Marsh-mallows, lemon sours & Jell-O.....

This recipe was listed under desserts, in one of my recipe boxes. I borrowed a neighbor’s toddler to help with this marshmallow recipe.  He didn’t get beyond bathing the marshmallows in water, so I finished the recipe on my own.  I took a package of flavored Jell-O and poured it into a zip-lock bag for shaking.

Decorating
Marshmallows
From Katherine Kitchen, 1970
In addition to either large or miniature marshmallows, you will need some flavored gelatin and some food coloring. Add the coloring to the dry gelatin, a few drops at a time, mixing well to obtain the desired color. (A blender can be used for this step and it does the trick beautifully). Dip two or three marshmallows at a time in water. Drain, the excess moisture by shaking in paper toweling, then roll in the colored gelatin. Place on paper toweling and allow to dry thoroughly.  

Coconut Lemon Squares
1972
1 cup unsifted all-purpose
flour
½ cup chopped pecans
2 tbsp granulated sugar
1 cup firmly packed
light brown sugar
1/8 tsp salt
1 cup coconut
1/3 cup soft butter
1 tbsp lemon juice
2 eggs, beaten
1 teaspoon grated lemon rind
Combine flour, granulated sugar and salt in bowl. Cut in butter until mixture resembles coarse meal. Press in ungreased 8” or 9” pan. Bake at 350 degrees for 15 minutes.
Mix remaining ingredients; spread over baked mixture. Bake 30 minutes longer. Loosen edges while warm. If desired, spread with lemon glaze, sprinkle with more coconut.  Cool in pan, cut into bars. Makes 20 bars.

Yummy Lemon Jell-O
1970s
Alice and Joyce shared this recipe with me last month; it’s a keeper.
1 small pack lemon Jell-O
1 Tablespoon butter
1 cup hot water
1 Tablespoon flour
1 cup 7-Up
¼ cup sugar
1 20 oz. can drained
pineapple (save the juice)
1 egg, slightly beaten
2 bananas-chopped
½ cup pineapple juice
½ cup small marshmallows
½ carton whipping cream
Grated cheddar cheese
Dissolve Jell-O in hot water, add 7-UP. When slightly thickened in fridge, (in 9x9 glass container) add pineapple, marshmallows & bananas. Gel until firm. Make a sauce with butter, flour, sugar, egg & pineapple juice. Cook until thick. Cool sauce & add whipped cream. Spread over Jell-O. Sprinkle  cheese over top.

Kitchen Hints
1980: Lemons: Submerge a lemon in hot water for 15 minutes before squeezing will yield almost twice the amount of juice.
Oranges: If you put oranges in a hot oven before peeling them, no white fibers will be left on them.
1967: Dip a new broom in hot salt water before using. This will toughen the bristles and make it last longer.
It is very difficult to state the correct amount of sweets needed daily by each person. The best form in which the body can receive sweets is through the addition of delicate, attractive desserts to the menu. From Gold Medal Flour recipe card, 1950s.