Molly’s Jelly Flags
We are so happy that you have joined us for our next program for our inaugural exhibit, American Girl: 35 Years of Strong Characters.
For today’s program, we will be making Jelly Flags, a recipe brought to us by one of American Girl’s first characters, Molly. story takes place in 1944 during World War II.
Today’s recipe can be found in Molly’s Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today. The following ingredients and directions make two servings. We hope you enjoy Molly’s Jelly Flags.
Ingredients
Thin-sliced bread
Soft butter
Your favorite red jelly or jam
Equipment
Butter knife
Sharp knife
Cutting board
Wax paper
Directions
For 2 servings, use 3 slices of bread. Spread a thin layer of butter onto each slice. Cover the butter with jelly or jam. Spread it thickly all the way to the edges.
Stack the slices on top of each other. Top the stack with a piece of plain bread. Use the sharp knife to trim off the crusts on the cutting board. Save the crusts to feed to the birds.
Wrap the sandwiches in wax paper. Chill them in the refrigerator for 2 hours.
When you’re ready to eat, unwrap the jelly bread and slice it into 4 strips. Turn the strips on their sides to make striped flags!
Did You Know: In the 1940’s, protein from meat was called first-class protein. Second-class protein came from plants like peanuts. Some people thought only first-class protein could make them strong. Today we know that protein comes from all sources os equally good for our bodies.
Photo of Molly’s Jelly Flags | 1994 | American Girl, LLC., U.S.