At some point in the 20th century, people thought suspending ground corned beef in lemon Jell-O would be a swell idea.
Corned Beef Loaf
1 pkg. lemon Jell-O 1 cup boiling water 1 cup meat stock or 1 cup water plus 4 bouillon cubes or 4 tsp. beef extract 1 tbsp. Worcestershire sauce 1/4 tsp. paprika 3 cups cooked corned beef, ground 1 tbsp. onion, grated 1 tbsp. prepared mustard
Dissolve Jell-O in boiling water. Add meat stock, Worcestershire sauce and paprika. Chill. When slightly thickened, fold in corned beef, onion and mustard. Turn into loaf pan. Chill until firm. Unmold. Serve in slices on crisp lettuce. Garnish with sliced hard-cooked eggs or tomato wedges. Serves 10.
1 lb. fat salt pork 1 cup water 2 cups brown sugar 1 cup molasses 3 eggs 5 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. mace or nutmeg 1 lb. raisins, seeded 1 lb. dates 1/4 lb. citron
Put pork through food chopper two or three times or until pork is very finely ground. Place in large mixing bowl; pour boiling water over it; mix well. Let stand until cold, about 1 hour. Add sugar, molasses and well-beaten eggs. Fold in flour sifted with baking soda, baking powder and spices. Then fold in well mixed chopped fruits. Turn into 10-inch tube pan, coated with pan-coat. Bake in a slow oven (250˚) 3 1/2 to 4 hours. Yield: About 6 pounds.
Take this one from 1952. It combines fruit, vegetables and lemon Jell-O. And it suggests you serve the whole thing with mayonnaise.
Vegetables and lemon Jell-O?
Fruit and mayonnaise?
Sounds so unappetizing. And looks even worse.
Tropic Topknot Salads
2 cups Del Monte Crushed Pineapple 1 pkg. lemon-flavored gelatin 1 tbsp. lemon juice 1 tbsp. vinegar 1/2 tsp. salt 1 1/2 cups grated raw carrots 6 to 8 well-drained cooked prunes, cut in eighths Salad greens Mayonnaise
Drain pineapple, reserving syrup. Add water to syrup to make 2 cups liquid. Heat and stir into gelatin till thoroughly dissolved. Add lemon juice, vinegar and salt. Place a pinch of grated carrot in each of 8 or 10 individual molds; spoon in enough gelatin mixture barely to cover carrot; chill till set. To one-half remaining gelatin mixture, add pineapple; to other half, add cut prunes and rest of carrots. Pour pineapple gelatin into molds; chill till set. Add carrot-prune gelatin; chill till firm. Unmold on greens; serve with mayonnaise.
A 1951 recipe for quick'n easy indigestion Carnation Creamed Tuna.
1/2 cup Carnation Evaporated Milk, diluted with 1/2 cup water 1 tabsp. butter 1 tbsp. flour 1/4 tsp. salt 1 cup (7-oz. can) tuna
Melt butter in a saucepan over medium heat. Stir in flour and salt; cook 1 minute; remove from heat and add 1/4 cup milk; blend carefully until smooth. Add remaining milk and return to heat, stirring constantly until sauce thickens. Add tuna and serve immediately over toast slices or browned noodles. Garnish with pimiento or sliced olives, if desired. Makes 4 to 6 servings.
Have a look at this recipe. It's hysterical. (Unless you're the poor sap who has to eat it.)
To make it, one starts by carving a hole out of an unsliced loaf of bologna. Then one fills the hole with a mashed peas and gelatin combination.
And this is a recipe you serve to company. Yikes.
Here's the World War II-era recipe for Super Salad Loaf:
Scoop out center of a 1 1/2-pound piece of bologna, leaving a shell.* Soak 1 tbsp. plain gelatin in 2 tbsp. cold water and dissolve over hot water. Mix 1 1/4 cups cooked mashed peas with 1 tbsp. Real Mayonnaise, 2 tsp. minced onion, 1/2 tsp. salt, 1/4 tsp. pepper. Add dissolved gelatin and pack into bologna shell. Chill thoroughly. Place on platter on salad greens. Heap with Real Mayonnaise. Garnish with radish roses, parsley and onion rings, as illustrated.
*NOTE: Use left-over bologna in sandwich fillings for next day's lunches.