JELL-0 ICE CREAM POWDER
FOR
MAKING
§
ICE
C R E A M
ICE CREAM
STRICTLY PURE and wholesome food
product which enables anyone to make
and freeze delicious Ice Cream in ten
minutes with the simple addition of milk, at a cost of one cent a plate.
No cooking; no heating. No eggs, sugar or flavoring to add. Simply stir the contents of one package into a quart of milk and freeze.
A
F I V E
K I N D S
Strawberry, Vanilla, Chocolate,
Lemon and Unflavored
Two packages for 25 cents, at all Grocers.
Puddings, Pies, and filling for layer cakes,
Cream puffs, etc, are also easy to make with
JELL,-0 ICE CREAM Powder, saving entirely the
cost of eggs, sugar and flavoring. See recipes on
another page.
Send us the names and addresses of your friends
and acquaintances whom you think would be glad
to receive one of these illustrated recipe books and
we will cheerfully mail one to each, free.
THE
GENESEE
LEROY,
PURE
F O O D CO.
N E W YORK.
PUDDINGS A N D PIES
T7OR making puddings, JELL-O ICE CREAM
Powder is the cheapest and best preparation
on the market. Cream pies made from it
are the delight of all housewives. As a filling for
layer cake it is perfection, and it is also used extensively as a filling for cream puffs. For a filling for
layer cakes, cream pies and cream puffs, use the
following recipe
Mix one-half package JELL-O ICE CREAM
Powder (any flavor) and one level tablespoonful
corn-starch and stir into a pint of milk: cook
in double boiler for one or two minutes, or until it
is the thickness desired. It is then ready for use.
See recipe for delicious pudding illustrated on
page 8.
A nice pudding sauce is made by dissolving one
package Vanilla Jell-O Ice Cream Powder in a pint
of boiling water.
SAVES T H E COST O F EGGS.
Saves the cost of sugar.
Saves the cost of flavoring extracts.
Saves the cook's time.
Saves the cook s temper.
Saves at every possible point, while its
goodness and purity Is beyond criticism.
APPROVED BY PURE FOOD COMMISSIONERS.
Delicious Cream Pudding
Illustrated on page 8.
together one-half package JELL-O ICE
MIXCREAM
Powder (any flavor) and one heaping
tablespoonful corn starch; dissolve in a little cold
milk.
Stir this mixture into one pint boiling
milk and cook until sufficiently thick, usually
from one to two minutes. Then pour into moulds or
teacups and set away to cool. (Must not be frozen)
Serve with milk, cream or any good pudding sauce.
Use double boiler or stir constantly to prevent
scorching.
HIGHEST AWARD, PORTLAND EXPOSITION 1905-
Vanilla Pudding.
M
I X o n e p a c k a g e V a n i l l a JEIyl^-O I C E C R E A M P o w d e r
a c c o r d i n g t o above d i r e c t i o n s , l e t cool a n d s e r v e w i t h
s a u c e m a d e a s f o l l o w s ¡Dissolve o n e p a c k a g e of C h e r r y
J E l y l r O i n o n e q u a r t of b o i l i n g w a t e r . I,et it g e t t h o r o u g h l y
cool a n d s e r v e o v e r p u d d i n g . N o t t o b e f r o z e n .
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Orange Pudding.
P
EEIy a n d slice t w o o r a n g e s a n d p l a c e in b o t t o m of d i s h
P o u r o v e r t h e m a c u s t a r d m a d e a s f o l l o w s : B e a t y o l k of
t w o e g g s t o a stiff f r o t h a n d a d d f o u r h e a p i n g t a b l e s p o o n f u l s of U n f l a v o r e d JEIyly-O I C E C R E A M P o w d e r .
H e a t o n e p i n t of m i l k t o b o i l i n g p o i n t a n d s t i r s l o w l y in
b e a t e n e g g s b o i l i n g u n t i l it t h i c k e n s .
