Today's very special cookbook is Good Looking Cooking, published in 1959 by Knox Gelatine. The illustrations of the young ladies throughout are adorable!
And just what is gelatine? Silly girl, it's "a wonder cooking ingredient" And it's 85% protein!
I think that if they told the bare facts, that gelatine is "a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, and horses " that just maybe all these recipes wouldn't sound quite so yummy. Whip up some boiled pig skin for dessert!
Why use gelatine? Because you have to be pretty, pretty, pretty! And especially to lose weight! :sigh: Even the "good health" mentions only the effects on her appearance.
Psst, Monsieur Moose - you might not want to eat that, it could be your cousin.
Another totally cute illustration! And the dessert sounds good, except for that pesky animal hide part.
"More good things to eat" implies that Ham 'n' Cheese Loaf is good. Au contraire - any recipe that instructs "mixture mounds when dropped from spoon" does not count as good.
And that concludes our gelatine tour - thanks for stopping by!