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)

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.

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.

Delicate White Cake (Make It Easy)

½ cup butter
1 ½ cups sugar
2 ½ cups sifted cake flour
½ teaspoon salt
3 teaspoons baking powder
1 cup milk
1 teaspoon flavoring
4 egg whites

Cream the butter and add the sugar gradually. Sift the flour once, measure; sift with salt and baking powder. Add alternately with milk to first mixture, beating after each addition until smooth. Add the flavoring. Fold in the egg whites which have been beaten until stiff but not dry. Pour into two well-greased layer cake pans and bake in a 375 F. oven for about 40 minutes or until done. Serves. 6.

Custard Sauce (Make It Easy)

1 ½ cups milk
3 eggs and
2 egg yolks
¼ cup sugar
¼ teaspoons salt
½ teaspoon vanilla

Scald milk in a double boiler. Beat eggs slightly, add sugar and salt and blend. Pour hot milk gradually into egg mixture, stirring constantly. Return to double boiler and cook over simmering water, stirring constantly until mixture will coat a clean metal spoon. Remove upper part of boiler immediately and set into a pan of cold water. Stir occasionally as custard cools. Flavor with vanilla. Serves 6.

Cream Filling (Make It Easy)

2/3 cup sugar
1/3 cup flour
¼ teaspoon salt
2 cups scalded milk
2 eggs or 4 eggs yolks
1 teaspoon vanilla

Combine dry ingredients, add the scalded milk gradually, stirring constantly. Cook in a double boiler for about 15 minutes, stirring constantly until the mixture thickens, then occasionally during the remaining cooking period. Beat eggs, add a small amount of the cooked mixture to them, return to double boiler and cook and stir two minutes. Add vanilla and cool. Serves 8.