Sugar and other foods were strictly rationed during World War II. This authentic war recipe from the National World War II Museum shows homemakers how to turn a can of peaches into a mouth-watering jello-ed dessert. Try it and let us know how you enjoyed it.
(Serves 6; uses ¼ pkg.)
1 envelope gelatin
¼ cup cold water
¼ teaspoonful salt
1/8 teaspoonful ground cinnamon and cloves mixed
½ cup hot canned peach syrup or hot water
1/4 cup sugar
1 cup canned peaches mashed
2 tablespoonfuls lemon juice
2 egg whites, stiffly beaten
Soften gelatin in cold water. Add salt, spice, hot water or hot syrup. Stir until gelatin is dissolved. Add sugar, mashed peaches, lemon juice. Chill until mixture begins to thicken. Beat until frothy. Fold in beaten egg whites. Turn into mold that has been rinsed in cold water. Chill until firm. Serve in sherbet glasses. Garnish with peach slices. May be served with custard sauce made from leftover egg yolks.
Note: Any other available fruit may be substituted for the peaches.