Hello Dear Readers and welcome to today’s blog where we will be talking about recipes for people who are all dead now.
Back in 1969, there were a lot of people in the world who liked eating Tomato Aspic, Jellied Gazpacho and Waldorf Salad. Unfortunately all those people are dead now — taking with them to the grave every conceivable need for Knox Gelatin. But don’t worry, through the pages of this bizarre cookbook entitled Knox On-Camera Recipes, we will examine in great detail some Knox Gelatin Recipes that made this country what it used to be. Recipes that salute a quieter, gentler, jigglier time in our nation’s history.
Knox Gelatin On-Camera Recipes from 1969:
The Knox On-Camera Recipes cookbook begins by educating us in the five types of gelatin which are as follows:
The Simple Gel
This delightful red brick is an example of a simple gel. Mix Knox Gelatin with your favorite liquid and lay it atop (gently now!) a type of lettuce that is probably extinct now. Slice a cucumber for charm and casually toss some olives (blindfolded) for that devil-may-care appeal. The only thing left to do now is wander the streets looking for a person in the 110 year-old age group to eat it.
Gelatin Whip
This is an example of a gelatin whip. Which means after you make a brick of gelatin (see above) it is whipped (by whom and with what is omitted information — a 110-year-old with a cane, perhaps?) until light and fluffy causing it to become far more appealing than an aspic; but far less appealing than anything people who are all dead now could get at the ice cream parlor.
Unflavored Gelatin Snow
Here’s an example of unflavored gelatin snow. It doesn’t look very much like snow or at least not very much like snow you would want to put in your mouth. But nevertheless, gelatin snow it is!! This mixture is also whipped until light and fluffy and/or to teach it a good lesson whichever came first.
Lemon Chiffon Pie
In an effort to include something actually edible into the five types of gelatin, Knox came up with Lemon Chiffon Pie. First it’s chilled then whipped then partially chilled yadda yadda yadda, who cares anymore.
Mousse
Well this is a good one to end up with Mousse. (I know your name’s not Mousse, I just forgot the comma). Mousse happens when a solid ingredient is added into a not-so-solid ingredient either on purpose or by mistake. This was a favorite of people who are all dead now because there’s no whipping involved which means Gramps didn’t have to get out his cane, yet again!
And there you have it, Dear Readers, our first foray into learning about recipes for people who are all dead now.
Linda Vernon Humor 
Chicken Moose !!??!!?? What sort of unholy union produced that ? Oh, wait. Mousse. That’s different. Never mind ….
I’ve never heard of Chicken Mousse, but I do admit to being a fan of moose and squirrel.
Also I am fan of moose and squirrel, Natasha. Oops, I mean Linda.