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.

Frozen Cheese and Pineapple Salad (Make It Easy)

1 ½ cups cottage cheese
¾ cup whipping cream
½ teaspoon salt
¾ drained, shredded pineapple
½ cup finely sliced dates
¼ cup mayonnaise, or cooked salad dressing
3 tablespoons lemon juice
Salad greens
Additional dressing

Drain off excessive moisture from cheese and beat with a fork or electric mixer until smooth. Whip cream until stiff, then fold in cheese. Add seasonings, well-drained pineapple, and dates; pour into a waxed paper-lined freezing tray of the refrigerator. Freeze at coldest temperature. Cut into slices, arrange on salad greens, and serve with additional dressing. (Allow about three hours for freezing salad.) Serves 6.

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.

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.

Angel Pie (Favorite Domino Sugar Recipes)

4 egg whites
¼ tsp. cream of tartar
1 ¼ cups Domino Granulated Sugar
4 egg yolks
Dash of salt
2 tbsps. Orange juice
1 tbsp. Lemon juice
1 tsp. grated lemon peel
1 tsp. grated orange peel
1 cup cream, whipped
2 tbsps. Domino Superfine Sugar

Beat egg whites frothy and add cream of tartar. Gradually add ¾ cup granulated sugar, beating until stiff. Spread in a 9-inch ungreased pie plate. Bake in a slow oven (300 F.) 1 hour. Cool. Beat egg yolks, ½ cup granulated sugar, salt, orange and lemon juice and peel in upper part of double boiler. Stir and cook over hot water until thick. Whip cream with superfine sugar, and spread half over meringue crust. Spread with filling, then cover with remaining whipped cream. Chill from 12 to 24 hours.