24 ounces gelatin, flavored
2 quarts boiling water
2 quarts fruit juice or cold water
4 pounds fruit, drained
Servings: 40 / Yield: 1 pan 12x20x2 inches
1. Pour boiling water over gelatin. Stir until dissolved.
2. Add fruit juice or water to hot liquid. Chill.
3. Place fruit in counter pan. When gelatin begins to congeal, pour over fruit. Place in refrigerator to congeal.
4. Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.
Notes: VARIATIONS:
Apple Cinnamon Swirl. Heat 1 1/4 qt water to boiling. Add 1 lb lemon gelatin and 10 oz cinnamon candies (red-hots). Stir until dissolved. Stir in 3 lb (1 1/2 qt) applesauce, 1/4 cup lemon juice, and 1 Tbsp salt. Pour into a 12x20x2-inch pan and chill until partially set. Fold in 8 oz coarsely chopped walnuts. Beat 10 oz cream cheese, 1/2 cup milk, 1/4 cup mayonnaise until smooth. Spoon mixture (2 cups) on top of gelatin. Swirl through gelatin with rubber spatula to marble.
Applesauce Gelatin Salad. Heat 6 lb 10 oz (1 No. 10 can) applesauce, 8 oz granulated sugar, 1 Tbsp ground cinnamon, and 2 tsp ground nutmeg, stirring frequently. Add 1 lb 8 oz strawberry gelatin and stir until dissolved. Add 2 qt cold water and 1/3 cup lemon juice.
Arabian Peach Salad. Drain 1 No. 10 can sliced peaches, saving juice. Combine peach juice, 1 1/2 cups white vinegar, 1 lb 12 oz granulated sugar, 1 oz stick cinnamon, and 2 tsp whole cloves. Simmer 10 minutes. Strain, and add enough hot water to make 1 gal liquid. Add to 1 lb 8 oz orange gelatin and stir until dissolved. When slightly thickened, add peaches. Apricot halves may be substituted for peaches.
Autumn Salad. Dissolve 1 lb 8 oz orange gelatin in 2 qt boiling water. Add 2 qt cold liquid, 2 lb 8 oz sliced fresh peaches, and 3 lb 8 oz fresh pears.
Blueberry Gelatin Salad. Make in two layers. First layer: Drain 1 No. 10 can blueberries. Add water to juice if necessary to make 1 qt and heat to boiling. Add 12 oz raspberry gelatin and stir until dissolved. Pour into 12x20x2-inch pan and chill. Second layer: Drain 1 No. 10 can crushed pineapple. Add water if necessary to make 1 qt liquid. Heat to boiling and add 12 oz lemon gelatin. Stir until dissolved. Stir in the crushed pineapple and 1 qt sour cream. Cool. Pour over first layer and Chill.
Boysenberry Mold. Thaw 2 lb 12 oz frozen boysenberries in a colander. Reserve juice. Heat juice plus water if needed to make 2 qt. Add 1 lb 8 oz raspberry gelatin and stir until dissolved. Stir in 11/2 cups cold water. Chill until gelatin is the consistency of egg whites. Whip 1 1/4 qt whipped topping until soft peaks form. Fold in the thickened gelatin mixture and boysenberries. Pour into molds and refrigerate until firm.
Cranberry Apple Salad. Dissolve 1 lb 8 oz cherry or raspberry gelatin in 2 qt boiling water. Add 3 lb fresh or frozen cranberry relish. 1 lb chopped apples, and 1 lb crushed pineapple. One No. 10 can whole cranberry sauce and 4 oranges, ground, may be used in place of the relish. Delete pineapple.
Cranberry Mold. Drain 3 1/2 cups crushed pineapple (2 1/2 cups drained). Heat juice, plus enough water to make 3 1/4 cups, to boiling. Add 1 lb raspberry gelatin and stir until dissolved. Stir in 1 1/2 qt cranberry relish. Chill until consistency of unbeaten egg whites. Fold in 3 cups mandarin oranges, drained and chopped, and 3 1/4 cups whipped topping whipped until stiff (6 1/2 cups whipped). Spread in oiled gelatin molds.
