Frozen and Gelatinous Wonders from the 1950s Fridge

Marvelous salmon salad, jellied consommé́, soda fountain fare, and more for fans of midcentury cookery.

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Marvelous salmon salad, jellied consommé, soda fountain fare, and more recipes for fans of midcentury cookery:

So Cool and Refreshing

Originally published in The Country Gentleman, July 1, 1953

Here are 10 good ways to beat the heat — tempting salads, drinks, and desserts, all frosty cold from your freezer or refrigerator.

Jellied Consommé or Madrilène

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It’s the ideal way to begin supper on a hot summer day. And what could be easier to prepare! Just chill the canned consommé or madrilène in the refrigerator for at least four hours until firm. Open cans and serve, cold and shimmery, in chilled bowls or cups. We’ve garnished the soup with slices of avocado for color accent. Lemon wedges bring out the flavor. For an extra illusion of frostiness, it’s fun to serve your jellied soups in crystal bowls surrounded by lots of crushed ice.

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Chocolate Sundae Cups

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The idea for this good party dessert came from Mrs. Glenn Lesan of Mount Ayr, Iowa. To make chocolate cups, melt one 6-ounce package of semisweet chocolate pieces and 3 tablespoons of butter in the top of a double boiler over hot water, stirring until smooth. Remove from heat and stir until of a good spreading consistency. Swirl the chocolate mixture on the inside of paper baking cups. Place the chocolate-lined cups in cold muffin tins and chill. To serve, remove paper and fill with your favorite flavor of ice cream. Makes 6 sundae cups.

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Orange Sherbet Punch

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Try this creamy cold punch on a hot afternoon and see how truly refreshing it is. If you don’t have a punch bowl, serve the punch in a soup tureen, one of your pretty mixing bowls, or even a large flower bowl.

Combine 3 cups of canned grapefruit juice and 1/4 cup of lemon juice in the bowl. Add 1 quart of orange sherbet by scoopfuls. Then pour 2 quarts of ginger ale over the juices and sherbet. Stir lightly and serve. Makes 4 quarts.

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Banana-Marshmallow Cream

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Use your prettiest mold for this luscious, rich refrigerator dessert. Melt 1/2 pound of marshmallows in 1/2 cup of light cream over boiling water. Stir occasionally until smooth. Combine 1/2 cup of chopped nut meats, 1/4 cup of lemon juice, 2 teaspoons of grated lemon rind, and 1 cup of finely diced bananas (2 small bananas). Add to the marshmallow mixture and cool. Beat 1 1/2 cups of heavy cream until stiff. Fold into the cooled banana mixture. Pour into a 1 1/2-quart greased mold and chill until firm. Makes 8 servings.

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Marvelous Salmon Salad

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Drain a 1-pound can of salmon, saving the liquid. Remove skin and bones. Soften 1 envelope of unflavored gelatin in 1/4 cup of cold water. Add enough water to salmon liquid to make 3/4 cup of liquid, and add to salmon. Bring to a boil and add softened gelatin, stirring until dissolved. Combine with 1/4 cup of lemon juice, 1/2 cup of mayonnaise, 3 tablespoons of pickle relish, 1/2 cup of chopped cucumber, 3/4 cup of chopped celery, 2 tablespoons of chopped onion, 1/2 teaspoon of curry powder, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Fill a 1-quart mold. Chill until firm. Serves 8.

 

Frosted Honeydew Salad

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This one is impressive enough for a party, and takes only minutes to prepare. Pare a honeydew melon, cut a slice from one end, and remove seeds. Dissolve 1 package of raspberry gelatin in 1 1/2 cups of hot water. Chill until partly thick; then mix with 2 cups of raspberries. Fill melon and chill until firm. Whip an 8-ounce package of cream cheese with 1 tablespoon of cream until fluffy. Frost outside of melon. Slice and serve.

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Tomato Aspic Mold

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This pretty salad is made from a new product, canned tomato aspic, that holds its shape at room temperature (a big help during warm weather). The aspic can be served right from the can, or it can be melted down and combined with other seasonings or foods — hard-cooked eggs, chicken, tuna, celery — and then regelled in just a few minutes into any shape mold.

We’ve arranged halves of hard-cooked eggs in the bottom of an oiled star-shaped mold, then poured the melted aspic over the eggs, and allowed the aspic to become firm.

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Soda Fountain Fare

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To make “Tahiti Turnbuckle,” mash half a banana and a scoop of vanilla ice cream together in a tall glass. Stir in 1/3 cup of pineapple juice. Add 2 more scoops of ice cream, then fill with ginger ale.

To make “Cocajav,” mash a scoop of chocolate ice cream in 1/2 cup of strong coffee. Add another scoop of ice cream, then fill with cola.

To make “Green Destroyer,” bruise mint in glass. Add 2 scoops of vanilla ice cream and 2 tablespoons of lime juice. Fill with lemon-lime carbonated beverage.

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Dutch Potato Salad and Cold Cuts

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A perfect combination for the Fourth of July: To make salad, cut 2 pounds of potatoes, cooked and drained, into cubes. Fry1/2 pound of diced bacon until brown. Add 2 medium onions, sliced, and 1/4 cup of chopped green pepper, and fry until onions are golden. Combine 1/4 cup each of vinegar and water, 1 tablespoon each of flour and sugar, 2 teaspoons of salt, 1/2 teaspoon each of celery seed and caraway seed, and 1/8 teaspoon of pepper. Add to bacon mixture and cook until thickened. Pour over potatoes and mix lightly. Serves 6.

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Tropical Freeze

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This is one of the most delightful frozen desserts we’ve ever published, and it can be made in just a matter of minutes. Combine 3/4 cup of orange juice, 1/4 cup of lemon juice, 1/2 cup of pineapple juice, 1 teaspoon of grated orange rind, and 1 cup of sugar. Whip 1 cup of whipping cream until stiff. Fold juice mixture into whipped cream. Pour into a freezer tray and freeze, stirring once when half frozen. Serve in sherbet dishes, garnished with sliced orange. Makes 1 quart.

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