Frozen and Gelatinous Wonders from the 1950s Fridge

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


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.



Chocolate Sundae Cups


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.



Orange Sherbet Punch


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.



Banana-Marshmallow Cream


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.


Marvelous Salmon Salad


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


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.


Tomato Aspic Mold


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.



Soda Fountain Fare


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.



Dutch Potato Salad and Cold Cuts


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.


Tropical Freeze


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.


Wrap Up a Summertime Lunch with Curtis Stone

Chicken Veggie Wraps with Yogurt Caesar Dressing

Chicken Veggie Wraps Yogurt Caesar Dressing (Photographer: Will Meppem)

(Makes 4 servings)




In blender, mix yogurt, cheese, lemon juice, Dijon, oil, anchovies, and garlic until smooth. Season with salt and pepper. Prepare barbecue for medium-high heat. Coat corn with 2 teaspoons oil and season with salt and pepper. Grill corn, turning occasionally, for 18 minutes or until well charred. Cut kernels off cobs into large bowl.

Meanwhile, coat chicken with 2 teaspoons oil and season with salt and pepper. Grill chicken for 5 to 6 minutes per side or until cooked through. Rest 5 minutes. Thinly slice chicken.

Lay tortillas on a work surface. Top with corn, chicken, lettuce, and cucumber. Drizzle dressing into wrap as desired. Fold bottom third of tortilla over filling and roll up tortilla.

Make-Ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.

Per serving

Calories: 647

Total Fat: 27 g

Saturated Fat: 7 g

Sodium: 967 mg

Carbohydrate: 54 g

Fiber: 5 ½ g

Protein: 46 g

Diabetic Exchanges: 3 starch, 4 lean meat, 1 ½ vegetables, 3 fat

Middle Eastern Wrap

Middle Eastern Wrap (Photographer: Ray Kachatorian)

(Makes 8 servings)

In small bowl, create tzatziki sauce by mixing cucumber, yogurt, lemon juice, and mint. Season tzatziki with salt. In another small bowl, toss onions with sumac to coat. Season with salt. Spread hummus over flatbreads or pita. Top with chicken (if using), lettuce, radishes, feta cheese, onion mixture, and tzatziki. Fold up sandwiches and cut in half. Serve immediately.


(Makes 2 cups)

In food processor, mince garlic. Add chickpeas, cilantro, cumin, and ½ teaspoon of salt and blend until a coarse puree forms. Scrape down sides of bowl. With machine running, gradually add lemon juice and sesame oil through feed tube, scraping bowl as needed. Gradually add olive oil, blending until smooth and creamy. Drizzle in water, 1 teaspoon at a time, until desired consistency is achieved.

Per serving

Calories: 330

Total Fat: 13 g

Saturated Fat: 4 g

Sodium: 484 mg

Carbohydrate: 36 g

Fiber: 5 g

Protein: 17.5 g

Diabetic Exchanges: 2 starch, 1 ½ lean meat, 1 vegetable, 2 fat

5 Tutti-Frutti Retro Pie Recipes from the Thrifty ’50s


Two years before Dorothy LaBostrie and Little Richard gave us the song, “Tutti Frutti” was just a humble pie filling published to help shoo away readers’ winter blues.

Today, we’re adding a level of time travel to the mix. Bake any of these 1950s pie fillings in a 21st-century pie crust while dancing to versions of “Tutti Frutti” released in the decades between recipes: Elvis Presley (1956), The Jesters (1960), Marc Bolan, Elton John & Ringo Starr (1972), Queen (1986), Alvin and the Chipmunks (1991), Little Richard (Little Richard film, 2000), and Buckwheat Zydeco (2013).

Sunshine Fillings for Winter Pies

Originally published in The Country Gentleman, January 1, 1953

Take your pick from the luscious pies pictured here. Lemon, orange, or grapefruit makes each one a fresh flavor treat.

Double Lemon Pie

Double Lemon Pie
Double Lemon Pie

Combine sugar, flour, salt, and egg yolk. Add to scalded cream in top of double boiler. Cook until thick, stirring well. Dissolve gelatin in cold water. Add to hot mixture. Cool. When mixture jells, add lemon juice, rind, and vanilla. Beat egg whites until stiff. Fold into filling. Pile into pastry shell. Chill.

Combine all ingredients except egg and butter. Cook and stir until thick. Pour a little over beaten egg yolk. Return to hot mixture. Cook 5 minutes. Add butter. Cool and spread over filling.

Apricot-Orange Marmalade Pie

apricot orange marmalade pie
Apricot-Orange-Marmalade Pie

Drain apricots. Combine marmalade, juice, tapioca and salt. Pour over apricots and mix. Pour into unbaked pie shell. Top with lattice. Bake in hot oven (425° F) 10 minutes. Reduce heat to 350° F and bake 30 minutes.


