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| Penny Ashton - 1990 |
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| RECOMMENDED SERVING SIZES |
| OF JELL-O GELATIN MOLDS |
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| TYPE OF MOLD | AVERAGE SERVING |
| Clear desserts or salads | ½ cup |
| Whipped deserts or salads | ¾ cup |
| Relish salads |  cup |
| Entree salads | about 1 cup |
| 8-inch pie | 6 servings |
| 9-inch pie | 7 servings |
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| APPROXIMATE CHILLING TIMES FOR |
| PREPARING JELL-O GELATIN MOLDS |
| STAGES | PHYSICAL TESTS | REGULAR METHOD | SPEED-SET METHOD | USES |
| Syrupy | Consistency of thick syrup. | 1 hour | 3 minutes | Glaze for sandwiches, pies, and such. |
| Slightly thickened | Consistency of unbeaten egg whites. | 1 ¼ hours | 5-6 minutes | For adding prepared Dream Whip Whipped Topping or whipped cream, or whipping gelatin with ice bath. |
| Very thick | Spoon drawn through gelatin leaves a definite impression. | 1 ½ hours | 5-6 minutes | For adding fruit, vegetables, and other ingredients, or for whipping gelatin without ice bath. |
| Set, but not firm | Gelatin sticks to finger when touched and mounds or moves to side when tilted. | 2 hours | 30 minutes | For adding layers of gelatin. |
| Firm | Gelatin 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 hour | For unmolding and serving. |