Sauces
Apricot Salad Soufflé Drain juice from apricots and add water, if necessary, to make 1 cup liquid. Heat to boiling, add gelatin, and stir until dissolved. Stir in orange and lemon juice and dash of salt. Blend in cream cheese until smooth. Chill until partially congealed. Cut drained apricots into slices. Beat gelatin mixture until fluffy. Fold in fruits, mayonnaise and almonds. Pour into 8" square dish. Chill until firm. Cut into squares and serve on greens. Garnish with sugared grapes. Makes 9 servings.
Avocado-Persimmon Salad Dissolve gelatin in boiling water. Add lemon juice. Cool. Remove stems from persimmons; cut fruit into pieces and press through sieve to make 1 cup puree. Blend into gelatin; chill until mixture mounds on spoon. Cut avocado lengthwise into halves, remove seed and skin. Dice avocado; fold into gelatin mixture. Turn into 4-cup mold; chill until firm. Unmold on lettuce. Whip cream; fold in mayonnaise. Serve with salad. Makes 4 or 5 servings.

Fluffy Lemon Sauce:

Combine sugar, cornstarch and salt in saucepan. Gradually add lemon juice and water. Cook over medium heat, stirring constantly, until mixture thickens and is clear. Boil 1 minute. Remove from heat and cool, stirring occasionally. Stir in orange rind; fold in whipped cream. Makes about 2½ cups.

Beet and Egg Salad Mix beets, celery and onion together. Moisten with salad dressing. Arrange on salad greens, place 1 tbsp. thick mayonnaise on top of each serving and sprinkle with chopped hard-cooked egg. Serves 4.
Bing Cherry-Cottage Cheese Mold Drain and pit cherries. Heat syrup; dissolve raspberry gelatin in it. Add lemon juice, sugar and salt; chili until thick and syrupy. Add cherries and pour into a 1-qt. mold; chill until firm. Dissolve lemon gelatin in boiling water and chill; Add cottage cheese and whip until foamy throughout. When raspberry gelatin is firm pour the lemon cottage cheese gelatin mixture over it. Chill and serve on salad greens. Serves 6-8.
Blueberry Salad (Low Calorie)
From Judy Marshall
Drain fruit and save juice. Dissolve Jello in boiling water. Add sufficient water to juice to make 1½ cups, add to Jello. Take out 1 cup and reserve. When the larger amount begins to gel add fruit. Let this set firm in any desired mold. In the meantime whip 1 pkg. Dream Whip according to directions. Combine with the 1 cup of reserved Jello. It’s best if it has started to gel just a bit. Put on top of jelled fruit.
Avocado and Tomato Layer Aspic

Red Layer:

Green Layer: Red Layer: Moisten gelatin in ½ cup cold tomato juice. Heat remaining tomato juice. Add gelatin and stir to dissolve gelatin; cool. Add catsup, lemon juice, table salt and onion salt and sauces. Pour into a shallow oblong pan (10½ x7½"), chill. Before entirely set, add green layer.

Green Layer: To prepare Avocado pulp, cut a Avocado into halves and remove seed and skin. Force fruit through a sieve and blend with lemon juice. Moisten gelatin in cold water and dissolve in hot water with sugar and salt. When cool, add Avocado pulp. Pour over tomato aspic when sufficiently set to adhere to, but not to mix with red layer; chill until firm. Serve on lettuce allowing two small sections to each serving, with opposite sides up.


Cheese Aspic Patio Platter

Cheese Layer:

Sprinkle gelatin on milk in saucepan. Stir constantly over low heat, about 3 min., until gelatin dissolves. Remove from heat. Stir in salt and onion. Soften cream cheese in bowl. Gradually blend in Miracle Whip until smooth; stir in lemon juice and Worcestershire Sauce. Gradually stir in gelatin mixture, beating until smooth. Chill, stirring occasionally, until mixture mounds when dropped from spoon. Fold in olives; turn into 9x5" loaf pan. Chili until firm. Now you are ready to make...

