1 tablespoon Great Lakes Gelatin
1/2 cup cold liquid
1 1/2 cup hot liquid
Soften gelatin in 1/2 cup cold liquid. Dissolve thoroughly in 1 1/2
cups
very hot liquid with desired flavorings and sweetening included as
a
part of liquid measure. Pour into 2 cup mold and chill until firm before
unmolding. Serves 4.
Basic Fruit Salad Recipe
1 tablespoon Great Lakes Gelatin
1/4 cup sugar
1/4 teaspoon salt
1/4 cup lemon juice
1 1/2 cup fruit juice
1 1/2 cups fruit
Mix Great Lakes Gelatin, sugar and salt together thoroughly.
Add very hot fruit juice
and stir until gelatin is thoroughly dissolved. Add lemon juice
and chill to unbeaten egg
white consistency. Stir in well drained, diced fruit, canned,
fresh or frozen (thawed).
Turn into a 3-cup mold or individual molds and chill until firm.
Gelatin Squares
4 tablespoons Great Lakes Gelatin
3 packages (3 oz. ea.) flavored gelatin
4 cups boiling water
In a large bowl, mix unflavored gelatin with flavored gelatin
Add boiling water and stir until gelatin
is completely dissolved. Pour into 13" x 9" pan. Chill until
firm. To serve, cut into 1-inch squares.
Makes about 9 dozen squares.
Fruit Juice Squares
Omit flavored gelatin and water. Sprinkle unflavored gelatin
over 2 cups of cold fruit juice. Let
stand 1 minute. Add 2 cups fruit juice heated to boiling and
stir until gelatin is completely
dissolved. Sweeten to suit the taste. Chill
Stabilized Whipped Cream for decorative purposes
1 teaspoon Great Lakes Gelatin
4 teaspoons cold water
1 cup 32% whipping cream (at least 24 hours old and very cold - at
least 40 degrees)
1/4 cup confectioners sugar (optional)
1/4 teaspoon vanilla (optional)
coloring (optional)
First measure and assemble all ingredients. Combine Great Lakes Gelatin and cold water, stir, and let stand until thick; then place over simmering water, being sure that gelatin completely dissolves. While this is cooling beat cream until it is of medium consistency. At this point pour dissolved lukewarm gelatin into center of cream all at once, and continue to beat. If sugar, vanilla, or coloring is to be added, it must be added before cream is fully beaten. Beat only until cream clings well to bowl. Overbeating will cause it to curdle. If cream is to be used for spreading or decorative purposes, use it at once; then refrigerate decorated cake. If it is to be used as a filler to topping, cream may stand in refrigerator for hours. Makes 6 servings.
Marshmallow Topping
2 cups of sugar
1/2 cup of corn syrup
1/2 cup hot water
2 tablespoons of Great Lakes Gelatin
4 tablespoons of cold water
2 egg whites
Put sugar, syrup and hot water in a saucepan and stir well until dissolved. Cook to 238 degrees F. Remove and add gelatin which has been soaked in cold water. Beat until white and add eggs beaten stiff. Beat vigorously until mixture gets stiff.
Vitality Drink
2 tablespoons Great Lakes Gelatin
1 tablespoon granular lecithin
1 large banana
1 raw egg
2 cups low-fat or skim milk
Toss everything into the blender and let it whip for 30 seconds.
Great Lakes One Minute Icing
1 teaspoon Great Lakes Gelatin
2 tablespoons cold water
2 tablespoons boiling water
1 cup confectioners sugar
flavoring
Soak gelatin in the cold water 5 minutes. Then add boiling water and stir until thoroughly dissolved. Add sugar gradually, while beating, and continue to beat until light. Flavor as
Citrus Sherbert
1 tablespoon Great Lakes Gelatin soaked in 3 tablespoons cold water
1 cup sugar
2 cups water
few gratings of orange rind
4 egg yolks
1 1/2 cups unsweetened orange juice
1 1/2 cups unsweetened grapefruit juice
1 tablespoon lemon juice
Soften Great Lakes Gelatin in the 3 tablespoons of cold after.
