The tale of Hexenschnee, or Witches’ Snow, the most enchanting of holiday molds carina finn Welcome to When I first stumbled upon a recipe for Hexenschnee, or Witches’ Snow, in the New World Encyclopedia of Cooking, I was immediately intrigued. The recipe was short, simple, and accompanied by quaint line drawings of a witch reminiscent of the less attractive version of the Evil Queen in Snow White. I’m always curious about desserts I’ve never heard of, even more so if they fall loosely into the category of “Jell-O mold.” Given my deep fascination with American cooking of the 1940s-1960s, it’s inevitable that I often come across recipes for Jell-O molds. Mayonnaise-laced, Bundt-shaped salads, lunch meats in aspic, technicolor fruits suspended in acid-green lime gelatin—I love them all. When I say “love” I don’t necessarily mean that I am excited by the prospect of eating them, but I’m fascinated by their construction, their cultural significance. What caught my eye about Hexenschnee, one in a vast sea of gelatinous recipes, is that it actually sounded kind of