Mix up jello and Knox gelatine in bowl prior to adding water. Add water and pour into 9 x 13-inch pan.
Chill, then cut into blocks or shapes.
Store in closed container.
Put Jell-O and Knox gelatine into a bowl.
Add water and stir until dissolved.
Pour into 9 x 13-inch pan.
Cool in refrigerator.
When firm, cut into squares.
In a large bowl combine Knox gelatine and jello.
Add boiling water and stir until dissolved. Stir in cream quickly and pour into shallow 9 x 9-inch pan and chill in refrigerator. Cut in 1-inch squares.
Mix Jell-O together.
Add water and bring to a boil.
Add Knox gelatine.
Stir until dissolved.
Add whipping cream.
Pour in 9 x 13-inch pan.
Refrigerate 1 hour.
Cut into squares.
Eat with fingers.
Beat eggs well.
Add 1 cup
sugar and 1 quart of milk.
Heat in top of double boiler, stirring constantly, just long enough to cook eggs done.
Remove and add another 1 1/2 cups sugar, another quart of milk and the cream.
Then add gelatine which has been softened in cold water and melted over boiling water.
Dissolve Knox gelatine in 1/2 cup cold
Drain
peaches
and oranges, reserving syrup.
Dissolve gelatin
in
2 cups of juice.
Add Knox gelatine that has been dissolved
in
1
tablespoon of cold water.
Add rest of juice with
enough
water
added to make 2 cups.
This recipe should have
a
total
of 4 cups liquid.
Chill until slightly thickened. Fold
in
drained peach and orange slices.
Pour into 2 quart ring
mold or Pyrex dish until firm.
Serve with Orange Cream Dressing.
Dissolve 2 packs Knox gelatine in 1 1/4 cups
boiling water together.
Mix cold water and Knox gelatine together.
Add Jell-O, Knox gelatine and Port wine together.
When slightly thickened, add pineapple, cranberry sauce and finely chopped pecans or walnuts.
Pour into 9 x 12-inch pan.
Oil a 13 x 9 x 2-inch pan.
Using 4 separate bowls, mix each box of jello with 1 cup boiling water and 1/2 cup cold water; set aside.
Dissolve 2 packages Knox gelatine with 1/2 cup cold water; set aside for 5 minutes.
Boil 2 cups milk in a pan, then add 1 cup sugar until dissolved.
Add 2 cups sour cream and 2 teaspoons vanilla.
Wait about 5 minutes, then add Knox gelatine mixture to sour cream mix.
In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water.
Set aside to get syrupy.
Combine sugar and milk.
Heat until sugar is dissolved.
Mix Knox gelatine and water and heat until dissolved.
Combine milk mixture with Knox gelatine mixture and add vanilla.
Gradually mix in sour cream.
In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used.
Each layer should be nearly firm before adding the next layer.
Dissolve Knox gelatine in cold water.
Dissolve sugar and jello gelatin in the boiling water.
Add juice and Knox gelatine mixture. Pour into 9 x 13-inch pan.
Refrigerate.
Cut in squares and serve as finger gelatin.
Mix 1/4 cup cold water with 1 package Knox gelatine.
Mix 3/4 cup boiling water with 1 package of Jell-O.
When dissolved, mix in softened Knox.
Pour into lightly oiled 9 x 13-inch pan. Refrigerate 20 minutes.
Mix 1 cup cold water with 2 packages Knox gelatine.
Add 1 cup boiling water mix.
Add Eagle Brand milk and mix.
Pour 1 cup milk mixture onto Jell-O.
Refrigerate 15 minutes.
Repeat layers, 7 layers in all.
Set at least 1 hour before serving.
Mix each package of Jell-O separately with 1 1/2 cups hot water and place in shallow pans separately and place in refrigerator to set.
When set, then slice in small cubes or larger cubes.
Mix 2 envelopes Knox gelatine with 1/2 cup cold water and let stand for 5 minutes, then add 1/2 cup boiling water and mix well.
In another bowl, mix the 4x sugar with pineapple juice, then mix in the Knox gelatine.
Beat whipping cream until thick and fold into the gelatine with the Jell-O.
Pour into angel food pan and refrigerate.
Mix Knox gelatine, sugar and salt; gradually stir in eggnog. Warm over low heat until Knox gelatine is dissolved.
Chill until mixture folds well.
Fold in whipped cream, flavoring and 1 1/2 cups fruit cocktail.
Chill again 5 to 10 minutes, until mixture mounds.
Heap into pie shell.
Decorate with remaining fruit cocktail.
Chill 2 to 4 hours.
Put 4 cups of water on stove to boil.
Dissolve the Knox gelatine in sauce dish with 1/2 cup cold water.
Mix and set aside.
Put Kool-Aid and sweetener in large bowl; add the boiling water to Kool-Aid mixture.
Add Knox gelatine mixture and stir until dissolved.
Add the cold water and refrigerate for 6 to 8 hours.
Combine dry ingredients, egg yolks and half and half.
Put in double boiler.
Heat until gelatine dissolves (foamy).
Set pan in ice.
Add the rum.
Add orange rind to taste.
Stir occasionally. When it sets up, take off at once! Beat egg whites and 2/3 cup additional sugar; fold gelatine mixture in.
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
Beat egg whites until stiff, adding sugar while beating. Dissolve gelatine in 1/4 cup cold water.
Add 1/2 cup hot water to gelatine.
Add Knox gelatine mixture to sugar and egg whites.
Add whipping cream and vanilla extract.
Fill to full line of ice cream maker with milk.
Can also add fruit or 6 Heath bars, ground.
Dissolve Knox gelatine in cold water.
Boil sugar, jello and boiling water. Then add to Knox gelatine.
Pour into a 9 x 13-inch pan.
When set, cut into squares and store in plastic container.