OK, normally I save the food recipes for Things Your Grandmother Knew — but this? This is not food. …Technically edible; but not food. Plus, it involves pink elephants. And pink elephants are pretty darn kitschy. A recipe from a 1956 Wilton candy & food molds booklet:
“Pink Elephants”
These are fun to make and serve as a garnish on an Hors d’Ouevre Tray! Use the little elephants as socles or holders for toothpick appetizers (such as olives, cubes of cheese, miniature meat balls, etc.). Should the guest be inquisitive, he can just eat the elephants!”
Number one, I am surprised that last sentence doesn’t read, “Should The Guest be inquisitive” — because I hear that said with a sigh and an eyeball roll, like there’s always that one guest, aka The Guest.
And number two — and that may be a pun? — once The Guest gets that pink elephant socle on his tongue, he is not going to be happy. The ingredients are dry cream of wheat; salt; cold water (I am guessing the temperature is important); onion juice Worcestershire or Tobasco sauce, pepper or mustard; and food coloring. Ugh.
Well, at least I learned the word “socles.” Hey, I may be a lowbrow, low-class, kitsch lover; but even without knowing the name of those things I know better than to eat one of ’em.
Full “recipe” details below, which include options for “Tawny Tigers” and “Bears”. (Poor bears, they get no cute colorful name. …Though it does just beg for a crappy name anyway due to the emphasis on brown coloring for this pasty concoction.) Click for a bigger scan if you need it.
