Unique Gel Cookery Recipe Compilation

Shrimp and Orange Molds from The Complete Jell-O Recipe Book (1929)

1 package of Lemon Jell-O

1 cup boiling water

1 cup shrimp liquor and cold water

1 tabelspoon vinegar

1 cup shrimps, drained and halved lengthwise

2 oranges, free from membrane, diced and drained

Dissolve Jell-O in boiling water. Add shrimp liquor and water and vinegar. When slightly thickened, fold in shrimps and oranges. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 4.

Chicken Mousse from The Complete Jell-O Recipe Book (1929)

1/2 package (4 tabelspoons) Lemon Jell-O, 1 cup boiling chicken stock, free from fat

1 cup chicken, finely cut, 1 cup celery, finely chopped, 1 pimiento (chopped)

1 tablespoon vinegar, 1/2 teaspoon salt, Dash of Cayenne, 1/2 cup cream (whipped)

Dissolve Jell-O in boiling chicken stock. Chill. Combine chicken, celery, pimiento, vinegar, salt, and Cayenne. When Jell-O is slightly thickened, beat with rotary egg beater until consistency of whipped cream. Fold in chicken mixture; then cream. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with stuffed olives. Serves 6.

Asparagus Salad from The Jell-O Girl Entertains (circa. 1920)

Prepare pint of Lemon Jell-O with two tablespoonfuls of vinegar and half a teaspoon of salt included. Arrange well-drained bundles of asparagus tips in mold as shown in illustration. Cover with cold Jell-O and harden. Serve with mayonnaise.

Tart Tomato Salad from Quick, Easy Jell-O Wonder Dishes (1930)

1 package Lemon Jell-O

1 pint canned tomatoes, strained

1 ½ teaspoons lemon juice

1 teaspoon Worcestershire sauce

½ cup celery, diced, ½ cup sweet pickles, or ripe cucumber pickles

Dissolve Jell-O in boiling tomato juice. Add lemon juice, salt, and Worcestershire sauce. Chill. When slightly thickened, fold in celery and pickles. Turn into molds. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann’s Mayonnaise. Serves 8

Shower Salad from Today...what salad…what dessert? Jell-O brings dozens of answers (1928)

1 package of Strawberry Jell-O

1 pint boiling water

Dash of salt

1 can canned pineapple, diced

1 cup apple, pared and diced

3 maraschino cherries, finely chopped 

Crisp lettuce

Dissolve Jell-O in boiling water. Add salt. Chill. When slightly thickened, add fruits. Turn into mold. Chill until firm. Unmold on lettuce. Garnish with Hellmann’s Blue Ribbon Mayonnaise. Serves 6.

Layered Cheese and Apple Salad from Jell-O Secrets For The Automatic Refrigerator (1929)

1 package of Lemon Jell-O, 1 pint boiling water

2 tablespoons lemon juice, 1 teaspoon salt

1 red apple, cut in 1/4-inch dice

1 teaspoon sugar, 1 package (3 ounces) cream cheese

1/2 cup walnut meats, broken

Dissolve Jell-O in boiling water, add 1 tablespoon lemon juice and salt. Combine apples, sugar, dash of salt, and remaining 1 tablespoon lemon juice. Chill. When slighlty thickened, fold apples into one-half of Jell-O mixture. Turn into freezing tray of automatic refrigerator. Chill until firm. Beat remaining Jell-O with rotary egg beater until the consistency of whipped cream. Fold in cheese and nuts, Pour over firm first layer. Chill 1 1/2 hours. Serve in squares on crisp lettuce. Garnish with Hellmann's Mayonnaise. Serves 8.

Poached Egg Dessert from Knox Gelatine Desserts Salads Candies and Frozen Dishes (1933)

Make lemon sponge or snow pudding. Turn into 6 large coffee saucers, placing in the center of each saucer a peach or apricot half (fresh or canned) with the rounded side up- to resemble the yolk of an egg. Serve in the same saucers, or place the contents of the saucers on a platter and serve them with either custard sauce, whipped cream or whipped evaporated milk.

Mint Jelly from Knox Jell (1936)

1 package of Lime Knox Jell

1 cup hot water

1 cup cold water

Few drops of mint flavoring

Dissolve Lime Knox Jell in hot water. Then add cold water and mint flavoring to taste. Pour in flat pan or individual molds that have been rinsed in cold water and chill. Serve with lamb.

Spanish Cream or Molded Custard from Your Electric Refrigerator and Knox Sparkling Gelatine (1929)

1 level tablespoon of Knox Gelatine

3 cups milk

3 eggs

¾ teaspoonful salt

½ cup sugar, scant

1 teaspoonful vanilla

Soak Gelatine in milk about 5 minutes. Place over hot water, and when gelatine is dissolved add sugar. Pour slowly on yolks of eggs slighlty beaten, return to double boiler and cook until thickened somewhat, stirring constantly. Remove from stove and add salt and flavoring, then add whites of eggs beaten until stiff. Turn onto large or individual molds, first dipped in cold water, and place in ice box. (This will separate and form a jelly on the bottom and custard on the top, unmold, and serve with whipped cream, sliced oranges or any fruit or fruit juice.)