Sprinkle gelatine on the cold water to soften. Combine bouillon cubes with the remaining water, lemon juice, and onion, and heat until bouillon cubes are completely dissolved. Add softened gelatine, and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in meat, celery, and peas. Turn into a 4-cup loaf pan. Chill until firm. Cut into slices and serve on crisp lettuce. COTTAGE CHEESE IN TOMATO ASPIC _6 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1½ cups very hot tomato juice 2 bouillon cubes 1 cup cottage cheese 1 tablespoon grated onion 2 drops Worcestershire sauce ⅛ teaspoon pepper Sprinkle gelatine on the cold water to soften. Heat tomato juice and bouillon cubes until cubes are completely dissolved. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in cottage cheese, onion, and seasonings. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. BASIC GELATINE SALAD _6 Servings_ _1 Serving Equals ½ Vegetable Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water ¼ teaspoon salt ¼ cup vinegar or lemon juice 4 to 6 non-caloric sweetening tablets or equivalent[9] 1 cup shredded carrots ½ cup cooked or canned peas, well drained Sprinkle gelatine on the cold water to soften. Add softened gelatine to the very hot water and stir until thoroughly dissolved. Add the salt, vinegar, and non-caloric sweetener. Stir until thoroughly mixed. Chill to unbeaten egg white consistency. Fold in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. VARIATIONS: Use 1¼ cups very hot consommé instead of very hot water. _1 Serving Equals ½ Vegetable Choice_ Use 1¼ cups very hot consommé instead of very hot water. Add 1 cup diced cooked meat instead of carrots. Decrease non-caloric sweetener to 1 tablet or equivalent. _1 Serving Equals 1 Meat Choice plus ½ Vegetable Choice_ Use 1½ cups very hot fruit juice instead of very hot water. Add fruit such as 1 cup orange sections, ½ cup grapefruit sections, and ½ cup pineapple cubes instead of vegetables. _1 Serving Equals 1½ Fruit Choice_ Use 1 cup shredded cabbage, ½ cup cooked carrots, and ½ cup cooked or canned peas as solids. Use vinegar instead of lemon juice. _1 Serving Equals ½ Vegetable Choice_ Use 1 cup diced apple and 1 cup drained grapefruit sections as solids. Use lemon juice instead of vinegar. _1 Serving Equals ½ Fruit Choice_ Use 1 cup diced cooked beets and 1 cup shredded raw spinach as solids. Use vinegar instead of lemon juice. _1 Serving Equals ½ Vegetable Choice_ Use 1½ cups drained grapefruit sections and ¼ cup coarsely chopped nutmeats as solids. Use lemon juice instead of vinegar. _1 Serving Equals ½ Fruit Choice plus ½ Fat Choice_