Tomato Aspic Layer:

Sprinkle gelatin on 1½ cups cold water in 2-qt. saucepan. Stir constantly over low heat, about 3 min., until gelatin dissolves. Remove from heat. Stir in remaining ½ cup water and other ingredients. Let cool. Pour over almost-firm cheese layer. Chill until firm. Unmold. Garnish with cooked shrimp marinated in Kraft Herb Dressing Serves 8 to 12.


Cinnamon Applesauce Salad Dissolve candy in boiling water. Add gelatin, stir to dissolve. Stir in applesauce. Chill till mixture begins to thicken. Pour into 8x8" pan. Combine cream cheese, cream, and salad dressing. Spoon on top of gelatin and swirl to make marbled effect. Chill till firm. Cut in squares and serve on lettuce. Makes 9 servings.


Cinnamon Pear Salad To make cinnamon pears, add red cinnamon candies to canned pear juice, cook until candies are dissolved; or cook juice with 2 sticks of cinnamon and color it red. Cool syrup and let pear halves stand in it until red and flavored with syrup. (If fresh pears are used, let stand in simple syrup, colored red and cooked a few minutes with 2 sticks of cinnamon, then cooled.) For each serving, place cottage cheese on escarole or lettuce. Cover with a cinnamon pear half, round side up, and serve with salad dressing or mayonnaise.


Citrus Avocado Mold Sprinkle gelatin over water in saucepan to soften; place over low heat, stirring constantly until gelatin is dissolved. Add grapefruit juice. Chill until mixture is the consistency of unbeaten egg white; add mayonnaise, salt, and avocado. Fold in whipped cream. Turn into a 6-cup mold. Refrigerate until firm. Unmold onto a platter of greens surrounded with grapefruit sections, avocado slices and shrimp. Makes 6 to 8 servings.


Clara Bow Salad

Place half a pear on lettuce leaf. Use cloves (whole) as eyes and nose. A slice of maraschino cherry for lips, chipped carrots for hair, a dash of mayonnaise for collar. Also can use a white candle for a cigarette.

Note from Janet: Mother made this often; never used the candle though.


Crabmeat Cocktail Parfait

Soften gelatin in cold water; dissolve in hot water. Cool. Combine Miracle Whip, lemon juice, chili sauce and salt. Gradually add gelatin; mix well. Chill until slightly thickened. Fold in flaked crabmeat. Pour into 4 individual molds and chill until firm. Unmold on lettuce on a platter. Garnish with crabmeat pieces and watercress.


Cranberry Cream Salad Dissolve gelatin in hot water. Chili until thickened, but not firm. Break up sauce with fork. Stir sauce, celery and nuts into first mixture. Fold in cream. Pour into 1 qt. mold and chill until firm.
Cranberry-Cream Cheese Salad Combine gelatin and sugar. Stir in ¾ c. cranberry juice cocktail. Place over low heat, stirring constantly until gelatin dissolves. Remove from heat and stir in remaining cranberry cocktail and lemon juice. Chill until slightly thick. Add apple and celery. Cut cream cheese in half-inch squares; roll into balls, then roll in pecans. Fold cheese bails into gelatin mixture. Chill until firm. Serve with apple dressing.
Cranberry Jello Salad

Grind:

Add: Let cool. Add the ground mixture to which ½ cup celery, cut fine and ½ cup of chopped nut meats have been added. Place in refrigerator until set.

Cranberry-Cheese Soufflé Salad Dissolve gelatin and salt in hot water. Add cold water, lemon juice and pepper. Add cold water, lemon juice and pepper. Blend mayonnaise with cream cheese. Add to gelatin mixture. Blend well with egg beater. Pour into refrigerator freezing tray. Quick-chill 15 to 20 min. in freezer until firm about 1" from edge but soft in center. Pour mixture into bowl and whip with beater until fluffy. Fold in cranberry sauce, oranges, celery and pecans. Pour into 1-qt. mold or individual molds. Chill until firm. Serves 4-6.
Delicious Cabbage Slaw
From Judy Marshall
Allow to marinate--improves flavor. Keeps a long time.
Frosted Lime-Walnut Salad
From McCalls Magazine
Dissolve gelatin in boiling water; cool till syrupy. Stir in remaining ingredients. Turn into 8x4" loaf pan rinsed in cold water; chill. When firm, unmold or leave in pan; frost top and decorate with walnut halves and pimiento strips.

