1945 Knox booklet includes 'wholesome' Chocolate Mousse
For Gertrude Clokey, Crafton, who wanted a chocolate mousse recipe from Knox gelatin. From Mildred Becker, Richland, who writes, "This is from a Knox booklet from 1945. It says, 'Wholesome for children -- A delight for grown-ups.'"
- 1⁄3 cup granulated sugar
- 1 1⁄2 squares baking chocolate, melted; or 4 tablespoons ( 1⁄4 cup) cocoa powder
- 1⁄4 teaspoon salt
- 1⁄4 cup boiling water
- 1 envelope unflavored gelatin
- 1⁄4 cup cold water
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- Whipped cream or topping, for serving
Put the sugar, chocolate or cocoa, salt and boiling water together in a small pan and bring to the boiling point. Remove from the heat.
Meanwhile, soften the gelatin in the cold water. Add to the hot chocolate mixture and stir until dissolved. Let cool somewhat.
Meanwhile, beat the egg yolks slightly. In another bowl, whip the egg whites until they form stiff peaks.
After the chocolate mixture cools a bit, add the egg yolks. Continue stirring until the mixture thickens. Fold in the egg whites and vanilla.
Rinse a mold in cold water, add the mousse, then chill in the refrigerator until set. When firm, unmold. Serve with whipped cream or topping.
Makes 6 servings.
Editor's note: To lower the risk of food poisoning, use pasteurized eggs for this recipe. Raw or undercooked eggs never should be served to infants, children, the elderly, people who are chronically ill or whose immune systems are weak, such as AIDS or diabetes patients.
For Bill Bowman, North Versailles, who asked for a recipe for sauerkraut cake. From Edna Reedy, Leechburg.
Spread with cream cheese frosting after it cools, then serve.
- 1⁄2 cup (1 stick) butter, softened, plus more for greasing pan
- 1 cup sauerkraut
- 1 1⁄2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup cocoa powder
- 1 cup water
Heat the oven to 350 degrees. Grease a 13- by 9-inch baking pan.
Squeeze the juice out of the sauerkraut and snip it finely, using kitchen shears. Set aside.
In a mixing bowl, cream the 1⁄2 cup butter and sugar. Beat in the eggs. Add the vanilla.
Sift together the flour, baking powder, soda, salt and cocoa powder. Add the flour mixture to the butter mixture alternating with the water. Fold in the sauerkraut.
Turn into the prepared baking pan. Bake for 30 to 40 minutes. Let cool completely before frosting.
Pineapple Pretzel Salad
For Maureen Smith, Canonsburg. From Jean Wiskemann, Natrona Heights, who writes, "I really think this is good and different from the strawberry pretzel salad."
- 1 stick margarine or butter
- 1 cup granulated sugar, divided
- 2 cups crushed pretzels
- 1 (8 ounces) package cream cheese, softened
- 1 (20 ounces) can crushed pineapple with juice, undrained
- 1 (8 ounces) container frozen whipped topping, thawed
Heat the oven to 400 degrees.
Place the butter in a 13- by 9-inch pan and put it in the oven until the butter melts. Remove from the oven and mix in 1⁄2 cup sugar and the pretzels. Without pressing the mixture into the pan, bake for 8 minutes. Remove, let cool and set aside.
In a bowl, stir together the cream cheese, 1⁄2 cup of the sugar, the undrained pineapple and whipped topping. Chill.
Right before serving, fold the pretzel mixture into the cream cheese mixture.
Does anyone have these recipes?
-- Joan Bodenheimer, Mt. Pleasant
-- Carla Shaffer, New Kensington
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