Macaroni Jello salad with eggs?

Jello Shrimp Bowl

Vegetable Jello. Really not done anymore is it?

Another gross meal, gellied veggie Jello pie? ewww!

Jello salad molds.

Jello salad molds.

Cold Ham Mousse 1941

Ingredients:

2 tablespoons
Unflavored gelatin

1 cup vegetable or chicken stock
1 cup whipping cream; whipped
1¼ cup ham ; diced
1 teaspoon Prepared horseradish
1 teaspoon Dijon-style mustard
½ teaspoon White pepper
¼ cup Madeira
Hard-cooked eggs for garnish.

Soften the gelatin in the broth in a saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature. Place the whipped cream in the refrigerator. Pour 1/4-cup of the gelatin mixture into a 4-cup chilled mold and place it in the freezer until set, about 5 minutes. Meanwhile, place the ham, horseradish, mustard, pepper, Madeira and 3/4-cup gelatin broth in a food processor and process until fine. Scrape into a work bowl. Fold in the whipped cream. Pour the mixture into the prepared mold. Chill at least 4 hours before unmolding. Garnish with quarters of hard-cooked eggs before serving. Makes 10 buffet servings or 6 regular

Knox Egg Salad Loaf 1949

Click to enlarge

Peach Fantasy gelatine

Sugar and other foods were strictly rationed during World War II. This authentic war recipe from the National World War II Museum shows homemakers how to turn a can of peaches and its sugar base into a mouth-watering gelatine dessert.

Peach Fantasy(Serves 6; uses ¼ pkg.)

1 envelope gelatin

¼ cup cold water

¼ teaspoonful salt

1/8 teaspoonful ground cinnamon and cloves mixed

½ cup hot canned peach syrup or hot water

1/4 cup sugar

1 cup canned peaches mashed

2 tablespoonfuls lemon juice

2 egg whites, stiffly beaten.

Soften gelatin in cold water. Add salt, spice, hot water or hot syrup. Stir until gelatin is dissolved. Add sugar, mashed peaches, lemon juice. Chill until mixture begins to thicken. Beat until frothy. Fold in beaten egg whites. Turn into mold that has been rinsed in cold water. Chill until firm. Serve in sherbet glasses. Garnish with peach slices. May be served with custard sauce made from leftover egg yolks.Note: Any other available fruit may be substituted for the peaches.

Jellied Chicken

Ingredients:

3 lb chicken

2 1/2 tsp salt

2TB gelatin

1 diced onion

2 bay leaves

3 cloves

1 blade of mace

1 tsp whole peppers

1/8 tsp nutmeg

3 hard cooked eggs

6 sliced stoned olives

1/2 c sliced canned mushrooms

1TB chop parsley

1 TB chopped celery

Dress chicken, and wipe with cold, damp cloth. Put in kettle. Half over with boiling water. Cover kettle and let simmer until tender, 2 or 3 hrs. Add 1 1/2 tsp salt when half cooked. Remove chicken from pot, reserving liquor. Drain chicken and let cool. Remove all meat and cut in 1 in dices. Put skin and bones in saucepan. Add 1 qt. liquor from kettle. Add onion, bay,mace, salt, cloves, peppers and nutmeg. Simmer until reduced to 1 pt. Add gelatine. Strain. Put layer of chicken meat in greased mold. Cover with layer of sliced eggs, mushrooms, and olives. Alternate layers until all ingrediants are used. Sprinkling each layer with parsley and celery. Pour stock into mold. Unmold when well set. Serve with Mayonnaise. Serves 6

Jellied Tuna fish

Yikes, I'm not much for something with a name like "Aspic", but jellied thingies seemed pretty popular around the 1940's... Heres another of those recipes.

Jellied Tunafish:

1TB Lemon juice

1TB chopped parsley

1C chopped celery

1C cooked salad dressing

1/2 tsp salt

1/8 tsp pepper

2C flaked tuna

1TB gelatin

1/4 c water

Add lemon juice, parsley, celery, salt, and pepper to the flaked fish. Soak gelatine in cold water 5 minutes and dissolve over hot water. Add to the cooked salad dressing and mix with the other ingrediants. Pour into moulds which have been dipped into cold water. Chill. Unmold. Garnish with lettuce and serve with sliced cucumbers. serves 6