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diff --git a/old/63052.txt b/old/63052.txt deleted file mode 100644 index f691297..0000000 --- a/old/63052.txt +++ /dev/null @@ -1,2288 +0,0 @@ -The Project Gutenberg EBook of Knox Eat and Reduce Plan, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Knox Eat and Reduce Plan - Including choice-of-foods Chart - -Author: Anonymous - -Release Date: August 27, 2020 [EBook #63052] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK KNOX EAT AND REDUCE PLAN *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - _NO DRUG ... NO HUNGER_ - - - - - KNOX - EAT AND REDUCE PLAN - _including_ - CHOICE-OF-FOODS CHART - - - K-S COPR. 1957 CHARLES E. KNOX GELATINE CO., INC. - - - - - Questions and answers regarding the NEW KNOX CHOICE-OF-FOODS diet: - - - [Illustration: {uncaptioned}] - -Q. IS THIS NEW DIET BASED ON SOUND REDUCING PRINCIPLES YOUR DOCTOR WILL -OK? - - [Illustration: {uncaptioned}] - -A. _Indeed he will_ ... because the CHOICE-OF-FOODS DIET is based on -sound nutritional principles with which your doctor has had a great deal -of experience. For many years the medical profession has advised the use -of Food Exchange Lists[1] where proper diet is of the utmost importance -to the patient's very existence ... as in the case of the diabetic. -Naturally, this system of dieting must provide with unfailing accuracy, -the proper amounts of protein, minerals and vitamins essential to good -health at all times. - -Now, these carefully and scientifically developed Food Exchanges (or, as -we call them ... CHOICES) have been adjusted to a reducing diet, making -it one that can actually improve your health as well as control your -weight. - -Q. IF YOU HAVE TRIED OTHER WAYS OF REDUCING WITHOUT SUCCESS ... WHY WILL -THE CHOICE-OF-FOODS DIET SOLVE YOUR WEIGHT PROBLEM? - - [Illustration: {uncaptioned}] - -A. _Weight control normally involves just 2 factors_: - -the knowledge of a few simple rules of nutrition and your own will power -to carry them out. First of all, there's no mystery about why you've put -on weight. You've been eating more food than your body burns up ... so, -this extra food has turned to fat. You _will_ lose extra weight on this -safe, sound diet ... because you'll be eating fewer calories[2] than -needed and will force your body to use the stored fat. You'll find the -CHOICE-OF-FOODS DIET is _more_ than a way to get rid of excess weight -right now. It is a basic guide to good eating habits for anyone ... fat -or thin. It will teach you _what foods_ and how much of them to eat to -get slim and _stay_ slim. - -Q. IS THIS A MONOTONOUS "SAME FOODS EVERY DAY" DIET ... OR IS IT A -VARIED ONE YOU'LL FIND EASY TO STICK TO? - - [Illustration: {uncaptioned}] - -A. _The Knox Choice-of-Foods diet offers you a wide variety of good_, -normal _foods_ ... not extreme or faddish ones, from which to prepare -meals you and your family will enjoy. In fact, the only way your family -will know you're dieting will be when they see you take smaller -portions. A diet that allows you to eat such favorites as steak, baked -potatoes, seafood and delicious desserts is one you'll find easy to -follow ... even long after you've reached your weight goal. - -Q. DO YOU HAVE TO SPEND TIME COUNTING CALORIES AND WORRYING ABOUT -BALANCED MEALS? - - [Illustration: {uncaptioned}] - -A. _No, and this is one good reason why you'll find it so easy to stay -on the Knox Choice-of-Foods diet._ - -It does most of the work for you! As you look at the key to this -reducing plan--the CHOICE-OF-FOODS DIET LISTS (shown on pull-out chart -following page 18) you will quickly see that the foods you must eat -classify into 6 simple lists. _The foods in amounts indicated in each of -these lists are nutritional equals._ - -FOR EXAMPLE: - -Under the Meat List you will find seven foods ... each one having the -_same amount of protein, carbohydrate, fat and calories_-- - - Meat and poultry (Beef, lamb, pork, liver, chicken) - Cold Cuts (Salami, minced ham, Bologna, liverwurst, luncheon loaf) - Frankfurter - Egg - Fish (Haddock, flounder, bass, salmon, tuna, crab, lobster, shrimp, - clams, oysters, sardines) - Cheese (Cheddar type, cottage) - Peanut butter - -If yours is the 1200 daily calorie diet ... and calls for 4 of the foods -on the Meat List ... just select _any_ 4 of the foods you wish (in the -quantity indicated) without thinking about calories and you can't go -wrong. _The calories have already been counted for you when the list was -prepared._ - -Q. WHY DOES PROTEIN PLAY SUCH AN IMPORTANT ROLE IN THIS DIET? - -A. _Because this particular nutrient is a vital key to feeling, looking -and doing your best at all times._ The more science proves about -protein, the more we know of its importance in the daily diet. _Your -body can't store protein ... you must have a new supply of it every day -to build and renew body tissues._ You can readily see, then, why protein -is so necessary in reducing diets. Without it, body tissues waste away, -muscles sag and pep lags. - -Q. HOW SOON WILL YOU SEE RESULTS ON THIS REDUCING DIET? - - [Illustration: {uncaptioned}] - -A. _You will lose from one to three pounds[3] a week._ However, don't be -discouraged if you lose slowly at first or if you lose at an irregular -rate. Remember, you gained all these extra pounds over a period of time. -Give yourself time to lose them. - -Q. IF YOU GET HUNGRY ... ARE "BETWEEN-MEAL" SNACKS ALLOWED ON THIS DIET? - -A. _Yes! Because they not only make dieting more pleasant, they are -necessary!_ Nutritionally, a "between-meal" snack does two things: gives -dieters an "energy lift" needed at late morning and late afternoon. -Also, it dulls the appetite, making the dieter content with less food at -the next meal. Remember, however, these snacks must be kept within your -daily calorie pattern! - - - - - Choice-of-Foods diet allows you to have the famous Knox High-Protein - Gelatine Drink 3 times a day. - - - [Illustration: {uncaptioned}] - -(Yes, this is the same concentrated protein drink doctors have -recommended for years ... as a pleasant way to get more protein in the -daily diet of persons whose daily intake of this vital nutrient may be -inadequate.) In the reducing diet, the Knox Drink works 3 ways: - - 1. It's a wonderfully refreshing and filling "between-meal" treat - 2. It curbs your appetite, so you are satisfied with less food - 3. It supplies you with _additional protein, a must_ when you are - taking off excess weight. - - - - - Take the Knox High-Protein Drink 1/2 hour before meals - ... _IN EITHER OF THESE APPETIZING WAYS:_ - - -AS A COLD DRINK (WITH FRUIT JUICES) - - [Illustration: {uncaptioned}] - -Empty 1 envelope Knox Gelatine in 3/4 glass of orange juice, other fruit -juices or water, not iced. Let liquid absorb the gelatine. Then stir -briskly. Drink quickly. If it thickens, add more liquid, stir again. - -AS A HOT DRINK (WITH BOUILLON) - - [Illustration: {uncaptioned}] - -Sprinkle 1 envelope Knox Gelatine on 1/4 cup cold water to soften. Add 1 -bouillon cube and 3/4 cup boiling water. Stir until gelatine and bouillon -cube are thoroughly dissolved. 