  Jell-o name In Whipped FormJell-o Of all forms of whipped Jell-O the Bavarian creams are most popular, and they may well be, for in no other way can these favorite dishes be made so easily and cheaply. Jell-O is whipped with an egg-beater just as cream is, and does not require the addition of cream, eggs, sugar or any of the expensive ingredients used in making old-style Bavarian creams. BEGIN to whip the jelly when it is cool and still liquid—before it begins to congeal—and whip till it is of the consistency of whipped cream. Use a Ladd egg-beater and keep the Jell-O cold while whipping by setting the dish in cracked ice, ice water or very cold water. A tin or aluminum quart measure is an ideal utensil for the purpose. Its depth prevents spattering, and tin and aluminum admit quickly the chill of the ice or cold water. PINEAPPLE BAVARIAN CREAMDissolve a package of Lemon Jell-O in half a pint of boiling water and add half a pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of the shredded pineapple. Pour into mould and set in a cold place to harden. Turn from mould and garnish with sliced pineapple, cherries or grapes. The Genesee Pure Food Company Two Factories Leroy N.Y. Bridgeburg, Ont. Baker's Breakfast Cocoa Established
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