H E M E N U W IT H
------------of-
- -





Pure fruits
juicy ripe fruits
give JELL-O
its luscious flavor
*.


Ever year American women buy mil-
y lions and millions of packages
of Jell-O. No other dessert ap-
proaches it in popularity. Jell-O is so delici-
ously fruit-flavored—so clear and sparkling
—so healthful, economical and easy to pre-
pare! Try the tempting recipes offered here.
Because millions of women know Jell-O
as “America's Most Famous Dessert,” the
dessert recipes are given the place of honor
in this book. But following them are num-
erous recipes for other Jell-O dishes—which
will give novelty, piquancy and beauty to
all the courses of the meal.
Remember—there is only one Jell-O !
Any other preparation sold as “Jell-O'” is
a deception. You will recognize the true
Jell-O by the name on the package—
and by its superlative deliciousness when
served. The word “Jell-O’’ is a fully pro-
tected trademark, registered in the U. S.
Patent Office.
At seven great National Expositions JELL-O has been honored by these awards:
Louisiana Purchase Exposition
St. Louis, Mo., 1904
Highest Award, Gold Medal
Alaska-Yukon-Pacific Exposition
Seattle, Wash., 1906
Grand Prize Award Ribbon
Panama-Pacific Exposition
San Francisco, Cal., 1915
Highest Award, Grand Prize (Medal of Award)
Lewis and Clark Exposition
Portland, Ore., 1905
Highest Award, Gold Medal
Jamestown Tercentennial Exposition
Norfolk, Va., 1907
Highest Award, Gold Medal
Panama-Pacific Exposition
San Diego, Cal., 1915
Highest Award, Grand Prize
Sesquicentennial Exposition, Philadelphia, Pa., 1926
Highest Award, Gold Medal
JELL-O is made in five flavors—Lemon, Orange, Strawberry, Raspberry and Cherry



O |Deſſorlſ of many kinds *\.
“Plain Jell-O" is a perfectly delicious des-
sert—a clean, sparkling, lusciously fruit-
flavored dessert. But it can be varied in doz-
ens of ways, as shown by the recipes in this
book. Fresh or canned fruits, nuts, dates,
figs, raisins, whipped cream, marshmallows,
macaroons—these are some of the dainties
that clever women have learned to combine
with Jell-O to make desserts that are tempt-
ingly novel.
Jell-O Desserts
Made with Fresh Fruits
ORANGE JELL-O
1 package Orange Jell-O
1 cup boiling water
1 cup orange juice and water
2 to 3 oranges, pulp free from
membrane, drained.
Dissolve Jell-O in boiling water. To
orange juice add enough water to make 1
cup. Add to Jell-O. Pour a small amount
into mold. Chill. When firm, add layer of
orange, then layer of Jell-O. Chill until
firm. Add another layer of orange and
Jell-O. Serve plain or with whipped cream.
Serves 6.
MAGIC ICE
1 package Lemon Jell-O
1 pint of boiling water
1 cup green malaga grapes
seeded, halved.
Dissolve Jell-O in boiling water. When
cool add grapes. Chill until firm. Remove
by spoonfuls into sherbet glasses. The ir-
regular mass looks like ice and is delicious.
Serves 6.

All Jell-O flavors come from sun-ripened fruits


COUPE SANTA MARIA
1 package Orange Jell-O
1 pint boiling water
1 tart apple, cut fine
% cup grapes, halved
2 peaches, cut fine, drained
Dissolve Jell-O in boiling water. Fill
sherbet glasses half full with fruit. Pour
over enough Jell-O to fill glasses 23 full.
Chill until firm. Serve with custard sauce
or with plain or whipped cream. Serves 6.
DELMONICO DESSERT
1 package Lemon Jell-O
1 pint boiling water
Shredded cocoanut
Whipped cream
1 pint strawberries,
cut in halves.
Dissolve Jell-O in boiling water. Pour half
the Jell-O in mold. Chill. When slightly
thickened press strawberries into it. Cover
with shredded cocoanut. When firm fill
mold with Jell-O. Chill and when slightly
thickened add strawberries as in first layer.
Chill until firm. Serve with sweetened
whipped cream heaped around base and
studded with strawberries. Serves 6.
Jell-O Desserts
made with Cammed or Dried Fruits
CHERRY JELL-O SURPRISE
1 package Cherry Jell-O
1 pint cherry juice and water
1 cup cherries, pitted and halved
2 bananas, sliced very thin
34 cup walnuts, cut fine
Add enough water to juice from can of
cherries to make 1 pint. Heat to boiling.
Dissolve Jell-O in it. Chill. When slightly
thickened, stir in cherries and bananas.
Pour into molds. Chill. When firm, sprinkle
nuts over top. Serve plain, with whipped
cream or with custard sauce. Serves 6.
RASPBERRY DELIGHT
1 package Raspberry Jell-O
1 cup boiling water
1 cup raspberry juice and water
1 cup canned raspberries, drained
Dissolve Jell-O in boiling water. To rasp-
berry juice add enough water to make 1 cup.
Add to Jell-O. Pour half in mold. Chill
until thickened. Add raspberries. Fill mold
with Jell-O. Cool until firm. Serve with
whipped cream. Serves 6.


