices in a tea ball, so
that they can be removed without straining the broth.) Stir in softened
gelatine until thoroughly dissolved. Serve hot, or chilled to soft jelly
consistency.