Flavor with one teas p o o u f u l o r a n g e e x t r a c t . N o t to b e f r o z e n .
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Strawberry Custard.
B
E A T t w o e g g s t o a stiff f r o t h a n d a d d f o u r h e a p i n g t a b l e s p o o n f u l s of S t r a w b e r r y JEIyL-O I C E C R E A M P o w d e r .
H e a t o n e p i n t m i l k to b o i l i n g p o i n t a n d s t i r s l o w l y i n t o
b e a t e n e g g s , b o i l i n g u n t i l it t h i c k e n s .
P l a c e in d i s h a n d let
cool, t h e n p o u r o v e r o n e c u p c a n n e d s t r a w b e r r i e s . S e r v e
p l a i n o r w i t h w h i p p e d c r e a m . N o t to b e f r o z e n .
II your grocer doe* not have JELL-0
ICE CREArt Powder In stock, send us
his name with 25c. In stamps and we
will be pleased to send you 2 packages
by mail.
APPROVED BY PURE FOOD COMMISSIONERS
The Most Popular Recipe
Illustrated on page 8.
O T I R the contents of one package JELL-O ICE
^
CREAM Powder, (any flavor) into a quart of
milk and freeze in the usual way. Do not cook or
heat the milk. Do not add eggs, sugar, flavoring
or anything else, as everything is contained in the
package of JELL-O ICE CREAM Powder. This
will make nearly two quarts of delicious icecream.
If the ice cream is desired richer, use one-fourth
cream and three-fourths milk. The larger the proportion of cream used the richer the ice cream will
be.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Ice Cream made from JeII-0 Ice Cream
Powder
is always just right. You know to a certainty when
you open a package of JELL-O ICE CREAM
Powder, add to it a quart of milk (nothing else)
and freeze it in the usual way, that in about ten
minutes you can open your freezer and take out
nearly two quarts of the finest Ice Cream you
ever ate. It will always turn out just the same,
and will always be the best Ice Cream possible
to produce.
APPROVED BY PURE FOOD
COMMISSIONERS
Experience has proven that the White
Freezer does give the best results.
Mountain
FOUR
SIMPLE
ICE!
WAYS
OF
MAKING
C R E A M
PLEASE
TEST THE
RECIPES
ON THIS
PAGE.
VOU WILL B E D E L I G H T E D WITH
THE RESULTS.
Banana Ice Cream.
HOROUGHLY mash, and mix seven bananas
with one pint of milk; then add another
pint of milk and one package of Unflavored
Jell-O Ice Cream Powder. When dissolved, freeze.
T
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Cocoanut Ice Cream.
ISSOLVE one package Vanilla Jell-O Ice Cream
Powder as directed on package. Add one
cupful shredded cocoanut, (or more if desired) and freeze as usual.
D
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Frozen Souffle.
D
ISSOLVE one package Vanilla or Strawberry
Jell-O Ice Cream Powder in one pint of milk.
Add one pint Grape Juice and freeze.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Cantaloup-Souffle.
NE-HALF package Lemon Jell-O Ice Cream
Powder, one pint water, one-half cup lemon
juice, three pints cantaloup pulp,one-half cup
sugar. Dissolve the Jell-O Ice Cream Powder in
the water and add the lemon juice and sugar. Place
in the freezer and freeze to a mush. Then add the
cantaloup pulp and finish freezing.
In their season it is very nice to add fresh strawberries, raspberries or blackberries to ice cream
after it is nearly frozen. The Strawberry Jell-O Ice
Cream Powder "is preferable for this purpose.
O
APPROVED BY PURE FOOD
COMMISSIONERS
Just as smooth as velvet when frozen
Mountain Freezer.
in a White
Lemon Sherbet.
I l l u s t r a t e d o n f r o n t cover.
T
hree-quarters
c u p of lemon j u i c e ,
two
cups of sugar, five cups water, white of one
egg. Grate the rind of one lemon and rub into
the sugar. Mix the sugar and water and boil
twenty minutes. When cool, dissolve into the sugar
and water one package Unflavored Jell-O Ice Cream
Powder, add the lemon juice and unbeaten egg and
freeze in the regular way. Serve in cups.
