1. After browsing through several, CAI booklets, we settled on the Pear-Ginge
r Jello Salad because of the yummy flavor combination (Actually, it was an excuse to finally buy little Jello molds and create beautifully suspended fruit in a vibrant yellow membrane).2. Prep: We sprayed the copper molds with cooking oil to help with the mold release. We also put the plates in the fridge so the 8 Jello molds would hold up during transportation.
3. Changing the Ratio: Based on “Breen/Hayes Test Kitchen,” Jello seems to conform better to the mold when you use less water. So, we didn’t go by the water/jello ratio that the recipe called for. The box says 1 pk to 1 cup of boiling water, but we halved the water to ½ cup (3 pkts + 1½ water). We brought the Je
llo to room temperature before adding the 1½ cups of ginger ale. We ladled the tepid Jello into the molds, leaving about ½ cm from the top for the fruit. Because our molds were smaller, we diced the canned pears instead of using pear halves.4. We left the molds in the fridge for 5 hours and released the Jello by pouring hot water on the back of the mold, and placed them on iceberg lettuce. If we could change anything, we would let the Jello cool longer before pouring in the ginger al
e (to maintain the bubbliness).(editor's note: Andrew and Nicholas used the special Shop-Rite edition of Entertaining Six or Eight. Oddly, there was no publication date, but based on the other books this appears to be from the early to mid 1950s. This was a special series with lovely illustrations by Paul Hamlin and the Shop-Rite logo right on the cover. Also, Ruth Berlozheimer is not credited. Instead, Melanie De Proft is listed as director.)
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