Knox Eat And Reduce Plan; Including Choice-Of-Foods Chart - free ebook by Charles B. Knox Gelatine Co.

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Knox Eat And Reduce Plan; Including Choice-Of-Foods Chart

Charles B. Knox Gelatine Co.

52 chapters

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52 chapters

Questions and answers regarding the NEW KNOX CHOICE-OF-FOODS diet:

Questions and answers regarding the NEW KNOX CHOICE-OF-FOODS diet:

Q. IS THIS NEW DIET BASED ON SOUND REDUCING PRINCIPLES YOUR DOCTOR WILL OK? 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

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Choice-of-Foods diet allows you to have the famous Knox High-Protein Gelatine Drink 3 times a day.

Choice-of-Foods diet allows you to have the famous Knox High-Protein Gelatine Drink 3 times a day.

(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: AS A COLD DRINK (WITH FRUIT JUICES) Empty 1 envelope Knox Gelatine in ¾ 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

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YOUR CHECK-UP CHART

YOUR CHECK-UP CHART

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 :...

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ALSO NOTE THESE SPECIAL MENU HELPS

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

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LOW-CALORIE SWEETENERS

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 (¼ grain tablets), Sucaryl (tablets or solution), and Sweeta (solution). 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 dissolve

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LOW-CALORIE FOODS

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 ca

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STEPS TO SUCCESS WITH KNOX GELATINE RECIPES

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 ½ cup of the cold liquid. Let stand to soften. To soften gelatine in ½ 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

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MORE GEL-COOKERY HELPS

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 wit

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HOW TO MOLD AND UNMOLD KNOX GELATINE DISHES

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

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Here’s the KEY to the Reducing Plan THE KNOX CHOICE-OF-FOODS DIET LIST CHART

Here’s the KEY to the Reducing Plan THE KNOX CHOICE-OF-FOODS DIET LIST CHART

On the following pages you’ll see tested low-calorie recipes that make reducing ( AND WEIGHT-WATCHING AFTER REDUCING ) a pleasure!...

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JELLIED TOMATO BROTH 6 Servings 1 Serving Equals Free Choice

JELLIED TOMATO BROTH 6 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine 1½ cups cold water 1½ cups tomato juice ½ teaspoon salt 2 teaspoons whole mixed spices Sprinkle gelatine on ½ 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. Use 1½

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JELLIED BEEF BOUILLON 6 Servings 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 ½ 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....

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JELLIED TOMATO BEEF BOUILLON 6 Servings 1 Serving Equals Free Choice

JELLIED TOMATO BEEF BOUILLON 6 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 2 tablespoons minced onion 1¾ cups fat-free, brown meat stock 1 cup tomatoes 1 tablespoon chopped parsley dash powdered cloves ½ 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 consistenc

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JELLIED TOMATO CHICKEN BOUILLON 6 Servings 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 ½ teaspoon salt Sprinkle gelatine on ½ 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. Use 2 chicken bouillon cubes plus 2 cups water instead of chicken broth. Use 2 chicken bouillon cubes plus 3 cups tomato juice instead of chicken broth and 1

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JELLIED MADRILENE 4 Servings 1 Serving Equals Free Choice

JELLIED MADRILENE 4 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine 2½ cups clear beef stock [6] 1 medium tomato, fresh or canned 1½ tablespoons tomato paste 2 tablespoons tarragon vinegar ½ bay leaf 3 peppercorns ½ teaspoon salt 1 crushed egg shell Sprinkle gelatine on ½ 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

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BASIC MAIN COURSE SALAD MOLD 6 Servings 1 Serving Equals 1 Meat Choice

BASIC MAIN COURSE SALAD MOLD 6 Servings 1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water 4 tablespoons vinegar ½ teaspoon salt ½ cup diced celery 2 tablespoons diced green pepper 2 tablespoons finely diced onion 1¼ 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) o

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CRAB MEAT SOUFFLE MOLD 6 Servings 1 Serving Equals 1½ Meat Choices plus ½ Milk Choice

CRAB MEAT SOUFFLE MOLD 6 Servings 1 Serving Equals 1½ Meat Choices plus ½ Milk Choice

1 envelope Knox Unflavored Gelatine ½ cup cold skim milk [7] 1½ cups very hot skim milk [7] 2 egg yolks 1 teaspoon salt ¼ teaspoon paprika 2 tablespoons lemon juice 1 teaspoon prepared mustard 1½ 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 con

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SALMON IN TOMATO ASPIC 6 Servings 1 Serving Equals 1½ Meat Choices

SALMON IN TOMATO ASPIC 6 Servings 1 Serving Equals 1½ Meat Choices

1 envelope Knox Unflavored Gelatine 1 cup water ¾ cup tomato juice 2 tablespoons vinegar ½ teaspoon salt ½ teaspoon whole mixed spices 1½ cups flaked canned salmon ¼ cup chopped celery ¼ cup chopped green pepper Sprinkle gelatine on ½ 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 gelat