Orange-Raisin Pie

Mix raisins, lemon juice, sugar, and water in a saucepan. Simmer slowly for 15 minutes, or until raisins are plump. Melt butter. Add flour and salt, beating until smooth. Gradually add some of the hot juice from the raisin mixture to the flour, stirring until smooth. Pour into raisin mixture, and cook until thickened. Add orange sections. Pour into pastry-lined 9-inch pie pan. Top with pastry and brush with milk. Bake in a hot oven (425°F) 10 minutes. Reduce temperature to 350° F and bake 25 to 30 minutes.

Orange-Cake Pie

Cream butter and sugar together. Add orange rind and egg yolks, beating well. Add orange and lemon juice, flour, soda, and salt, beating until smooth. Add cream, mixing thoroughly. Beat egg whites and cream of tartar together until stiff peaks are formed. Carefully fold egg whites into flour mixture. Pour into pie shell. Bake in a slow oven (325° F) 40 minutes, or until firm.

Tutti-Frutti Pie

Tutti-Frutti Pie
Tutti-Frutti Pie

Combine all ingredients except pastry and butter. Pour into unbaked pie shell. Dot with butter. Top with pastry. Bake in hot oven (425° F) 10 minutes. Reduce heat to 350° F. Bake 40 minutes.


Simply Summer Recipes from Curtis Stone

In the Stone household, we use any excuse to bring great food and good friends together. I love to entertain and grill outdoors, especially during the summer months when fresh, locally grown produce is at its peak. By choosing the season’s best, you’re almost guaranteed a successful dish. And grilling enhances the flavors of so many fresh vegetables — from corn to zucchini to peppers.

A perfect main-course summer salad brimming with vegetables, Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette is one of my favorite ways to put a healthy meal on the dinner table. I like the flavorful, earthy combination of chickpeas and quinoa in Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley. For dessert, toss halved nectarines, peaches, and plums on the grill for a few minutes and top with a dollop of Greek yogurt and a drizzle of honey — just delicious!


Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette

“The zucchini ribbons, which look like wide pappardelle pasta, have an appetizing, fresh texture and look beautiful on the plate.”
Photo by Quentin Bacon

(Makes 4 servings)

To make vinaigrette: In medium bowl, whisk shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar together. Gradually whisk in extra-virgin olive oil. Season to taste with salt and pepper.

To cook chicken: Preheat grill for medium-­high heat. Coat chicken with olive oil and season with salt and pepper. Grill chicken 4 minutes per side, or until cooked through and grill marks form. Transfer to cutting board.

To assemble salad: In large bowl, combine arugula and tomatoes. Trim ends of zucchini. One at a time, lay zucchini flat on work surface and, using vegetable peeler and working from stem end to blossom end, shave off long, thin ribbons until you reach seedy center. Turn zucchini around and repeat on second side, then repeat on third and fourth sides. Add ribbons to bowl and discard seedy centers of zucchini.

Using your hands to avoid breaking ribbons, gently toss salad with enough vinaigrette to coat. Season with salt and pepper.

Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some salad alongside. Drizzle chicken and salad with remaining vinaigrette and serve immediately.

Make-Ahead: The vinaigrette can be made up to 8 hours ahead, covered, and refrigerated. Let vinaigrette stand at room temperature for 15 minutes and re-whisk before using.

Per serving


Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley

“The beauty of quinoa is that it is a complete protein. You can add grilled skinless, boneless chicken breasts for a heartier dish.”
Recipe courtesy Curtis Stone. Photo by Jenifer Gomez

(Makes 4 servings)

Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to drain well. Heat medium saucepan over medium-high heat. Add oil and quinoa and cook, stirring frequently, for 2 minutes, or until quinoa is fragrant and toasted. Add 1 ½ cups water and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender and water has been absorbed. Spread quinoa on baking sheet and let cool, then fluff with fork. Meanwhile, to make vinaigrette: In small bowl, whisk shallots, vinegar, and lemon juice. Gradually whisk in oil.

In large bowl, combine cooled ­quinoa, chickpeas, cucumber, bell peppers, walnuts, green onions, and parsley. Toss with vinaigrette and season with salt and pepper.

Transfer to large platter or divide among four plates. Sprinkle with feta and serve.

Make-Ahead: Quinoa can be cooked up to 1 day ahead, cooled, covered, and refrigerated.

Per serving

Excerpted from What’s for Dinner? by Curtis Stone. Copyright © 2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher; photo by Quentin Bacon. 

This article is from the July/August 2017 issue of the Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Also see Curtis Stone’s Cool-down Recipes for Summer.

