Make Room for Jello
It took some work and imagination, but there was a time when jello was a special treat. It could be served in your fanciest crystal, and really, why not enjoy a bit of fancy in your day?
A hundred years ago, Jello printed several brochures which promised to help women with all their dessert needs. Today I'm going to plan a jello extravaganza with the help of these brochures written to help me serve pretty things. Even if the truth is that I only want to eat the pretty things!
"Their First Dinner at Home. Though the honeymoon is not yet over and everything she does is still perfect, the young housewife who is no cook has gone through a period of awful trepidation while preparing that first dessert."
Well, she's a new bride. She's made strawberry jello and whipped cream. It does look beautiful, and you will be happy to know that our new bride impressed her in-laws a few weeks later, again with plain jello.
These are lovely, but I want to see something more elaborate.
THRIFTY SALAD: Dissolve a package of Lemon Jell-O in a pint of boiling water. When cold put a shallow layer in bottom of mould, and when partly set, place in sliced tomatoes. Fill mould with alternate layers of salmon, cooked peas, and cold Jell-O. Serve on bed of lettuce leaves, garnished with tomatoes, adding French dressing or mayonnaise.
Maybe not quite that elaborate.
WINE JELLY: Dissolve one package of Lemon Jell-O in one-half pint of boiling water. Add one-half pint of sherry wine and the juice of one lemon. Pour it into sherbet cups and allow it to congeal.
Now we are talking! The first brochure was meant for nervous new brides, but this brochure was meant to appear sophisticated and wordly. It was called: "Desserts of the World," though it only showcased jello.
APPLE SNOW JELLO: Dissolve one package of Strawberry Jell-O in one pint of boiling water. When partly cool pour in tall, slender glasses, filling three-quarters full. When firm pile apple snow on top. Apple Snow: White of one egg, one grated apple, and one-half cup sugar. Beat till light and feathery.
This sounds very nice! It's from the same brochure as the wine jelly. It's clearly meant for a more advanced cook than our new bride.
MRS LINCOLN'S STRAWBERRY MOUSSE: Dissolve one package of Strawberry Jell-O in one pint of boiling water and cool it quickly. Whip one cup of thick chilled cream very stiff and whip into it gradually one cup strained canned or fresh strawberry juice, sweetened to taste. When the Jell-O begins to stiffen, beat it into the cream; pour it into a wet mould having a tight cover; lay buttered paper on top cover and immerse in one part salt and two parts ice for three hours. Serve in individual glasses.
This Mrs. Lincoln was not Abe's wife. Mary Lincoln was a well-known cookbook author of her day.
NEAPOLITAN JELLO: Dissolve the contents of one package Lemon JELL-O in one pint boiling water. Pour a little more than half of it into a square quart dish or mould and set away to harden. Let the other half stand in a cool place till it just begins to set, then beat it until it is light and pour it into the mould when the JELL-O already in it is cold and firm. Next take a package of Strawberry JELL-O and prepare and divide in exactly the same way. When larger half is too cool to melt JELL-O already in the mould pour it in, beating the rest same as Lemon and adding it when JELL-O in mould is firm. If desired, one instead of two layers of Lemon may be used, beating it and placing it between two layers of unbeaten Strawberry JELL-O, as shown in the illustration. Serve plain or with whipped cream to suit your taste.
There are so many possibilities! But mostly I love that a dessert that we take for granted can actually be beautiful. I leave you with a buffet supper from the brochure in 1926. In case you're wondering, the jello pictured below is mint.
A hundred years ago, Jello printed several brochures which promised to help women with all their dessert needs. Today I'm going to plan a jello extravaganza with the help of these brochures written to help me serve pretty things. Even if the truth is that I only want to eat the pretty things!
1. Raspberry Jello in 1916
"Every day a host of brides become housekeepers, each with a man to feed and keep happy.""Their First Dinner at Home. Though the honeymoon is not yet over and everything she does is still perfect, the young housewife who is no cook has gone through a period of awful trepidation while preparing that first dessert."
Well, she's a new bride. She's made strawberry jello and whipped cream. It does look beautiful, and you will be happy to know that our new bride impressed her in-laws a few weeks later, again with plain jello.
2. Thrifty Salad in 1917
THRIFTY SALAD: Dissolve a package of Lemon Jell-O in a pint of boiling water. When cold put a shallow layer in bottom of mould, and when partly set, place in sliced tomatoes. Fill mould with alternate layers of salmon, cooked peas, and cold Jell-O. Serve on bed of lettuce leaves, garnished with tomatoes, adding French dressing or mayonnaise.
Maybe not quite that elaborate.
3. Wine Jelly in 1909
Now we are talking! The first brochure was meant for nervous new brides, but this brochure was meant to appear sophisticated and wordly. It was called: "Desserts of the World," though it only showcased jello.
4. Apple Snow Jelly in 1909
This sounds very nice! It's from the same brochure as the wine jelly. It's clearly meant for a more advanced cook than our new bride.
5. Mrs. Lincoln's Strawberry Mousse in 1909
This Mrs. Lincoln was not Abe's wife. Mary Lincoln was a well-known cookbook author of her day.
6. Neapolitan Jello in 1908
There are so many possibilities! But mostly I love that a dessert that we take for granted can actually be beautiful. I leave you with a buffet supper from the brochure in 1926. In case you're wondering, the jello pictured below is mint.
Lovely, a real treat!
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