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Like any other era, the ’50s in the U.S. had good and bad going for it. Some folks wax nostalgic and think it was the best of times. It probably was for some of us. I don’t know if that decade had the corner on hokey, but there was a lot about food that was odd indeed.
Anything labor-saving was hot in post-war America. Consequently prefab foods were a hit, especially TV dinners. 1954 was the year Swanson’s put on their big push. Their frozen TV dinners were just 98 cents at the local Safeway grocery, which was fast putting the mom-and-pop stores out of business. After great drama and much battle with the dairy industry, food manufacturers were able to introduce yellow food coloring into margarine, which made it even more attractive to consumers than it was before. Fake butter! Does it get any better than that? The foods I found particularly irritating and unappealing, though, were the gelatin desserts.
Gelatin, collagen made from animal skin and bone, has been around for forever and used in both sweet and savory dishes. Apparently, though, the ubiquitous, jiggly dessert we now know, is relatively new culinary treat. Gelatin desserts were popular because they were sweet, cheap, and easy to make. That probably still accounts for its popularity. Non-cooks like my mother loved it. Apparently, so did such prestigious homemakers as Mrs. Dwight Eisenhower, a.k.a. Mamie. She was our First Lady.
When Mamie’s recipe for Frosted Mint Delight was published in one of the women’s magazines, my mother decided that this pedestrian dessert was, in fact, quite elitist. By god, if it was good enough for Mamie, it was good enough for us. We had it at Christmas “just like the Eisenhower’s!” What! Ma, can’t we have baklava like the other Lebanese peasants?
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Click here for Mrs. Eisenhower’s so-called “Red Scare” Jello Dessert and background info. It’s a funny tongue-in-cheek thing, but it does go to prove Mamie was famous for gelatin desserts. It has been updated to include some contemporary products.
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If this old-time recipe appeals and you need to go gluten-free, you know the drill. Be sure to find the brands that are allergy-free for you.
It strikes me that the really scary thing about this is that it was probably invented by a White House Chef – perhaps Francois Rysavy – not Mamie, and then just promoted as Mamie’s recipe by the PR people. Come on, Frank, couldn’t you come up with something better?
Mrs. Dwight D. Eisenhower‘s Frosted Mint Delight
The recipe
Serves 10-12
- 2 1-lbs. cans of crushed pineapple
- 3/4 cup mint flavored apple jelly
- 1 pint whipping cream
- 2 teaspoons confection’s sugar
- 1 package unflavored gelatin
Have all the ingredients chilled. Melt the jelly and mix the crushed pineapple into it. Dissolve the package of gelatin in one cup of the juice from the pineapple. Mix the gelatin mixture into the jelly mixture. Whip the cream, sweeten it with the sugar, and fold it into the mixture. Put it into the freezer until firm. Do not freeze solid.




