Retro Recipes

Afternoon Club Meeting (Knox Salad Book)

Humpty-Dumpty Salad
Minced Ham Spread — Crisp Crackers
Beverage

Humpty-Dumpty Salad (serves 4-6)
1 envelope Knox Unflavored Gelatine
3/4 cup cold water
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon Tabasco
3/4 cup mayonnaise or salad dressing
1 cup finely diced celery
1/4 cup finely diced green pepper
1/4 cup chopped pimiento
4 hard cooked eggs, chopped

Sprinkle gelatine on cold water in saucepan to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat; stir in salt, lemon juice and Tabasco. Cool. Gradually stir into mayonnaise until blended. Fold in remaining ingredients. Turn into a 3-cup mold or individual molds. Chill until firm. Unmold on salad greens. Garnish with strips of pimento.

Dinner for a Summer Sunday (Knox Salad Book)

Melon
Chicken in Aspic — with Vegetables
Cranberry Sauce
Corn-on-the-Cob
Seeded Rolls
Ice Cream-Brownies
Beverage

Chicken in Aspic (Serves
2 envelopes Knox Unflavored Gelatin
2 cups cold water, divided
2 cans (10 1/2 ounces) condensed consomme
1/2 teaspoon salt
4 tablespoons lemon juice
2 cups diced bake chicken
1 cup mixed cooked vegetables
1/2 cup chopped celery
4 tablespoons chopped green pepper
4 tablespoons chopped pimiento

Sprinkle gelatine on 1 cup of the cold water in saucepan to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat; add remaining cup cold water, condensed consomme, salt and lemon juice. Chill until mixture is the consistency of unbeaten egg white. Fold in diced chicken, mixed cooked vegetables, celery, green pepper and pimiento. Turn into a 6-cup mold or individual molds. Chill until firm. Unmold on crisp spinach greens. Top with toasted almonds. Serve with cranberry sauce.

Fish Day Special (Knox Salad Book)

Soup-on-the-Rocks
Salmon-Cucumber Mousse
Broccoli-Grilled Tomato
Hot Biscuits
Cherry Tarts
Beverage

Salmon-Cucumber Mousse (serves 4-6)
1 envelope Knox Unflavored Gelatine
1 tablespoon sugar
1 ¼ teaspoon salt
1 teaspoon dry mustard
¼ cup cold water
¼ cup vinegar
2 cups flaked salmon
1 cup diced cucumber
1 tablespoon capers, optional
½ cup heavy cream, whipped or 1/3 cup icy cold evaporated milk, whipped

Mix together gelatine, sugar, salt, and mustard in saucepan. Add cold water and vinegar. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat. Chill until mixture is the consistency of unbeaten egg white. Fold in salmon, cucumber and capers. Fold in whipped cream. Turn into 3-cup mold. Chill until firm. Unmold on salad greens; garnish with radishes and ripe olives. Serve with cucumber sauce.

Cucumber Sauce: Mix together 1/3 cup mayonnaise, 2/3 cup finely diced cucumber, ¼ teaspoon salt, 1/8 teaspoon Tabasco (makes 1 cup)

Backyard Barbecue (Knox Salad Book)

Grilled Hamburgers or Franks
Barbecued Vegetable Aspic
Potato Chips
Olives – Radishes – Stuffed Celery
Pickles – Cucumbers – Scallions
Fruit Pie
Beverage

Barbecued Vegetable Aspic (serves 6)
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 can (8 ounces tomato sauce)
½ cup chili sauce or catsup
1 teaspoon prepared mustard
1 tablespoon minced onion

Supper for Hungry Men (Knox Salad Book)

Vegetable Juice Cocktail
It’s-a-Lotta-Bologna Salad
Pumpernickel – Assorted Cheeses
Sliced Peaches – Pound Cake
Beverage

It’s-A-Lotta Bologna Salad (serves 8-10)
2 envelopes Knox Unflavored Gelatine
2 ½ cups water, divided
½ teaspoon salt
½ cup vinegar
½ cup diced celery
½ cup diced sweet pickle
2 cups grated American cheese
2 cups diced bologna

Sprinkle gelatine on 1 cup of the cold water in saucepan to soften. Place over low heat, stirring constantly until gelatine is dissolved. Remove from heat. Add remaining 1 ½ cups water, salt and vinegar. Chill until the mixture is the consistency of unbeaten egg white. Fold in remaining ingredients. Turn into a 6-cup mold; chill until firm. Unmold on watercress and serve with mayonnaise thinned with sour cream. Surround mold with thick slices of tomato, topped by a green pepper ring and a spoonful of minced onion.