Cider-Pomegranate Sorbet

There’s a general rule in cooking that when fruits or vegetables ripen at the same time, they tend to pair well together. This is definitely true of apples and pomegranates. The sweetness of the former softens the bitter notes of the latter. In this delicious, easy-to-make sorbet, pomegranate juice also gives the mixture a beautiful pink color.

Cider-Pomegranate Sorbet
(Makes 6 servings)
two bowls of cider-pomegranate sorbet



  1. In medium saucepan over high heat, stir together juices, sugar, cinnamon, and salt. Boil 5 minutes.
  2. Transfer to large bowl, stir in lemon juice, cover, and chill in refrigerator (with the cinnamon stick) until cold.
  3. Freeze mixture in ice cream maker according to manufacturer’s instructions. For a firmer texture, transfer to an airtight container and freeze an additional 2 hours.

If you don’t have an ice cream maker, check out “3 Easy Ways to Make Ice Cream Without a Machine.”

Recipe and photo reprinted with permission from the U.S. Apple Association. All rights reserved.

Moveable Feast

Holiday cookouts, family reunions, birthday celebrations, tailgating parties, or impromptu pitch-ins—we’ll use any excuse to bring great food and good friends together. Just ask celebrity chef Curtis Stone, who doesn’t miss any opportunity to head outdoors, chow in tow.

“When you’re on a picnic there’s no distraction from the meal,” Stone says. “Whether you’re on a beach or in the park or in the woods under a big tree, you can focus on your company and enjoy spending time together—all the food is prepared!”

Australia’s most popular culinary export offers simple, creative ideas to spice up your next outing.

Chicken Salad with Roasted Red Bell Peppers and Homemade Aioli

Chicken Salad with roasted bell peppers
(Makes 8 servings)


Place garlic, Dijon mustard, lemon juice, egg yolk, and curry powder in food processor and puree until smooth. With motor still running, slowly add oil until emulsified. Season aioli to taste with salt and pepper, then remove from food processor. Tear chicken breasts into bite-size pieces and place them into large bowl along with peppers, red onion, and celery. Toss chicken with enough of aioli to generously coat, reserving at least 2 tablespoons. Season to taste with salt and pepper and fold in green onions and cilantro.

In separate large bowl, toss romaine with remaining aioli and season to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, mound lettuce onto center of eight serving plates, top with generous ½ cup chicken salad, and serve.

Nutrition analysis per serving

Calories: 344

Total Fat: 11 g

Saturated Fat: 1.5 g

Sodium: 192 mg

Carbohydrate: 5 g

Fiber: 2.0 g

Protein: 12 g

Diabetic Exchanges:

1 Carbohydrate

2 Lean Meat

2 Fat Exchanges


Curtis Stone's Succotash
(Makes 4 servings)


Heat oil in large sauté pan over medium-high heat. Add onions and sauté until slightly softened, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add zucchini and corn and sauté until crisp-tender, about 5 minutes. Stir in parsley, thyme, and lemon juice. Refrigerate covered, then transport in cooler. To serve, season to taste with salt and pepper and serve.

Nutrition analysis per serving
Calories: 188
Total Fat: 7.8 g
Saturated Fat: 0.6 g
Sodium: 31 mg
Carbohydrate: 29 g
Fiber: 5.4 g
Protein: 5.3 g

Diabetic Exchanges:
2 Carbohydrate
1.5 Fat Exchanges

Cucumber and Dill Salad

Cucumber and dill salad
(Makes 4 servings)


Place lemon juice and dill in medium-sized bowl and gently whisk to blend while slowly adding olive oil. Add cucumbers to dressing and toss to coat. Season salad to taste with salt. Refrigerate covered, then transport in cooler. Divide salad among four serving bowls and serve immediately.

Nutrition analysis per serving
Calories: 95
Total Fat: 8.4 g
Saturated Fat: 1.2 g
Sodium: 1.5 mg
Carbohydrate: 5 g
Fiber: 1.7 g
Protein: 1.5 g

Diabetic Exchanges:
1 Carbohydrate
1.5 Fat Exchanges

Stone’s “Take-Out” Favorites:

Keep It Simple: “Marinated and grilled chicken because it’s great hot, warm or cold. Tear into pieces and serve over a fresh seasonal salad; combine with dressing in a baguette to make a delicious sandwich or simply eat as a snack just as it is. Dips like baba ghanoush and tzatziki are also great. They can be enjoyed with crunchy veggies or baked pita chips, and they work as a spread on sandwiches.”

Savor the Season: “When you buy what’s in season, it usually comes from a local farm where their stock is plentiful. So you’re buying fruits and veggies that are tastier, more affordable, and have the potential to support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic, from pickled and preserved vegetables to marinated artichokes and beautifully cured meats. Make a variety of salads. The key is to pack the vinaigrette or dressing separately. Pour just before eating to keep the greens nice and crisp.”