To soften gelatine in ½ cup of cold milk, stir the gelatine into the milk. To dissolve softened gelatine, stir into hot liquid required in the recipe, or place over hot water and stir until dissolved. One envelope of gelatine will gel up to 2 cups of liquid. When solids are added to 2 cups of a gelatine-liquid mixture, up to 2 cups may be added. MORE GEL-COOKERY HELPS Fresh pineapple and frozen must be cooked before adding it to a gelatine mixture to insure jelling; canned pineapple can be used as it comes from the can. When adding solid ingredients, the gelatine mixture is first chilled to the consistency of cold unbeaten egg white from fresh eggs. This prevents the solids from rising to the top or sinking to the bottom of the mold. To chill the gelatine mixture quickly to the consistency of unbeaten egg white, half fill the lower part of a double boiler with ice and water. Set upper part of double boiler containing the gelatine-liquid mixture over the ice. Stir frequently until it is a smooth, evenly chilled, unbeaten egg white consistency. As an alternative, two bowls may be used instead of the double boiler. When low-calorie sweeteners are used in the recipe, beat the egg whites stiff but not dry, then fold them in as directed. If sugar is used in the recipe when beaten egg whites are added to the gelatine, beat a part of it into the egg whites as in meringues. HOW TO MOLD AND UNMOLD KNOX GELATINE DISHES Jellied foods—soups, main dishes, salads, or desserts—can be molded in square, round, or loaf pans, muffin tins, washed tins from canned foods, bowls, cups, glasses, or paper drinking cups. For easy serving, a gelatine mixture may be chilled in serving dishes that will go directly to the table, or it may be spooned from bowls into serving dishes. To unmold, dip the mold in warm or hot water to the depth of the gelatine—metal molds in warm water, glass molds in hot water. Loosen edge with the tip of a paring knife. Place the serving dish on top of the mold, the two tightly together, and turn upside down. Shake, holding the serving dish tightly to the mold. Carefully lift off the mold. Gelatine may be unmolded at serving time, or even as long as an hour or so before mealtime if the service plate or platter is put back in the refrigerator. _Here’s the_ KEY _to the Reducing Plan_ THE KNOX CHOICE-OF-FOODS DIET LIST CHART [Illustration: {uncaptioned}] KNOX Gel-Cookery is GOOD EATING that’s good for you! [Illustration: {uncaptioned}] _On the following pages you’ll see tested low-calorie recipes that make reducing (AND WEIGHT-WATCHING AFTER REDUCING) a pleasure!_ JELLIED TOMATO BROTH _6 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine 1½ cups cold water 1½ cups tomato juice ½ teaspoon salt 2 teaspoons whole mixed spices