Ration Recipes: Mint Tinkle and Angel Food Fruit Ring
Since LJ is so dead right now, I have decided that it is time for more WWII ration recipes from hell. Don't all thank me at once! Both recipes are from Grandma's Wartime Kitchen: World War II and the Way We Cooked by Joanne Lamb Hayes.
The name alone makes this one worth posting. I don't know about you, but I'm not drinking anything called "tinkle." Plus it does sound oversweetened and gross. And green. Very, very green. (Maybe if you dumped in a bottle of rum?)
Mint Tinkle
1 1/4 cups warm water
3/4 cup white corn syrup
1/2 cup lemon juice
1/2 teaspoon mint extract
Several drops green food coloring
1 (24-ounce) bottle ginger ale
Crushed ice
Combine water, corn syrup, lemon juice, mint extract, and food coloring; chill until ready to serve. To serve, combine with ginger ale and ice.
6 servings
***
Angel food cake molded into gelatin - seriously, mid-century cooks, explain your passionate love affair with gelatin, because I still don't get it - plus canned fruit cocktail. D:
Angel Food Fruit Ring
1 can fruit cocktail
1 tablespoon lemon juice
1 package unflavored gelatin
2 cups cubed angel food cake
1 ice cube
Drain fruit cocktail, reserving the syrup. Cover and refrigerate the fruit.
Combine 1/4 cup of the syrup from the fruit with the lemon juice and gelatin in a custard cup; set aside 5 minutes for the gelatin to soften. Combine the remaining fruit syrup and the ice cube in a large bowl. Place the cup of gelatin mixture in a pan of boiling water set off the heat and stir until the gelatin dissolves. Add to the syrup in the large bowl and stir until the ice cube melts. Fold in the angel food cake squares and pack into a well-oiled 4-cup ring mold. Chill until firm. Unmold onto a serving platter and fill with the chilled fruit cocktail.
4 servings
The name alone makes this one worth posting. I don't know about you, but I'm not drinking anything called "tinkle." Plus it does sound oversweetened and gross. And green. Very, very green. (Maybe if you dumped in a bottle of rum?)
Mint Tinkle
1 1/4 cups warm water
3/4 cup white corn syrup
1/2 cup lemon juice
1/2 teaspoon mint extract
Several drops green food coloring
1 (24-ounce) bottle ginger ale
Crushed ice
Combine water, corn syrup, lemon juice, mint extract, and food coloring; chill until ready to serve. To serve, combine with ginger ale and ice.
6 servings
***
Angel food cake molded into gelatin - seriously, mid-century cooks, explain your passionate love affair with gelatin, because I still don't get it - plus canned fruit cocktail. D:
Angel Food Fruit Ring
1 can fruit cocktail
1 tablespoon lemon juice
1 package unflavored gelatin
2 cups cubed angel food cake
1 ice cube
Drain fruit cocktail, reserving the syrup. Cover and refrigerate the fruit.
Combine 1/4 cup of the syrup from the fruit with the lemon juice and gelatin in a custard cup; set aside 5 minutes for the gelatin to soften. Combine the remaining fruit syrup and the ice cube in a large bowl. Place the cup of gelatin mixture in a pan of boiling water set off the heat and stir until the gelatin dissolves. Add to the syrup in the large bowl and stir until the ice cube melts. Fold in the angel food cake squares and pack into a well-oiled 4-cup ring mold. Chill until firm. Unmold onto a serving platter and fill with the chilled fruit cocktail.
4 servings