Mid 20th Century Cuisine
Below are some images of American cuisine between the 1950s and the 1970s. How can I say this? It is . . . it is simply a miracle that American cuisine did not crash and burn before the 20th century ended:
MID 20TH CENTURY CUISINE
Creamed Liver Loaf
Hellman’s Frosty Slaw Man
Fruit and Shrimp Mold
Spaghetti Mold and Vienna Sausages
Jellied Beef Mold
Frankfurter Crown Tease
Garden Salad Loaf
Aspic-Glazed Lamb Loaf
Monterey Soufflé Salad
Jellied Chicken and Spaghetti Hoops
Real French Califlower Supreme
Russian Salad with Ham Rolls
Frankaroni Loaf
And below are dishes that I was unable to identify:
Below is a recipe for the Monterey Soufflé Salad, from the ClickAmerican.com website:
Monterey Soufflé Salad
Ingredients
1 package lemon-flavored gelatin
1 cup hot water and 1/2 cup cold water
2 tbsps lemon juice
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
1-1/2 can Star-Kist Tuna
3/4 cup chopped cucumber or celery
1/4 cup sliced stuffed olives
2 tbsps chopped pimento
1/2 tsp grated onion
Directions
*Dissolve gelatin in hot water. Add cold water, lemon juice, real mayonnaise and 1/4 tsp salt. Blend well with rotary beater.
*Pour into refrigerator freezing tray. Quick chill in freezing unit (without changing control) 15 to 20 minutes, or until firm about 1 inch from edge but soft in center.
*Turn mixture into bowl and whip with rotary beater until fluffy. Fold in remaining ingredients.
*Pour in 1-quart mold or individual molds. Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes. Unmold and garnish with salad greens and serve with additional real mayonnaise, if desired.