3/4 cup of any very hot broth may be used -in place of bouillon. - - -Also, you'll find you have a wide choice of delicious, filling Knox -soups, salads and desserts that have so few calories ... _you may have a -serving of any one of them a day and not worry about upsetting your -daily calorie pattern_. Look for these delicious treats in the recipe -section in back of book. - -Q. AFTER YOUR WEIGHT GOAL IS REACHED, HOW WILL YOU KEEP YOUR SLENDER, -NEW FIGURE? - -A. _The sensible eating habits you form while following the Knox -Choice-of-Foods diet and the Knox "Booster" Drink will help you do -this!_ You will find you've lost much of your desire for over-eating. -You've seen the dramatic change in your looks and your feelings. You're -more attractive, feel younger, healthier, happier. Now you want to stay -that way! - -With the loss of excess weight, you are now entitled to more calories. - However, always remember, _too many more calories_ will put extra -pounds right back on. - -Actually, _you can have about 1/2 as many more calories as your original -diet plan called for_. For instance, if you were on the 1200 calorie -Knox diet, about 1800 calories is right for you to maintain your new -weight. - -As you have already learned on page 8, Protein is the vital key to -feeling and looking your best at all times ... particularly when you are -reducing or _watching your weight_ as you are now doing. The Knox -High-Protein "Booster" Drink[4] made with milk will not only add about -15 grams of useful, body-building Protein to your daily diet, but will -also serve as a healthful curb to your appetite. - - [Illustration: {uncaptioned}] - -Take the Knox "Booster" Drink (with milk) 1/2 hour before lunch and -dinner. In an 8 or 10 oz. dry glass, thoroughly mix 1 envelope Knox -Gelatine with 3-6 tablespoons _instant_ non-fat dry milk. (Varies with -brand.) Fill with cold water. Stir briskly until milk thoroughly -dissolves. Drink quickly. - -Q. HOW DO YOU GET STARTED ON THE KNOX CHOICE-OF-FOODS DIET? - - [Illustration: {uncaptioned}] - -A. FIRST, _find your desirable weight on the following chart_; SECOND, -_determine the proper number of calories you need to lose weight_. -HERE'S HOW: Let's say you are a woman 5{~PRIME~}3{~DOUBLE PRIME~} tall and have a medium frame; -according to the table you should weigh 128 lbs. Now multiplying this by -10 you will have the recommended daily calories you should have to lose -weight properly. - - 128 x 10 = 1280 calories - - [Illustration: {uncaptioned}] - - DESIRABLE WEIGHTS: MEN, AGES 25 AND OVER[5] - HEIGHT (_with WEIGHT IN POUNDS (_as - shoes_) ordinarily dressed_) - Feet Inches Small Medium Large - Frame Frame Frame - - 5 2 116-125 124-133 131-142 - 5 3 119-128 127-136 133-144 - 5 4 122-132 130-140 137-149 - 5 5 126-136 134-144 141-153 - 5 6 129-139 137-147 145-157 - 5 7 133-143 141-151 149-162 - 5 8 136-147 145-156 153-166 - 5 9 140-151 149-160 157-170 - 5 10 144-155 153-164 161-175 - 5 11 148-159 157-168 165-180 - 6 0 152-164 161-173 169-185 - 6 1 157-169 167-178 174-190 - 6 2 163-175 171-184 179-196 - 6 3 168-180 176-189 184-202 - - [Illustration: {uncaptioned}] - - DESIRABLE WEIGHTS: WOMEN, AGES 25 AND - OVER[5] - HEIGHT (_with WEIGHT IN POUNDS (_as - shoes_) ordinarily dressed_) - Feet Inches Small Medium Large - Frame Frame Frame - - 5 0 105-113 112-120 119-129 - 5 1 107-115 114-122 121-131 - 5 2 110-118 117-125 124-135 - 5 3 113-121 120-128 127-138 - 5 4 116-125 124-132 131-142 - 5 5 119-128 127-135 133-145 - 5 6 123-132 130-140 138-150 - 5 7 126-136 134-144 142-154 - 5 8 129-139 137-147 145-158 - 5 9 133-143 141-151 149-162 - 5 10 136-147 145-155 152-166 - 5 11 139-150 148-158 155-169 - 6 0 141-153 151-163 160-174 - -THIRD, _record present weight, weight goal and body measurements on the -following chart ... every week record your progress_! - - -YOUR CHECK-UP CHART - - - - - Date At Beginning of Diet _____________________ - At End of Diet _____________________ - Your Desirable Weight _____________________ - Your Measurements Week - At Beginning - 1 2 3 4 5 6 - - Weight, (pounds) _____ _____ _____ _____ _____ _____ - Bust, (inches) _____ _____ _____ _____ _____ _____ - Waist, (inches) _____ _____ _____ _____ _____ _____ - Hips, (inches) _____ _____ _____ _____ _____ _____ - -FOURTH, _you're ready to start diet ... and begin planning your meals -from the Knox Choice-of-Foods diet lists on the pull-out chart following -page 18_. - -It's easy to do ... and to show you just _how easy_ it is we've done -this sample menu for one day based on the 1200 CALORIE PATTERN: - - BREAKFAST THIS AMOUNTS TO - - _Knox High-Protein Gelatin Drink_ - Made with 3/4 cup Orange Juice 11/2 Fruit List Choices - Soft Cooked Egg 1 Meat List Choice - Buttered Toast 1 Bread List Choice - 1 Fat List Choice - Milk 1 Milk List Choice - Tea or Coffee (no milk or sugar) Free Choice - - "BETWEEN-MEAL" SNACK - - 30 Minutes before lunch--Knox Drink made with 1 cup Bouillon (see - recipe page 10)--Free Choice (you do not have to count it in your - daily calorie pattern). - - LUNCH THIS AMOUNTS TO - - Vegetable Plate with Minted 1 Vegetable List Choice - Carrots - Spinach, seasoned with vinegar 1 Vegetable List Choice - Celery Hearts 1 Vegetable List Choice - Bread and Butter 1 Bread List Choice - 1 Fat List Choice - Orange Cream 1/2 Milk List Choice - Tea or Coffee Free Choice - - "BETWEEN-MEAL" SNACK - - Knox Drink made with 3/4 cup 11/2 Fruit List Choices - Grapefruit Juice - - DINNER - - Lean Ground Beef Pattie 3 Meat List Choices - Baked Potato with Lean Meat Juices 1 Bread List Choice - Buttered Beets 1 Vegetable List Choice - 1 Fat List