Retro Recipes

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.

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.

–To Make a Good Salad–Better! Knox Salad Book

“Pepper, salt, mustard, cider, vinegar”

Remember that jump-rope chant from your childhood? Add “sugar and spice and everything nice” and you have a good list of pantry shelf ingredients for salad making.

Vinegar is one of your staples, and there are several kinds you can use. Cider vinegar – from apples – is the one most used for salads. It is quite sharp. Malt vinegar is made from barley. Milder than cider vinegar, it is also very popular for salads. Tarragon vinegar (malt vinegar flavored with the herb, tarragon), has a distinctive, slightly bitter taste that goes well with some salads. There is also white (distilled) vinegar with a medium “tang” and the very mild wine vinegar – from grapes.

Other Salad Staples to keep on hand are garlic, celery salt, onion salt, minced onions and onion juice.

Horshradish, pickle relish, caraway, sesame, celery and mustard seeds add distinctive flavor to both salads and salad dressings—and don’t overlook fresh and dried herbs, such as sage, mint, chives, basil, oregano, chervil (like parsley, but slightly peppery) and dill. Use sharp table sauces like Worcestershire and Tabasco for a zesty tang. Crunchy nuts and raisins give a pleasing texture and taste contrast to fish, meat and fruit salad and aspics.

Garlic. When preparing a tossed green salad, rub a clove of garlic on the salad bowl, or over a crust of dried bread. This crust, called a “chapon” is tossed with the salad but removed before serving.

Spiced Jellied Peaches (What Mrs. Dewey did with the New Jell-O, pg. 19)
Relish or dessert

¾ cup peach juice
½ cup vinegar
½ cup sugar
12 cloves
1 stick cinnamon
1 cup canned peaches, diced
1 package Orange Jell-O

Dissolve Jell-O in warm water. Add vinegar and salt. Chill until slightly thickened. Fold in mayonnaise, salmon and celery. Turn into loaf pan. Chill until firm. Unmold on crisp lettuce. Serves 8.

Jellied Salmon Loaf (What Mrs. Dewey did with the New Jell-O, pg. 19)

1 package Lemon Jell-O
1 pint warm water
2 tablespoons vinegar
½ tsp salt
½ cup mayonnaise
2 cups canned salmon, flaked
1 cup celery, diced

Dissolve Jell-O in warm water. Add vinegar and salt. Chill until slightly thickened. Fold in mayonnaise, salmon, and celery. Tun into loaf pan. Chill until firm. Unmold on crisp lettuce. Serves 8.

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

1 package Lime Jell-O
1 ¾ cup warm water
¼ cup vinegar
½ teaspoon salt
1 cup cooked ham, finely chopped
1 ½ cups celery, finely chopped
1 tablespoons scraped onion
2 sweet pickles, finely chopped
Dissolve Jell-O in warm water. Add vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into loaf pan. Chill until firm. Unmold, Serve in slices. Garnish with crisp water cress. Serves 8.

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.

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.