NOTE.—A delicious Orange Sherbet may be
made by substituting orange juice and adding a
pinch of tartaric acid. The addition of juice of one
or two lemons is an-improvement to any fruit sherbet. HIGHEST AWARD, PORTLAND EXPOSITION 1905
Frozen Cherries.
I l l u s t r a t e d o n p a g e 8.
of ripe cherries from which the stones
ONEofhavequart
been removed. Mix with one pound
sugar and let stand for one hour. Dissolve
one package of Vanilla Jell-0 Ice Cream Powder in
a quart of water. Mix all together, place in freezer
and turn the crank rapidly until frozen. Any other
fruit may be substituted for cherries if desired.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Plum Pudding Ice Cream.
I l l u s t r a t e d o n p a g e 8.
O
NE package Chocolate jell-0 Ice Cream Powder
one quart milk, one teaspoonful powdered
cinnamon, one cup seeded raisins, one-half
cup chopped citron, one-half cup choppedfigs,onehalf cup currants, juice one large orange, one-half
cup sugar.
W A Y O F P R E P A R I N G : Dissolve the Jell-O Ice
Cream Powder in the milk. Combine the fruits
and cinnanion, add the sugar and orange juice and
allow the mixture to stand one-half hour. Then
combine the two mixtures and freeze.
APPROVED
B Y PURE
FOOD
COMMISSIONERS
The White Mountain Freezer not only makes
icecream quicker and easier, but makes more cream
and better cream.
Kentucky Cream.
Illustrated on Back Cover.
one package of Vanilla Jell-0 Ice
Cream Powder in one quart of milk and
DISSOLVE
cream mixed. Put in ice cream freezer, and
as soon as it begins to freeze, add one pound of
raisins, one pint Strawberry preserves and one
quart whipped cream. Serve in halves of canteloup
with a maraschino cherry on top.
NOTE.—Any preserved fruits may be used instead of strawberries if preferred.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Apricot Ice Cream.
O
NE package Vanilla Jell-0 Ice Cream Powder,
one quart canned apricots, one pint cream, one
cup double cream, one pint milk, juice and
pulp one large orange, one-half cup powdered
sugar. Dissolve the Jell-0 Ice Cream Powder in
the milk and add the cream. Drain the syrup from
the apricots and reduce the latter to a pulp, add the
orange juice and pulp to the apricots. Mix the
powdered sugar and double cream, and beat until
solid. Place the Jell-O Ice Cream Powder mixture
in the freezer and freeze until mushy. Then add
the apricot mixture and lastly the cream and finish
freezing.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Walnut Ice Cream.
D
ISSOLVE one package Vanilla Jell-0 Ice Cream
Powder in a quart of milk and cream mixed.
Chop fine one-half cup English Walnut meats
without blanching, and stir them into the ice cream
just as it is thoroughly chilled and beginning to
freeze. A little salt may be added if desired.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Chocolate Mousse.
F
REEZE one package Chocolate Jell-0 Ice Cream
Powder according to directions, and when
frozen, stir in a pint of cream, whipped; repack
and stand aside for two hours.
APPROVED
BY
PURE
FOOD
COMMISSIONERS
All the ingredients are thoroughly mixed when
the freezing is done with a White Mountain Freezer.
s
Currant Ice.
ISSOLVE one package of Strawberry Jell-O Ice
Cream Powder in one pint of water and add
one pint of currant juice. Stir into this when
ready to freeze, the whites of three eggs beaten to
a froth. Freeze. Grate a cocoanut, mix it with
sugar, and serve it with the ice.
D
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Tutti Frutti Ice.