Choice - Perfection Salad with Low-Calorie Free Choice (you do not have to - Salad Dressing count this in your calorie - pattern) - Banana 2 Fruit List Choices - with Milk 1/2 Milk List Choice - Tea or Coffee Free Choice - - - - - ALSO NOTE THESE SPECIAL MENU HELPS - - -1. When a recipe serving is listed as "Free Choice" it means that you -may eat 1 serving without having to count it in your daily diet pattern. - -2. Use the milk in your meal plan to drink, in coffee, on cereal, or -with other foods. - -3. Serve vegetables plain or with part of the meat or fat choice for -seasoning. You may wish to use together the vegetables, milk, and meat -choices in your meal plan. This way you can make soups, stews, or other -dishes in which you combine several foods. - -4. Measure all foods on the Bread List after they have been cooked. - -5. Eat the meat or fish prepared for the family as long as no fat or -flour has been added. Meat juices, with the fat removed, may be used -with your meat or vegetables for added flavor. - -It is important that you measure meat after it is cooked. Bones and -extra fat should not be counted in the total weight. Cut off extra fat -instead of eating it. - -6. When you are on a reducing regime, no matter whether on a 1200, 1600, -or 1800 calorie diet, use only the amount of fat permitted in that diet. -You may use it in any way you prefer--as a spread, for seasoning foods, -in dressing vegetables--but count the fat used in these ways as part of -your total allowance for the day. - -It is easier to diet when food looks so appealing that you don't miss -high-calorie foods or high-calorie extras. - - - - - SPECIAL RECIPE HELPS - - -_It may help you to have a list of some foods that are low in calories._ - - - LOW-CALORIE SWEETENERS - -Because each teaspoon of sugar gives 20 calories, you can cut them down -if you use a sweetener that will not supply any calories. - -Low-calorie sweeteners mean sweet taste without calories and without -sugar. The recipes in this booklet use saccharin (1/4 grain tablets), -Sucaryl (tablets or solution), and Sweeta (solution). - - 1 tablet saccharin Equaled in sweetness by 1 teaspoon - of sugar - or - 1 tablet Sucaryl - or - {~VULGAR FRACTION ONE EIGHTH~} tsp. Sucaryl solution - or - 2 drops Sweeta - -It is unwise to take more than a reasonable amount (equal to about 12 -tablets) as the total in the day's meals. - -Liquid non-caloric sweeteners may be added directly to the dissolved -gelatine mixture. - -Non-caloric sweetening tablets may be crushed and stirred into the -dissolved gelatine mixture, or they may be dissolved in small amount of -the liquid called for in a recipe, then added. - - - LOW-CALORIE FOODS - -A number of low-calorie canned or bottle fruits, fruit juices, and -beverages are now available in many markets. These foods add much -interest in low-calorie diets. - -Low-calorie foods used in recipes in this booklet include: - - Canned Fruits, unsweetened - Canned Fruits, non-caloric sweetened - Canned Fruit Juices, unsweetened - Canned Fruit Juices, non-caloric sweetened - Carbonated Beverages, non-caloric sweetened - -Skim milk is a low-caloric form of milk which helps with successful -weight loss by keeping calories low while food value remains high. Fluid -skim milk or non-fat dry milk solids can be used. - -Non-fat dry milk solids plus water make skim milk. Follow directions on -the package for correct proportions. To reliquefy--measure dry milk into -glass; add 1 cup water and stir. Chill. - - - STEPS TO SUCCESS WITH KNOX GELATINE RECIPES - -To insure satisfactory jelling, the number of grains of Knox Unflavored -Gelatine in each envelope is measured scientifically. Tablespoons vary -in size. An "envelope" of gelatine is always an accurate measure. - -To soften gelatine in all cold liquids except milk, sprinkle gelatine -into 1/2 cup of the cold liquid. Let stand to soften. - -To soften gelatine in 1/2 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 - 11/2 cups cold water - 11/2 cups tomato juice - 1/2 teaspoon salt - 2 teaspoons whole mixed spices - -Sprinkle gelatine on 1/2 cup cold water to soften. Combine the remaining -water, tomato juice, salt, and spices. Bring to a full boil. Strain to -remove spices. (It is helpful to place whole spices in a tea ball, so -that they can be removed without straining the broth.) Stir in softened -gelatine until thoroughly dissolved. Serve hot, or chilled to soft jelly -consistency. - - - VARIATION: - -Use 11/2 cups canned tomatoes instead of tomato juice. Strain before - adding softened gelatine. - -_1 Serving Equals Free Choice_ - - -JELLIED BEEF BOUILLON -_6 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 3 cups water - 3 beef bouillon cubes - 2 tablespoons strained lemon juice - -Sprinkle gelatine on 1/2 cup cold water to soften. Simmer bouillon cubes -in the remaining water until dissolved. Add softened gelatine and stir -until dissolved. Stir in lemon juice. Serve hot, or chilled to soft -jelly consistency. - - -JELLIED TOMATO BEEF BOUILLON -_6 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 2 tablespoons minced onion - 13/4 cups fat-free, brown meat stock - 1 cup tomatoes - 1 tablespoon chopped parsley - dash powdered cloves - 1/2 teaspoon salt - -Sprinkle gelatine on the cold water to soften. Simmer onion in meat -stock with tomatoes, parsley, cloves, and salt until tender. Strain. Add -softened gelatine and stir until thoroughly dissolved. Measure, and if -necessary, add very hot water to make 3 cups. Serve hot, or chilled to -soft jelly consistency. - - - VARIATIONS: - -Use 2 beef bouillon cubes and 13/4 cups water instead of meat stock, if - desired. - -_1 Serving Equals Free Choice_ - -Use 1 cup tomato juice instead of tomatoes. - -_1 Serving Equals Free Choice_ - -Use 2 beef bouillon cubes and 13/4 cups water instead of meat stock, and - use 1 cup tomato juice instead of tomatoes. - -_1 Serving Equals Free Choice_ - -JELLIED CONSOMME ... Use reconstituted canned consomme or clarified - beef, veal, or chicken stock instead of water, bouillon cubes, and - lemon juice. - -_1 Serving Equals Free Choice_ - -JELLIED CHICKEN BOUILLON ... Use chicken bouillon cubes instead of beef - bouillon cubes. Season with 1/2 teaspoon salt, 1/4 teaspoon each - pepper and mace instead of lemon juice. - -_1 Serving Equals Free Choice_ - -JELLIED CHICKEN BROTH ... Use 3 cups