Cox's manual of gelatine cookery / by Marion Harris Neil, 2nd American ed. 72 p. 1909

Item [25] promotes Cox's Instant Powdered Gelatine. Includes instructions and cooking hints, product packaging illustrations, and index. Second American edition revised and enlarged by Marion Harris Neil, head of Philadelphia School of Cookery. Some recipes include wine, beer, or liquor as an ingredient. Sample recipes: apricot sauce, caramel trifle, and clear beef jelly. 2 copies.