There is only one Jell-O. Be sure Jell-O is on the package
PRUNE PERFECTION
1 package Orange Jell-O
1 pint boiling water
1 pound prunes, dried
1 cup sugar
Soak prunes over night in water to cover.
Simmer at low heat until tender. Add sugar
just before removing from fire. Drain
prunes. Add water to prune juice to make
1 pint. Heat to boiling. Dissolve Jell-O in
it. Cut prunes fine and remove pits. Re-
serve pits from 1 cup prunes, crack and save
kernels. Pour boiling water over these to
blanch them; cut fine. When Jell-O is cold
add prune pulp and nuts. Mold and serve
plain or with whipped cream. Serves 8.
PRUNE AND RAISIN JELL-O
1 cup dried prunes
1 cup seeded raisins
1 pint fruit juice and water
1 package Orange Jell-O
1 orange, pulp free from membrane,
rained
Soak prunes over night in water to cover.
In morning, add raisins and cook until
prunes are tender. Drain liquid, add orange
juice and water to make 1 pint. Heat to
boiling and dissolve Jell-O in it. When cold
and slightly thickened, add prunes, cut fine,
raisins, and orange. Serve with whipped
cream. Serves 6.
TROPICAL DESSERT
1 package Lemon Jell-O
1 pint boiling water
6 figs, cut fine
12 dates, cut fine
1 banana, sliced thin.
Dissolve Jell-O in boiling water. When
slightly thickened add fruit. Pour into mold.
Cool until firm. Serve with whipped cream.
Serves 8.
Jell-O Whips and Creams
CHERRY SPONGE
1 package Cherry Jell-O
1 pint boiling water
12 marshmallows, cut very fine
Few grains of salt
6 drops almond extract
Dissolve Jell-O in boiling water. Add
marshmallows and stir until dissolved. Add
salt and flavoring. When cold and slightly
thickened, whip with rotary egg-beater until
consistency of whipped cream. Pour into
individual or large molds. Chill until firm.
Serve with or without plain cream. Serves 6.


All Jell-O flavors come from sun-ripened fruits
APRICOT WHIP
*4 pound dried apricots,
cooked and sweetened
1 pint boiling apricot juice
and water
1 package Orange Jell-O
Drain apricots, add water to juice to make
a pint. Heat to boiling, and dissolve Jell-O
in it. When cold and slightly thickened,
whip with rotary egg-beater until consist-
ency of whipped cream. Put apricots
through colander. Fold into Jell-O. Turn
into mold. Chill until firm. Serve with cus-
tard or cream. Serves 8.
PARADISE CHARLOTTE
4 teaspoons Instant Postum
1 pint boiling water
1 package Strawberry Jell-O
% cup sugar
Few grains salt
6 marshmallows, cut very fine
% teaspoon vanilla
1 cup heavy cream, whipped
% cup pecans, coarsely cut
Dissolve Instant Postum in boiling water.
Add Jell-O, stir until dissolved. Add sugar,
salt, and marshmallows. Put mixture over
hot water and stir until marshmallows are
dissolved. Chill. When slightly thickened,
whip with rotary egg-beater until consist-
ency of whipped cream. Add vanilla to
whipped cream and fold into Jell-O. Fold
in pecans. Turn into mold. Chill until firm.
Serve with lady fingers or fresh sponge cake.
Serves 8.
STRAWBERRY WHIP
1 package Strawberry Jell-O
1 pint boiling water -
1 cup strawberry juice
1 cup strawberries, crushed, drained
33 cup sugar
Dissolve Jell-O in boiling water. When
cool, add strawberry juice. When cold and
slightly thickened, beat with rotary egg-
beater to consistency of whipped cream.
Fold in strawberries and sugar. Turn into
mold. Chill until firm. Serves 8.
CHOCOLATE SPONGE
134 squares (1% oz.) bitter chocolate melted
34 cup sugar
4 egg yolks, beaten slightly
134 cups milk, scalde
1 package Strawberry Jell-O
Shake of salt
Shake of powdered cinnamon
34 teaspoon vanilla
4 egg whites, beaten stiff
Cut chocolate in pieces; add half the
sugar and melt over hot water. Stir to make


