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Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
The recipe for Christmas Gelatin Cutouts makes about 4 dozen. If a smaller yield is desired, use…
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You can dress up any gelatin dish with fresh edible flowers. I use nasturtiums from my…
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