LANCH one-fourth pound almonds (by pouring
over them boiling water) then chop very fine
and pound to paste. Cut into thin pieces onefourth pound candied cherries, same quantity of
apricots and same of pineapple. Make a syrup of
two cups of sugar and one quart of water and boil
five minutes. When cool, dissolve in this one
package Vanilla Jell-O Ice Cream Powder and add
the fruits and almonds, Then add sufficient lemon
juice to make it pleasant (about six lemons). Freeze
and serve in tall glasses.
B
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Peach Ice Cream.
ISSOLVE and freeze in the regular way one
package of Vanilla Jell-O Ice Cream
Powder. Pare and mash a quart of peaches
and stir them quickly into the frozen cream. Turn
the crank rapidly five minutes, then remove the
dasher and stand away two hours to ripen.
D
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Frozen Coffee Custard.
ISSOLVE one package Unflavored Jell-O Ice
Cream Powder in one pint of milk. Beat
four eggs and one cup of sugar together until
very light and add them to the mixture. Then add
one-half pint cream and one-half pint strong coffee.
Turn all into the freezer can and freeze in the regular way.
D
The two beaters of the White mountain Freezer
both turn, and in opposite directions. Just like an
egg bealer.
Chesterfield Cream.
P
UT a pint of cream into a double boiler with a
stick of cinnamon and the rind of a lemon.
Beat one cup sugar and the yolks of three eggs
together and stir into the boiling cream—cook one
minute and when cool add one package Vanilla
Jell-O Ice Cream Powder which has been dissolved
in one pint of milk. Freeze. When frozen, stir
in another pint of cream, whipped—stand aside for
two hours. Serve with a pint of preserved damson
plums over and around it.
HIGHEST AWARD, PORTLAND EXPOSITION 1905
Fruit Pudding.
a mould one or one and one-half inches
LINK
thick with StrawberryJell-O Ice Cream Powder
which has been frozen per directions.
Fill
the center with fresh strawberries or any fruit desired. Cover the top with Ice Cream. Pack for
two hours. The fruit may be mixed with whipped
cream when it is put into the mold and whipped
cream may be served as a sauce with this cream.
Garnish mould with strawberries.
HIGHEST AWARD, PORTLAND EXPOSITION 1905-
Nesselrode Pudding.
package Vanilla Jell-O Ice Cream Powder,
ONEone
pint cream, one pint milk, one-half cup
seeded raisins, one-half cup preserved pineapple, one-half cup currants, one-half cup almonds
(blanched and chopped), one cup cream (whipped)
one-half cup sherry, one-half cup sugar. Mix the
cream and milk and dissolve the Ice Cream Powder
in it. Soak the currants, raisins and pineapple in
the sherry for two hours and add the sugar. Now
combine the two mixtures. Place in the freezer and
when it begins to thicken add the almonds and
whipped cream and continue to freeze. Allow this
to stand one hour after freezing.
APPROVED BY PURE FOOD
COMMISSIONERS
Directions for Freezing
Follow these Rules and avoid mistakes*
IMPORTANT.—First, scald the freezer can, lid
and dasher thoroughly. Put mixture to be frozen
in can, adjust the dasher, lid and cross bar, and see
that all are exactly in place and work properly.
Pack ice and salt around freezer can in the proportion of three parts ice to one part salt. First a
layer of ice, then a layer of salt, and so on, until
tub is full to overflowing. Turn crank very slowly
until the cream is thoroughly chilled, then rapidly
and steadily until it is frozen to the desired consistency. Do not draw off the water from the tub as
it will run out of the hole near the top of its own
accord, when necessary. After cream is frozen,
remove dasher, put cork in opening in lid; push
down ice and salt around can with a stick, put
more ice and salt in and pack solid around can.
Cover top of can with ice and sprinkle salt over top.
Cover with carpet or bag. If it is desired to keep
the ice cream more than four hours it should be repacked at the end of that time.
Ice cream is much better when allowed to stand
an hour or two before eating.
