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FEW HOUSEKEEPERS
R. E. A. L. I. 2 º' T H E.
PossIEIILITIES OF
J E L L - O
THE DAINTY DESSERT
T IS really wonderful what a great num-
ber of delicious and satisfying desserts
can be made from it almost instantly.
JELL-O is a favorite in all homes
where it has been introduced, because it
is pure and wholesome, has high nutritive
value, is better than cake, pie or other rich
pastry, and can be
SO EASILY PREPARED
JUST ADD BO/L/WG WATER
A/VD LET GOOL
No cooking, no sweetening, no flavoring,
no trouble. All done in a minute, and
the result is an exquisite dessert that every-
body likes.
If a more elaborate dessert is desired,
add a few nuts, sliced oranges or other fruit,
when the JELL-O begins to harden; or try
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Q some of the recipes given in this book. º


ELL-0 HELIPE BUD/
Compiled by
MRS, NELLIE JULING GANS
Principal Chicago Cooking College
All recipes and illustrations contributed by Mrs.
Gans are marked with a star.” Recipes and illus-
trations contributed by Mrs. E. Luchting marked
with a cross. -- -
JELL-O complies with the requirements of all
pure food laws, and received Highest Award, Gold
Medals at St. Louis and Portland Expositions.
Creams, Custards, Frappes, Sherbets, Salads,
Conserves, Sponge Cake, Nut Puddings, Plum
Puddings, Chocolate Puddings, Souffles, etc., are
very easy to prepare with JELL-O.
JELL-O will save, nine-tenths of the time the
cook now spends preparing desserts, and those made
from JELL-O will be superior in every way, at
much less cost. -
JELL-O is used extensively in sanitariums and
hospitals, as it is greatly relished by the sick and
convalescent.

JELL-O RECIPE BOOK
1. Strawberry Cream Pie.”
1 pint strawberries 1 p.kg Strawberry JELL-O -
% cup sugar I cup cream -
1% cups boiling water 1 shell and six strips of
(% inch) pie paste
RUSH the berries—afterwashing and hulling—
and add the sugar; then set them aside.
Dissolve the JELL-O in the boiling water
and when it begins to thicken, add to it the sugared
berries. Then whip the cream and add it to the
berry mixture, pour it into the prepared pastry
shell and place the strips across.
Let it stand half an hour and serve.
2. Cherry and Orange Salad.*
I plºg. orange JELL-O I pint boiling water
I plºg cherry JELL-O . I teasp. almond extract
I cup Maraschino cherries 2 large oranges
ISSOLVE the two kinds of JELL-O in separate
bowls, using the boiling water on the orange
JELL-O and the Maraschino juice, and boiling
water on the cherry JELL-O.
Peel the oranges, cut the parts into small pieces
and cut the cherries into halves,
When the jelly begins to set, take a fork and
stir the orange pieces thro’ the orange JELL-O and
the cherries thro’ the cherry JELL-O.
Then place on ice.
When ready to serve mix the cherry and orange
JELL-O, using a fork. Serve on a lettuce leaf and
garnish with whipped cream.
3. Cherry Charlotte.”
1 cup double cream % cup sherry
The whites of 3 eggs I pkg. cherry JELL-O
% cup sugar 1% cups hot water
ISSOLVE the JELL-O in the water and allow
it to cool. Beat the eggs and add the sugar,
then whip your cream and add it. Add the
sherry to the dissolved JELL-O and when it be-
gins to stiffen add the egg and cream mixture.
Line a mould with Lady-fingers, pour in the
mixture, chill and serve.
Highest Award, Gold Medal, St. Louis and Portland