Mother got this recipe from either Aunt Alice or Aunt Marge. Her comments: “I make this salad often, but never frosted it, however it looks lovely frosted for a special occasion.”

Frosting: Blend and beat till 1 3-oz. pkg. cream cheese, 1 tbsp. mayonnaise and 1 tsp. lemon juice.


Frozen Gingerale Marshmallow Salad
From Lorraine Gularte
Heat marshmallows and pineapple juice, folding over and over until the marshmallows are about half melted. Remove from heat and fold until it is smooth and fluffy. Chill. Blend in Gingerale and mayonnaise. Add fruits and lastly add the chipped cream. Freeze at coldest degree without stirring. To serve, unmold on crisp lettuce, garnish with cherries and mint leaves. Serves 14.
Frozen Marshmallow Salad
Very good
Cream the cheese and mayonnaise together. Add pineapple drained of all juice. Cut up marshmallows in small pieces and add to above mixture. Whip cream stiff and add last, together with cherries cut in small pieces. Put in tray of refrigerator. Let stand 12 hours before serving. (Serve frozen.)
Frozen Pear and Cream Cheese Salad Mash the cream cheese, then add the juice from the pears, and the 6 tbsp. French dressing. Beat with a hand beater, or an electric beater at high speed, until smooth. Then pour this mixture over the pears, which have been cut into thin lengthwise slices and arranged in the bottom of one of the freezing trays of an automatic refrigerator. Chill until firm enough to cut into squares. Arrange on salad greens, and serve with desired dressing. Serves 8 to 10.
Fruit Patio Platter Sprinkle gelatin on water in saucepan. Stir constantly over low heat, about 3 min., until gelatin dissolves. Remove from heat. Add unthawed concentrate; stir until melted. Gradually blend syrup drained from fruit cocktail into creamy-smooth Kraft Miracle Whip Salad Dressing; blend in lemonade mixture. Chili until mixture mounds when dropped from spoon. Fold in fruit; turn into 6-cup mold. Chill until firm. Unmold. Garnish platter with salad greens. Serve with sliced ham, chicken, or turkey, and cheese slices. Serves 6.
Fruited-Cheese Soufflé Salad Pour hot water over gelatin; stir until dissolved. Add next 4 ingredients. With hand beater, beat until well blended. Pour into ice-cube tray. Quickchill in freezing unit (without changing control) 15 to 20 min., or until firm about 1" from edges but soft in center. Turn mixture into bowl; beat with hand beater until fluffy. Mix cream cheese with fruit cocktail; fold into gelatin mixture. Then fold in banana and walnuts. Pour into 1-qt. mold or individual molds. Chill in refrigerator 30 to 60 min. or until firm. Unmold on crisp greens. Makes 4 to 6 servings.
Gelatin Salad

Moisten 1 tbsp. plain gelatin in ¼ cup water; dissolve in ¾ c. boiling syrup drained from a #2½ can fruit cocktail. Cool; fold in 1 pkg. cream cheese and 1 cup mayonnaise. Dissolve 1 pkg. cherry gelatin in 1 cup boiling water. Add 1 cup cold water and cool. Place half the fruits in a loaf pan. Cover with 1 cup cherry gelatin. Chill until set; pour in cheese and mayonnaise mixture. Chill again until set: top with remaining fruits and gelatin. Chill well and serve with salad greens. Serves 10.


Georgia Best’s Dessert
From Ethel Masterson

Mix together and cool:

Mix together: Fold in ½ cup whipped cream or Dream Whip. Fold second mixture into first mixture which is partially set. Frost with 1 pkg. of lime Jello prepared with 2 c. boiling water. (Wait until lime Jello is partially set before pouring it over first mixture.)