There is only one Jell-O. Be sure Jell-O is on the package

smooth. Mix rest of sugar with beaten yolks.
Pour scalding milk over this, stirring while
pouring. Cook in double boiler to a smooth
cream, stirring constantly. Add a little at a
time to chocolate mixture and stir. Pour at
once over Jell-O, place in pan of hot water
and stir until dissolved. When Jell-O is cold
and slightly thickened, add salt, cinnamon,
and vanilla. Beat with rotary egg-beater
until consistency of whipped cream. Fold in
egg whites. Turn into molds. Chill until
firm. Serves 6.
PINEAPPLE BAVARIAN CREAM
1 package Lemon Jell-O
1 cup boiling water
38 teaspoon salt
1 cup grated pineapple
1 cup canned pineapple juice
1 cup heavy cream whipped
3 tablespoons sugar
Dissolve Jell-O in boiling water. Cool
and add pineapple juice and salt. When
cold and slightly thickened, whip with ro-
tary egg-beater until consistency of whipped
cream. Fold in grated pineapple and sweet-
ened whipped cream. Pile lightly in stem
glasses. Chill. Garnish with cherries or
nuts. Serves 8.
Jell-O Puddings
PLUM PUDDING
1 package Lemon Jell-O
1 pint boiling water
Salt
cup raisins, cut fine
cup walnuts, cut fine
cup cooked prunes, cut fine
cup citron peel, cut fine
cup Grape-Nuts
teaspoon cinnamon
teaspoon cloves
Dissolve Jell-O in boiling water. Add salt
to taste. When Jell-O is slightly thickened,
add fruits, nuts, Grape-Nuts, and spices.
Turn into mold. Chill until firm. Serve
with whipped cream flavored with nutmeg
or with pudding sauce. Serves 8.
CREAM FIG PUDDING
1 package Lemon Jell-O
1% pints boiling water
1 cup figs
1 cup heavy cream, whipped
Dissolve Jell-O in a pint of the boiling
water. Cook figs to a jam in double boiler
with the remaining water. When Jell-O is
cold and slightly thickened, beat with ro-
tary egg-beater to consistency of whipped
cream. Fold in whipped cream and figs.
Turn into molds. Chill until firm. Serves 8.


All Jell-O flavors come from sun-ripened fruits

-
PARADISE PUDDING
1 package Lemon Jell-O
1 pint boiling water
% cup blanched almonds
12 marshmallows, cut very fine
12 maraschino cherries, coarsely cut
6 macaroons, crushed
34 cup sugar
34 teaspoon salt
1 cup heavy cream, whipped
Dissolve Jell-O in boiling water. When
cold and slightly thickened, beat with ro-
tary egg-beater until consistency of whipped
cream. Mix and add cherries, nuts, marsh-
mallows, macaroons, sugar, and salt. Fold
in whipped cream. Turn into mold. Chill
until firm. Serve in slices. Serves 8.
Jell-O Desserts
for Holidays and Parties
When unique desserts are desired for
holidays or parties, Jell-O can easily be
molded or cut into varied shapes to suit
the occasion. Some of the shapes that sug-
gest themselves are as follows:
Hearts for St. Valentine's day;
Pipes or shamrocks for St. Patrick's;
Pumpkins for Hallowe'en;
Turkeys for Thanksgiving.
If molds are not available, pour out the
Jell-O in a flat pan to the depth of about
three-quarters of an inch. When cold and
firm, cut with cookie-cutters of the desired
shape; or some of the simpler forms can
be cut “free hand” with a knife. Be sure
to first dip the knife or cookie-cutter in hot
Water.
The one recipe given here will suggest
others.
ST. VALENTINE'S DAY HEARTS
Dissolve a package of Lemon Jell-O and
a package of Strawberry Jell-O each in a
pint of boiling water. Pour the Lemon and
Strawberry Jell-O into separate flat pans to
depth of about three-quarters of an inch.
Chill until firm. Dip a biscuit cutter in hot
water and cut the Lemon Jell-O into round
forms. Place each on a serving plate. Dip
a heart-shape cutter in hot water, cut the
Strawberry Jell-O into hearts, and with a
broad knife slip one of them upon each
round form. Serve with whipped cream.


