Green Goddess Salad

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsps white wine vinegar
  • 1 tbsp lemon juice
  • 1/3 cup finely chopped parsley
  • 3 tbsps finely chopped onion
  • 3 tbsps mashed anchovy fillets*
  • 1 small clove garlic, finely minced
  • 1 tbsp chopped chives
  • 2 tsps chopped capers
  • 1/8 tsp salt
  • 1/8 tsp pepper
  1. Blend the dressing ingredients thoroughly.
  2. Cover tightly and chill in the refrigerator 3-4 hours.
  3. Serve with salad greens, such as lettuce, curly endive, or escarole (about 1/4 cup of dressing per serving).

6 servings

Source:  The Holiday Cookbook, Culinary Arts Institute, 1954

*Editorial comment from Jennifer:  “Eeeewwww!”

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Bing Cherry Gelatin Salad

  • 1 17-0z can Bing cherries (about 1 1/2 cups cherries)
  • 1-3 oz package lemon-flavored gelatin
  • 1 cup very hot water
  • Cold water (enough to make 1 cup liquid)
  • Red food coloring
  • 1/2 cup shopped stuffed olives
  • 1/2 cup chopped walnuts
  • curly endive
  • mayonnaise
  1. Set out a 1 quart mold or 6 individual molds. 
  2. Drain, and reserve the syrup from, the can of cherries into a large bowl.  Set aside.
  3. In a medium bowl, empty the package of gelatin and add 1 cup of very hot water, stirring until the gelatin is completely dissolved.
  4. Going back to the cherry syrup that was set aside, add enough cold water to make 1 cup of liquid.  Add to that a few drops of red food coloring.  Pour gelatin mixture into the syrup bowl.  Set in the refrigerator to chill a bit.
  5. While syrup-gelatin mixture is chilling, lightly oil molds with salad or cooking oil (not olive oil) and set aside to drain.
  6. Cut cherries into halves and remove pits.  Carefully blend cherries into thickened syrup-gelatin.  Add stuffed olives and walnuts.
  7. Turn mixture into the prepared molds.  Chill in refrigerator until firm.
  8. Unmold to serve and garnish with curly endive.  Top each serving with mayonnaise.  For individual molds, invert onto lettuce cups on chilled salad plates.

6 servings

Source:  The Holiday Cookbook, Culinary Arts Institute, 1954

Frozen Fruit Harmony

  • 1 cup whipping cream
  • 1 cup drained apricot halves
  • 1 cup drained peach halves
  • 1 cup drained pineapple chunks
  • 1/4 cup drained maraschino cherries
  • 1/4 cup cold water
  • 1 tbsp unflavored gelatin
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 3 tbsps lemon juice
  • crisp lettuce or curly endive
  1. Place whipping cream in a bowl in the refrigerator to chill.
  2. Cut into small pieces and set aside the apricot halves, peach halves, pineapple chunks, and cherries.
  3. Pour 1/4 cup cold water into a small cup or custard cup; sprinkle unflavored gelatin evenly over the water.  Let stand to soften.  Dissolve the gelatin completely by placing up over very hot water.
  4. In a bowl, blend mayonnaise with the dissolved gelatin.  Mix in sugar and lemon juice.  Chill until mixture begins to gel (gets slightly thicker).  When mixture is of desired consistency, blend in fruit.
  5. Using the chilled bowl and beater, beat the chilled cream until it is of medium consistency (piles softly).  Blend into the fruit-gelatin mixture.  Turn into a large refrigerator tray and freeze until firm.
  6. To serve, cut into squares and place on chilled individual salad plates.  Garnish with crisp lettuce or curly endive.

10  servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Molded Ginger Pear Salad

Ingredients

  • 1 package lemon-flavored gelatin
  • 3/4 cup very hot water
  • 1 1/4 cups pale dry ginger ale
  • 1 tblsp finely chopped crystallized ginger
  • 1 (16 oz.) can pear halves (about 6)
  • Salad greens
  • ripe olives
  • cream cheese nut balls

Instructions

For this recipe you will need 6 4 1/2 inch shallow molds or individual pie pans.*

  1. In a bowl, stir hot water and gelatin until completely dissolved; add ginger ale.
  2. Chill mixture until gelatin is slightly thicker than the consistency of thick, unbeaten egg white.
  3. Lightly oil molds and set aside.
  4. Drain and reserve the syrup from the can of pear halves.
  5. Spoon about 2 tbsps of slightly thickened gelatin into each mold.  Spoon onto center of gelatin in each mold 1/2 tsp of ginger.  Place one pear half, cavity side down, over the ginger in each mold.  Spoon remaining lightly thickened gelatin into molds, covering pears.
  6. Chill in refrigerator until firm.
  7. Unmold onto chilled individual salad plates and garnish with salad greens.  Accompany with ripe olives and cream cheese nut balls**.

6  servings

*Note:  An 11×7″ or 9×9″ pan may be substituted for the individual molds.  Spoon about one-third of the slightly thickened gelatin into the pan and proceed as above, spacing ginger and pears evenly.  Arrange pear halves over the ginger.  Chill in refrigerator until firm.  Cut into squares when ready to serve.  Using a wide spatula or pancake turner, transfer to salad plates.

**Editorial note:  Hi, folks.  Jennifer here.  You might be wondering what a cream cheese nut ball is.  I’m assuming that they are exactly what they sound like: some sort of nuts incorporated into cream cheese and then rolled into little balls.  Strangely, there is no mention of these cheese balls in the Cooling Dishes for Hot Weather cookbook outside of this recipe.  Maybe these balls were common enough in the 1950s that they needed no explanation(?)  In the original text there is a small, very grainy, black and white photo of these molded salads, and on top of each is a little ball (they look more like scoops) of cream cheese with what looks like slivered almonds blended in.  I will say that the balls do make the salads look special and complete.  Without them the salads might look boring.  I love these recipes for molded salads.  They look like gleaming gems on the plate.  You rarely see them in the cookbooks of today, but they seem to be in every vintage cookbook I own. Enjoy!

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956

Fiesta Potato Salad

  • 6 medium-sized potatoes
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 hard-cooked eggs
  • 6 strips of panbroiled bacon, crumbled
  • 1/3 cup finely sliced scallions
  • 2 tbsps drained, slivered pimiento
  • 1/4 cup French dressing
  • 3/4 cup mayonnaise
  1. Wash, potatoes and cut them into halves.  Cook covered in boiling salted water; Cook about 20 minutes or until potatoes are tender when pierced with a fork.
  2. Drain potatoes.  Dry potatoes by shaking pan over low heat.
  3. Peel potatoes, cut them into cubes, and put them into a deep bowl. 
  4. Sprinkle potatoes with a mixture of salt, paprika, and pepper.
  5. Add bacon, scallions, and pimiento to potatoes; add French dressing and blend until well coated.
  6. Slice eggs into the bowl and add mayonnaise.
  7. Blend lightly to coat potatoes well with dressing.  Set in refrigerator to chill.

4-6  servings

Source:  Cooling Dishes for Hot Weather, Culinary Arts Institute, 1956