TIDDLY-JELL-O

        You have to go to the web to get the rest of the tidbits and recipes - but it is worth the trip. "Tiddly" JELL-O. There are evidently a number of websites dealing with this hidden underground use of an otherwise harmless desert!

        From: http://www.boston-baden.com/hazel/Jello/#tiddly
The source I used. Many references and many links. There is a JELL-O underground!

All-Purpose Alcoholic JELL-O Recipe

        "Here's the basics for alcoholic "Tiddly Jell-O." The principle is to substitute liquor for an equivalent volume of part of the water. The trick is not to overdo it"

        "I recommend making this substitution for 1/8 to 1/4 of the liquid volume. For a large box of Jell-O (4 cups liquid) that means substituting between 1/2 cup and 1 cup of water with liquor. I use 1/2 cup for 40-proof booze, 1/4 cup for 80-proof. For metric jelly packets that make 400 ml of dessert, substitute 100 ml of 40 proof (20% alc.) liqueur, *or* 50 ml of (80 proof) 40% alc. liquors such as gin."

        "The "recipe" part comes into play by judicious choices of the Jell-O flavor and the liquor or liqueur. For example, we have found that Orange (or Cherry) Jell-O and Brandy works well. And Peach Jell-O and Bourbon (such as Rebel Yell or Jack Daniels) is good."

        "I stumbled onto the discovery that the Sugar Free jell-o is a lot easier to work with, because there's less powder to mix up and dissolve. (The regular Jell-O has ten times as much [powder]!)"

        From: http://www.boston-baden.com/hazel/Jello/marg-jello.html

Margarita JELL-O

        "Use one large box (4 cup size) or two small boxes (2 cup/400-500 ml size) of Lime Flavor* Jell-O or Quick Jelly gelatin dessert. Add 2 cups (400 ml) boiling water to gelatin. Stir until dissolved, about 2 minutes. Add 1 1/4 cups (250 ml) cold water, 1/2 cup Tequila (100 ml), and 1/4 cup Triple Sec (50 ml). Chill until set. Makes 8 servings, 1/2 cup each, or about 16 little "Dixie cup" servings. [Metric measurements are approximate pending actual testing on metric jelly packets.]

        May cause drowsiness. (1) According to the Surgeon General, women should not eat alcoholic Jell-O during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic Jell-O impairs your ability to drive a car or operate machinery, and may cause health problems.

        *If you don't have lime flavor jelly powder (or whatever) in your country, substitute lemon flavor, and use 1/2 cup real lime juice + 3/4 cup water in place of the 1 1/4 cup cold water. If your local lemon product is pretty flavorless, reverse the quantities (3/4 + 1/2).

        From: http://www.boston-baden.com/hazel/Jello/jello2a.html#daq

Daquari JELL-O

        Large Box (or two smalls) Lime Jell-O
        2 cups boiling water
        1+1/4 cup cold water
        1/4 cup Triple Sec
        1/4 cup Dark Rum
        1/4 cup Light Rum

        "Mix the usual way. These are tasty... the 3/4 cup of liquor gives it a little more kick. Good and tasty. I've been making them in 2-oz. plastic "salsa cups."

        From: http://soar.berkeley.edu/recipes/kids/jello-aquarium1.rec

Aquarium JELL-O

        The Aquarium JELL-O desert for kids - make the Berry Blue JELL-O, put in clear glass to set and stick in Gummy Fish once it is soft-set.

History Lesson

        From the Historical file: http://www.boston-baden.com/hazel/Jello/jello5c.html#history

        I found some of this on the site - I added the rest. The original comments sparked memories.

        From the time that Jell-O was first introduced in the late 1800's until about 1924, it was made with boiling water and then left on the sink to cool. Gelatin does not need refrigeration nor ice cubes to set; it's just helpful if one wants to eat it sooner! By 1924 it was advertised that Jell-O could be "cooled quickly by dissolving a package in one-half pint of boiling water and then adding one-half pint of ice water and setting it in cracked ice."

        Blocks of ice were kept in an "icebox" and chips were knocked off with an ice pick! Ice was delivered to homes year round. A truck would come and the block of ice (sized to fit your particular refrigerator model, would be lugged in using ice tongs - big dark things with sharp hook in the ends which would be pushed into the ice block. He would sling it over his shoulder and stagger in and shove it into the fridge. The blocks were about 2-foot cubes. I remember watching this be delivered to the farm in Connecticut when I was about 5.

        On the farm in Virginia, they kept things cool in the "spring house" - a natural spring was enclosed in a building and food was set into the brook the spring created (much like campers put soda and beer into a stream to cool today). The atmosphere in the springhouse was cold and clammy - usually trees were around it to shade it and is was located well away from the "outhouse" - the non-running water bathroom. It was cold enough to keep food stored in it fresh for days. Milk, butter, cheese and buttermilk were always kept there. I was about 8 then. There was no electricity brought in at that point.

        It was also common to prepare JELL-O by whipping it with a beater after it started to thicken. This produces air bubbles and different texture. I remember making it this way. It was almost gooey. And if vegetables were in it, it was served in a ring mold with mayonnaise in the center.