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.

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.

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

Creamy Pimiento Ring (What Mrs. Dewey did with the New Jell-O, pg. 18)

1 package Lemon Jell-O
1 ½ cups warm water
½ tablespoons vinegar
½ teaspoon salt
½ cup milk
¾ teaspoon paprika
1 teaspoon minced onion
½ cup mayonnaise
½ cup grated American cheese
½ cup pimiento, finely chopped

Dissolve Jell-O in warm water. Add vinegar and salt. Chill. Add milk, paprika, and onion to mayonnaise and beat with rotary egg beater to blend. When Jell-O is slightly thickened, beat in mayonnaise mixture. Then fold in-cheese and pimiento. Turn into ring mold. Chill until firm. Unmold. Garnish with crisp water cress. 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.

Fresh Asparagus Salad (What Mrs. Dewey did with the New Jello, pg. 16)

1 package Lemon Jell-O
1 cup warm water
¾ cup asparagus stock or water
3 tablespoons vinegar
½ tsp salt
2 cups asparagus, cooked and sliced
1 pimiento, chopped

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

April Salad (What Mrs. Dewey did with the New Jell-O, pg. 15)

1 package Lemon Jell-O
1 pint warm water
1 pimiento, cut in strips
2 hard-cooked eggs, coarsely cut
1 cup celery, finely chopped
1/3 cup olives, finely chopped
1 ½ teaspoons chives, finely chopped, or one teaspoon scraped onion
1 tablespoon salt
Dash of Cayenne

Dissolve Jell-O in warm water. Chill. Decorate mold with pimiento. When Jell-O is slightly thickened, fold in remaining ingredients. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 6.

Emerald Echo Salad (What Mrs. Dewey did with the New Jell-O, pg. 14

1 package Lime Jell-O
1 pint warm water
¼ cup canned crushed pineapple, drained
3 tablespoons pimiento, cut in strips

Dissolve Jell-O in warm water. Pour ½-inch layer into loaf pan, or layer of desired depth into fancy mold. Chill until firm. Chill remaining Jell-O mixture until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Fold in pineapple and pimiento. Pour over firm first layer. Chill until firm. Unmold on crisp lettuce, watercress, or chicory. Garnish with mayonnaise. Serves 8.