My father gave me a collection of old magazines dating back to the mid-1940’s. I enjoy looking through them from time to time to see the fashions of the era and reading articles on anything from raising children to growing victory gardens. Except for the mentions of war, you could be reading articles that are written today. The subjects that we as humans care about are the same, no matter what century it is. Clothing and furniture styles may change, but people are the same.

In an attempt to save and stretch food rations during WWII, many of the Good Housekeeping and Ladies Home Journal magazines gave recipes using gelatin – too many for my taste. The recipes vary from Tomato aspic (a dish made with tomato soup and unflavored gelatin) to gelled tuna fish casserole. I even found one for frankfurters and kraut, suspended in a gelatin mold. I suppose the gelatin did stretch the food, but I think I would have been content- just to eat less.

I did find a recipe that looked palatable, and I tried it. It was delicious, and I served it to my family for dessert last week. It was for a Chocolate Gelatin Mousse; I’ll share the recipe below.

1 Packet Knox Gelatin
½ cup sugar
1/8 teaspoon salt
1/3 cup unsweetened cocoa powder
Two egg yolks
1- 14 ounce can unsweet coconut milk
½ teaspoon almond extract
¾ cup heavy whipping cream

Blend gelatin, sugar, salt and cocoa powder in a medium saucepan. In a separate bowl, beat together egg yolks and coconut milk. Cook over medium heat for 5 minutes stirring frequently. Remove from heat and stir in almond extract and cool. Beat cream until it holds soft peaks. Fold into chocolate mixture. Pour into a 4 cup mold and set in the ice-box to set.

Try it and let me know how it turns out!

That’s the news from the homestead, see you next week!