se hints are so interesting that I am giving as many as
possible here, together with one of my own gelatine specialties. If you,
too, have discovered some new use for Knox Gelatine, send it to me that
I may publish it on this page.

A DELICIOUS THANKSGIVING DESSERT

1 envelope Knox Sparkling Gelatine
1/2 cup cold water
White of 1 egg
1 teaspoonful vanilla
1 cup maple syrup
2 cups cream
1/4 pound nut meats, chopped
1/8 teaspoonful salt

Soften the gelatine in the cold water ten minutes and dissolve over hot
water. Heat the maple syrup and pour on the beaten white of the egg,
beating until very light. Beat in the gelatine and, when cool, fold in
the cream, beating well, and add vanilla, salt and nut meats. Line mold
with lady fingers or slices of stale sponge cake. Turn in the cream and
chill.

_=For after-dinner candies, try Knox Gelatine mints=_

Fruit juices, from canned or "put-up" fruits, need not be served with
the fruit but poured off, saved and made into Knox Gelatine desserts and
salads. The juice from canned strawberries, loganberries, or
blackberries makes a most delicious jelly when combined with Knox
Gelatine, or with nuts, cheese and lettuce, a delightful fruit salad.

Canned apricot juice, jellied with spices and grated orange rind, makes
an appetizing relish for meat or fish.

Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes
a most unusual jellied salad.

In these fruit juice desserts and salads, use one level tablespoonful
Knox Gelatine for every two cups of juice, or two level teaspoonfuls to
a cup of liquid. First soften gelatine in cold water and add fruit
juice, heated sufficiently to dissolve gelatine. Pour into wet molds and
chill.

Bread crumbs, rice and nuts, combined with Knox Gelatine, make a
nutritious "Vegetarian Nut Loaf." This may be used in place of meat and
is appropriate for a simple home luncheon or dinner. See detailed
recipe, page 5, of the Knox booklet, "Food Economy."

=MANY GELATINE DISCOVERIES IN KNOX BOOKLETS=

There are many additional uses for gelatine in my recipe booklets,
"Dainty Desserts" and "Food Economy," which contain recipes for salads,
desserts, meat and fish molds, relishes, candies, and invalid dishes.
They will be sent free for 4 cents in stamps and your grocer's name.

* * * * *

Any domestic science teacher can have