RETRO DESSERT RECIPE

Library of Congress photograph of Mamie Eisenhower.

Gelatin has been around for almost forever and used in both sweet and savory dishes. Apparently, though, the ubiquitous, jiggly dessert we now know, is relatively new culinary treat. When I was growing up, it was popular because it was sweet, cheap, and easy to make. Non-cooks like my mother loved it.
Apparently so did such prestigious homemakers as Mrs. Dwight Eisenhower. When the first lady’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.
So, that Christmas, we had Mamie's Frosted Mint Delight. Can you imagine? We were living on 90th and Fort Hamilton Parkway in Bay Ridge then, just one-half block from Louisa's Italian Restaurant and Louisa's fabulous Biscuit Tortoni. A short train-ride would have taken us to Junior's and N.Y. Cheesecake.  We were a twenty-minute walk from the Syrian Grocery and the honey-sweet delight of fresh baklava. But we had jello for Christmas dessert.
Mom was irritated when the recipe went missing and she was unable to make it ever again.  Well, she just didn’t look far enough for it.  It was in my junk box, which is why I can share it with you today. Sorry, Mom!
Click here for Mrs. Eisenhower’s so-called “Red Scare” Jello Dessert and background info. It’s a funny, but it does go to prove Mamie was famous for gelatin desserts.
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 wheat-and-gluten free.

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.