Golden Salad of Gelatin Dissolve gelatin in hot water. Add cold water, vinegar and salt. Chill until slightly thickened. Fold in remaining ingredients. Pour into individual molds and chill until firm. Serve on a bed of lettuce topped with, mayonnaise or salad dressing. Garnish with a walnut half or two. Makes 6 to 8 servings.
Grapefruit Surprise Squares
(Mother's Note: Daddy likes this.)
Drain grapefruit and add enough water to the syrup to make 3½ cups. Heat half of the syrup mixture to boiling; add to gelatin and stir until dissolved. Add remaining syrup mixture; cool. Reserve best grapefruit sections (about half) for top layer; arrange remaining in bottom of 9x9" pan. Carefully pour half of the gelatin over grapefruit in pan; chill until firm. Soften cream cheese; add milk. Spread over gelatin layer; chill. Meanwhile chili remaining gelatin till partially set. Arrange reserved grapefruit on top of cheese; garnish with cherries and carefully pour remaining gelatin mixture over top. Chill until set. Cut in squares and serve on greens. Makes 9-12 svgs.
Hot Potato Salad Cook potatoes until tender. Drain, peel and dice. Sauté the bacon and onion together in a skillet over low heat until bacon is browned and onion is tender. Stir in the flour. Then add the vinegar, water, salt and pepper, and cook until mixture thickens, stirring constantly. Remove from heat and pour over combined potatoes, celery and eggs which have been diced. Stir in enough salad dressing to moisten with a fork. Garnish with sliced tomatoes and water cress. Serves 6.
It’s a Salad
Coconut

Blend 1 cup sour cream with a cup shredded coconut, 1 cup drained mandarin oranges, 1 cup drained pineapple bits, 1 cup miniature marshmallows, and 1 cup cut-up grapefruit. Mix together, let it set an hour or so in the refrigerator. Serve on shredded crisp lettuce to 6 or 8 people.


Lime Jello and Avocado Salad
From Gloria
Make Jello using 1 cup boiling water. Mix well. Add 1 cup cold water. Put in refrigerator until it begins to thicken. Meanwhile, rub bowl well with garlic, add cheese that is very soft. Mash avocado, add to cheese and lemon juice. Fold into Jello, mix well. Pour into individual molds or 1 large one. Rub molds with salad oil first. Takes 2-3 hours.
Luncheon Salad
V.G.
*Tangerine juice is always good to include if you have some.

Drain the pineapple well. Add the sugar and vinegar to the fruit juice which has been brought almost to the boiling point. The instant gelatin should be added to the orange Jello and mixed with the hot fruit juice. After the gelatin has partially thickened add the apple, pineapple and celery. The result is a tangy fruit salad which is good to serve with cold meat.

Janet’s Note: By "instant gelatin" I assume they mean Knox unflavored gelatin. Remember that it has to be softened in cold liquid before adding the hot.


Molded Ambrosia Salad Boil water, add Jello, salt and pineapple. Stir and chill until almost set. Whip in sour cream and stir in mandarin oranges and coconut. Chill until set firmly.
Molded Cranberry Salad

Remove seeds from 2 large oranges and put through the grinder with 1 qt. of cranberries. Add 2 c. of sugar and ½ c. of hot water, and boil 2 min. Add 2 tbsp. of unflavored gelatin that has been softened in ½ c. of cold water. Cool and when it gets thick, but before it sets add 1 c. of chopped nuts and 1 c. of chopped celery. Chill until firm. Cut in slices to serve. With roast lamb or roast pork this is just about perfect.


Onion and Orange Salad

Peel oranges and slice about ½" thick. Peel red Bermuda onions and slice thinly. Separate into rings. Arrange orange slices and onion rings on bed of salad greens, watercress. Pour French dressing over.


Molded Sweet Cherry Salad

Dissolve 1 pkg. cherry-flavored gelatin in 2 cups juice drained from cooked or canned cherries (or mixture of cherry juice and water); chill until syrupy. Shape 1 (3-oz.) pkg. cream cheese into tiny balls. Chop 8 stuffed olives. Fold cream cheese balls, olives, and 2 cups cooked or canned cherries into thickened gelatin. Pour mixture into ring mold; chill until firm. Unmold on crisp salad greens and serve with mayonnaise. Serves 6.


Orange-Fruit Salad
It’s rich

Dissolve:

in 2 c. boiling water (use beater, it’s easier.)

Fold in:

Mold in 8- or 9-inch pan.