clarified chicken broth instead of - bouillon cubes and water. Season same as Jellied Chicken Bouillon. - -_1 Serving Equals Free Choice_ - - -JELLIED TOMATO CHICKEN BOUILLON -_6 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 2 cups chicken broth - 1 cup strained tomatoes or tomato juice - 1/2 teaspoon salt - -Sprinkle gelatine on 1/2 cup cold broth to soften. Heat the remaining -broth, tomato juice, and salt until very hot. Add softened gelatine and -stir until thoroughly dissolved. Serve piping hot, or chilled to soft -jelly consistency. - - - VARIATIONS: - -Use 2 chicken bouillon cubes plus 2 cups water instead of chicken broth. - -_1 Serving Equals Free Choice_ - -Use 2 chicken bouillon cubes plus 3 cups tomato juice instead of chicken - broth and 1 cup tomatoes. - -_1 Serving Equals 1/2 Vegetable Choice_ - - -JELLIED MADRILENE -_4 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 21/2 cups clear beef stock[6] - 1 medium tomato, fresh or canned - 11/2 tablespoons tomato paste - 2 tablespoons tarragon vinegar - 1/2 bay leaf - 3 peppercorns - 1/2 teaspoon salt - 1 crushed egg shell - -Sprinkle gelatine on 1/2 cup cold beef stock to soften. Combine the -remaining stock, tomato, tomato paste, vinegar, spices, salt, and egg -shell. Heat to boiling, stirring constantly, over low heat. Remove from -heat. Add softened gelatine and stir until thoroughly dissolved. Let -stand 10 minutes. Strain through fine sieve covered with a damp cloth. -Serve hot, or chilled to soft jelly consistency. - - -BASIC MAIN COURSE SALAD MOLD -_6 Servings_ -_1 Serving Equals 1 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 11/4 cups very hot water - 4 tablespoons vinegar - 1/2 teaspoon salt - 1/2 cup diced celery - 2 tablespoons diced green pepper - 2 tablespoons finely diced onion - 11/4 cups flaked, cooked lean fish - -Sprinkle gelatine on the cold water to soften. Stir the softened -gelatine into the very hot water until thoroughly dissolved. Add the -vinegar and salt. Chill to unbeaten egg white consistency. Fold in -vegetables and fish carefully. Turn into one large mold (3-4 cup) or 6 -small molds. Chill until firm. - - - VARIATIONS: - -Use 11/4 cups flaked salmon. - -_1 Serving Equals 1 Meat Choice_ - -Use 11/4 cups finely flaked crab meat plus 1 tablespoon mayonnaise. Mix - together before folding into gelatine. - -_1 Serving Equals 1 Meat Choice_ - -Use 3 hard-cooked eggs, chopped, plus 11/4 cups flaked crab meat and 1 - tablespoon mayonnaise. Mix together before folding into gelatine. - -_1 Serving Equals 11/2 Meat Choices_ - -Use 1 cup flaked lobster plus 1/2 tablespoon mayonnaise. Mix together - before folding into gelatine. - -_1 Serving Equals 1 Meat Choice_ - -Use 11/4 cups whole shrimp plus 1 tablespoon mayonnaise. Mix together - before folding into gelatine. - -_1 Serving Equals 1 Meat Choice_ - -Use 11/4 cups flaked tuna fish. Reduce vinegar to 2 tablespoons and salt - to 1/4 teaspoon. - -_1 Serving Equals 11/2 Meat Choices_ - - -CRAB MEAT SOUFFLE MOLD -_6 Servings_ -_1 Serving Equals 11/2 Meat Choices plus 1/2 Milk Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold skim milk[7] - 11/2 cups very hot skim milk[7] - 2 egg yolks - 1 teaspoon salt - 1/4 teaspoon paprika - 2 tablespoons lemon juice - 1 teaspoon prepared mustard - 11/2 cups cooked, flaked crab meat - -Stir gelatine into the cold skim milk to soften. Add the softened -gelatine to the very hot skim milk and stir until thoroughly dissolved. -Combine egg yolks, salt, and paprika; slowly add the hot mixture. Cook -over hot, not boiling, water until mixture thickens, stirring -constantly. Cool 10 minutes. Stir in lemon juice, mustard, and crab -meat. Turn into one large mold (3-4 cup). Chill until firm. - - - VARIATION: - -Use 11/2 cups tuna or other fish instead of crab meat. - -_1 Serving Equals 2 Meat Choices plus 1/2 Milk Choice_ - - -SALMON IN TOMATO ASPIC -_6 Servings_ -_1 Serving Equals 11/2 Meat Choices_ - - 1 envelope Knox Unflavored Gelatine - 1 cup water - 3/4 cup tomato juice - 2 tablespoons vinegar - 1/2 teaspoon salt - 1/2 teaspoon whole mixed spices - 11/2 cups flaked canned salmon - 1/4 cup chopped celery - 1/4 cup chopped green pepper - -Sprinkle gelatine on 1/2 cup cold water to soften. Combine the remaining -water, tomato juice, vinegar, salt, and spices. Bring to a full boil. -Remove spices. (It is helpful to place whole spices in a tea ball, so -that they can be removed without straining the broth.) Stir in softened -gelatine until thoroughly dissolved. Chill to unbeaten egg white -consistency. Blend in salmon, celery, and green pepper. Turn into one -large mold (3 cup) or 6 individual molds. Chill until firm. - - - VARIATIONS: - -Use 11/2 cups flaked tuna fish instead of salmon. - -_1 Serving Equals 2 Meat Choices_ - -Use 11/2 cups flaked cooked white meat fish (haddock) instead of salmon. - -_1 Serving Equals 1 Meat Choice_ - -Use 11/2 cups flaked cooked fatty fish (halibut) instead of salmon. - -_1 Serving Equals 11/2 Meat Choices_ - - -CHICKEN PINEAPPLE MOLD -_6 Servings_ -_1 Serving Equals 1 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 13/4 cups chicken stock[8] - 1 teaspoon salt - 2 tablespoons lemon juice - 1 non-caloric sweetening tablet or equivalent[9] - 1/2 cup canned unsweetened pineapple, diced - 11/4 cups cooked, diced chicken - -Sprinkle gelatine on 1/2 cup cold chicken stock to soften. Heat the -remaining chicken stock with salt until boiling. Remove from heat. Stir -in softened gelatine until thoroughly dissolved. Add lemon juice and -non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in -pineapple and chicken. Turn into a small loaf pan or one large mold (4 -cup). Chill until firm. - - - VARIATION: - -Use canned chicken broth or consomme instead of chicken bouillon cubes - and water. - -_1 Serving Equals 1/2 Vegetable Choice_ - - [Illustration: {uncaptioned}] - - -VEGETABLES MOLDED IN CHICKEN ASPIC -_6 Servings_ -_1 Serving Equals 1/2 Vegetable Choice_ - - 1 envelope Knox Unflavored Gelatine - 2 cups water - 2 chicken bouillon cubes - 1/2 teaspoon salt - 1/2 cup cooked, drained peas - 1/2 cup cooked, drained, diced carrots - 1/2 cup diced celery - 1/4 cup diced green pepper - -Sprinkle gelatine on 1/2 cup cold water to soften. Heat the remaining -water with bouillon cubes until dissolved. Add salt and softened -gelatine and stir until thoroughly dissolved. Chill to unbeaten