Dress Designing Lessons FREE

Women—Girls—15 or over, can easily learn Dress

and Costume Designing during their spare moments

IN TEN WEEKS

Dress and Costume Designers

Frequently Earn

$45 to $100 a Week

Many Start Parlors in Their Own Homes

Every woman who now does plain sewing should take up Designing Hundreds Learn Millinery by Mail Cut and Mail to Franklin Institute, Dept. R 640 Rochester, N.Y. Send me AT ONCE free sample lessons in the subject here checked. □Dress Designing □Millinery Name _______________________________ Address _____________________________

Household Discoveries with Gelatine

HOUSEKEEPERS everywhere are constantly sending me new and unusual uses for gelatine. These 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 cup maple syrup

1/2 cup cold water2 cups cream

White of 1 egg1/4 pound nut meats, chopped

1 teaspoonful vanilla1/8 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 sufficient gelatine for her class, if she will write me on school stationery, stating quantity and when needed. —————— "Wherever a recipe calls for Gelatine—think of KNOX" MRS CHARLES B. KNOX KNOX GELATINE 107 Knox Avenue Johnstown, N. Y.

Buy advertised Goods—Do not accept substitutes