Sprinkle gelatine on the cold water to soften in top of double boiler. Mix together mustard, salt, and paprika and gradually add the boiling water. Add this hot mixture and butter or margarine to softened gelatine. Stir until softened gelatine is thoroughly dissolved and butter or margarine is melted. Add gradually to the beaten eggs and return to top of double boiler. Cook over hot, but not boiling, water, until the mixture begins to thicken, stirring constantly. Remove from heat. Add non-caloric sweetener and very slowly stir in vinegar. Chill until slightly thickened. Beat with rotary beater until well blended. Store, covered, in refrigerator. To serve, beat lightly with a fork. BASIC “GEL” FOR NON-CALORIC CARBONATED BEVERAGES _4 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1½ cups non-caloric carbonated beverage Sprinkle gelatine on the cold water in top of double boiler. Stir over hot water until gelatine is thoroughly dissolved. Remove from heat. Add beverage and blend. Turn into one large mold (2 cup) or 4 individual molds. Chill until firm. SPANISH CREAM _8 Servings_ _1 Serving Equals ½ Milk Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold skim milk[7] 1½ cups very hot skim milk[7] ⅛ teaspoon salt 2 egg yolks, beaten 1 teaspoon vanilla extract 8 non-caloric sweetening tablets or equivalent[9] 2 egg whites, stiffly beaten Soften gelatine by stirring it into the cold skim milk in top of double boiler. Add the very hot skim milk and salt. Place over boiling water; stir until softened gelatine is thoroughly dissolved. Pour slowly into egg yolks, stirring constantly. Return to top of double boiler; cook over hot, but not boiling, water, stirring constantly, until mixture coats a spoon. Remove from heat. Add vanilla and non-caloric sweetener. Stir to dissolve completely. Chill until slightly thicker than unbeaten egg white consistency. Fold into beaten egg whites. Turn into one large mold (4 cup) or 8 individual molds. Chill until firm. CHERRY SPONGE _4 Servings_ _1 Serving Equals 1 Fruit Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1 one-pound can water packed sour pitted cherries 1 tablespoon lemon juice 8 non-caloric sweetening tablets or equivalent[9] 1 egg white, stiffly beaten Sprinkle gelatine on the cold water to soften. Empty cherries into a saucepan and boil for 5 minutes. Turn into bowl and beat with rotary beater until broken up in fine pieces. Measure and if necessary, add very hot water to make 1¼ cups. Add softened gelatine, lemon juice, and non-caloric sweetener; stir until softened gelatine is thoroughly dissolved. Chill to unbeaten egg white consistency. Whip with rotary beater until fluffy. Fold in beaten egg white until smooth. Turn into one large mold (2 cup) or 4 individual molds. Chill. CUCUMBER-GRAPEFRUIT SALAD MOLD _6 Servings_ _1 Serving Equals ½ Fruit Choice_