There is only one Jell-O. Be sure Jell-O is on the package
ſh (||)('ll/I'll FIRST COURSE
You will like all of the recipes below.
They are great favorites with women every-
where. You may vary these recipes by using
other combinations of fruits or other flavors
of Jell-O. But always you will find that
Jell-O adds beauty, deliciousness, a touch
of novelty—and makes whatever fruit you
use go much farther.
GRAPEFRUIT CUBES
1 package Lemon Jell-O
1 cup boiling water
1 cup grapefruit juice and water
2 grapefruit, sections free from
membrane
2 tablespoons sugar
Dissolve Jell-O in boiling water. Sprinkle
grapefruit with sugar and drain thoroughly.
Add enough water to grapefruit juice to
make 1 cup. Add to cool Jell-O. Turn into
shallow pan, cool until firm, and cut in
cubes. Serve cubes and pulp mixed in grape-
fruit shells or in glasses. Serves 8.
JELL-O FRUIT COCKTAIL
1 package Lemon Jell-O
1 cup boiling water
1 cup orange juice
2 tablespoons sugar
% cup pineapple, cubed
% cup white grapes, halved, seeded
% cup maraschino cherries
Dissolve Jell-O in boiling water. Add
orange juice and sugar. Chill. When slightly
thickened, add pineapple, grapes, and cher-
ries. Chill until firm. Serve in orange cups
or in glasses. Serves 8.
Another pleasing fruit cocktail can be
made by substituting VA cup of apple, cut
fine, for the white grapes used in the recipe
above.


All Jell-O flavors come from sun-ripened fruits

Enli,('[...) that are easy to make
Delicious “jellied” dishes of this kind,
served as a special course, fit nicely into a
formal dinner or luncheon menu. And
they are most tempting and popular when
used as the chief course of an informal
luncheon or buffet supper. They are splen-
did also for family meals.
CHICKEN MOUSSE
34 package Lemon Jell-O
1 cup boiling chicken broth,
free from fat
1 cup chicken, cut medium coarse
1 cup celery, cut fine
1 pimento, cut fine
1 tablespoon vinegar
34 teaspoon salt
‘Shake of cayenne pepper
% cup heavy cream, whipped
Dissolve Jell-O in boiling broth. Chill.
When cold and slightly thickened, beat
with rotary egg-beater until consistency of
whipped cream. Mix chicken, celery, pi-
mento, vinegar, salt, and cayenne pepper.
Add to Jell-O. Fold in whipped cream.
Turn in mold. Chill until firm. Serve on
lettuce and garnish with stuffed olives.
Serves 6.
SALMON LOAF
1 package Lemon Jell-O
3 tablespoons vinegar
plus water to measure 1 pint
34 teaspoon salt
Horseradish, drained
1 cup salmon, drained
1 cup green peas
1 cup cooked carrots, diced
Dissolve Jell-O in boiling water and vine-
gar. Add salt. Pour small amount of Jell-O
in bottom of mold and pack in ice. When
beginning to set, put in thin layer of horse-
radish, then layer of salmon, another layer
of horseradish, then layer of Jell-O. When
slightly thickened, add peas. Chill. When
firm, add carrots and another layer of Jell-O.
Chill for at least two hours. Serve with let-
tuce and a tart salad dressing. Serves 6.


