Recipes from "Knox Gelatine Desserts, Salads, Candies and Frozen Dishes"

I received a little booklet from a friend in Maine, who has a knack for picking out tiny publications that are exactly to my fascination and excitement. There are so many incredible sentences and recipes in this particular booklet, I can barely decide where to begin. So I will provide a few of the more interesting recipe names, and maybe a few pictures too.

SARDINE APPETIZERS
Rinse shallow pan in water. Pour in a thin layer of jelly, following Foundation Recipe, page 20. When it begins to thicken, arrange on jelly a layer of thinly sliced tomatoes. Pour over another layer of liquid jelly. Chill, and when partially congealed, arrange a sardine on each tomato slice. On each side of sardine, place a design of hard-cooked egg yolk and parsley, finely chopped. Pour over a little liquid jelly to set the decorations. Chill thoroughly. Cut out in squares or rounds and serve each appetizer on a tiny lettuce leaf.

PERFECTION SALAD
Soften gelatine in cold water. Add sugar, salt and hot water, and stir until dissolved. Add vinegar and lemon juice. Cool, and when mixture begins to stiffen, add remaining ingredients. Turn into mold that has been rinsed in cold water and chill. To serve, remove from mold to bed of lettuce leaves or endive, and garnish with mayonnaise dressing. Or cut salad in cubes, and serve in cases made of red or green peppers, or turn into individual molds lined with canned pimientos.

TOMATO JELLY RIBBON LOAF
Combine cream cheese, mayonnaise and seasonings. Soften gelatine in cold water. Place bowl in boiling water and stir until gelatine is dissolved. Add to cheese mixture. Pour half of Tomato Jelly into loaf pan that has been rinsed in cold water and chill. When mixture is practically congealed, add cheese mixture. Serve sliced on crisp lettuce.

Here are a couple more I would like to make, but I won't type out all of the recipes at once:

Plain and Fancy Desserts:
GRAPEFRUIT SNOW PUDDING

Sunday Night Suppers / Bridge Parties
PRUNE-ORANGE-CHEESE SALAD

Now a couple of visual excerpts:
Now this is what I call a centerfold:
With the help of my friend Becky, who has an extensive collection of molds, I will be making a few of these recipes very soon! I will report back on outrageous looks and tastes.