75-year-old column provides idea for Easter treats
Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
A predecessor to Idea Alley was Buy Lines, “a weekly sponsored column of things advertised and interesting” written by Nancy Sasser. According to an article in Time, Buy Lines appeared in at least 32 newspapers across the country, including The New York Times, Detroit Free Press, New Orleans Picayune, Memphis Commercial Appeal and Seattle Times. The column got its start around 1940 or ’41 in the Raleigh (N.C.) Times and Norfolk (Va.) Ledger Dispatch.
It appeared in the Arkansas Gazette from 1945 to 1956, possibly longer, but those are the dates I could track down.
Easter week in 1949, Sasser’s column included a recipe for Quick Fondant Easter Eggs, which might make a fun edible project to do with little ones.
Blend 2 / 3 cup Borden’s Eagle Brand sweetened condensed milk and 1 tablespoon vanilla extract. Gradually add 4 cups sifted confectioners’ sugar, mixing until smooth and creamy. (You’ll find that Borden’s Eagle Brand blends perfectly with the other ingredients.) Form into shape of Easter Eggs. For variations, roll in chopped nut meats, shredded coconut, grated chocolate, candied fruit — or use tasteless vegetable dyes and color them a la your fancy.
The same column also included an “easy” recipe for a dessert made with homemade marshmallows and crushed cereal — a kind of riff on Rice Krispie Treats. Note the oldtime spelling of gelatin and coconut.
In the top of a double boiler, soften 1 envelope Knox Gelatine in 1/3 cup cold water. Place over boiling water and stir until gelatine is dissolved. Add 1/3 cup sugar and stir until dissolved. Remove from heat. Pour 2/3 cup light corn syrup into large bowl of electric mixer. Add 1 teaspoon vanilla extract and the gelatine and sugar mixture. Beat on highest speed of electric mixer until mixture becomes thick and of soft marshmallow consistency — about 15 minutes. While mixture is beating, grease pan about 7-by-10-inches. Crush 4 cups Corn Flakes or Rice Krispies with rolling pin — using part to thoroughly line sides and bottom of pan. Pour in the marshmallow, smoothing off top with spoon or knife and sprinkle top with remaining Corn Flakes or Rice Krispies. Let stand in cool place (not refrigerator) until well set — about 1 hour. To remove from pan, loosen around edges with sharp knife and invert over cookie sheet or board. Cut into squares with sharp knife moistened with cold water. Roll marshmallows in the remaining Corn Flakes or Rice Krispies to coat sides of marshmallows.
For tantalizing variations, coat with cocoanut, crushed chocolate cookies or ginger snaps … see how really taste-tempting they are! Even as we take this look back to the recipes in Arkansas newspapers 75 years ago, Idea Alley is still accepting your recipes submissions, requests and culinary questions.
Email: kbrant@adgnewsroom.com