There is only one Jell-O. Be sure Jell-O is on the package
oſhd; tempting and healthful
Jell-O salads are a perfect boon | Thou-
sands of women who used to think of “left-
overs” as a problem now welcome them
as an opportunity. Just read these recipes
and see how many different ways they sug-
gest for using up small quantities of fruits,
vegetables and other foods.
SALAD SUPREME
1 package Lemon Jell-O
1 pint boiling water
(i. 2 tablespoons)
2 tablespoons vinegar
% teaspoon salt
Shake of cayenne pepper
2 cups cabbage, cut fine
1 cup tart apple, cut fine
8 stuffed olives, cut fine
Dissolve Jell-O in boiling water. Add
vinegar, salt, and cayenne pepper. Chill.
When slightly thickened, stir in cabbage,
apples, and olives. Put into individual molds.
Chill until firm. Serve on lettuce with may-
onnaise. Serves 6.
COTTAGE CHEESE SALAD
1 package Lemon Jell-O
1 pint boiling water and pineapple juice
1 pint can shredded pineapple
1 cup cottage cheese
alt
Dash of cayenne pepper
Strips of red or green pepper
Drain juice from pineapple. Add water
to make one pint. Bring to boiling point
and dissolve Jell-O in it. Chill and when
slightly thickened fold in pineapple and
cottage cheese seasoned with salt and cay-
enne pepper. Decorate mold with strips of
red or green pepper. Fill mold. Chill until
firm. Serve on lettuce with salad dressing.
Serves 8.


All Jell-O flavors come from sun-ripened fruits
IMPERIAL SALAD
1 package Lemon Jell-O
1 cup boiling water
1 cup pineapple juice
1 tablespoon vinegar
3 slices pineapple, cubed
33 can Spanish pimentos, shredded
1 medium cucumber, cut fine, salted,
draine
Dissolve Jell-O in boiling water. Add
pineapple juice and vinegar. Chill. When
slightly thickened, add pineapple, pimento,
and cucumber. Turn into molds. Chill
until firm. Serve with cream salad dressing
or mayonnaise to which whipped cream
has been added. Serves 6.
GOLDEN GLOW SALAD
1 package Lemon Jell-O
1 cup boiling water
1 cup canned pineapple juice
1 tablespoon vinegar
1 cup pineapple, diced, drained
1 cup grated raw carrots
% cup pecans, cut fine
34 teaspoon salt
Dissolve Jell-O in boiling water. Add
pineapplejuice. Chill. When slightly thick-
ened, add vinegar, pineapple, carrots, pe-
cans, and salt. Turn into individual molds.
Chill until firm. Serve on lettuce with may-
onnaise dressing. Serves 6.
APRIL SALAD
1 package Lemon Jell-O
1 pint boiling water
2 eggs, cooked hard, coarsely cut
1 cup celery, cut fine
34 cup olives, cut fine
1% teaspoons chives, cut fine
OT
1 teaspoon onion juice
1 tablespoon vinegar
34 teaspoon salt
Dash of cayenne pepper
1 pimento
Dissolve Jell-O in boiling water. Chill.
Mix eggs, celery, olives, chives or onion
juice, vinegar, salt, and cayenne pepper.
Add to Jell-O when slightly thickened.
Decorate mold with strips of pimento. Pour
Jell-O into mold. Chill until firm. Serve on
lettuce with mayonnaise dressing. Serves 6.
CHERRY SALAD
1 package Cherry Jell-O
1 pint boiling water
1 cup white cherries, pitted, halved
1 cup canned pineapple, coarsely cut
Dissolve Jell-O in boiling water. Cool.
When slightly thickened, add fruit. Chill
until firm. Serve with fruit salad dressing.
Serves 6.


There is only one Jell-O. Be sure Jell-O is on the package
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(6 (ſt'(IIIl for a few cents a quart
with Jell.0lce Cream Powder
This splendid preparation makes it easy
for you to have delicious home-made ice
cream whenever you want it.
You can get Jell-O Ice Cream Powder at
your grocer's, unflavored or in four popular
flavors—vanilla, lemon, strawberry, and
chocolate. It is as pure and high in quality as
Jell-O. You will be delighted with it. Try
these recipes. A book containing many other
recipes can be obtained by writing to The
Jell-O Company, Inc., Le Roy, New York.
ICE CREAM WITH JELL-O ICE CREAM
POWDER
1 package Jell-O Ice Cream Powder,
any flavor
1% pints whole milk
% pint cream
Put Jell-O Ice Cream Powder in bowl.
Add gradually 1 cup of milk, stirring to
smooth, thick paste. Stir in more milk until
powder is dissolved. Add remaining milk
and cream. Freeze. Fruit may be added if
desired. Makes approximately 3 pints.
RASPBERRY SHERBET
1 package Strawberry Jell-O Ice Cream Powder
Juice of 2 lemons, strained
1 cup sugar
1 pint fresh raspberries, mashed and strained
Water
Put Jell-O Ice Cream Powder in bowl.
Add lemon juice and sugar to raspberry
juice. Measure, add water to make 5 cups.
Add 1 cup liquid to Ice Cream Powder,
stirring to smooth, thick paste. Add more
liquid until paste is dissolved. Add remain-
ing liquid and freeze. Canned raspberries
may be used with one-half amount of sugar.
Makes approximately 3% pints.


