Penny Ashton - 1990

  RECOMMENDED SERVING SIZES OF JELL-O GELATIN MOLDS  
TYPE OF MOLDAVERAGE SERVING
Clear desserts or salads½ cup
Whipped deserts or salads¾ cup
Relish salads cup
Entree saladsabout 1 cup
8-inch pie6 servings
9-inch pie7 servings
 
APPROXIMATE CHILLING TIMES FOR
PREPARING JELL-O GELATIN MOLDS
STAGESPHYSICAL TESTSREGULAR METHODSPEED-SET METHODUSES
SyrupyConsistency of thick syrup.1 hour3 minutesGlaze for sandwiches, pies, and such.
Slightly thickenedConsistency of unbeaten egg whites.1 ¼ hours5-6 minutesFor adding prepared Dream Whip Whipped Topping or whipped cream, or whipping gelatin with ice bath.
Very thickSpoon drawn through gelatin leaves a definite impression.1 ½ hours5-6 minutesFor adding fruit, vegetables, and other ingredients, or for whipping gelatin without ice bath.
Set, but not firmGelatin sticks to finger when touched and mounds or moves to side when tilted.2 hours30 minutesFor adding layers of gelatin.
FirmGelatin does not mound or move when mold is tilted and does not stick to finger.3 hours for individual molds; 4 hours for 2-6 cups; or 5 hours for 2-3 quart or deep molds.1 hourFor unmolding and serving.

“SPEED-SET METHOD”: Substitute ice for cold water in preparing gelatin — dissolve Gelatin in Boiling water as directed, then add tray of ice cubes for 3 oz. package or a full tray for 6 oz. package; stir about 3 minutes to melt ice; remove any unmelted ice and pour into molds. 1 tray = 12 to 20 cubes.