Place sugar, 2 cups
water, and grated orange rind saucepan, bring to a boil, add
egg yolks slightly beaten
and boil one minute. Remove from heat and add softened gelatin.
Strain, cool, add
fruit juices and freeze. Makes 1 1/2 quarts or 10 servings.
Chocolate Mousse
1 tablespoon Great Lakes Gelatin
4 tablespoons cold water
1/2 cup boiling water
1 cup sugar
2 squares (ounces) unsweetened chocolate
1 pint whipping cream
1 1/2 teaspoons vanilla
Soak gelatin in the cold water for 5 minutes, then dissolve thoroughly
in the boiling
water. Combine with the chocolate which has been melted over
hot water, add the
sugar and stir until dissolved. Cool, then fold in the stiffly
beaten cream and vanilla.
Turn into a mold, cover closely, seal and freeze 4 to 6 hours.
Serves 6 to 8.
Fruit Caprice
1 10 0z. package of frozen peaches, defrosted
1 10 oz. package of frozen raspberries, defrosted
3 tablespoons frozen lemonade concentrate
1 4 oz. can frozen orange juice concentrate
2 tablespoon Great Lakes Gelatin
1/2 cup cold water
1 cup boiling water
1/4 teaspoon salt
2 teaspoons sugar
1 large banana, diced
1/4 cup walnut halves
3/4 cup seeded Tokay grapes
Drain juice from defrosted peaches and raspberries.
Preserve. Combine lemonade with peaches. Stir Great Lakes Gelatin into
1/2 cup cold water. Dissolve thoroughly in hot water. Add salt, sugar,
orange, raspberry and peach juice.
Chill until almost firm. Carefully fold in fruit and nuts.
Turn into mold. Chill until firm. Serve with whipped cream. 10 servings.
Salmon or Tuna Fish Salad
2 tablespoons Great Lakes Gelatin
1/2 cup cold water
1 3/4 cups boiling water
1 1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon vinegar
1 1-lb. can red salmon or tune fish, shredded
1 1/4 cups chopped celery
1 cup finely shredded cabbage
2/3 cup chopped sweet pickle
Mayonnaise dressing
Stir Great Lakes Gelatin into 1/2 cup cold water and dissolve thoroughly in 1 3/4 cups hot water. Add salt, lemon juice and vinegar and cool until partially set. Then add salmon, vegetables and pickle. Mix lightly with two forks. Pour into mold. Chill until firm. Serve on crisp lettuce with mayonnaise. Garnish with paprika. 8 servings.
Macaroni Loaf
1 tablespoon Great Lakes Gelatin
1/2 cup cold water
1 package cream cheese
1 tablespoon lemon juice
1 teaspoon grated onion
1/2 teaspoon salt
1/4 cup chopped celery
1/4 cup chopped pimento
1 teaspoon minced parsley
2 cups cooked macaroni
1/3 cup mayonnaise
1/2 cup whipped cream
Soak the gelatin in the cold water and dissolve over boiling water. When the gelatin is completely dissolved, add the cream cheese and stir until cheese is melted. Remove from fire and add the lemon juice, onion and salt. Cool. Add chopped celery, pimento and parsley. Mix well and then add cooked macaroni, which has been broken into very short lengths. When mixture begins to thicken, fold in mayonnaise and whipped cream, mixed together. Mold and chill. Serve on crisp lettuce. Serves 6.
Fresh Lime Pie
1 tablespoon Great Lakes Gelatin
2/3 cup lime juice
1 15-oz. can sweetened condensed milk
5 egg yolks
2 drops green food coloring
1/8 teaspoon salt
5 egg whites
5 tablespoons sugar
1 tablespoon vanilla
7 graham crackers
16 small vanilla cookies (optional)
Soften gelatin in lime juice, dissolve over hot water.
