EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.
RECIPE: Date Macaroon Mold
AUTHOR: Adeline Liquori
COOKBOOK: Our Lady of Pompeii’s Society of St. Therese Cookbook
APPROXIMATE YEAR: 1973
WHY DID I CHOOSE THIS? Because Jello molds are fun to pick on.
Also, the wife of Farmington-Canandaigua Bureau Chief Brian Moritz is an interesting cat to cook for (She’s also a grammar stormtrooper, so I should correct the sentence and say she is an interesting cat for whom to cook. After all, I don’t want to end a sentence in a preposition.). She has a lengthy list of foods that she will not eat, most of which is the result of texture issues.
I’m not sure if gelatin is on her list of prohibited foods, but I would imagine that this mold would do it. Talk about texture problems: slimy, wrinkly dates, crumbs from the cookies, the creamy touch of whipped cream and the wiggly jiggly food that is fun to eat (and made from horse hooves).
Date Macaroon Mold
- 1/4 cup sugar
- 1 tbsp. unflavored gelatin
- 1 cup milk
- 2 beaten egg yolks
- 1/3 cup orange juice
- 1 cup snipped dates
- 1 cup finely crumbled soft macaroon cookies (about 5 whole cookies)
- 2 stiff beaten egg whites
- 1 cup whipping cream
In saucepan, combine sugar and gelatin; stir in milk and egg yolks. Cook and stir over medium-low heat till slightly thickened, 10 to 12 minutes. Remove from heat; stir in orange juice. Chill till partially set. Add dates and macaroon crumbs; fold in egg whites. Whip cream just till soft peaks form; fold into date mixture. Turn into 5 1/2 cup mold. Chill till set.