1 envelope Knox Unflavored Gelatine ½ cup cold water 1½ cups very hot water ¼ teaspoon salt 1 tablespoon vinegar 3 non-caloric sweetening tablets or equivalent[9] 1 cup diced, drained grapefruit sections 1 cup diced, drained cucumber Sprinkle gelatine on the cold water to soften. Stir softened gelatine into the very hot water with salt until it is thoroughly dissolved. Add vinegar and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in grapefruit and cucumber. Pour into one large mold (3-4 cup) or 6 individual molds. Chill until firm. LEMON GELATINE _4 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water ¼ cup lemon juice 6 non-caloric sweetening tablets or equivalent[9] Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm. APRICOT SPONGE _6 Servings_ _1 Serving Equals ½ Meat Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water ½ cup sieved apricot pulp 1 tablespoon grated lemon rind 1 tablespoon lemon juice 4 non-caloric sweetening tablets or equivalent[9] 3 egg whites, stiffly beaten but not dry Sprinkle gelatine on the cold water to soften in top of double boiler. Dissolve softened gelatine thoroughly over hot water. Stir in apricot pulp, lemon rind, lemon juice, and non-caloric sweetener. Chill until thickened but not firmly set. Whip with rotary beater until fluffy. Fold in beaten egg whites. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. VARIATION: Use ½ cup sieved prune pulp instead of apricot pulp. _1 Serving Equals ½ Meat Choice plus ½ Fruit Choice_ JELLIED BLANC MANGE [Illustration: {uncaptioned}] _4 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] ¼ teaspoon salt ½ teaspoon vanilla extract 8 non-caloric sweetening tablets or equivalent[9] Few drops of food coloring (optional) Soften gelatine by stirring it into the cold skim milk. Stir softened gelatine into the very hot skim milk with salt until thoroughly dissolved. Add vanilla and non-caloric sweetener. Tint with food coloring, if desired. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm. VARIATION: BLANC MANGE WHIP _6 Servings_ _1 Serving Equals ½ Milk Choice_ Add ⅛ teaspoon nutmeg to Blanc Mange recipe. Reduce sweetening and food coloring, if desired. Chill to unbeaten egg white consistency. Beat until fluffy and fine textured. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. LEMON SNOW _6 Servings_ _1 Serving Equals Free Choice_