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
Want to participate?
Want to participate• Send requests and replies to Recipe Exchange in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA 15065; fax (412) 320-7966; or e-mail email@example.com . Recipes and requests cannot be taken over the phone.
Please include your full name, street address and daytime phone number so a staff member can contact you for more information, if needed. This information is strictly confidential. Indicate whether you want your full name or just your initials used for publication.
In a request, describe the dish as best as you can, offering a recipe name or some of the ingredients, if possible. If you send in a recipe, try to include box and can sizes (or a measured amount of an ingredient), pan sizes, oven temperature and the approximate baking time or a way to test for doneness. Include the number of servings, too, if possible.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Pirates sickened by pic of ‘Jihadi John’ wearing Bucs ball cap
- Highmark lays off nearly 100 workers, mostly in IT, as membership declines
- Podiatrist, 6 others charged in prescription painkiller scheme
- At Pitt, a chance to make early impression under Narduzzi
- Trade for Winnik gives Penguins competition among bottom six
- Legislation would broaden crimes for which public officials forfeit state pensions
- Previously convicted of embezzlement, Mt. Pleasant postal worker accused of mail theft
- Munhall man to serve 20 to 50 years in prison for killing his mother
- Lincoln tries to rejuvenate career in second stint with Pirates
- Charleroi man accused of improper sexual contact with teen
- Leonard Nimoy, world famous as Mr. Spock on ‘Star Trek’, dies