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There are two things I love in this world, vintage technology and food. I have found both in this wonderful pamphlet that I wish to share with you as we enter this festive time of year.

It’s called “Knox On-Camera Recipes.” Instead of being a typical cookbook, this soft cover publication presents its recipes in a very unique way.

Obviously printed in the 1950s, Knox wanted to link their dishes to the new craze of television. I can tell it’s the 50s because of the wonderful, huge TV camera on the cover, broadcasting a live cooking show to a hungry audience. On the television screen below, you get to see a close-up of what she is making, a gelatin dessert.

This makes sense since Knox sells an unflavored gelatin which is still available today. This ingredient is the star of this pamphlet.

The cover sets the tone for all the recipes within. Instead of just describing the food, and perhaps having one photo of the final product, this book follows the creation of the dish, step by step. It’s as if a TV cook was presenting it on her television show. It provides several close-ups of important moments. Each picture looks like you are watching a television screen.

That’s why the pamphlet calls them “On-Camera Recipes.”

According to the book: “Because every recipe here was continuously photographed as it was carried out— they were all “on-camera” just like the recipes that you see demonstrated on television. The pictures we have selected are the high points of the action that goes into making each dish. They are like “still shots” taken from a TV film, and we hope they make each recipe much clearer— and easier to follow.”

Before getting to the actual dishes, they shared some tips on cooking with their main ingredient which is a basic gelatin mixture.

Then they broke the recipes down into three sections. On-Camera Salads.

On-Camera Main Dishes.

Then finally On-Camera Desserts.

I won’t be able to talk about each recipe in the pamphlet, they’re just too many, but I will highlight some of the best. Let’s start with the salads.

First up are Aspic Canapés. The book says you will: “Impress guests with these extraordinary professional looking aspic canapés. They’ll think you had a caterer prepare them.”

Aren’t the still shots wonderful? So helpful.

Next is a lovely Cranberry Soufflé Salad, which serves six. “A fit companion for holiday turkey, chicken or ham, this festive recipe is a colorful addition to any dinner.”

“Fruit Nectar” is a cure for hot weather woes. “A delectable jelly fruit salad to tempt heat weary appetite in summer and spark to menus the year-round.”

Grapefruit and ginger together, is not a combination I would’ve thought of but it sounds interesting. “Chopped ginger lends zip and zest to this palate-teaser. Try it with baked ham, roast veal, or fried chicken.”

Here is a new take on a traditional dish. “Everyone enjoys a Waldorf Salad. New on the salad scene is an exceptionally fine variation of this popular favorite.”

And finally, a little bit of garnish makes every meal special. One offering is a Cranberry Orange Relish. “A tangy relish can change an average dinner into an outstanding one. Accomplish the feat easily with this and it’s variations.”

Now onto the main dishes.

We start off with a fantastic looking Chicken Mousse! “Light-as-air Chicken Mousse is a festive choice for luncheons, buffets, engagement parties, and particularly Sunday-night suppers.”

Next is a wonderful Molded Avocado and Tuna. “A dreamy two-layered main dish salad with great appeal plus a divine combination of flavors.”

If you like tuna there is more. Here’s a Tuna Mold. “Ideal for meatless meals and hot-weather dining, this hearty main-dish salad is a complement-getter.”

Now tired of tuna? There’s always this egg dish. A Deviled Egg Mold. “Eggs take on airs and the result teams up wonderfully well with sliced cold meat or poultry.”

Need some meat in your meals? Here’s a Corned Beef and Slaw Salad. “Are you a corned beef and cabbage fan? You’ll like this appetizing layered salad, a new way to serve the combination.”

Our final dinner dish is something totally different and really good for you. A Cottage Cheese and Kidney Bean Salad. “Hearty enough for luncheon and main dish, this salad has a tempting combination of flavors everyone will enjoy.”

That’s it for the main courses now on to everyone’s favorite, dessert!

Let’s start off with a Lemon Chiffon Pie. “End dinner on a perfect note with this unbelievably light Lemon Chiffon Pie. It’s so lemony and so good.”

Here you don’t have to choose between diet and dessert! This Chocolate Chiffon dream is only 127 calories per serving. “Attention chocolate lovers! This is for you-a sheer bit of goodness you’ll want to whip up often.”

Back to summertime treats with a cool and refreshing Pineapple Whip. “This fluffy dessert is fun to eat and a cinch to prepare. Try the orange and apricot variations, too.”

For something fancier, let’s travel to Europe. Home of this Bavarian Cream. “Wonderfully smooth and satisfying, this superb dessert is given a crowning touch with a garnish of fresh fruit.”

Up for trying a soufflé? Here’s one that’s peach. “Peaches and cream go glamorous in this eye-catching soufflé that will do you proud and never fail.”

And finally, the best for last. A Strawberry Charlotte Dessert. “The height of dessert sophistication, this celestial concoction is the perfect way to enjoy the beloved strawberry.”

GVS hopes you have enjoyed these recipes, presented through the lens of a television camera. Hopefully they will give you ideas for many festive meals to come.

You can always find fantastic new ideas by looking toward the past, where there is plenty of Glorious Vintage Stuff!