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.

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

Cheese and Apple Salad (Make It Easy)

3 cups diced, unpeeled red apples
1 cup chopped celery
¼ cup finely diced American cheese
¼ teaspoon salt
1 tablespoon lemon juice
½ cup mayonnaise, or cooked salad dressing
6 lettuce cups

Cut well-chilled apples, remove core, and cut into cubes. Combine with celery, cheese, salt, and lemon juice, and toss together lightly. Add mayonnaise and toss, adding more if necessary to bind the ingredients together. Pile in crisp lettuce cups and serve at once. Serves 6.

Luncheon: Cheese and apple salad 2, bacon sandwich on whole-wheat bread 3, floating island 1, milk and tea 4.

Jellied Salmon Loaf (What Mrs. Dewey did with the New Jell-O, pg. 19)

1 package Lemon Jell-O
1 pint warm water
2 tablespoons vinegar
½ tsp salt
½ cup mayonnaise
2 cups canned salmon, flaked
1 cup celery, diced

Dissolve Jell-O in warm water. Add vinegar and salt. Chill until slightly thickened. Fold in mayonnaise, salmon, and celery. Tun into loaf pan. Chill until firm. Unmold on crisp lettuce. Serves 8.

Ham and Celery Loaf (What Mrs. Dewey did with the New Jell-O, pg. 18)

1 package Lime Jell-O
1 ¾ cup warm water
¼ cup vinegar
½ teaspoon salt
1 cup cooked ham, finely chopped
1 ½ cups celery, finely chopped
1 tablespoons scraped onion
2 sweet pickles, finely chopped
Dissolve Jell-O in warm water. Add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into loaf pan. Chill until firm. Unmold, Serve in slices. Garnish with crisp water cress. Serves 8.