egg -white consistency. Stir in vegetables. Turn into one large mold (3-4 -cup) or 6 individual molds. Chill until firm. - - - VARIATION: - -Use canned chicken broth or consomme instead of chicken bouillon cubes - and water. - -_1 Serving Equals 1/2 Vegetable Choice_ - - -JELLIED CHICKEN MOUSSE -_8 Servings_ -_1 Serving Equals 1 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 1 cup very hot chicken stock - 1/4 teaspoon onion salt - {~VULGAR FRACTION TWO THIRDS~} cup chilled evaporated milk, whipped - 1 tablespoon lemon juice - 11/2 cups cooked diced chicken - -Sprinkle gelatine on the cold water to soften. Dissolve the softened -gelatine in very hot chicken stock to which onion salt has been added. -Cool to unbeaten egg white consistency. Beat with rotary beater until -fluffy. Fold in whipped evaporated milk and lemon juice. Blend in -chicken. Turn into one large mold (6 cup). Chill until firm. - - - VARIATION: - -Use 11/2 cups cooked diced turkey instead of chicken. - -_1 Serving Equals 1 Meat Choice_ - - -CHICKEN VEGETABLE MOLD -_6 Servings_ -_1 Serving Equals 1 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 2 cups water[10] - 2 chicken bouillon cubes - 1 cup cooked diced chicken - 1/2 cup cooked or canned peas, well drained - 1/2 cup diced celery - 2 tablespoons diced pimiento - 1 tablespoon finely chopped parsley - -Sprinkle gelatine on 1/2 cup cold water to soften. Heat the remaining -water with bouillon cubes until cubes are completely dissolved. Remove -from heat. Stir in softened gelatine until thoroughly dissolved. Chill -to unbeaten egg white consistency. Fold in chicken and vegetables. Turn -into one large mold (4 cup). Chill until firm. - - - VARIATION: - -Pour a thin layer of gelatine and chicken stock mixture in a loaf pan - and chill until almost firm. Meanwhile, chill remaining gelatine - mixture to unbeaten egg white consistency. When the gelatine layer - is almost firm, arrange 6 slices of chicken on it; add a little - more of the gelatine mixture; chill again. Fold vegetables into - remaining chilled mixture and carefully place on the jellied - chicken slices. Chill again until mold is firm. - -_1 Serving Equals 1 Meat Choice_ - - [Illustration: {uncaptioned}] - - -JELLIED MEAT SALAD -_6 Servings_ -_1 Serving Equals 1 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 2 bouillon cubes - 11/4 cups water - 11/2 tablespoons lemon juice - 1 teaspoon grated onion - 1 cup finely diced cooked meat - 1/2 cup diced celery - 1/2 cup cooked or canned peas, well drained - -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 - 1/2 cup cold water - 11/2 cups very hot tomato juice - 2 bouillon cubes - 1 cup cottage cheese - 1 tablespoon grated onion - 2 drops Worcestershire sauce - {~VULGAR FRACTION ONE EIGHTH~} 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 1/2 Vegetable Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 11/4 cups very hot water - 1/4 teaspoon salt - 1/4 cup vinegar or lemon juice - 4 to 6 non-caloric sweetening tablets or equivalent[9] - 1 cup shredded carrots - 1/2 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 11/4 cups very hot consomme instead of very hot water. - -_1 Serving Equals 1/2 Vegetable Choice_ - -Use 11/4 cups very hot consomme 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 1/2 Vegetable Choice_ - -Use 11/2 cups very hot fruit juice instead of very hot water. Add fruit - such as 1 cup orange sections, 1/2 cup grapefruit sections, and 1/2 - cup pineapple cubes instead of vegetables. - -_1 Serving Equals 11/2 Fruit Choice_ - -Use 1 cup shredded cabbage, 1/2 cup cooked carrots, and 1/2 cup cooked or - canned peas as solids. Use vinegar instead of lemon juice. - -_1 Serving Equals 1/2 Vegetable Choice_ - -Use 1 cup diced apple and 1 cup drained grapefruit sections as solids. - Use lemon juice instead of vinegar. - -_1 Serving Equals 1/2 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 1/2 Vegetable Choice_ - -Use 11/2 cups drained grapefruit sections and 1/4 cup coarsely chopped - nutmeats as solids. Use lemon juice instead of vinegar. - -_1 Serving Equals 1/2 Fruit Choice plus 1/2 Fat Choice_ - -Use 11/4 cups diced apple, 1/2 cup diced celery, and 1/4 cup coarsely chopped - nutmeats as solids. Use lemon juice instead of vinegar. - -_1 Serving Equals 1/2 Fruit Choice plus 1/2 Fat Choice_ - -Use 11/2 cups diced cucumber, 1/2 cup diced celery, and 1 tablespoon grated - onion as solids. Use vinegar instead of lemon juice. - -_1 Serving Equals Free Choice_ - -Use 1 cup peas, 1 scant cup diced cooked carrots, and 1 tablespoon diced - pimiento as solids. Use vinegar instead of lemon juice. - -_1 Serving Equals 1/2 Vegetable Choice_ - -Use 1 cup peas, 1/2 cup diced celery, and 1/2 cup diced green pepper as - solids. Use vinegar instead of lemon juice. - -_1 Serving Equals 1/2 Vegetable Choice_ - - -QUICK BASIC ASPIC -_4 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 2 cups water - 2 bouillon cubes - 2 tablespoons lemon juice - Seasonings such as salt, pepper, parsley, thyme, savory, cloves, or - bay leaf, as desired - -Sprinkle gelatine on 1/2 cup cold water to soften. Boil remaining water -with bouillon cubes and seasonings until bouillon cubes are completely -dissolved. Strain. Add lemon juice and enough hot water to make 11/2 cups -of liquid. Stir in softened gelatine until thoroughly dissolved. Pour -into flat pan, one large mold (2 cup), or 4 individual molds. This aspic -may be used as a garnish or as a base for jelling meat, fish, or -vegetables. - - - VARIATIONS: - -Use canned bouillon or consomme instead of water and bouillon cubes. - Season to taste. - -_1 Serving Equals Free Choice_ - -Use beef bouillon cubes and add as solids--1 cup diced leftover meat, 1/2 - cup diced celery, and 2 tablespoons chopped green pepper. Pour - into one large mold (3-4 cup). - -_Makes 6 servings_ - -_1 Serving Equals 1 Meat Choice_ - -Use chicken bouillon cubes and add as solids--1 cup diced cooked chicken - and 1/2 cup diced celery. Pour into one large mold (3-4 cup). - - [Illustration: {uncaptioned}] - - -SAVORY TOMATO ASPIC -_4 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 2 bouillon cubes - 11/2 cups tomato juice - 1 tablespoon grated onion - 2 drops Kitchen Bouquet - 1/4 teaspoon Worcestershire sauce - {~VULGAR FRACTION ONE EIGHTH~} teaspoon pepper - -Sprinkle gelatine on the cold water to soften. Heat