Dainty desserts for dainty people / by Rose Markward, 5th ed. 32 p., 1896

Item [1] notes that their gelatine has been on the market since January 1st, 1891 and was granulated in October 1893. Also available with fruit acid for making jelly. Has list of teachers of cookery that use and approve it. Describes new product with both Rose and White gelatine for adding color to the "jelly." Has calf's head trademark. Introduction by Charles B. Knox. Some dated testimonials. Some recipes include wine or liquor as an ingredient.