Cucumber Soufflé Salad. Dissolve 1 lb 8 oz lime or lemon gelatin in 1 1/2 qt boiling water. Add 2 qt ice and cold water. Chill until partially set. Whip until fluffy. Add 3 cups mayonnaise and 1/3 cup lemon juice. Fold in 5 lb cucumbers, chopped.
Frosted Cherry Salad. Dissolve 1 lb 8 oz cherry gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 2 lb drained, pitted red cherries, and 2 lb crushed pineapple. When congealed, frost with whipped cream cheese and chopped toasted almonds.
Frosted Lime Salad. Dissolve 1 lb 8 oz lime gelatin in 2 qt boiling water. Add 2 qt cold fruit juice and, when mixture begins to congeal, add 4 lb crushed pineapple, drained, 2 lb 8 oz cottage cheese, 8 oz diced celery, 4 oz chopped pimiento, and 4 oz chopped nuts. When congealed, frost with mixture of 4 lb cream cheese blended with 1/2 cup mayonnaise.
Jellied Waldorf Salad. Dissolve 1 lb 8 oz raspberry or cherry gelatin in 2 qt boiling water. Add 1 cup red cinnamon candies (red-hots) and stir until dissolved. Add 2 qt cold water or fruit juice. When mixture begins to congeal, add 2 lb diced apple, 12 oz finely diced celery, and 8 oz chopped pecans or walnuts.
Lemon Cream Mold. Dissolve 1 lb 8 oz lemon gelatin in 1 qt boiling water. Stir in 1 qt cold water, 3/4 cup vinegar, and 1/4 tsp salt. Cool to room temperature. Add to 3 lb 12 oz sour cream and mix until smooth. Garnish with very thin slices of lemon and cucumber.
Molded Pineapple Cheese Salad. Dissolve 1 lb 8 oz lemon gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 1 lb grated cheddar cheese, 3 lb drained crushed pineapple, 3 oz chopped green pepper or pimiento, and 4 oz finely chopped celery.
Ribbon Gelatin Salad. Dissolve 1 lb 8 oz raspberry gelatin in 1 gal boiling water. Divide into three equal parts. Pour one-third into one 12x20x2-inch pan and chill. Add 1 lb cream cheese to another third and whip to blend; pour on the first part when it is congealed. Return it to the refrigerator until it, too, is congealed, then top with remaining portion.
Sunshine Salad. Dissolve 1 lb 8 oz lemon gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 3 lb drained crushed pineapple, & 8 oz grated raw carrot.
Swedish Green-Top Salad. Dissolve 12 oz lime gelatin in 2 qt boiling water. Pour into a 12x10x2-inch pan. Dissolve 12 oz orange gelatin in 2 qt boiling water. While still hot, add 1 lb 8 oz marshmallows & stir until melted. When cool, add 12 oz cream cheese, 1 1/2 cups mayonnaise, & 1/2 tsp salt, blended together. Fold in 1 pt cream, whipped. Pour over congealed lime gelatin & return to the refrigerator to chill. To serve, invert so that green portion is on top.
Under-the-Sea Salad. Dissolve 1 lb 8 oz lime gelatin in 1 gal boiling water. Divide into two parts. Pour one part into a 12x20x2-inch pan & chill. When it begins to congeal, add 12 oz drained crushed pineapple or sliced pears. To the remaining gelatin mixture, add 1 lb cream cheese & whip until smooth. Pour over first portion.
Serving Ideas: For quick preparation, dissolve 1 lb 8 oz flavored gelatin in 1 1/2 qt boiling water. Measure 2 1/2 qt chipped or finely crushed ice, then add enough cold water or fruit juice to cover ice. Add to gelatin and stir constantly until ice is melted. Gelatin will begin to congeal at once. Speed of congealing depends on proportion of ice to water and size of ice particles.
