Though much of the elaborate and dainty tea time fare served between the 1920s and 1950s was luxurious and decorative, using fancy ingredients like caviar or lobster, Jell-O became an affordable ornamental ingredient that women were able to use to create feminine, light, delicate dishes that were the standard of refined tea time fare during that period. By the Jazz Age nearly 1/3 of salad recipes in an average cookbook were gelatin-based recipes including varied fillings of fruit, vegetables or even cream cheese.
Though much of the elaborate and dainty tea time fare served between the 1920s and 1950s was luxurious and decorative using fancy ingredients like caviar or lobster Jell-O became an affordable ornamental ingredient that women were able to use to create feminine light delicate dishes that were the standard of refined tea time fare during that period By the Jazz Age nearly 1/3 of salad recipes in an average cookbook were gelatin-based recipes including varied fillings of fruit vegetables or even cream cheese