My parents found this vintage gem of a recipe book for 50 cents at a library sale in Virginia. The Joys of Jell-O, circa 1960-something, proves that people in the 60s had some funny ideas about food (as well as a kitschy aesthetic for food photography). The book contains the usual, some silly (re: Birthday Surprise), candy-colored Jell-O recipes but also a large number of savory Jell-O salad recipes. While I am curious to try some of these recipes I have to admit that the idea of a gelatin mold containing mayonnaise and shrimp makes my stomach turn. Thank you Mom & Dad!
The Jello Mold Mistress 
hi! i just discovered your blog and love it. i am a huge appreciator of jello and have been collecting jello cookbooks for years. you can see some of my collection here: http://printerpiemaker.blogspot.com/2009/06/why-jello.html. also, did you hear about this competition in brooklyn earlier this year? http://printerpiemaker.blogspot.com/2009/07/jello-art.html
Love your blog! You a have great collection of stuff, especially your jello cook books. Its funny how both original owners of our Joy of Jello cookbooks wrote there name in top right corner.
I made so many recipes out of that cookbook when I was newly married. It was one of my first cookbooks.
Is it possible to get the recipe for the rainbow cake in the second picture? It looks like a lot of fun!
1 package (3oz) each Black Raspberry , Lime, Lemon, Orange, and Strawberry Jello.
5 cups boiling water.
2 1/2 cups cold water
1 cup whipped cream
Dissolve each package of jello separately in 1 cup boiling water. Add 1/2 cup cold water each. Chill raspberry jello until very thick. Smoothly line sides of a 9 or 10 inch spring-form pan with wax paper, cut to extend 3 inches above pan. Whip black raspberry jello until fluffy (using an electric mixer). Spoon into pan. Chill until set but not firm. Chill, whip, and layer remaining flavors into pan, letting each layer chill until set, but not firm before adding the next layer. Chill until firm or overnight. Loosen around the edges and remove sides of pan and paper. Spread whipped cream over sides and top of cake. Good luck!
Awesome; thanks a bunch!
I’ve had this recipe book for a very very long time and finally going to make this rainbow cake. It doesn’t state how to get the bottom of the spring form pan off to put it on a pretty cake plate. Any idea’s? It won’t look too pretty after cutting it with the ugly spring form pan bottom sitting there…..And, I don’t see how it would be possible to invert 5 layers of springy fluffy jello….
Hi Camilla,
I’ve never attempted to make this cake so its hard for me to say how stable it would be for moving off the pan bottom. It seems like it would probably fall apart. The only thing I can think of is to invert it onto a plate before removing the springform pan. (If you wanted to color layers to appear as they are in the photo, you would, of course, have the make the layers in reverse.) Another blogger, Dinner is Severed 1972, did make this recipe using a bundt pan and had success unmolding it upside down so I would give that a try. Good luck!
My friend just moved his parents out of their house, which they had lived in for the last 60 years. One of the treasures his mom gave to us is a jello cookbook with an especially fun design element for jello “pairings.” We both think you should have it. If you will email me a mailing address, I’ll send it your way. (came across your blog via The Splendid Table)
Wow, sounds neat. Thanks!
[…] recipe came from the classic Joys of Jell-O recipe book and boasts a new way to make the old fashioned confection. These strawberry, cherry, […]
Hello Victoria,
I would love to know if there is a miniature mold that Jell-O might have so I can make Candy Jelly Rings. The ones you buy by the pound & come in fruit flavors.
Orginially from Bayridge, Brooklyn, NY now in Ft. Myers, FLorida
Thank you,
Maria “BklynTomato68”
Hmmm, not sure how miniature you are looking for. Most of the mini molds that I have seen have a 1/2 cup capacity, like these: http://www.etsy.com/listing/27179874/vintage-aluminum-tart-cake-chocolate
You may also be able to use those silicon ice cub treys that come is a variety of shapes: http://www.amazon.com/Carefree-Kitchen-Heart-Shaped-Gelatin/dp/B002DM74BQ
Hope this helps!
[…] housewarming/engagement party I wanted to create one the of vintage recipes from the Joys of Jell-O recipe book. I don’t know what it is about the Under-the-Sea Salad that screams domestic […]
[…] to try a recipe from it. The New Joys of Jell-O, a 1973 follow-up to the original 1960′s Joys of Jell-O, takes jello from the suburbs to the city and features photographs of sophisticated, swinging, […]
i”ve been looking for that jello book for years! it’s exactly the same book i remember as a child!! how can i purchase one to have
My parents found mine for me at a thrift store but you can buy them online. Here are a couple I found on Etsy:
http://www.etsy.com/listing/91015799/vintage-cookbook-1940s-joys-of-jello?utm_source=googleproduct&utm_medium=syndication&utm_campaign=GPS
and
http://www.etsy.com/listing/69004061/sale-vintage-joys-of-jell-o-cookbook?utm_source=googleproduct&utm_medium=syndication&utm_campaign=GPS
Good luck!
I still have mine that I ordered in 1963!
Can you tell me if this book has Frozen Strawberry Salad? It’s layered with lemon jello, pineapple, cream cheese and heavy whipped cream? The bottom layer is strawberry jello and frozen strawberries. My mom made it in the 70’s and I would like to get a copy if you will share. Donna
Hi Donna. I don’t see that recipe in this book but I’ve attached some similar recipes. Hope this helps!
I made an attempt at the Rainbow cake…many factors decide on how it comes out….the size of container you beat the jello in, the temperature of the container you beat the jello in and the thickness of the jello. I would love to see someone make one that actually looks like that beautiful picture Jello put in their book. I don’t know how to put my pictures on here, if I figure it out, they will follow…. Mine wasn’t bad for the first try!
I can strongly recommend the Divinity Pastels and the Cranberry Squares from this cookbook. The former are divinities with no fear of them not setting; the latter tastes like a great cheesecake.