When my mother hosted family Christmas gatherings when I was a child, she always made two bowls of “Fluffy Jello;” one made using red gelatin and the other green. She said that “the kids like Fluffy Jello.” She made it by using electric beaters to add lots of air and foam to cooled gelatin that was almost ready to set. I hadn’t had Fluffy Jello in years and had forgotten all about it until I saw directions for making whipped gelatin in a hundred-year-old cookbook.

I decided to whip some gelatin. It was airy and light – and brought back lots of warm memories of day and people from long ago. It’s not just kids who like “Fluffy Jello.”

The 1924 directions called for using a Dover mixer, which is a hand-turned rotary mixer, to whip the gelatin but otherwise it is very similar to how I remember my mother doing it. The old directions also called for using a metal mixing bowl and setting it in ice water to keep everything very cold. This worked well and the gelatin whipped very nicely. I used a box of gelatin that called for using 2 cups water, and said that it made 4 servings. The gelatin did double in volume, and in my opinion it would make 6 to 8 servings, not the 12 mentioned in the directions.  This suggests that the author of the directions used a larger package of gelatin than what I used.

Here’s the recipe updated for modern cooks:

Every area has its prominent families. In central Pennsylvania, the Weis family is of those families. Sigmund Weis and his brother founded Weis Supermarkets. The original store was located in Sunbury and the corporate headquarters are still there. There currently are Weis stores throughout the Mid-Atlantic states. The Weis family are major philanthropists in the region. At Susquehanna University, in nearby Selinsgrove, there is the Sigmund Weis School of Business. And, Bucknell University in Lewisburg has the Weis Center for the Performing Arts. According to a Bucknell webpage, “The Performing Arts Center was funded primarily through a 1982 bequest from the estate of Claire Weis, wife of the founder of the Weis Market chain.”

I recently was flipping through a 1924 cookbook from Sunbury, Pennsylvania called the Cook Book of the Susquehanna Valley Country Club, and was amazed to discover that Mrs. Sigmund Weis (Claire Weis) had a recipe for Star Canapes in the book. Stars are cut out of bread slices, the bread is buttered, and then a different ingredient is put on each tip of the star. One tip has capers, others chopped egg white from a hard-boiled egg, mashed egg yolk, chopped sweet pickle, and chopped pimento. A rolled anchovy was put in the center of the star.

The Star Canapes were fun (though tedious) to make, but looked beautiful. They were salty with a strong anchovy and capers taste, but were good.

This recipe definitely felt like a blast from the past.  I can picture women a hundred years ago at the country club enjoying these canapes. Or maybe Claire Weis served them as hors d’oeuvres when she hosted guests at her home.

This recipe may have also showcased the wide range of products that were sold at the Weis Store – anchovies, capers, pimento, and so on.

Here’s the original recipe:

I tried toasting the bread before cutting the stars, but the tips broke off the stars when I cut them. It worked much better when I used untoasted bread. (It probably would work to toast the bread after cutting the stars, but I didn’t try that.)

I did not season the white of the hard-boiled egg with salt. The capers and anchovies were very salty, and it didn’t seem necessary.

I mashed the yolk of the hard-boiled egg rather than forcing it through a potato ricer.

Here’s the recipe updated for modern cooks: