I have heard of Apple Crisps. In fact, I have made a few in my day. But Avocado Jello molds? They seem to have gone the way of the dodo. And I know why! On the left is a photo of a slice of Avocado Ring from my 1946 cookbook. It was the recipe that sounded the best of the no less than five Avocado Molds in the book. I served it with pear slices (as suggested) and a slice of homemade toast. With a bite of pear on each bite, the Avocado Ring was palatable. Without it, it was rather flat and boring and a complete waste of 2 perfectly beautiful avocados. The lemon jello flavor was subtle, as was the avocado. Other ingredients included sour cream (I used low fat) and a touch of mayonnaise (also low-fat as I use in all recipes I make). Note that there was not a single Guacamole recipe in this cookbook compiled by Southern Californian women. It appears that, once Guacamole hit the scene, avocado jello molds bit the dust. No surprise here...
The Apple Crisp (called "Apple Crunch"), which I made last night, was much better. A quarter cup of Sherry added complexity. And the texture was perfect - soft, juicy apples covered with a somewhat crunchy topping. My husband added a scoop of Butter Pecan ice cream on his, and said it was excellent. The recipe is below:
I still plan to make the Tuna Casserole I told you about. Something about chopped eggs, green stuffed olives and no cheese being the "gold standard" for that time period (and region) has completely piqued my curiosity. After that, I only plan to make the breads, cakes, and pies. 1946 was a year of Pumpkin Chiffon Pies, Chess Pies, and a bevy of fruit-based muffins. And, of course, I will lighten them up as I do with all full-fat recipes that cross my path.
I am realizing that 1946 was indeed a pivotal year for American cooking. But not necessarily in a positive way. People were experiencing a sense of prosperity after years of scarcity with two unfortunate consequences. Most of the main-dish recipes use inexpensive cuts of meat which, consequently, are often processed, high in fat, and, well, tough. Also, too many of the recipes use canned and processed foods. These years of plenty - beginning in the late 40's, and moving into the 50's and 60's, ushered in the Junk Food Mania that remains such a problem in our nation today. Sigh... My 1946 cookbook has been a very eye-opening experiment, especially in light of the reading I am currently doing on the "China Study". More on that in another post. Until next time, happy and healthy eating!