The New Joys of Jello Chronicles Part 2

The New Joys of Jello begins with a lemony gold paragraph:

The joys of Jello gelatin are never ending. The same Jello gelatin that made a cool dessert many years ago is still a shimmering example of versatility. Make it simple or elegant. Make it dessert or salad. Make it for family or for special occasion. In any form, Jello gelatin has a light, refreshing, fresh fruity taste.

No writer of this brilliant passage is credited. I liked this omission as a crime against the literature of food. Who was this literary genius of Jello?

The premise of this book is obvious: Jello should go into everything edible because it makes everything more colorful and fun, including the following recipe, which I conclude must have been intended as a laxative.

Jellied Prune Whip

1 package Jello (orange or lemon)

1 cup boiling water

¾ cup cold water

¼ teaspoon salt

¼ teaspoon grated orange rind

¼ cup sugar

1 ½ cups chopped prune pulp

I’ll spare you all the cooking directions and just hit the highlights:

“Fold prune pulp into whipped gelatin…pile into sherbet glasses…serve with custard sauce or light cream…”

They forgot to add, “Consume, wait several hours, and then dump elegantly and comfortably…”

The New Joys of Jello (as opposed to the old joys) is positively giddy about demonstrating creative ways to integrate jello into every element of cuisine, and as shown above, maintaining personal health. The inventors of these recipes, (who were these mad chefs working secretly in gleaming test kitchens?) even presented ways to party with Jello, I mean really party with panache. This idea seemingly started out with good intentions, but somewhere along the line, devolved into the cultural horror now practiced gracelessly around America known as the Jello shot.