. American cookery . Jelly By adding a custard made by cooking the yolks oftwo eggs and a cupful of milk until thick enough to coata silver spoon, and a half cupful of grated cocoanut, justbefore the gelatine begins to set, and molding in wetcustard cups — a Knox Orange Cocoanut CustardJelly will be the result. By adding the well-beaten whites of two eggs to thisjelly just before it sets, beating until light and frothyand chilling in a wet mold lined with lady fingers orstale cake, a delicious Knox Orange Charlotte is made. Orange Nut Salad By doubling the amount of lemon juice, adding onetabl
. American cookery . Jelly By adding a custard made by cooking the yolks oftwo eggs and a cupful of milk until thick enough to coata silver spoon, and a half cupful of grated cocoanut, justbefore the gelatine begins to set, and molding in wetcustard cups — a Knox Orange Cocoanut CustardJelly will be the result. By adding the well-beaten whites of two eggs to thisjelly just before it sets, beating until light and frothyand chilling in a wet mold lined with lady fingers orstale cake, a delicious Knox Orange Charlotte is made. Orange Nut Salad By doubling the amount of lemon juice, adding onetablespoonful each of grated lemon and grated orangerind, one-half cupful of chopped nuts to the jelly andpouring into wet molds and serving on lettuce withmayonnaise or boiled salad dressing, makes a deliciousOrange Nut Salad. NOTE: If the Acidulated package is used \ of theLemon Flavoring may be used in place of the lemonjuice in this salad recipe, saving the cost of lemons. Plain for general useeasily prepared. KNOX. Whenever a recipe calls forGelatine —it means KNOX Send your grocers name and address and receive,free, my Recipe Books Dainty Desserts andFood Economy, which contain many new ideason dessert and salad-making. Any domesticscience teacher can have sufficient gelatine for herclass, if she will write me on school stationery,stating quantity and when needed. KNOX GELATINE Mrs. Charles B. Knox107 Knox Ave. Johnstown, N. Y. NOTE: So many readers of American Cookery haveasked why experts call Knox the 4-to-i Gelatinethat zee give the answer here:—Because of itseconomy—each package makes 4 pints of jelly—4times more than the flavored brands This package contains an enve-lope of punt Lemon Flavor furthe convenience uf the busyhousewife. KNQX SPARKLING *. ,
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
