The distinctive colors, shapes of molds, and creative twists on contemporary foods. In spite of my teasing, publications like this one offer a wonderful, colorful, sometimes-wobbly picture of entertaining in the modern era. Knox Gelatin Company became Knox Gelatine, Inc. ![]() She was an effective and forward-thinking businesswoman, despite the hesitations of the era (check out for a brief biography), and a philanthropist. Eventually, Charles B. Following Charles’ death in 1908, Rose took over management the business, the plant, and all its associated responsibilities. The small pamphlets and cookbooks Rose would go on to write had no small influence on sales and the future of gelatine recipes. It was Rose’s recipes and inspiration that prompted Knox, after watching her make gelatine at home. Knox Gelatin Company in Johnstown, NY, around 1896. And honestly, who could ask for more from a few grains dissolved in your favorite drink?īefore we part ways this week, a short history lesson: Charles Knox and his wife, Rose, launched the Charles B. Thinking outside the box (pun fully intended), we’re given alternative uses for Knox, especially for the ladies: strengthening your fingernails and slimming your waistline. Knox On-Camera Recipes leaves us with a little something extra, too. Ring molds jammed packed with vegetables, yes, but I guess fruit doesn’t have the moxy to stand up to those unflavored granules. ![]() Since most of the recipes rely on unflavored gelatine, there is an absence of the usual layered, fruit-filled towers and rings. The publication even has marshmallow, sherbet, and candy directions. In addition to the desserts above, there are a number of pie recipes, whips, cakes, and creams. Tuna too bland? Make it into layers! Bored with traditional shapes? Turn your chicken into a dome! Tired of eating corned beef and cabbage separately? Just add gelatine! When it comes to main dish molds, the options are equally interesting. Also, what does one do with the part of the jellied broth the round shapes were cut from?Īs for the Cranberry Souffle Salad? Points for creativity. Any other benefits seem elusive at the moment. The eggs and other potential fillings are trapped inside. The obvious benefit to gelatinous canapes? No crumbs on the carpet if your guests are wandering and mingling while they’re eating. Still, we ought to give them a few moments contemplation before dismissing this collection of gems. Why you would demonstrate them implies there was good reason to share them. Of course, when I was asking “Why?” I was curious why you should show anyone some of these recipes. The idea was to make the recipes easy to follow, since each set of text directions is accompanied by black and white images. ![]() answers this question on the first page:īecause every recipe here was continuously photographed as it was carried out…they were all “on-camera,” just like the recipes that you see demonstrated on television. The first logical question may be: “Why On-Camera Recipes?” Thankfully, Knox Gelatine, Inc. In this case, it would spoil the surprise, as would a gallery. Generally, I include those whenever possible, to provide an overview of a publication. ![]() (Regular readers may notice the absence of a table of contents. Good news: the drought is over! The desire to share the edible, the inedible and the “wha–?” has resurfaced…along with Knox On-Camera Recipes from 1960. We also decided to add the vanilla before the whipped cream (or egg whites if preferred) removed the reduce the risk of flattening out the cream while folding in the vanilla.In an attempt to restrain myself, some of you may have noticed a more than two month drought on gelatin postings. First in our choice of softening the gelatin in warm water vs cold water with a warm water bath. Our test runs used the proportions listed below and we adjusted the preparation slightly. The directions of the original recipe were fairly vague. Our test runs got us inspired to give it its own entry in our Vintage Cooking 101 series.įear not the gelatin mold! Trust us on this one: it is delicious. It’s quick, easy and can be used on most fruits from berries, pears, peaches to pineapples and even bananas -which the original recipe suggested as a substitute for apples. Coddling fruit is a simple preparation of gently cooking fruit in syrup that may be unfamiliar to many contemporary cooks. If you’ve never had coddle fruit, you are in for a treat. Rice delight is creamy, airy and served cold with simple and sweet coddled apples. With rice? Yes! Envision rice pudding and jello. What is Rice Delight? Like many popular desserts of the era, it is a molded gelatin based dessert.
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