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CHICKEN PINEAPPLE MOLD 6 Servings 1 Serving Equals 1 Meat Choice

CHICKEN PINEAPPLE MOLD 6 Servings 1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine 1¾ cups chicken stock [8] 1 teaspoon salt 2 tablespoons lemon juice 1 non-caloric sweetening tablet or equivalent [9] ½ cup canned unsweetened pineapple, diced 1¼ cups cooked, diced chicken Sprinkle gelatine on ½ 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. Fol

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VEGETABLES MOLDED IN CHICKEN ASPIC 6 Servings 1 Serving Equals ½ Vegetable Choice

VEGETABLES MOLDED IN CHICKEN ASPIC 6 Servings 1 Serving Equals ½ Vegetable Choice

1 envelope Knox Unflavored Gelatine 2 cups water 2 chicken bouillon cubes ½ teaspoon salt ½ cup cooked, drained peas ½ cup cooked, drained, diced carrots ½ cup diced celery ¼ cup diced green pepper Sprinkle gelatine on ½ 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. Chil

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JELLIED CHICKEN MOUSSE 8 Servings 1 Serving Equals 1 Meat Choice

JELLIED CHICKEN MOUSSE 8 Servings 1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1 cup very hot chicken stock ¼ teaspoon onion salt ⅔ cup chilled evaporated milk, whipped 1 tablespoon lemon juice 1½ 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 larg

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CHICKEN VEGETABLE MOLD 6 Servings 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 ½ cup cooked or canned peas, well drained ½ cup diced celery 2 tablespoons diced pimiento 1 tablespoon finely chopped parsley Sprinkle gelatine on ½ 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 veg

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JELLIED MEAT SALAD 6 Servings 1 Serving Equals 1 Meat Choice

JELLIED MEAT SALAD 6 Servings 1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 2 bouillon cubes 1¼ cups water 1½ tablespoons lemon juice 1 teaspoon grated onion 1 cup finely diced cooked meat ½ cup diced celery ½ 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 consisten

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COTTAGE CHEESE IN TOMATO ASPIC 6 Servings 1 Serving Equals 1 Meat Choice

COTTAGE CHEESE IN TOMATO ASPIC 6 Servings 1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1½ cups very hot tomato juice 2 bouillon cubes 1 cup cottage cheese 1 tablespoon grated onion 2 drops Worcestershire sauce ⅛ 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 larg

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BASIC GELATINE SALAD 6 Servings 1 Serving Equals ½ Vegetable Choice

BASIC GELATINE SALAD 6 Servings 1 Serving Equals ½ Vegetable Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water ¼ teaspoon salt ¼ cup vinegar or lemon juice 4 to 6 non-caloric sweetening tablets or equivalent [9] 1 cup shredded carrots ½ 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 ve

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QUICK BASIC ASPIC 4 Servings 1 Serving Equals Free 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 ½ 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 1½ cups of liquid. Stir in softened gelatine until thoroughly dissolved. Pour into flat pan, one large mold (2 cup

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SAVORY TOMATO ASPIC 4 Servings 1 Serving Equals Free Choice

SAVORY TOMATO ASPIC 4 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 2 bouillon cubes 1½ cups tomato juice 1 tablespoon grated onion 2 drops Kitchen Bouquet ¼ teaspoon Worcestershire sauce ⅛ 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. Pour into a flat pan to ½ inch dep

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QUICK TOMATO JUICE ASPIC 4 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 ½ teaspoon salt ⅛ teaspoon pepper Sprinkle gelatine on ½ 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. Use above recipe, but before molding, chill to unbeaten egg white consistency. Stir in 2 cups crisp shredded

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ORIGINAL PERFECTION SALAD MOLD 6 Servings 1 Serving Equals Free Choice

ORIGINAL PERFECTION SALAD MOLD 6 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water ¼ cup vinegar 1 tablespoon lemon juice 6 non-caloric sweetening tablets or equivalent [9] ¾ cup finely shredded cabbage ½ 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

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SAVORY QUICK SALAD DRESSING 20 Servings—1 tablespoon each 1 Serving Equals Free Choice

SAVORY QUICK SALAD DRESSING 20 Servings—1 tablespoon each 1 Serving Equals Free Choice

¼ cup lemon juice 1 cup undiluted evaporated milk ½ teaspoon salt Combine lemon juice, evaporated milk, and salt in screw-top jar. Shake well to blend....

