Editing Jell-O (section)

===Baby boom===
{{external media | width = 170px | float = right | headerimage= [[File:Kitchen Chemistry savory jello.png|170px]] | video1 = [https://www.sciencehistory.org/distillations/video/kitchen-chemistry-jell-o Kitchen Chemistry: Jell-O, Tracing Jell-O’s rise to fame], [[Science History Institute]] }}
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.

Typical recipes from the early 20th century included exotic fruits like [[Common fig|fig]]s, [[Date (fruit)|date]]s and [[banana]]s, or lemon flavored jello paired with [[maraschino cherries]] and other ingredients like [[marshmallow]]s and [[almond]]s.<ref>Sherrie A. Inness, Dinner Roles: American Women and Culinary Culture, p. 62-66</ref> One sweet gelatin-based fruit dessert called only "Good Salad" includes vanilla pudding, tapioca pudding, [[pineapple]], mandarin oranges and orange gelatin. The pudding mixes are made with the reserved juice from the canned fruit and the flavored gelatin, the fruits are added and the dessert salad is allowed to set in the fridge and served cool.<ref name=dmrc>''The Des Moines Register Cookbook, 1995''</ref>

One savory recipe collected by the ''[[Des Moines Register]]'', published in [[Iowa]], is for a tomato soup gelatin salad. The salad, served chilled, is made from lemon gelatin, tomato soup, cream cheese, stuffed olives combined with various other ingredients and seasonings.<ref name=dmrc />

The [[baby boom]] saw a significant increase in sales for Jell-O. Young mothers didn't have the supporting community structures of earlier generations, so marketers were quick to promote easy-to-prepare prepackaged foods. By this time, creating a Jell-O dessert required simply boiling water, combining the water with Jell-O, and putting the mixture into [[Tupperware]] molds and refrigerating it for a short time.<ref name=slate/>

New flavors were continually added and unsuccessful flavors were removed: in the 1950s and 1960s, [[apple]], [[black cherry]], [[black raspberry]], [[grape]], lemon-lime, mixed fruit, orange-banana, pineapple-[[grapefruit]], [[blackberry]], strawberry-banana, tropical fruit, and more intense "wild" versions of the venerable strawberry, raspberry, and cherry. In 1966, the Jell-O "No-Bake" dessert line was launched, which allowed a [[cheesecake]] to be made in 15 minutes. In 1969, [[Jell-O 1-2-3|Jell-O 1∗2∗3]] (later Jell-O 1•2•3), a gelatin dessert that separated into three layers as it cooled, was unveiled. Until 1987, Jell-O 1•2•3 was readily found in grocery stores throughout most of the United States, but the dessert is now rare. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. Jell-O Whip 'n Chill, a [[chocolate mousse|mousse]]-style dessert, was introduced and widely promoted; it remains available in limited areas today.  A similar dessert called Jell-O Soft Swirl was introduced in 1972, flavors included Chocolate Creme, Strawberry Creme, Vanilla Creme, and Peach Creme.  [[Florence Henderson]] appeared in TV ads for this product.