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.

Fruit Glazed No Bake Cottage Cheesecake (Cooking with Cottage Cheese)

1 cup cornflake crumbs
¼ cup (1/2 stick) butter
½ teas. ground allspice
1-1/4 cups sugar
3 envelopes unflavored gelatin
1-1/2 cups milk
3 eggs, separated
½ teas. salt
1-1/2 lbs. (3 cups) creamed cottage cheese
Grated rind and justice 1 lemon
1-1/2 cups heavy cream, whipped 4 pineapple slices
Fresh or frozen whole strawberries
1/3 cup currant jelly

Mix cornflake crumbs, butter, allspice and ¼ cup of the sugar. Press mixture into the bottom of a 9 inch spring-form pan. Stir gelatin into milk and let stand 5 minutes. Beat in egg yolks, remaining sugar and salt. Cook over very low heat until mixture thickens slightly. Cool. Sieve cottage cheese. Beat cottage cheese, lemon rind and juice into a milk mixture. Beat egg whites until stiff. Fold in egg whites and whipped cream. Pour mixture into 9 inch pan. Chill until firm. Cut pineapple slices into halves and put around edge of pan. Fill center of cake with well-drained strawberries. Melt jelly over low heat and spoon over fruit. Chill again.

Nesselrode Pie (Favorite Domino Sugar Recipes)

1 tbsp. Gelatin
¾ cup cold water
1 cup hot milk
1/8 tsp. salt
½ cup Domino Granulated Sugar
1 tsp. vanilla
½ tsp. almond extract
½ cup cream, whipped
½ cup sliced maraschino or candied cherries
2 egg whites, well beaten
1 pastry shell

Soften gelatin in cold water. Stir in hot milk and salt until dissolved—then the sugar. Chill until syrupy. Add vanilla and almond extracts, beating until it will hold shape. Fold in whipped cream. Fold in cherries and beaten egg whites. Pile in a 9-inch baked pastry shell or pie pan lined with cornflake or crocker pastry. Decorate with cherries or sweet chocolate slivers, and chill.

Coconut Bavarian Cream (Favorite Domino Sugar Recipes)

1 tsp. Unflavored gelatin
¼ cup cold water
2 cups milk, scolded
2 egg yolks, slightly beaten
½ cup Domino Granulated Sugar
½ tsp salt.
1 tsp vanilla
2 egg whites, stiffly beaten
½ cup cream, whipped
½ cup shredded coconut

Soften gelatin in cold water and dissolve with scolded milk. Mix slightly beaten egg yolks, sugar and salt. Add hot gelatin mixture gradually and stir until sugar is dissolved. Chill in refrigerator until mixture begins to set. Add vanilla, beat until foamy, and fold in stiffly beaten egg whites. Mix well and fold in whipped cream and coconut. Pour into sherbet glasses, and chill well. Garnish with toasted coconut, candied cherries or whipped cream. 6 servings.