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CARROT-ORANGE JELLIED SALAD 6 Servings 1 Serving Equals 1 Fruit Choice

CARROT-ORANGE JELLIED SALAD 6 Servings 1 Serving Equals 1 Fruit Choice

1 envelope Knox Unflavored Gelatine ½ cup cold orange juice 1 cup very hot water ¼ teaspoon salt 3 tablespoons lemon juice or vinegar 9 non-caloric sweetening tablets or equivalent [9] ½ cup shredded raw carrot ¼ cup well drained, canned, crushed pineapple [11] ½ 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. Ch

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LOW-CALORIE COOKED SALAD DRESSING 44 Servings—1 tablespoon each 1 Serving Equals Free Choice

LOW-CALORIE COOKED SALAD DRESSING 44 Servings—1 tablespoon each 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 2 teaspoons dry mustard 2 teaspoons salt ¼ teaspoon paprika 1⅓ cups boiling water 2 tablespoons butter or fortified margarine 2 eggs, well beaten 4 non-caloric sweetening tablets or equivalent [9] ½ 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 g

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BASIC “GEL” FOR NON-CALORIC CARBONATED BEVERAGES 4 Servings 1 Serving Equals Free Choice

BASIC “GEL” FOR NON-CALORIC CARBONATED BEVERAGES 4 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1½ 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....

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SPANISH CREAM 8 Servings 1 Serving Equals ½ Milk Choice

SPANISH CREAM 8 Servings 1 Serving Equals ½ Milk Choice

1 envelope Knox Unflavored Gelatine ½ cup cold skim milk [7] 1½ cups very hot skim milk [7] ⅛ 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 do

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CHERRY SPONGE 4 Servings 1 Serving Equals 1 Fruit Choice

CHERRY SPONGE 4 Servings 1 Serving Equals 1 Fruit Choice

1 envelope Knox Unflavored Gelatine ½ 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 1¼ cups. Add softened gelatine, lemon juice, and non-caloric sw

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CUCUMBER-GRAPEFRUIT SALAD MOLD 6 Servings 1 Serving Equals ½ Fruit Choice

CUCUMBER-GRAPEFRUIT SALAD MOLD 6 Servings 1 Serving Equals ½ Fruit Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1½ cups very hot water ¼ 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

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LEMON GELATINE 4 Servings 1 Serving Equals Free Choice

LEMON GELATINE 4 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water ¼ 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....

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APRICOT SPONGE

APRICOT SPONGE

6 Servings 1 Serving Equals ½ Meat Choice 1 envelope Knox Unflavored Gelatine ½ cup cold water ½ 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 fi

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JELLIED BLANC MANGE

JELLIED BLANC MANGE

4 Servings 1 Serving Equals ½ Milk Choice 1 envelope Knox Unflavored Gelatine ½ cup cold skim milk [7] 1½ cups very hot skim milk [7] ¼ teaspoon salt ½ 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

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LEMON SNOW 6 Servings 1 Serving Equals Free Choice

LEMON SNOW 6 Servings 1 Serving Equals Free Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 2 teaspoons finely grated lemon rind ¼ cup lemon juice 1¼ 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 bea

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EGG NOG CHIFFON PUDDING 4 Servings 1 Serving Equals 1 Meat Choice

EGG NOG CHIFFON PUDDING 4 Servings 1 Serving Equals 1 Meat Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water 4 eggs, separated ¼ teaspoon salt 1¼ cups very hot water 10 non-caloric sweetening tablets or equivalent [9] 1½ teaspoons imitation rum flavoring ½ 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-ca

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APPLESAUCE WHIP 6 Servings 1 Serving Equals 1 Fruit Choice

APPLESAUCE WHIP 6 Servings 1 Serving Equals 1 Fruit Choice

1 envelope Knox Unflavored Gelatine ½ cup cold water ½ 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

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KNOX BUTTER SPREAD 64 Tablespoons or 192 Teaspoons 1 Tablespoon Equals 1 Fat Choice 3 Teaspoons Equal 1 Fat Choice

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 ½ 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 1½ 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

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ORANGE CREAM

ORANGE CREAM

6 Servings 1 Serving Equals ½ Milk Choice 1 envelope Knox Unflavored Gelatine ½ cup cold water ½ cup scalded skim milk [7] 1 egg yolk, well beaten 1 tablespoon grated orange rind ⅔ cup orange juice 4 non-caloric sweetening tablets or equivalent [9] 1 tablespoon lemon juice 1 egg white, beaten stiff but not dry ¼ 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

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SO IMPORTANT TO GETTING YOUR WEIGHT DOWN ... AND KEEPING IT DOWN!

SO IMPORTANT TO GETTING YOUR WEIGHT DOWN ... AND KEEPING IT DOWN!

KNOX HIGH-PROTEIN GELATINE DRINK ★ It’s a wonderfully filling, refreshing drink ★ It’ll curb your appetite, so you’ll be satisfied with less food ★ It’ll give you additional Protein ... a must in reducing and weight-watching diets ★ 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 ⇒...

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VEGETABLE LIST

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 ½ 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 gr

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BREAD LIST

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 ...

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MILK LIST

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 You can use the milk on your meal plan to drink in coffee, on cereal, or with other foods....

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FAT LIST

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 ...

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FRUIT LIST

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 You may use your fruit fresh, dried, cooked, canned or frozen as long as no sugar has been added....

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MEAT LIST

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 ...

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“BETWEEN-MEAL” SNACK LIST

“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 ½ hour before meals as a cold drink ( with Fruit Juices ). Empty 1 envelope Knox Gelatine in ¾ glass of orange juice, other fruit juices or water, not ic

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