Jello So it comes from horses’ toenails and it’s sugary and artificially colored and everybody snickers at the very mention. But I keep it on hand—the store brand, usually orange. Somebody in our nearby family might be just getting over a stomach flu, and as we all know, any nourishment a person’s weakened system can keep down is better than no intake, period. Because the mother over there doesn’t want jello in her cupboards, I’ll make some with peaches floating in it and take it over to much rejoicing. But I needed the strawberry flavor the other week for a dessert recipe I was itching to try. I didn’t have any strawberry. The top layer involves adding to the jello frozen strawberries, which sounded to me a bit morbid because frozen strawberries get mushy. In our freezer, though, were crushed strawberries, highly sugared. Those can stay good for days in the fridge. And I had two packets of plain gelatin, maybe 15 years old, which I could include, along with water. I figured I...