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.

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

Cottage Cole Slaw (Make It Easy)

3 cups finely shredded, or chopped cabbage
1 cup well drained cottage cheese
½ cup shredded uncooked carrot
¼ cup chopped green pepper
1 teaspoon minced onion
½ cup mayonnaise or cooked salad dressing
1 tablespoon cider vinegar, or lemon juice
1 teaspoon sugar
Salt and pepper to taste
6 lettuce cups

Shred cabbage fine and cut shreds into short lengths. Add cheese, carrot, green pepper, and onion. Add to the salad dressing vinegar or lemon juice, sugar, and salt and pepper to taste, and thin to the desired consistency with a little cream. Toss together lightly with the cabbage mixture until the ingredients are well blended. Pile in lettuce cups and serve at once. Serves 6.

Ham and Egg Pie (Ham and Egg Pie)

4 tablespoons butter
1 teaspoon minced onion
4 tablespoons flour
2 cups milk
½ teaspoon salt
Dash of pepper
6 hard-cooked eggs, sliced
½ cup sliced, cooked, or canned mushrooms
1 cup chopped green pepper
Buttered crumbs

Melt butter in a saucepan, add onion and cook until yellow. Add flour and blend. Add milk and cook and stir until smooth and thickened. Season with salt, pepper, and add green pepper. Arrange alternate layers of sliced egg, mushrooms, ham, and sauce, in buttered baking dish, pouring sauce on top. Cover with buttered crumbs and bake in moderate oven 350 F., for about 30 minutes or until mixture bubbles and crumbs are lightly browned. Serves 6.

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

Chicken Loaf

1 package Lemon Jell-O
1 pint warm chicken stock, free from fat
1 cup chicken, cut in small pieces
½ cup celery, finely chopped
¼ cup green pepper, finely chopped
2 tablespoons pimiento, finely chopped
2 tablespoons vinegar
¾ cup stuffed olives, finely chopped
Dash of Cayenne
1 teaspoon of scraped onion
Dash of Worcestershire sauce

Dissolve Jell-O in warm stock. Chill. Combine remaining ingredients. When Jell-O is slightly thickened, fold in chicken mixture. Turn into loaf pan. Chill until firm. Unmold. Serve in slices. Or mold in ring mold and serve as salad garnished with mayonnaise. Serves 6.

Beet Luncheon Salad (What Mrs. Dewey did with the new Jell-O, pg. 15)

1 package Lemon Jell-O
1 pint warm water
3 tablespoon vinegar
1 teaspoon salt
½ teaspoon salt onion
1 ½ cups (4 small) beets, cooked and diced
1 ½ cups cabbage, finely shredded
¼ cup green pepper, diced

Dissolve Jell-O in warm water. Add vinegar, salt, and onion. Chill. When slightly thickened, fold in vegetables. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 8.