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Raspberry Shorbot with ico §§m
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other liquid for each package of position, fill mold two-thirds full
For Measuring: Use a standard until mold is full. Raw pineapple
measuring cup. A standard mea- cannot be used successfully with
suring cup is one-half pint. Mea- Jell-O. Use cooked or canned pine-
sure one pint (2 cups) of water or - apple. To fix fruit in an upright
Jell-O; one cup of liquid for one- with Jell-O. When thickened press
. º if . ..". º fruit into place and fill mold with
needed. One package has eight cold, liquid or whipped Jell-O.
tablespoons (level) of Jell-O. R. U L E. S For Adding Fruits, Vegetables
For Dissolving: Use exact amount Whipped Cream, Beaten Ég.
of water or other liquid as specified in the recipe. Whites: Jell-O should be cold and sufficiently
The liquid used to dissolve Jell-O must be boiling. thickened to hold these additions suspended evenly
It should be stirred until Jell-O is dissolved. throughout. Cream or egg whites should be
beaten stiff and folded in gradually while turning
Jell-O over and over with a tablespoon to mix
materials.
For Molding: A metal mold chills more quickly
than one of enamel or earthenware. Fill mold with
cold water, empty, shake to remove drops, then pour
in Jell-O. Allow to remain in mold until firm. For Whipping: To whip successfully, Jell-O must
be cold and slightly thickened. A rather deep, round-
bottom bowl, set in a pan of cold water, is best for
this. Whip with a rotary egg beater until all of the
Jell-O is the consistency of whipped cream.
For Cooling: Let mold stand in cold water or cool
place. When cool chill until firm. Time required
will vary with size and shape of mold. Usually two
hours are needed in a good refrigerator. If necessary
to prepare Jell-O more quickly, dissolve it in one cup For Layer Jell-O : Let each layer stand until firm
of boiling liquid; then add remainder cold. Time before adding another. It is important that Jell-O
may be shortened still further by placing mold in poured upon a firm layer be cold but not thick-
mixture of crushed ice and salt. ened.
For Molding Fruits, Vegetables, etc., in Layers: For Unmolding: Be sure Jell-O is firm. Dip mold
Pour a thin layer of Jell-O in bottom of mold. Chill up to the edge in vessel of warm water. Hold in water
until firm. On this arrange fruits, etc., as desired, and a moment, remove and wipe dry. Place plate over
add carefully with a spoon enough cold, liquid Jell-O mold and turn them over together. Shake slightly
to hold them in place, but not to cover them. When and lift off mold. If not successful first time, repeat
firm add more cold liquid Jell-O. Additional layers of dipping process. If water is too warm, shape of mold
fruits and Jell-O may be added by repeating process is spoiled.
º 34/53
7 There is only one Jell-O. Be sure Jell-O is on the package CH
Tºn Thºu? ſº the rve tºw with Jell-Cº a ſcº


eliminum moll/r//0
an allractive special offer ... mail the coupon today
Yºº have noticed how many of the Jell-O
recipes in this booklet call for molds.
You can make these dishes without molds,
of course—but they are so wonderfully
tempting and dainty when molded! You'll
enjoy doing it, too. Molding Jell-O is fas-
cinating work—easy to manage and sure to
turn out successfully.
So we are making a special
offer to the women who use
this booklet. Mail the coupon
on this page, enclosing 30c. in
coins or stamps, and we will
send you
6 aluminum Jell-O molds, individual size,
assorted shapes, or
1 aluminum Jell-O mold, salad size
(serves six).
For 60c. in coins or stamps we will send
you both the set of individual molds and
the salad-size mold. -
You will like these molds. They are
charming in design, durable and practical.
With them you will find it easy to make
desserts, salads and entrees
that a master chef would
be proud to serve
Fill out the coupon now!
Mail it today !
The Jell-O Company, IN.c., Le Roy, N. Y. (coupon)
Gentlemen: 30c. f f the foll
- c. for one of the following: - -
I am enclosing | 60c. for both of the following: } check which
D 6 aluminum Jell-O molds, individual size, assorted shapes.
[] 1 aluminum Jell-O mold, salad size (serves six).
Kindly send to-
Name
STREET
CITY



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|N U S A.