2 quarts boiling water
2 quarts fruit juice or cold water
4 pounds fruit, drained
Servings: 40 / Yield: 1 pan 12x20x2 inches
1. Pour boiling water over gelatin. Stir until dissolved.
2. Add fruit juice or water to hot liquid. Chill.
3. Place fruit in counter pan. When gelatin begins to congeal, pour over fruit. Place in refrigerator to congeal.
4. Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.
Notes: VARIATIONS:
Apple Cinnamon Swirl. Heat 1 1/4 qt water to boiling. Add 1 lb lemon gelatin and 10 oz cinnamon candies (red-hots). Stir until dissolved. Stir in 3 lb (1 1/2 qt) applesauce, 1/4 cup lemon juice, and 1 Tbsp salt. Pour into a 12x20x2-inch pan and chill until partially set. Fold in 8 oz coarsely chopped walnuts. Beat 10 oz cream cheese, 1/2 cup milk, 1/4 cup mayonnaise until smooth. Spoon mixture (2 cups) on top of gelatin. Swirl through gelatin with rubber spatula to marble.
Applesauce Gelatin Salad. Heat 6 lb 10 oz (1 No. 10 can) applesauce, 8 oz granulated sugar, 1 Tbsp ground cinnamon, and 2 tsp ground nutmeg, stirring frequently. Add 1 lb 8 oz strawberry gelatin and stir until dissolved. Add 2 qt cold water and 1/3 cup lemon juice.
Arabian Peach Salad. Drain 1 No. 10 can sliced peaches, saving juice. Combine peach juice, 1 1/2 cups white vinegar, 1 lb 12 oz granulated sugar, 1 oz stick cinnamon, and 2 tsp whole cloves. Simmer 10 minutes. Strain, and add enough hot water to make 1 gal liquid. Add to 1 lb 8 oz orange gelatin and stir until dissolved. When slightly thickened, add peaches. Apricot halves may be substituted for peaches.
Autumn Salad. Dissolve 1 lb 8 oz orange gelatin in 2 qt boiling water. Add 2 qt cold liquid, 2 lb 8 oz sliced fresh peaches, and 3 lb 8 oz fresh pears.
Blueberry Gelatin Salad. Make in two layers. First layer: Drain 1 No. 10 can blueberries. Add water to juice if necessary to make 1 qt and heat to boiling. Add 12 oz raspberry gelatin and stir until dissolved. Pour into 12x20x2-inch pan and chill. Second layer: Drain 1 No. 10 can crushed pineapple. Add water if necessary to make 1 qt liquid. Heat to boiling and add 12 oz lemon gelatin. Stir until dissolved. Stir in the crushed pineapple and 1 qt sour cream. Cool. Pour over first layer and Chill.
Boysenberry Mold. Thaw 2 lb 12 oz frozen boysenberries in a colander. Reserve juice. Heat juice plus water if needed to make 2 qt. Add 1 lb 8 oz raspberry gelatin and stir until dissolved. Stir in 11/2 cups cold water. Chill until gelatin is the consistency of egg whites. Whip 1 1/4 qt whipped topping until soft peaks form. Fold in the thickened gelatin mixture and boysenberries. Pour into molds and refrigerate until firm.
Cranberry Apple Salad. Dissolve 1 lb 8 oz cherry or raspberry gelatin in 2 qt boiling water. Add 3 lb fresh or frozen cranberry relish. 1 lb chopped apples, and 1 lb crushed pineapple. One No. 10 can whole cranberry sauce and 4 oranges, ground, may be used in place of the relish. Delete pineapple.
Cranberry Mold. Drain 3 1/2 cups crushed pineapple (2 1/2 cups drained). Heat juice, plus enough water to make 3 1/4 cups, to boiling. Add 1 lb raspberry gelatin and stir until dissolved. Stir in 1 1/2 qt cranberry relish. Chill until consistency of unbeaten egg whites. Fold in 3 cups mandarin oranges, drained and chopped, and 3 1/4 cups whipped topping whipped until stiff (6 1/2 cups whipped). Spread in oiled gelatin molds.
