Strawberry Whip

This Summer dessert comes from the Better Homes and Gardens Magazine July 1944. The same recipe appeared in June 1942 under the title "Strawberry Crown Whip" and again in June 1949 as "Bavarian Strawberry Cream" 

To be honest its the first time I have ever made anything with the unflavored gelatine and I was a bit dubious... but it turned out very well,,, not quite as high as the magazine picture as my mould was quite shallow. With the main ingredient strawberries... the flavour was a wow...although maybe just a little sweet

 As the recipe says... save a few whole strawberries for garnish....

"Strawberry Whip will quiver enticingly in individual molds or in squares from shallow pan."

I will definitely be making it again

1 tablespoon (1 envelope) unflavored gelatine (I used Knox)
¼ cup cold water.
½ cup hot water
¼ cup orange juice
2 tablespoons lemon juice
½ cup sugar
Dash of salt
1 pint strawberries
1 stiff-beaten egg white

• Soften gelatine in cold water
• Dissolve in hot water. 
• Add fruit juices, sugar, and salt; chill until partially set. 
• Beat til frothy. 
• Crush 1/2 cups strawberries; add to gelatine mixture. 
• Fold in egg white. 
• Chill in oiled mold until set. 
• Unmold and garnish with remaining whole berries and meringue swirl. 
• Serve with chilled custard sauce.

Better Homes and Gardens Magazine
July 1944

Strawberry Jam

Its that time of year again when we begin to preserve the harvest. Before the days of refrigeration and freezing was in household kitchens, many housewives learned and used preservation techniques such as canning.

One of the easiest preserves is jam...and there are so many recipes to choose from. During the rationing of World War 2.. American housewives could apply for an extra 20lb of sugar to help preserve their harvest. British housewives however were not so lucky. To get extra sugar they had to give up their precious preserves ration... save the sugar from your own rations... or take your produce to the local WI for bottling...and then the jars were put back into the rationing system.

This Strawberry Jam comes from "Your Gas Range Cook Book", published in 1940 by the Wyandotte County (Kansas) Gas Company’s Home Service Department

3/4 pound sugar to 1 pound fruit

• Pick over the berries and remove hulls
• Put the fruit on the fire alone, mashing it as it heats: a wooden potato masher is best for this purpose
• Bring the fruit to the boil, stirring almost constantly and crushing any berries that may remain whole 
• Add the sugar to the fruit and boil together until thick (not over 20 minutes), stirring constantly to prevent burning
• Pack in clean hot jars and seal

Your Gas Range Cook Book
Home Service Department of the Wyandotte County Gas Company. Kansas
1940