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.

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.

Red Crest Tomato Aspic (What Mrs. Dewey did with the New Jell-O, pg. 16)

1 packages Strawberry Jell-O
1 pint warm tomatoes
2 teaspoons prepared horse-radish
1 ½ teaspoons scraped onion
1 ½ teaspoons salt
Dash of Cayenne

Dissolve Jell-O in warm tomatoes. Add horse-radish, onion, salt, and Cayenne. Force through sieve. Turn into individual molds. Chill until firm. Garnish with mayonnaise. Serves 4. May also be molded in half-molds and used as a relish or garnish for platter of cold meat.