JELL-O RECIPE BOOK
4. Tomato Salad.--
2 p.kgs. Lemon JELL-O Mayonnaise Dressing
I qt, boiling water Lettuce
6 tomatoes, sliced
ISSOLVE the JELL-O in water. Pour part
into dish or mould, and when partly congealed
add sliced tomatoes. Then add balance of
JELL-O and when hardened turn out, garnish with
lettuce, and serve with Mayonnaise dressing.
Strawberry Cream.--
1 qt. Strawberries I plºg. Strawberry JELL-O
34 cup sugar 1 cup hot water -
1% cups whipped cream
AVE out enough berries to garnish dish. Mash
the balance and add sugar. Dissolve the
JELL-O in the boiling water, then mix with
berries and let cool; when partly jellied add
cream whipped stiff and a few fresh strawberries.
Pour in mould and set away to harden. Serve
with whipped cream and garnish with berries.
Floating Island.*
1 p.kg. Peach JELL-O 1 pint boiling water
3 eggs 1 tablesp. cornstarch
% cup sugar 1 teasp extract vanilla
I pint milk % glass currant jelly
I cup whipped cream
OUR the pint of boiling water on the JELL-O
stir until dissolved, then set aside to cool.
Make a thin custard of the milk, sugar,
egg-yolks, cornstarch and vanilla extract, pouring
it into a shallow glass dish, and put it on ice.
Beat the whites of the eggs until very stiff, and
when the JELL-O begins to thicken beat it with a
wire egg-beater until it is white, then add the
stiffly beaten egg-whites.
Lastly, beat in the whipped cream and continue
beating as long as possible.
Then with a large spoon take up a heaping
spoonful of the JELL-O mixture and drop it
lightly on the custard, making in this way six or
eight of the “islands.” Place a teaspoonful of
the currant jelly on each of the “islands.”
A PERFECT SUBSTITUTE FOR GELATINE


JELL-O RECIPE BOOK
Orange Cream Pie.”
I pint of milk % cup sugar
I Orange I plºg. Orange JELL-O
3 eggs, beaten I cup double cream
I pastry shell. baked
Bº" the eggs and add the sugar, heat the milk
to the boiling point and pour it slowly over
the eggs and sugar, and add the grated rind
and the juice of the orange. Return to the fire
and cook three minutes. Remove and add the
JELL-O. Stir until dissolved and beat until it
begins to thicken. Then pour it into the shell
and allow it to cool. When cool whip the cream
stiff and decorate the top of your filled shell so as
to imitate meringue.
Chocolate Foam.--
3 cups hot water 5 teaspoons grated chocolate
Lºup sugar I plºg. Orange JELL-O
Whites of four eggs I teaspoon vanilla
One pint of cream.
O the boiling water add the chocolate and
sugar. Stir well and boil three minutes.
Remove from the fire and dissolve in the
mixture the package of JELL-O Stir occasionally
until it begins to thicken, then beat until foamy.
Beat egg whites, adding vanilla, then stir into
the JELL-O mixture, and continue beating until
rather stiff. Pour into a mould or sherbet cups,
and set away to congeal. Serve with whipped
Creaml.
Neapolitan.--
3 pints hot water 1 plºg. Raspberry JELL-O
I plºg. Lemon JELL-O I plºg. Chocolate JEL,L-O
ISSOLVE the package of Lemon JELL-O
in one pint of boiling water. When about
half set, beat to a stiff froth and pour into
square mould, Prepare the Strawberry JELL-O
in same manner, beat and pour on Lemon. Also
prepare Chocolate JELL-O in same manner, and
fill the mould with it. When set turn out of mould
and slice with knife.
Highest Award, Gold Medal, St. Louis and Portland