Orange Jello-Mandarin Orange Salad
Very Good
Drain pineapple, use juice in Jello. Make Jello using 2 cups liquid. Arrange oranges in mold, pour a small amount of Jello over, let harden. When remainder of Jello is partially set, add pineapple and cheese. This recipe came from Mrs. D’EIia’s neighbor.
Party Salad
From Ethel Guglomo
Cream cheese with a fork and add heated soup little at a time. Add all ingredients to Jello which has been made with the water. Serves 16.
Pear and Cream Cheese Salad
Very Good
Combine Jello with juice, water, salt and vinegar. When it begins to thicken beat well, add cream cheese that has ginger mixed in. Fold in diced pears, pour into large mold or individual molds.
Pearadise Success Salad Dissolve gelatin in hot water; blend in lemon juice. Cool. Four a thin layer (about 1/3 c.) into a round 8" cake pan which has been lightly oiled; allow to set. Cool remaining gelatin until syrupy. Drain pears and blot dry with paper towels. Arrange pear halves, cut side down; on layer of gelatin. Fold crushed pineapple and cheese into remaining gelatin in bowl. Pour over pear halves and chill until firm. Unmold upside down and serve on salad greens. Garnish each pear center with half a maraschino cherry. Serves 6 - 8.
Pear Pineapple Soufflé Salad

Dissolve 1 pkg. lemon gelatin in 1 c. hot water. Add ¼ c. cold water, ¼ tsp. salt, 1 tbsp. lemon juice, ½ c. mayonnaise. Beat well. Pour into refrigerator tray. Chill until firm. Turn into bowl and whip until fluffy. Fold in 1 large diced pear and ½ c. crushed pineapple with juice. Fill mold. Chill until firm.


Pear- Peach- or Pineapple-Salad

Place fruit on lettuce leaf. Take a package of cream cheese and cream it. Mix a little mayonnaise in, also a few chopped walnuts. If placed in the refrigerator awhile before using, it will become stiff. Put a dash of cheese on fruit. Garnish with a dash of mayonnaise, green olive or stuffed olive, also a few nuts. Very good.


Pineapple Delight Drain crushed pineapple. There should be 1 cup of liquid; if not, add water. Heat and pour over gelatin in a 1½ qt. bowl, stirring to dissolve. Add 1 cup cold water, lemon juice and salt. Chill until firmly set. Beat with rotary beater until frothy. Fold in crushed pineapple and well-drained cottage cheese which has been combined with mayonnaise. Pour into an 8" square pan which has been rinsed with cold water or into individual molds. Chill until firm. Makes 9 servings.
Pineapple Jelled Salad
From Alice
Cream together the cheese and mayonnaise. Add to partially jelled Jello. Add remaining ingredients. Pour into individual molds or large one.
Stuffed Avocado Salad Cut avocados in halves lengthwise; peel and remove seeds. Scoop out about 1 tablespoon pulp from each avocado half, enlarging seed cavity. Dip avocados in lemon juice to prevent discoloration. Blend together with a fork, until smooth, the avocado pulp, cream cheese, onion juice, and lemon juice; add olives and nutmeats. Season with salt and pepper. Fill cavities of avocados, then press matching halves together and wrap each stuffed avocado in waxed paper. Chill in refrigerator at least 3 to 4 hours to firm filling well. To serve, cut avocados across in rings and place on shredded lettuce for individual salads. Pass French dressing. Makes 4 to 6 salads.

COTTAGE CHEESE STUFFING: Use the combination of 6 tbsp. cottage cheese, 2 tbsp. chopped nutmeats, 2 tbsp. minced olives (black or green), and 1 tbsp. minced chives.


Sunset Jello Salad Add pineapple and carrots after Jello has just started to set. Then mold and chill.
Tomato Aspic with Filling
From Lorraine Gularte
Boil juice with celery and onion and seasoning for a few minutes. Strain and pour over Jello powder. Pour in molds and when cool drop by tsps. the following mixture:

1 pkg. cream cheese, add a little cream and blend well. Add 6 stuffed olives, chopped fine; 3 tsp. chopped walnuts; ¼ tsp. chopped onion. Makes 6 or 7 portions.