Mix condensed milk, egg
yolks, 2 drops food coloring and salt. Stir until smooth. Add dissolved
gelatin
and mix well. Whip egg whites until firm, add sugar gradually. Add
vanilla. Fold
first mixture into egg whites and lift into pie shell while fluffy.
Top with chocolate
cookie crumbs and freeze.
To make pie shell
Into a 10 inch pie pan, put 5 whole graham crackers plus 2 cut into
triangles, or
use favorite graham cracker crust. (Optional - stand 16 small
vanilla wafers
around edge of pan.) Makes 8 servings.
Applesauce Cinnamon Mold
1/2 cup cinnamon hearts
3/4 cups cold water
1 tablespoon Great Lakes Gelatin
1 cup hot water
Juice of 1 lemon (3 - 4 tablespoons)
1/3 cup sugar
1 15oz. can applesauce
Add cinnamon hearts to 1/2 cup cold water.
Heat. stirring until hearts are
melted. Stir gelatin into remaining 1/4 cup cold water. Dissolve
thoroughly in 1
cup hot water. Add lemon juice and sugar, stirring
until sugar is thoroughly
dissolved. Add cinnamon water, without cooling,
and applesauce. Mold as
desired. Serves 8.
Eggnog Chiffon Pie
2 egg yolks
1 cup sugar
1 cup liquor (3/4 cup sherry, 1/4 cup rum or whiskey)
1 tablespoon Great Lakes Gelatin
1/4 cup cold water
3 egg whites
pinch of salt
Beat 2 egg yolks and 1/2 cup sugar together well. Add 1 cup liquor.
Cook until
mixture coats a spoon. Add gelatin and 1/4 cup cold water. Cool
until slightly
set. Beat in mixer, then fold in 3 egg whites, 1/2 cup sugar
and salt. Pour into
baked shells and chill. Garnish with whipped cream and nutmeg.
Base Recipe - Lemon Jelly
1/2 cup cold water
1 cup hot water
1 tablespoon Great Lakes Gelatin
1/3 cup sugar
3 tablespoons lemon juice
Place 1/2 cup cold water in bowl. Stir in gelatin.
Add sugar and hot water,
stirring until completely dissolved. Then add lemon
juice and mix. Pour into
mold which has been dipped in cold water and chill
until firm. Solid fruits or
vegetables may be
added if desired. Makes 1 pint, 6 servings.)
For other flavors, use above directions substituting strained
fruit juices for an
equal amount of water.
Meat Loaf
2 tablespoons Great Lakes Gelatin
1 cup cold water
2 cups stock - well seasoned
1 onion, peeled and sliced
1 stalk celery
1 tablespoon lemon juice
2 cups chopped cold cooked veal, ham, beef or chicken
1/2 cup canned pimentos cut into thin strips
1/2 tablespoon finely chopped parsley or celery leaves
Soak gelatin in the cold water. Add onion and
celery to stock, bring to the
boiling point, let boil three minutes, strain and pour
over soaked gelatin. Add
lemon juice and when mixture begins to stiffen,
add meat, pimentos, and
chopped parsley. Turn into brick mold, first dipped
in cold water, and chill.
Remove from mold, and cut in slices for serving.
Caramelized Rice
1 tablespoon Great Lakes Gelatin
1/4 cup cold water
3 cups hot milk
6 tablespoons brown sugar
3 tablespoons butter
1/4 teaspoon salt
1/3 cup rice
Soak gelatin in the cold water 5 minutes. Boil rice until almost
tender in 2 cups
milk and 1/4 teaspoon salt. Cook butter and brown sugar until
it threads, add to
rice and finish cooking. To this mixture add softened gelatin,
dissolved in 1
cup hot milk. Pour into mold and chill.
Enjoy,J. HammelGreat Lakes Gelatin