In the late 1800s Charles Knox developed the world’s first pre-granulated gelatine, a product of pure protein, that quickly became a common household staple.
The Knox Gelatine Company was operated by the Knox family for three generations before being sold in 1972 and again in 2000. Despite new owners, the unflavoured gelatine bearing the Knox name continues to be used in today’s kitchens.
In 1963 the Knox company produced a booklet, Gel It, featuring, it said, easy ways to be a spectacular cook. It reminds cooks that the unflavoured gelatine takes on the flavours and colours of the liquids and other ingredients being used.
This week’s recipes come from the Gel It booklet, offering ideas for a casserole, salad and even a cake.
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Quick-gel Casserole
1 envelope Knox unflavoured gelatine
1 1/4 cups milk
1 can frozen cream of potato soup, half thawed
1 1/2 cups diced ham
1 cucumber, peeled and diced
2 tbsps. minced chives, optional
3 radishes, sliced into small pieces
parsley for garnish
Sprinkle gelatine on milk in a cooking pot and let stand to soften. Stir over low heat until gelatine is dissolved, 2-3 minutes. Remove from heat then spoon in partially frozen soup and stir until soup is completely thawed and mixture mounds slightly when dropped from a spoon.
Fold in remaining ingredients and place in a flat casserole dish. Chill until firm. Sprinkle with parsley, if desired, as a garnish. Makes 4 servings. Note: A frozen clam chowder could be used with canned tuna or salmon as a substitute for the ham.
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Easy As Pie Supper
2 envelopes unflavoured Knox gelatine
1 cup tomato juice
1 can beef broth
1 cup mayonnaise
1/2 tsp. salt
2 tbsps. lemon juice
1 cup diced raw vegetables or fruit (no pineapple)
2 cups diced chicken, seafood or hard-cooked eggs
1 baked 9 inch pie crust
In a cooking pot, sprinkle gelatine on juice to soften. Stir over moderate heat for 2-3 minutes to dissolve the gelatine.
Remove from heat and stir in the beef broth, mayonnaise, salt and lemon juice. Beat mixture until smooth with a rotary beater. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Fold in remaining ingredients and turn into the cooked and cooled pie shell. Chill until firm. Makes 6 slices.
• • •
No Bake Chocolate Gelatine Cake
4 envelopes unflavoured Knox gelatine
1 1/2 cups sugar, divided
1 cup cocoa
6 eggs, separated
5 cups milk
1 tbsp. vanilla
vanilla wafers
whipped cream
Mix gelatine, 3/4 cup sugar, salt and cocoa in the top of a double boiler. Beat egg yolks and milk together and add to gelatine mixture. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5-8 minutes. Remove from heat and stir in vanilla. Chill until mixture mounds slightly when dropped from a spoon.
Beat egg whites until stiff. Beat in remaining 3/4 cup sugar. Fold chocolate gelatine mixture into egg whites.
Turn mixture into two 9 inch layer cake pans. Chill until firm. Unmold one layer on a cake plate. Top with flat layer of vanilla wafers. Turn out second layer of gelatine over the wafers. Decorate and garnish with whipped cream. Chill until serving time. Makes 12 slices.
Joyce Walter can be reached at ronjoy@sasktel.net