Valentine Fruit Salad

Blend 2 pkg. Cream Cheese with ½ c. mayonnaise. Add ¼ c. nut meats, 1 cup drained canned red cherries ½ c. chunk pineapple, ½ c. chopped celery. Soften 1½ tbsp. gelatin in ¼ c. cold water; dissolve over hot water; cool and add to mixture. Fold in 1 cup heavy cream, whipped. Add a dash of salt if necessary. Chill in heart mold until firm. Unmold. Garnish with little lettuce cups of mayonnaise and red cherries.


SALAD DRESSINGS


Apricot-Pineapple Salad Drain fruit together. Dissolve 2 pkg. orange Jello in 2 c. boiling water and 1 cup of Juice. When Jello begins to congeal, add the apricots and pineapple and 14 marshmallows cut fine. (May be omitted if preferred.) Let set till firm.

TOPPING:

Cook till thick; cool and add 1 cup cream, whipped and spread over the top. Just before serving grate cheese over lightly.

Blue Cheese Dressing Combine all ingredients except for blue cheese and mix well. Mash blue cheese with a fork, then stir into dressing. In a salad bowl place one drained, 6-oz. size jar or can of artichoke hearts. Add one cleaned and crisped large head of romaine, broken into bite-size pieces. Pour chilled dressing over and toss. Add more grated pepper if desired. Serves 4.
Cooked Dressing Mix together sugar and flour in top of double boiler. Stir in egg, fruit juice, and salt. Cook over boiling water, stirring until thickened; stir in butter. Whip cream until stiff. Fold cream into cooked mixture. Cool. Sprinkle salad with grated cheese. (This dressing to be served on molded gelatin-fruit salads.
Delicious French Dressing from “The 19th Tee” (in Baguio City, Philippines)
From Rosita
Whirl all together in the Osterizer.
French Dressing Mix in a bowl with egg beater and put in a bottle to keep. Shake well before using.
French Dressing
From TV (No tomato)

Combine in bowl in which you are to serve the tossed salad:

Rub bowl with garlic first. Use this dressing for marinating beets, fresh mushrooms, zucchini or kidney beans.

LARGER AMOUNT:

Blend together in Osterizer.

Green Goddess Salad Dressing Blend all ingredients thoroughly. Cover tightly and chill in refrigerator 3-4 hours. To serve, add the dressing to crisp salad greens and gently turn and toss until greens are evenly coated. Serve immediately. Makes 2½ cups.
Lime Honey Dressing
From Waldorf Astoria Chef
Blend well with mixer and serve on any fruit salad and some vegetable salads.

TOP A SALAD of fresh desert grapefruit sections and pineapple slices with a rich avocado dressing. Blend together mashed avocado, commercial sour cream and seasonings to taste. Spoon over individual salads and sprinkle with paprika.


Low Calorie Blue Cheese Dressing Mix blue cheese, buttermilk and cottage cheese. Blend until mixture is smooth. Add mayonnaise and olives. Mix well. Chill. Makes 1 quart.
Mayonnaise Place all ingredients except oil in blender container. Cover. Turn blender on and off. Turn to high speed and pour in oil gradually in steady stream. Taste and correct seasoning. Mixture will be smooth and uncurdled. Store in refrigerator. Yield: Just over 1 cup.
Pineapple Salad Dressing
From Judy Marshall
Combine flour, sugar, add juice a little at a time. Add egg, then all of juice. Also add 1 tbsp. lemon juice. Slowly cook until sauce comes to a boil and begins to thicken. Stir often. When done, add butter or oleo. Pour over cubed cheese, pineapple and marshmallows or drained fruit cocktail, bananas and pineapple.
Roquefort Cheese Dressing
From Janet
Add: Blend well and store in jar in refrigerator. It keeps well. Regular whole milk may be used, but it makes the dressing thinner. The original recipe calls for cream.
Roquefort Cheese Salad Dressing
From Sallie Mosier
Combine all together. Cut garlic fine, or put thru press. Chill dressing.
Russian Dressing
Very Good
Mix in order given, chill well and serve as desired. Serves 6.
Tomato French Dressing

Mother’s Note: Onion is good, 2 tbsp.

Blend all but oil in Osterizer. Add oil, very slowly, while blending. Blend well and store in refrigerator. Add one whole garlic clove.