Vintage Jell-O Recipes

Hints, Tips, and Rules for Working with Jell-O

For Dissolving Jell-O

Do not use more than a pint of hot water or fruit juice, or liquid of any kind for each package of Jell-O used.

For Cooling

Jell-O may be cooled quickly by dissolving a package in one-half pint of boiling water and then adding one-half pint of ice water and setting it in cracked ice.

For Molding

A metal mold chills more quickly than one of enamel or earthenware. Fill bold with cold water, empty, shake to remove drops, then pour in Jell-O. Allow to remain in mold until firm.

Rules for Big Molds

To make large molds, Jell-O recipes may be doubled, or prepare enough Jell-O mixture as needed. Prepare a large mold the day before serving so that it may chill overnight and be thoroughly set.

For clear tall molds or large loaf molds (over 1 quart), use 1-3/4 cups liquid per package Jell-O instead of the usual 2-cup proportion. This firmer consistency makes the heavy mold less fragile and keeps it from settling or cracking at the base after it's unmolded.

Before unmolding large molds, moisten both the plate and the molded Jell-O with wet fingers. The moist surfaces make it easy to slide the Jell-O into the center of the plate after unmolding.

If Too Hard

If Jell-O should harden before you are ready to mold it, soften by setting the pan or bowl containing it in hot water.

For Layer Jell-O

In making Jell-O in layers, let each layer harden before adding another, and be sure the Jell-O poured upon any hardened layer is so coll it will not soften the layer.

Way to Add the Fruit

Jell-O should be slightly thickened. Fold in prepared ingredients until well distributed. Mold at once and continue chilling until the Jell-O is firm. Usually, allow 1 or 2 cups prepared fruits or vegetables for 2 cups of Jell-O.

Use only cooked or canned pineapple in Jell-O dishes. Raw pineapple contains an enzyme, bromelin, which acts on gelatin to prevent proper congealing.

Easy Self-Layering Molds

Some fruits sink, some float in Jell-O. Simply turn dissolved Jell-O into a mold. Add one fruit that will sink, distributing the pieces as evenly as possible. then add one fruit that will float. Chill until firm. Unmold. There will be two fruit layers with clear Jell=O between.

Fruits that Sink **	Fruits that Float
Apricots, canned Royal Anne cherries, canned Peaches or pears, canned Pineapple, canned Raspberries, canned Fresh orange sections Fresh grapes Prunes or plums, cooked	Apple cubes Banana slices Fresh grapefruit sections Fresh peach or pear slices Fresh raspberries Fresh strawberry halves Marshmallows Broken nut meats
** With canned fruits, use those packed in heavy syrup.

To Remove Jell-O From The Mold

To remove Jell-O from the mold, fill with warm water a pan large enough to admit the whole mold and dip the mold to the edge. Place a plate over the mold and turn them over together, with a little shake added. If this does not loosen the Jell-O dip a second time.

To Whip Jell-O

To whip Jell-O successfully, use a Ladd or Dover egg-beater and a dish rather deep but not large. When Jell-O has become cold and is still liquid set the dish in a pan of ice water or very cold water and whip until Jell-O is of consistency of whipped cream or until it will drop from a spoon in a lump-like mass.

Jell-O Flakes

Mold Jell-O in a shallow pan or bowl. When firm, run fork through Jell-O, breaking it into bits or flakes. Or force through a large-meshed strainer for potato ricer. Server plain or with cream, or serve in color combinations, layering flakes of two or more colors.

Golden Glow Salad ©1927

Serves 6

1 package Lemon Jell-O
1 cup boiling water
1 cup canned pineapple, diced, drained
1 cup canned pineapple juice
1 tablespoon vinegar
1 cup raw carrots, grated
1/3 cup pecans, cut fine
1/2 teaspoon salt
Lettuce to serve

Dissolve Jell-O in boiling water. Add pineapple juice. Chill. When slightly thickened, add vinegar, pineapple, carrots, pecans, and salt. Turn into individual molds. Chill until firm. Serve on lettuce with mayonnaise dressing.

Chocolate Sponge ©1927

Serves 6

1 package Strawberry Jell-O
1-1/2 squares (1-1/2 ounce) bitter chocolate melted
1/4 cup sugar
4 egg yolks, beaten slightly
4 egg whites, beaten stiff
1-3/4 cups milk, scalded
Shake of salt
Shake of powdered cinnamon
1/2 teaspoon vanilla

Cut chocolate in pieces; add half the sugar and melt over hot water. Stir to make smooth. Mix rest of sugar with beaten yolks. Pour scalding milk over this, stirring while pouring. Cook in double boiler to a smooth cream, stirring constantly. Add a little at a time to chocolate mixture and stir. Pour at once over Jell-O, place in pan of hot water and stir until dissolved. When Jello is cold and slightly thickened, add salt, cinnamon, and vanilla. Beat with rotary egg-beater until consistency of whipped cream. Fold in egg whites. Turn into molds. Chill until firm.