Luncheon for Ladies (Knox Salad Book)

Consomme with Croutons
Luncheon Salad
Cream Cheese Sandwiches on Crisp French Bread
Beverage

Lunch Salad (serves 8-10)
1 can (1-pound) grapefruit sextions
3 cups grapefruit juice (canned, frozen or fresh)
2 envelopes Knox Unflavored Gelatine
¼ cup sugar
¼ cup teaspoon salt
1 ½ cups cooked shrimp
¼ cup diced pimiento
½ cup finely diced celery

Drain grapefruit sections, reserving ½ cup of the syrup. Combine syrup with grapefruit. Mix together gelatine, sugar, and salt in saucepan. Add 1 cup of the grapefruit juice mixture. Place over low heat, stirring constantly, until gelatine and sugar are dissolved. Remove from heat. Add remaining 2 ½ cups grapefruit juice mixture. Place several whole grapefruit sections, shrimp and pimiento in design in bottom of a 6-cup mold. Cover with small amount clear gelatine and chill until firm. At the same time, chill remaining gelatine until the consistency of unbeaten egg white. Halve remaining grapefruit sections and cut shrimp into small pieces. Fold into gelatine with celery and pimiento. Spoon on top of almost firm first layer; chill until firm. Unmold on salad greens. Garnish with additional grapefruit sections and shrimp.

Patio Party (Knox Salad Book)

Vegetable Soup
Cold Meat Loaf or Cold Sliced Chicken
Sputnik Salad – Hot Rolls
Layer Cake – Beverage

Sputnik Salad (serves 4-6)

1 envelope Knox Unflavored Gelatine
1 ¾ cups tomato juice, divided
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
2 tablespoons lime or lemon juice
1 cup finely shredded cabbage
½ cup diced celery
2 tablespoons diced green pepper

Sprinkle gelatin on ½ cup of the tomato juice in saucepan to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat; add remaining 1 ¾ cups tomato juice, salt, sugar, Worcestershire sauce, Tabasco and lemon juice. Chill until mixture is the consistency of unbeaten egg white; fold in remaining ingredients. Turn into individual molds. Chill until firm. Unmold directly on dinner plate. Garnish with celery stalks; toothpicks; place in sides of mold to resemble sputnik antenna.

Salad a la Boston (Knox Salad Book)
Arrange tomato slice on romaine. Salt lightly. Drain cold baked beans and mix with Fresh dressing (1 tablespoon to a cup of beans). Heap on tomatoes. Top with minced onion and garnish with a sprig of parsley.

Other ways with vegetables “as is” – or in aspic

Beets, asparagus, sweet onions on spinich leaves
Cooked carrots, white turnips, string beans and limas
Corn, snap beans (julienned), sweet pickle, pimiento
Whole cucumber stuffed with chopped, cooked broccoli, sliced ripe olives, celery, green pepper

Ham ‘n’ Cheese on Slaw
Julienne (cut in thin strips) slices of ham and Swiss or American cheese. Arrange on crisp shredded cabbage, sprinkled with mustard seeds. Garnish with ripe olives and serve with mayonnaise to which chili sauce and chopped stuffed olives have been added.

Try these combinations, too
Sardines, diced hard cooked eggs, tomato slices
Eggs deviled with peanut butter, topped with crumbled bacon and served on watercress
Chicken, Mandarin oranges (or tangerines), figs, almonds and ripe olives

In Creative Taste Combinations (Knox Salad Book)

Mix and match vegetables, fruits, meats, fish and cheeses for new taste experience.

Fruit Medley
Peel a cantaloupe, cut in half, remove seeds. Slice to form rings. Arrange on crisp lettuce and fill centers with blueberries (or pit black cherries), strawberries, and sliced bananas. Surround with grapefruit sections (or fresh pineapple sticks). Garnish with mint leaves and serve with French dressing to which freshly-chopped mint leaves have been added.

Other unusual fruit combinations for a mold, or a plate

Unpared apple slices, canned Kadota figs, dates
Canned pineapple, banana, salted nuts
Figs, orange slices, raspberries, shredded coconut
Blackberries, apricots, sweet red cherries

The “Glamour Girls” Among Salads (Knox Salad Book)

Some Helpful Hints

• No measuring needed! Every envelope of unflavored gelatine contains the exact amount necessary to gel 2 cups of liquid.
• Before adding solids, chill basic gelatine mixture until it thickens to the consistency of unbeaten egg white.
• To mold solids in a pattern, arrange one layer at a time in the thickened gelatine. Allow each layer to set before adding the next one.
• For a quick chill, place gelatine mixture in freezer compartment for 10 minutes – or set in bowl of ice and water and stir until it starts to thicken. (If mixture becomes too solid, re-melt over boiling water.)
• To set firmly, gelatine requires from 2 to 4 hours – will go faster in small individual molds.
• To avoid diluting gelatine mixture, drain frozen or canned fruits thoroughly before adding.
• Use concentrated fruit and vegetable juices, condensed soups, etc. for speed – and a rich, full flavor.

Why Use Unflavored Gelatine for Molded Salads…

Unflavored gelatine differs from flavored gelatine dessert powders in 3 important ways. It is 85% pure protein (flavored gelatines are only 1/8 protein, 3/8 sugar). It contains no sugar. It contains no flavoring.

…Therefore…

• Great variety is possible. Almost any food can be used – meat, fish, cheese, eggs, fruit.
• You can enjoy the full natural flavors of foods.
• Unflavored gelatine is low in calories; fits into reducing diets.
• Salads made with it will be rubbery or “tough.”
• It provides important supplementary protein.