bouillon cubes in -tomato juice until completely dissolved. Remove from heat. Stir in -softened gelatine until thoroughly dissolved. Add seasonings. Pour into -one large mold (2-3 cup) or 4 individual molds. Chill until firm. - - - VARIATION: - -Pour into a flat pan to 1/2 inch depth. Chill until firm. Cut into fancy - shapes to use as a garnish for cold meats. Will make approximately - 16 such servings. - -_1 Serving Equals Free Choice_ - - -QUICK TOMATO JUICE ASPIC -_4 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 2 cups tomato juice - 1 tablespoon lemon juice - 1/2 teaspoon salt - {~VULGAR FRACTION ONE EIGHTH~} teaspoon pepper - -Sprinkle gelatine on 1/2 cup cold tomato juice to soften. Heat remaining -tomato juice until very hot. Remove from heat. Add softened gelatine, -lemon juice, and seasonings. Stir until thoroughly dissolved. Pour into -one large mold (2 cup) or 4 individual molds. Chill until firm. - - - VARIATION: - -Use above recipe, but before molding, chill to unbeaten egg white - consistency. Stir in 2 cups crisp shredded cabbage. Turn into one - large mold (3-4 cup) and chill until firm. - -_Makes 6 servings_ - -_1 Serving Equals Free Choice_ - - -ORIGINAL PERFECTION SALAD MOLD -_6 Servings_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 11/4 cups very hot water - 1/4 cup vinegar - 1 tablespoon lemon juice - 6 non-caloric sweetening tablets or equivalent[9] - 3/4 cup finely shredded cabbage - 1/2 teaspoon salt - 1 cup diced celery - 1 pimiento, chopped - -Sprinkle gelatine on the cold water to soften. Dissolve the softened -gelatine thoroughly in the very hot water. Add vinegar, lemon juice, and -non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in -remaining ingredients and turn into one large mold (3-4 cup) or 6 -individual molds. Chill until firm. - - -SAVORY QUICK SALAD DRESSING -_20 Servings--1 tablespoon each_ -_1 Serving Equals Free Choice_ - - 1/4 cup lemon juice - 1 cup undiluted evaporated milk - 1/2 teaspoon salt - -Combine lemon juice, evaporated milk, and salt in screw-top jar. Shake -well to blend. - - [Illustration: {uncaptioned}] - - -CARROT-ORANGE JELLIED SALAD -_6 Servings_ -_1 Serving Equals 1 Fruit Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold orange juice - 1 cup very hot water - 1/4 teaspoon salt - 3 tablespoons lemon juice or vinegar - 9 non-caloric sweetening tablets or equivalent[9] - 1/2 cup shredded raw carrot - 1/4 cup well drained, canned, crushed pineapple[11] - 1/2 cup well drained, cubed orange sections - -Sprinkle gelatine on cold orange juice to soften. Combine very hot -water, salt, lemon juice or vinegar, and non-caloric sweetener. Add the -softened gelatine and stir until thoroughly dissolved. Chill to unbeaten -egg white consistency. Fold in carrots, pineapple, and orange. Turn into -one large mold (3 cup) or 6 individual molds. Chill and serve. - - -LOW-CALORIE COOKED SALAD DRESSING -_44 Servings--1 tablespoon each_ -_1 Serving Equals Free Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 2 teaspoons dry mustard - 2 teaspoons salt - 1/4 teaspoon paprika - 1{~VULGAR FRACTION ONE THIRD~} cups boiling water - 2 tablespoons butter or fortified margarine - 2 eggs, well beaten - 4 non-caloric sweetening tablets or equivalent[9] - 1/2 cup vinegar - -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 - 1/2 cup cold water - 11/2 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 1/2 Milk Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold skim milk[7] - 11/2 cups very hot skim milk[7] - {~VULGAR FRACTION ONE EIGHTH~} 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 - 1/2 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 11/4 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 1/2 Fruit Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 11/2 cups very hot water - 1/4 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 - 1/2 cup cold water - 11/4 cups very hot water - 1/4 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 1/2 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 1/2 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 1/2 cup sieved prune pulp instead of apricot pulp. - -_1 Serving Equals 1/2 Meat Choice plus 1/2 Fruit Choice_ - - -JELLIED BLANC MANGE - - [Illustration: {uncaptioned}] - - _4 Servings_ - _1 Serving Equals 1/2 Milk Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold skim milk[7] - 11/2 cups very hot skim milk[7] - 1/4 teaspoon salt - 1/2 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 1/2 Milk Choice_ - -Add {~VULGAR FRACTION ONE EIGHTH~} 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_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 2 teaspoons finely grated lemon rind - 1/4 cup lemon juice - 11/4 cups very hot water - 16 non-caloric sweetening tablets or equivalent[9] - 1 egg white - -Sprinkle gelatine on the cold water to soften. Add lemon rind and lemon -juice to the very hot water. Bring to a boil. Remove from heat. Add -softened gelatine and non-caloric sweetener; stir until thoroughly -dissolved. Chill to unbeaten egg white consistency. Add unbeaten egg -white; beat with a rotary beater until fluffy. Place container in bowl -of ice or iced water. Beat until mixture begins to hold its shape. Turn -into one large mold (3-4 cup) or 6 individual molds. Chill until firm. - - -EGG NOG CHIFFON PUDDING -_4 Servings_ -_1 Serving Equals 1 Meat Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 4 eggs, separated - 1/4 teaspoon salt - 11/4 cups very hot water - 10 non-caloric sweetening tablets or equivalent[9] - 11/2 teaspoons imitation rum flavoring - 1/2 teaspoon grated nutmeg - -Sprinkle gelatine on the cold water to soften. Beat egg yolks, adding -salt, until light and fluffy. Add the very hot water to egg yolks -gradually and cook over simmering water, stirring constantly, until -mixture coats spoon. Remove from heat. Stir in softened gelatine, -non-caloric sweetener, flavoring, and nutmeg until gelatine is -thoroughly dissolved. Chill to unbeaten egg white consistency. Beat egg -whites until stiff but not dry. Fold into mixture carefully, blending -well. Pile into 4 sherbet glasses. Sprinkle lightly with nutmeg and -chill until firm. - - -APPLESAUCE WHIP -_6 Servings_ -_1 Serving Equals 1 Fruit Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 1/2 cup very hot water - 2 tablespoons lemon juice - 5 non-caloric sweetening tablets or