Recipe Help: Lemon Whip

[Mary Elizabeth]

Suzysushi--Wow. That coffee mousse pie sounds good. Could you share the recipe?

[CaliPoutine]

Yep. Ladies of the days of metal-ice-tray refrigerators knew how, all right. You took out one of your ice trays, pulled that tough little handle while the cubes CRRRRACKED their way free, and rinsed the tray in cold water to rid it of any stray ice shards, which might melt and dilute the essential balance of the ingredients. A good drying with a cup towel, and you were set.

Speaking of metal ice cube trays, why did we stop using them?

I love them!! They make the best, coldest, hardest ice that takes a long time to melt. I once sold a set of them on ebay for 26.00( paid 10 cents).

Get your hands on some, you wont be sorry.

[Jaymes]

Speaking of metal ice cube trays, why did we stop using them?

I love them!!  They make the best, coldest, hardest ice that takes a long time to melt.  I once sold a set of them on ebay for 26.00( paid 10 cents).

Get your hands on some, you wont be sorry.

Yeah, but don't forget to wear your gloves!

[MelissaH]

I just returned from a vacation with my husband's family. One of my first stops when I go there is always their local library, armed with my MIL's card so I can actually take things out. This time, I borrowed a cookbook called Grandma's Wartime Kitchen. Along with scads of recipes that would actually work for today's eaters, this book includes a few "Wartime Special" recipes. And one of the included Wartime Special recipes is for something called Whipped Evap, and the note says it was used in place of unavailable whipped cream.

Ingredients for this topping are:

1 tsp. unflavored gelatin

1 Tbsp. cold water

1 cup evaporated milk

1 tsp. vanilla extract

2 Tbsp. confectioners sugar

The directions are as you might imagine: bloom the gelatin in the water, heat 1/4 of the evaporated milk and use that to dissolve the bloomed gelatin, and then stir the hot gelatin/milk into the rest of the milk along with the vanilla. That sits in the fridge until it's well-chilled, and then it gets beaten with the sugar. The recipe says it can be covered and stored in the fridge, which kind of makes sense as the gelatin probably stabilizes it nicely.

MelissaH