Use above recipe, but before molding, chill to unbeaten egg white
consistency. Stir in 2 cups crisp shredded cabbage. Turn into one
large mold (3-4 cup) and chill until firm.
_Makes 6 servings_
_1 Serving Equals Free Choice_
ORIGINAL PERFECTION SALAD MOLD
_6 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ cup vinegar
1 tablespoon lemon juice
6 non-caloric sweetening tablets or equivalent[9]
¾ cup finely shredded cabbage
½ teaspoon salt
1 cup diced celery
1 pimiento, chopped
Sprinkle gelatine on the cold water to soften. Dissolve the softened
gelatine thoroughly in the very hot water. Add vinegar, lemon juice, and
non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in
remaining ingredients and turn into one large mold (3-4 cup) or 6
individual molds. Chill until firm.
SAVORY QUICK SALAD DRESSING
_20 Servings—1 tablespoon each_
_1 Serving Equals Free Choice_
¼ cup lemon juice
1 cup undiluted evaporated milk
½ teaspoon salt
Combine lemon juice, evaporated milk, and salt in screw-top jar. Shake
well to blend.
[Illustration: {uncaptioned}]
CARROT-ORANGE JELLIED SALAD
_6 Servings_
_1 Serving Equals 1 Fruit Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold orange juice
1 cup very hot water
¼ teaspoon salt
3 tablespoons lemon juice or vinegar
9 non-caloric sweetening tablets or equivalent[9]
½ cup shredded raw carrot
¼ cup well drained, canned, crushed pineapple[11]
½ cup well drained, cubed orange sections
Sprinkle gelatine on cold orange juice to soften. Combine very hot
water, salt, lemon juice or vinegar, and non-caloric sweetener. Add the
softened gelatine and stir until thoroughly dissolved. Chill to unbeaten
egg white consistency. Fold in carrots, pineapple, and orange. Turn into
one large mold (3 cup) or 6 individual molds. Chill and serve.
LOW-CALORIE COOKED SALAD DRESSING
_44 Servings—1 tablespoon each_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 teaspoons dry mustard
2 teaspoons salt
¼ teaspoon paprika
1⅓ cups boiling water
2 tablespoons butter or fortified margarine
2 eggs, well beaten
4 non-caloric sweetening tablets or equivalent[9]
½ cup vinegar
Sprinkle gelatine on the cold water to soften in top of double boiler.
Mix together mustard, salt, and paprika and gradually add the boiling
water. Add this hot mixture and butter or margarine to softened
gelatine. Stir until softened gelatine is thoroughly dissolved and
butter or margarine is melted. Add gradually to the beaten eggs and
return to top of double boiler. Cook over hot, but not boiling, water,
until the mixture begins to thicken, stirring constantly. Remove from
heat. Add non-caloric sweetener and very slowly stir in vinegar. Chill
until slightly thickened. Beat with rotary beater until well blended.
Store, covered, in refrigerator. To serve, beat lightly with a fork.
BASIC “GEL” FOR NON-CALORIC CARBONATED BEVERAGES
_4 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups non-caloric carbonated beverage
Sprinkle gelatine on the cold water in top of double boiler. Stir over
hot water until gelatine is thoroughly dissolved. Remove from heat. Add
beverage and blend. Turn into one large mold (2 cup) or 4 individual
molds. Chill until firm.
SPANISH CREAM
_8 Servings_
_1 Serving Equals ½ Milk Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]
1½ cups very hot skim milk[7]
⅛ teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla extract
8 non-caloric sweetening tablets or equivalent[9]
2 egg whites, stiffly beaten
Soften gelatine by stirring it into the cold skim milk in top of double
boiler. Add the very hot skim milk and salt. Place over boiling water;
stir until softened gelatine is thoroughly dissolved. Pour slowly into
egg yolks, stirring constantly. Return to top of double boiler; cook
over hot, but not boiling, water, stirring constantly, until mixture
coats a spoon. Remove from heat. Add vanilla and non-caloric sweetener.
Stir to dissolve completely. Chill until slightly thicker than unbeaten
egg white consistency. Fold into beaten egg whites. Turn into one large
mold (4 cup) or 8 individual molds. Chill until firm.
CHERRY SPONGE
_4 Servings_
_1 Serving Equals 1 Fruit Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 one-pound can water packed sour pitted cherries
1 tablespoon lemon juice
8 non-caloric sweetening tablets or equivalent[9]
1 egg white, stiffly beaten
Sprinkle gelatine on the cold water to soften. Empty cherries into a
saucepan and boil for 5 minutes. Turn into bowl and beat with rotary
beater until broken up in fine pieces. Measure and if necessary, add
very hot water to make 1¼ cups. Add softened gelatine, lemon juice, and
non-caloric sweetener; stir until softened gelatine is thoroughly
dissolved. Chill to unbeaten egg white consistency. Whip with rotary
beater until fluffy. Fold in beaten egg white until smooth. Turn into
one large mold (2 cup) or 4 individual molds. Chill.
CUCUMBER-GRAPEFRUIT SALAD MOLD
_6 Servings_
_1 Serving Equals ½ Fruit Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot water
¼ teaspoon salt
1 tablespoon vinegar
3 non-caloric sweetening tablets or equivalent[9]
1 cup diced, drained grapefruit sections
1 cup diced, drained cucumber
Sprinkle gelatine on the cold water to soften. Stir softened gelatine
into the very hot water with salt until it is thoroughly dissolved. Add
vinegar and non-caloric sweetener. Chill to unbeaten egg white
consistency. Fold in grapefruit and cucumber. Pour into one large mold
(3-4 cup) or 6 individual molds. Chill until firm.
LEMON GELATINE
_4 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ cup lemon juice
6 non-caloric sweetening tablets or equivalent[9]
Sprinkle gelatine on the cold water to soften. Stir the softened
gelatine into the very hot water until thoroughly dissolved. Add lemon
juice and non-caloric sweetener. Pour into one large mold (2-3 cup) or 4
individual molds. Chill until firm.