equivalent[9] - 2 cups cold, unsweetened applesauce - -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. Blend in cold applesauce. Chill -thoroughly until thickened but not jellied. Whip with rotary beater -until light. Chill again. Heap into serving dishes. - - -KNOX BUTTER SPREAD -_64 Tablespoons or 192 Teaspoons_ -_1 Tablespoon Equals 1 Fat Choice_ -_3 Teaspoons Equal 1 Fat Choice_ - - 1 envelope Knox Unflavored Gelatine - 2 cups skim milk[7] - 1 pound butter - Few drops yellow food coloring - -Soften gelatine by stirring it into 1/2 cup cold skim milk in top of -double boiler. Place over hot water. Stir to dissolve softened gelatine -thoroughly. Soften butter. Gradually whip dissolved gelatine and -remaining 11/2 cups skim milk into butter with rotary beater. Blend in a -few drops of yellow food coloring and additional salt, if desired. Pack -into 2 one-pound butter cartons or in deep, oblong pan. Cover. Chill -until firm. - - -ORANGE CREAM - - _6 Servings_ - _1 Serving Equals 1/2 Milk Choice_ - - 1 envelope Knox Unflavored Gelatine - 1/2 cup cold water - 1/2 cup scalded skim milk[7] - 1 egg yolk, well beaten - 1 tablespoon grated orange rind - {~VULGAR FRACTION TWO THIRDS~} cup orange juice - 4 non-caloric sweetening tablets or equivalent[9] - 1 tablespoon lemon juice - 1 egg white, beaten stiff but not dry - 1/4 cup chilled evaporated milk, whipped - -Sprinkle gelatine on the cold water to soften. Stir the softened -gelatine into the scalded skim milk until thoroughly dissolved. Slowly -beat into egg yolk. Add orange rind; cook over hot water, stirring -constantly, until mixture coats spoon. Remove from heat. Add orange -juice, non-caloric sweetener and lemon juice. Chill to unbeaten egg -white consistency. Fold in beaten egg white and whipped evaporated milk. -Turn into one large mold (3-4 cup) or 6 individual molds. Chill until -firm. - - - VARIATION: - -Use 1/4 cup heavy cream, whipped, instead of 1/4 cup chilled evaporated - milk, whipped. - -_1 Serving Equals 1/2 Milk Choice plus 1/2 Fat Choice_ - - - - - Remember! - - - [Illustration: {uncaptioned}] - -The Protein Drink referred to in this book is good for _you_ and your -entire family. It is made with Knox Gelatine ... pure, finest quality -gelatine that is _all protein_--no sugar ... unlike factory-flavored jell -desserts, which are about {~VULGAR FRACTION SEVEN EIGHTHS~} sugar and {~VULGAR FRACTION ONE EIGHTH~} gelatine. - - LITHO IN U. S. A. - -DOCTORS OFTEN RECOMMEND KNOX FOR OTHER SPECIAL DIETS SUCH AS diabetic, -peptic ulcer, convalescent, low-salt and others. In every package of -Knox Gelatine there is a list of special diet booklets, FREE for the -asking. - - [Illustration: KNOX, THE REAL GELATINE - ALL PROTEIN--NO SUGAR] - - - SO IMPORTANT TO - GETTING YOUR WEIGHT DOWN - ... AND KEEPING IT DOWN! - - [Illustration: KNOX HIGH-PROTEIN GELATINE DRINK] - - {~BLACK STAR~} _It's a wonderfully filling, refreshing drink_ - - {~BLACK STAR~} _It'll curb your appetite, so you'll be satisfied with less food_ - - {~BLACK STAR~} _It'll give you additional Protein ... a must in reducing and - weight-watching diets_ - - {~BLACK STAR~} SEE DIRECTIONS FOR MAKING KNOX DRINK--INSIDE FOLDER ... UNDER - "BETWEEN-MEAL" SNACK LIST - -_Follow it and see how easy it is to lose those extra pounds_ {~RIGHTWARDS DOUBLE ARROW~} - - - - - FOOTNOTES - - -[1]_See Choice of Foods Chart._ - -[2]_Calories indicate the amount of energy a certain amount of food will - supply._ - -[3]_If your physician wants you to lose faster than this he will tell - you how many total calories you should have each day._ - -[4]_112 to 130 calories--varies with brand milk used._ - -[5]_Courtesy, Metropolitan Life Insurance Co._ - -[6]_Use 3 beef bouillon cubes plus 21/2 cups water instead of beef stock, - if desired._ - -[7]_Use 1/2 cup non-fat dry milk solids reliquefied with 2 cups water for - skim milk._ - -[8]_Use 2 chicken bouillon cubes and 13/4 cups water instead of chicken - stock, if desired._ - -[9]_See page 16 for kinds and amount of sweeteners to use._ - -[10]_Use 2 cups chicken stock instead of water plus bouillon cubes, if - desired._ - -[11]_Unsweetened or canned with a non-caloric sweetener._ - - - - - KNOX - CHOICE-OF-FOODS DAILY DIET LISTS[a] for - 1200 CALORIE DIETS - 1600 CALORIE DIETS - 1800 CALORIE DIETS - - -IMPORTANT! To achieve your weight goal ... _your daily diet must include -foods from each of the lists shown ... in the exact amounts indicated -for your particular calorie pattern_. Your calorie pattern requirements -are indicated in the same color in each list. 1200 calories (red), 1600 -calories (blue), 1800 calories (green). - -You may eat these foods any time of the day you wish ... however, it's -advisable to divide them into 3 equal meals. - -MEASURE CAREFULLY ... USE STANDARD MEASURING CUPS AND SPOONS - - -[a]_The Food Exchange Lists shown in this book are based on material - included in "Meal Planning with Exchange Lists" prepared by - Committees of the American Diabetes Association, Inc., and The - American Dietetic Association in cooperation with the Chronic - Disease Program, Public Health Service, Department of Health, - Education and Welfare._ - - -VEGETABLE LIST - -Each of the following food choices contains little carbohydrate, protein -or calories. - - 1200 CALORIE DIET . Choice of any number - 1600 CALORIE DIET . Choice of any number - 1800 CALORIE DIET . Choice of any number - -In Raw Form, Size of Serving Unlimited; Cooked, Size Serving 1/2 to 1 cup. - - Asparagus - Broccoli - Brussels sprouts - Cabbage - Cauliflower - Celery - Chicory - Cucumber - Escarole - Eggplant - Lettuce - Mushrooms - Okra - Pepper - Radishes - Greens: - Beet greens - Chard - Collards - Dandelion - Kale - Mustard - Spinach - Turnip greens - Sauerkraut - String beans - Summer squash - Tomatoes - Watercress - -OR You may choose from this vegetable list. Each of the following foods -contains 7 grams carbohydrate, 2 grams protein, 35 calories. - - 1200 CALORIE DIET . Choice of any 2 - 1600 CALORIE DIET . Choice of any 4 - 1800 CALORIE DIET . Choice of any 4 - -One Serving Equals 1/2 cup. - - Beets - Carrots - Onions - Peas, green - Pumpkin - Rutabagas - Squash, winter - Turnips - - -BREAD LIST - -Each of the following food choices contains 15 grams carbohydrate, 2 -grams protein, 70 calories. - - 1200 CALORIE DIET . Choice of any 3 - 1600 CALORIE DIET . Choice of any 4 - 1800 CALORIE DIET . Choice of any 3 - - _Amount to Use_ - Bread 1 slice - Biscuit, roll (2{~DOUBLE PRIME~} diameter) 1 - Muffin (2{~DOUBLE PRIME~} diameter) 1 - Cornbread (11/2{~DOUBLE PRIME~} cube) 1 - Cereals, cooked 1/2 cup - Dry, flake and puff types 3/4 cup - Rice, grits, cooked 1/2 cup - Spaghetti, noodles, cooked 1/2 cup - Macaroni, cooked 1/2 cup - Crackers, graham (21/2{~DOUBLE PRIME~} sq.) 2 - Oysterettes (1/2 cup) 20 - Saltines (2{~DOUBLE PRIME~} sq.) 5 - Soda (21/2{~DOUBLE PRIME~} sq.) 3 - Round, thin 6 - Flour 21/2 tablespoons - Vegetables - Beans and peas, dried, 1/2 cup - cooked (lima, navy, split - peas, cowpea, etc.) - Baked beans, no pork 1/4 cup - Corn {~VULGAR FRACTION ONE THIRD~} cup - Popcorn 1 cup - Parsnips {~VULGAR FRACTION TWO THIRDS~} cup - Potatoes, white 1 small - Potatoes, white, mashed 1/2 cup - Potatoes, sweet, or yams 1/4 cup - Sponge cake, plain (11/2{~DOUBLE PRIME~} cube) 1 - Ice cream (omit two fat 1/2 cup - choices) - - -MILK LIST - -Each of the following food choices contains 12 grams carbohydrate, 8 -grams protein, 10 grams fat and 170 calories. - - 1200 CALORIE DIET . Choice of any 2 - 1600 CALORIE DIET . Choice of any 2 - 1800 CALORIE DIET . Choice of any 3 - - _Amount to Use_ - Whole milk (plain or 1 cup - homogenized) - [12]Skim milk 1 cup - Evaporated milk 1/2 cup - Powdered whole milk 1/4 cup - [12]Non-fat dry milk solids 1/4 cup - Buttermilk (made from whole 1 cup - milk) - [12]Buttermilk (made from 1 cup - skim milk) - -You can use the milk on your meal plan to drink in coffee, on cereal, or -with other foods. - - -FAT LIST - -Each of the following food choices contains 5 grams fat, 45 calories. - - 1200 CALORIE DIET . Choice of any 3 - 1600 CALORIE DIET . Choice of any 3 - 1800 CALORIE DIET . Choice of any 6 - - _Amount to Use_ - Butter or margarine (1 small 1 teaspoon - pat) - Bacon, crisp 1 slice - Cream, light 2 tablespoons - Cream, heavy 1 tablespoon - Cream cheese 1 tablespoon - Avocado (4{~DOUBLE PRIME~} diameter) {~VULGAR FRACTION ONE EIGHTH~} - French dressing 1 tablespoon - Mayonnaise 1 teaspoon - Oil or cooking fat 1 teaspoon - Nuts 6 small - Olives 5 small - - -FRUIT LIST - -Each of the following food choices contains 10 grams carbohydrate and 40 -calories. - - 1200 CALORIE DIET . Choice of any 5 - 1600 CALORIE DIET . Choice of any 5 - 1800 CALORIE DIET . Choice of any 5 - - _Amount to Use_ - Apple (2{~DOUBLE PRIME~} diameter) 1 small - Applesauce 1/2 cup - Apricots, fresh 2 medium - Apricots, dried 4 halves - Banana 1/2 small - Blackberries 1 cup - Raspberries 1 cup - Strawberries 1 cup - Blueberries {~VULGAR FRACTION TWO THIRDS~} cup - Cantaloupe (6{~DOUBLE PRIME~} diameter) 1/4 - Cherries 10 large - Dates 2 - Figs, fresh 2 large - Figs, dried 1 small - Grapefruit 1/2 small - Grapefruit juice 1/2 cup - Grapes 12 - Grape juice 1/4 cup - Honeydew melon, medium {~VULGAR FRACTION ONE EIGHTH~} - Mango 1/2 small - Orange 1 small - Orange juice 1/2 cup - Papaya {~VULGAR FRACTION ONE THIRD~} medium - Peach 1 medium - Pear 1 small - Pineapple 1/2 cup - Pineapple juice {~VULGAR FRACTION ONE THIRD~} cup - Plums 2 medium - Prunes, dried 2 medium - Raisins 2 tablespoons - Tangerine 1 large - Watermelon 1 cup - -You may use your fruit fresh, dried, cooked, canned or frozen as long as -no sugar has been added. - - -MEAT LIST - -Each of the following food choices contains 7 grams protein, 5 grams -fat, 75 calories. - - 1200 CALORIE DIET . Choice of any 4 - 1600 CALORIE DIET . Choice of any 6 - 1800 CALORIE DIET . Choice of any 6 - - _Amount to Use_ - Meat and Poultry (_medium 1 ounce[13] - fat_) 3-4 Oz. Average Serving - (Beef, lamb, pork, liver, - chicken, etc.) - Cold cuts (41/2{~DOUBLE PRIME~} x {~VULGAR FRACTION ONE EIGHTH~}{~DOUBLE PRIME~}) Salami, 1 slice - Minced Ham, Bologna, - Liverwurst, Luncheon Loaf - Frankfurter (8-9 per lb.) 1 - Egg 1 - Fish: haddock, flounder, 1 ounce[13] - bass, 3-4 Oz. Average Serving - Serving - Salmon, tuna, crab, lobster 1/4 cup - Shrimp, clams, oysters, 5 small - etc. - Sardines 3 medium - Cheese, Cheddar type 1 ounce - Cottage 1/4 cup - Peanut butter 2 tablespoons - - -"BETWEEN-MEAL" SNACK LIST - -Each of the following "Between-Meal" snacks is made with Knox--the _real_ -unflavored gelatine. There are only 28 calories in each envelope of -High-Protein Knox. - - 1200 CALORIE DIET . Take Knox Drink 3 times daily - 1600 CALORIE DIET . Take Knox Drink 3 times daily - 1800 CALORIE DIET . Take Knox Drink 3 times daily - -Take the Knox High-Protein Drink 1/2 hour before meals as a cold drink -(_with Fruit Juices_). Empty 1 envelope Knox Gelatine in 3/4 glass of -orange juice, other fruit juices or water, not iced. Let liquid absorb -the gelatine. Then stir briskly. Drink quickly. If it thickens, add more -liquid, stir again. - -OR - -As a hot drink (with Bouillon). Sprinkle 1 envelope Knox Gelatine on 1/4 -cup cold water to soften. Add 1 bouillon cube and 3/4 cup boiling water. -Stir until gelatine and bouillon cube are thoroughly dissolved. 3/4 cup of -any very hot broth may be used in place of bouillon. - -After you have reached your weight goal ... take Knox "Booster" Drink -(with milk) to maintain weight and to supply additional protein. 1 (8 -oz.) glass contains 15 grams protein, 130 calories. In an 8 or 10 oz. -dry glass, thoroughly mix 1 envelope Knox Gelatine with 3 to 6 -tablespoons _instant_ non-fat dry milk (varies with brand). Fill with -cold water. Stir briskly until milk thoroughly dissolves. Drink quickly. - - - - - FOOTNOTES - - -[12]_Skim milk products contain less fat. When used instead of whole - milk add 2 fat choices to get the same food value._ - -[13]_Equals 1 Meat Choice; 3 oz. serving uses 3 Meat List Choices._ - - -_For additional copies of this convenient reducing chart to carry in -your purse or pocket write_: - -CHAS. B. KNOX GELATINE CO., Johnstown, N. Y. - - - - - Transcriber's Notes - - ---Silently corrected a few typos. - ---Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - ---In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of Knox Eat and Reduce Plan, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK KNOX EAT AND REDUCE PLAN *** - -***** This file should be named 63052.txt or 63052.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/0/5/63052/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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