Ice cream can be frozen much quicker if the ice is
crushed very line and thoroughly mixed with salt
in a box before being packed around the freezer can,
because the salt begins to act immediately on the
ice, and the temperature of this melting mixture is
much colder by the time you are ready to turn the
crank, than when packed in layers. Three parts
ice and one part salt is the correct proportion.
Experience has proven that the White
Freezer does give the best results.
Mountain
I
N selecting your Ice Cream Freezer there
are two things to consider, quickness of
freezing and the quality of your cream.
The first means reducing the labor and
expense to the minimum. The second the
result of your labor.
The White Mountain Freezer is quickest
to freeze because of its celebrated triple
motion—the can moving in one direction
while the two sets of beaters revolve in opposite directions to each other giving three
minutes in results to one minute of your
time.
It produces the finest cream because the
triple motion gives a smooth, even, perfect
surface to the cream, which has never been
duplicated by any other freezer ever made.
There can be no lumps—no uneven places.
•
White Mountain Freezers can be found in
most every city and town in the United
States. If your local dealer does not sell
them, please write direct to the manufacturers, The White Mountain Freezer Co.,
Nashua, N. H.
F A N C Y
JELLY
M O U L D S
P R A C T I C A L L Y
F R E E
F a n c y Jelly Moulds are greatly desired b y all good housek e e p e r s w h o t a k e p r i d e i n t h e a p p e a r a n c e of t h e i r d i n i n g
tables, but are expensive a n d h a r d to get.
As so m a n y p e o p l e h a v e w r i t t e n u s s t a t i n g t h a t t h e y w e r e
u n a b l e to b u y t h e m in t h e i r t o w n a n d a s k i n g w h e r e t h e y
could be obtained, w e have had a large quantity m a n u f a c t u r e d especially for us in b e a u t i f u l patterns. T h e y are m a d e
of a l u m i n u m , w i l l n o t r u s t o r c o r r o d e , a r e p r a c t i c a l l y i n d e structible, a n d will e n a b l e t h e i r possessors to serve most attractive desserts in individual dishes. If m o u l d s like t h e s e
could be b o u g h t in t h e stores you w o u l d be a s k e d to p a y
a b o u t $1.00 e a c h f o r t h e p i n t m o u l d s , a n d p r o b a b l y 25 c e n t s
each for the small ones.
T h e r e açe two sizes a n d seven different p a t t e r n s to choose
f r o m . W e f u r n i s h t h e m t o u s e r s of J E U * O a n d JEIyI<-0
I C E C R E A M P o w d e r f o r t h e m e r e c o s t of p o s t a g e , p a c k i n g
a n d other slight expenses incurred in h a n d l i n g them, as
follows:
One pint mould for 25c.
One 1-6 pint mould for 10c.
Six 1 - 6 pint moulds for 35c.
W i t h proper care these moulds should last a lifetime.
O n e 10 c e n t p a c k a g e of J E U > 0 a n d a p i n t of b o i l i n g w a t e r
m a k e s t h e d a i n t i e s t d e s s e r t i m a g i n a b l e a n d w i l l e x a c t l y fill
o n e p i n t m o u l d or six s m a l l ones.
J E L L - 0 ICE C R E A M Powdef n e v e r d e t e r i o r a t e s a n d b e c o m i n g h a r d h u r t s it in n o w a y .
S t i r t h e J E L L - 0 ICE
C R E A f l Powder i n t o t h e m i l k , a s m a l l q u a n t i t y a t a t i m e ,
u n t i l t h o r o u g h l y dissolved, p l a c e in t h e f r e e z e r , a n d f r e e z e
in the usual way.
Two
Packages
25c.
FOR SALE BY
ALL GROCERS
FIVE KINDS:
Chocolate, Vanilla,
S t r a w b e r r y , Lemon, Unflavored.
THE GENESEE
L E R O Y ,
PURE
N E W
FOOD
CO.
Y O R K .
COPYRIGHTED 1 9 0 6 ^ TÈÉ 6ENESEE PURE FOOD CO.