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)