Prune Perfection ©1927

Serves 8

1 package Orange Jell-O
1 pint boiling water
1 pound prunes, dried
1 cup sugar
Whipped cream to garnish

Soak prunes overnight in water to cover. Simmer at low heat until tender. Add sugar just before removing from fire. Drain prunes. Add water to prune juice to make 1 pint. Heat to boiling. Dissolve Jell-O in it. Cut prunes fine and remove pits. Reserve pits from 1 cup prunes, crack and save kernels. Pour boiling water over these to blanch them; cut fine. When Jell-O is cold add prune pulp and nuts. Mold and serve plain or with whipped cream.

Lime Mallow Whip ©1931

Serves 10

1 package Lime Jell-O
1 pint boiling water
10 marshmallows, finely cut

Dissolve Jell-O in boiling water. Add marshmallows and stir until dissolved. Chill until cold and syrupy. Place in a bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Turn into molds. Chill until firm. Unmold. Serve with fruit sauce, if desired.

Banana Fluff ©1931

Serves 10

1 package Strawberry Jell-O
1 cup boiling water
1 cup cold water
9 marshmallows, finely cut
1/8 teaspoon salt
3 bananas, crushed
1 cup canned crushed pineapple
Whipped cream as garnish

Dissolve Jell-O in boiling water; add cold water and salt. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in bananas, pineapple, and marshmallows. Turn into mold. Chill until firm. Unmold and serve with whipped cream or fruit sauce, if desired.

1 package Lemon Jell-O
1 cup boiling water
1 cup meat stock -OR- 1 cup water plus 4 bouillon cubes, or 4 teaspoons beef extract
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
3 cups cooked corned beef, ground
1 tablespoon onion, grated
1 tablespoon prepared mustard
Lettuce to serve
Hard-cooked eggs or tomato to garnish

Dissolve Jell-O in boiling water. Add meat stock, Worcestershire sauce, and paprika. Chill. When slightly thickened, fold in corned beef, onion, and mustard. Turn into loaf pan. Chill until firm. Unmold. Serve on slices of crisp lettuce. Garnish with sliced hard-cooked eggs or tomato wedges.

Serves 6

1 package Lemon Jell-O
2 bottles Coca-Cola
1/2 cup water
1/4 teaspoon salt
2 tablespoons lemon juice
Whipped cream to garnish

Add 1 bottle Coca-Cola to water and heat in double boiler. Add Jell-O and salt and stir until dissolved. Cool. Add second bottle Coca-Cola and lemon juice. Turn into molds. Chill until firm. Garnish with whipped cream, if desired.

Serves 6

1 package Strawberry Jell-O
1-1/2 cups boiling water
12 maraschino cherries, quartered
1/4 cup maraschino cherry juice
Juice of 1 lemon

Dissolve Jell-O in boiling water. Add fruit juices. Turn into shallow pan Chill until firm. Cut into cubes. Pile into sherbert glasses with cherries.

1 package Lemon Jell-O
1 pint boiling water
Asparagus, tips
Pimento, cut into strips
Lettuce to serve

Dissolve a package of Lemon Jell-O in a pint of boiling water. In the bottom of a shallow oblong tin lay, crosswise, asparagus tips and strips of pimento alternating and rather close together. When the Jell-O is cold pour a little of it onto the asparagus and pimento and let it harden. When ready to serve cut into strips lengthwise of the tips and about three tips wide. Serve on lettuce with mayonnaise.

1 package Lemon Jell-O
1-3/4 cups water
1/4 cup weak vinegar
2 tablespoons sugar
1/4 cup fresh mint leaves, finely chopped
Burnett's Green food coloring

To one and three-fourths cups of water add one-fourth cup of weak vinegar and two tablespoons of sugar. Let come to boiling point; add one-fourth cup of finely chopped fresh mint leaves and boil one minute. Add a little Burnett's green for deeper color. Strain through a fine cloth and dissolve one package of Lemon Jell-O in the hot liquid. Delicious with lamb.

1 package Lemon Jell-O
1 pint very hot strong coffee
4 tablespoons sugar
1 cup Whipped cream
Whipped cream for garnish

Dissolve a package of Lemon Jell-O in a pint of strong coffee while it is still at boiling point. While still hot add four tablespoons sugar. Set away to harden. As it begins to thicken fold in one cup of cream that has been whipped. Serve garnished with sweetened whipped cream.

1 package Jell-O, any flavor
1/2 cup very hot water
2-1/2 cups milk

Dissolve 1 package Jell-O in 1/2 cup very hot water. Cool to lukewarm, then gradually add to 2-1/2 cups milk, stirring to blend. Mold.