Cucumber Soufflé Salad. Dissolve 1 lb 8 oz lime or lemon gelatin in 1 1/2 qt boiling water. Add 2 qt ice and cold water. Chill until partially set. Whip until fluffy. Add 3 cups mayonnaise and 1/3 cup lemon juice. Fold in 5 lb cucumbers, chopped.
Frosted Cherry Salad. Dissolve 1 lb 8 oz cherry gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 2 lb drained, pitted red cherries, and 2 lb crushed pineapple. When congealed, frost with whipped cream cheese and chopped toasted almonds.
Frosted Lime Salad. Dissolve 1 lb 8 oz lime gelatin in 2 qt boiling water. Add 2 qt cold fruit juice and, when mixture begins to congeal, add 4 lb crushed pineapple, drained, 2 lb 8 oz cottage cheese, 8 oz diced celery, 4 oz chopped pimiento, and 4 oz chopped nuts. When congealed, frost with mixture of 4 lb cream cheese blended with 1/2 cup mayonnaise.
Jellied Waldorf Salad. Dissolve 1 lb 8 oz raspberry or cherry gelatin in 2 qt boiling water. Add 1 cup red cinnamon candies (red-hots) and stir until dissolved. Add 2 qt cold water or fruit juice. When mixture begins to congeal, add 2 lb diced apple, 12 oz finely diced celery, and 8 oz chopped pecans or walnuts.
Lemon Cream Mold. Dissolve 1 lb 8 oz lemon gelatin in 1 qt boiling water. Stir in 1 qt cold water, 3/4 cup vinegar, and 1/4 tsp salt. Cool to room temperature. Add to 3 lb 12 oz sour cream and mix until smooth. Garnish with very thin slices of lemon and cucumber.
Molded Pineapple Cheese Salad. Dissolve 1 lb 8 oz lemon gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 1 lb grated cheddar cheese, 3 lb drained crushed pineapple, 3 oz chopped green pepper or pimiento, and 4 oz finely chopped celery.
Ribbon Gelatin Salad. Dissolve 1 lb 8 oz raspberry gelatin in 1 gal boiling water. Divide into three equal parts. Pour one-third into one 12x20x2-inch pan and chill. Add 1 lb cream cheese to another third and whip to blend; pour on the first part when it is congealed. Return it to the refrigerator until it, too, is congealed, then top with remaining portion.
Sunshine Salad. Dissolve 1 lb 8 oz lemon gelatin in 2 qt boiling water. Add 2 qt cold fruit juice, 3 lb drained crushed pineapple, & 8 oz grated raw carrot.
Swedish Green-Top Salad. Dissolve 12 oz lime gelatin in 2 qt boiling water. Pour into a 12x10x2-inch pan. Dissolve 12 oz orange gelatin in 2 qt boiling water. While still hot, add 1 lb 8 oz marshmallows & stir until melted. When cool, add 12 oz cream cheese, 1 1/2 cups mayonnaise, & 1/2 tsp salt, blended together. Fold in 1 pt cream, whipped. Pour over congealed lime gelatin & return to the refrigerator to chill. To serve, invert so that green portion is on top.
Under-the-Sea Salad. Dissolve 1 lb 8 oz lime gelatin in 1 gal boiling water. Divide into two parts. Pour one part into a 12x20x2-inch pan & chill. When it begins to congeal, add 12 oz drained crushed pineapple or sliced pears. To the remaining gelatin mixture, add 1 lb cream cheese & whip until smooth. Pour over first portion.
Serving Ideas: For quick preparation, dissolve 1 lb 8 oz flavored gelatin in 1 1/2 qt boiling water. Measure 2 1/2 qt chipped or finely crushed ice, then add enough cold water or fruit juice to cover ice. Add to gelatin and stir constantly until ice is melted. Gelatin will begin to congeal at once. Speed of congealing depends on proportion of ice to water and size of ice particles.
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