JELL-O RECIPE BOOK
Apple Flip.”
The white of one egg I plºg, Lemon JELL-0
3 tablesp. grated apple 1 pint boiling water
% cup sugar powdered, 1 cup whipped cream
1 teasp Lemon Extract
Cherties.
Pºiº the egg-white, sugar, lemon extract,
and grated apple in a bowl, beat until stiff.
Dissolve the JELL-O in the boiling water, when
cool beat until it begins to thicken, then add
the apple mixture and fold in the whipped cream.
Serve in glasses with a cherry on top.
Prune Souffle.*
1 pint stewed prune pulp The white of two eggs
1 p.kg. Chocolate JELL-O 1 pint hot water
1 teasp. Cinnamon I pint whipped cream
ISSOLVE the JELL-O in the water and when
it begins to thicken add the prune pulp
and cinnamon, then beat in half of the
creatu.
Pile into custard cups, chill and serve with the
remaining cream. -
JELL-O Fruit Salad.--
I plºg. Raspberry JELL-O 2 oranges
1 pint hot water 2 bananas
or other fruits.
ISSOLVE the JELL-O in the hot water.
Slice bananas, oranges, peaches, or any fruit
desired, and when the JELI.-O is half set stir
fruit into same and set away to cool.
Orange Snow Pudding.--
I plºg. Strawberry JELL, O. I cup Maraschino Cherries
I quart hot water 2 bananas
I plºg. Orange JELL-O 2 Oranges
ISSOLVE the Strawberry JELL-O in one pint
of boiling water. When partly congealed
urinto mould and place maraschino cherries,
sliced bananas and oranges, allowing it to thor-
oughly set. Dissolve the Orange JELL-O in
balance of water, and when about the consistency
of molasses, beat until pink and spongy, then pour
over the Strawberry and set away until firm.
A PERFECT SUBSTITUTE FOR GELATINE
JELL-0 ||}E GREAM PDWDER
F o R v A k N G c = c R = A M
A STRICTLY PURE, and wholesome food
product which enables anyone to make de-
licious Ice Cream in ten minutes with the simple
addition of milk, at a cost of one cent a plate.
No cooking : no heating. No eggs, sugar or
flavoring to add. Simply stir the contents of one
package into a quart of milk and freeze.
FLAVORS:
STRAWBERRY, VAW/LLA, CHOGOLATE,
LEMON AND UNFLAVORED.
Puddings, Pies, and filling for Layer Cakes,
Cream Puffs, etc., are also easy to make with
JELL-O ICE CREAM Powder, saving entirely the
cost of eggs, sugar and flavoring.
A nice pudding sauce is made by dissolving one
package Vanilla Jell-O lee Cream Powder in a pint
of boiling water.
ILLUSTRATED RECIPE BOOK FREE
V.
Highest Award, Portland Exposition 1905
Complies with all pure food laws
Two packages for 25 cents, at all Grocers.
Experience has proven that best results are ob-
ºby use of the White Mountain Ice Cream
Freezer, manufactured by the White Mountain Freezer
Co., Nashua, N. H. Our demonstrators all over
the United States are using this freezer in preference
to any other.
Jell-O lee Cream Powder and
º are entirely different products


ALUMINUM JELL-0 ||||||IS
| SOUVENIR SPOONS
SOUVENIR DISHES
F. R. E. E.
In each package of JELL-O will be
found a circular describing and illustrating
the JELL-O moulds and other articles we
send absolutely free to users of JELL-O. \
NO MONEY REQUIRED
Get a package of JELL-O to-day and
learn how easily these desirable moulds,
spoons and dishes can be secured.
There is
| UTHER DESSERT JUST LIKE JELL-0
Beware of the grocer who tries to sell
you something else, claiming it is "Just as
good." You will surely be disappointed.
It costs him less money and will prove in-
ferior in every way, although he asks you
to pay as much for it as for JELL-O.
SEVEN CHOICE FLAVORS: jº
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Lemon, of ANGE, RASPBERRY, ſº JELLO
CHERRY, STRAWBERRY, º ºgº
PEACH, CHOCOLATE, º-LEMSN
º
10 cents PER Package.Nº
-i.
na. A nº-Fact t-r-e D. E. Y.
THE GENESEE PURE FOOD CO.
Q'." N E W Y O Er. K.
C
º Jell-O recºre hogſ- 26.5%:
ºſe C3ooki
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