And I am impressed, no more than that. It’s just so dang cool that you got a sugar craving and looked in old cookbooks for something.

Nevermind that you had the patience to wait for it to cool and all of that.

You are one of a kind, Ardis. In a great way.

Researcher, if the raspberry stuff works out, send the recipe — I’ll try it. Jello is best used as a recipe ingredient rather than as a stand-alone food, anyway (I have a recipe for ice cream flavored with jello). And you’re right, of course, about the decade of efficiency and scientific products and household technology … and a burgeoning Madison Avenue to sell it all to us! That’s why we fought the war!

I’ve been planning to make my grandmother’s recipe for raspberry meringues. It’s from the same era, which I can tell because it uses raspberry jello for the flavoring. This recipe is also traceable to that decade, because of the use of frozen orange juice. This is the 1950s, and any good housewife had a new deep freeze (electric freezer) and was filling it with all the processed foods that were being so heavily advertised. All sorts of uses were being developed for the frozen juice concentrates, flavored gelatin powders, cream of whatever soups, canned fishes, and all the other post-war conveniences and excesses of that decade.

Because the label said “concentrate.”

(bwa ha ha ha! I don’t know why I like that ancient joke, but I do. This conversation made me think of it so I had to say it. PS. I’m a blonde, at least originally)