Vintage Jell-O Recipes

Lime Fruit Salad ©1932

Serves 6 to 8

1 package Lime Jell-O
1 pint warm water
2 teaspoons vinegar
1/2 cup walnuts meats, coarsely broken
1 banana, finely cut
1 orange, finely cut

Dissolve Jell-O in warm water. Add vinegar. Pour layer of clear jell-O into ring mold. Chill until firm. Chill 1/2 of remaining Jell-O mixture. When slightly thickened, fold in nuts and fruit and add to firm layer in mold. Chill until firm. Cover with remaining clear Jell-O mixture. Chill again until firm. Unmold on crisp lettuce. Serve with mayonnaise.

Imperial Pear Salad ©1932

Serves 6

1 package Lemon or Lime Jell-O
1 cup warm water
3 halves canned pears, diced
1 cup pear juice
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon ginger
Lettuce to serve
Mayonnaise and cream cheese to garnish

Dissolve Jell-O in warm water. Add pear juice, vinegar, salt, and ginger. Chill. When slightly thickened, fold in pears. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise and cream cheese, if desired.

Spring Salad ©1932

Serves 6

1 package Lemon or Lime Jell-O
1 pint warm water
1 tablespoon vinegar
1 cup nut meats, chopped
2 cups cucumber, diced, salted, and drained -OR- 1 cup celery, diced
Lettuce to serve

Dissolve Jell-O in warm water. Add vinegar. Chill. When slightly thickened, add nuts and cucumber. Turn into mold. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise.

Tea Room Salad ©1932

Serves 8

1 package Lemon Jell-O
1 cup warm water
1 can (1-1/4 cups) tomato soup
1 tablespoon vinegar
2 packages (6 ounces) cream cheese
1-1/2 cups celery, finely diced
3/4 cup mayonnaise
Lettuce for serving
Mayonnaise for garnish

Dissolve Jell-O in warm water. Add tomato soup and vinegar. Chill. Cream cheese until soft. Add celery and mayonnaise. When Jello-O is cold and syrupy, fold in cheese mixture. Chill until slightly thickened. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise.

Cranberry Mold ©1923

1 package Lemon Jell-O
3/4 pint boiling water
2/3 cup cranberry pulp

Dissolve a package of Lemon Jell-O in three-fourths pint boiling water. When cool add two-thirds cup cranberry pulp which has been sweetened and rubbed through a sieve. Pour half in a mold and when firm pour on the other half whipped. Serve with turkey and fowl.

Pear Whip ©1923

1 package Lemon Jell-O
1/2 pint boiling water
1/2 pint juice from a can of pears, (strained)
1/2 pint pears, crushed with a fork
1/2 pint whipping cream
1/2 cup sugar
1/2 teaspoonful vanilla
Nuts, chopped, for garnish

Dissolve one package of Lemon Jell-O in one-half pint boiling water and one-half pint of juice (strained from canned pears). Pour into a quart measuring cup, pack in ice, and when cool but not thick, whip with egg-beater until the consistency of whipped cream. Then fold in one-half pint pears, halved and crushed with a fork. Beat one-half pint of whipping cream until thick, add one-half cup sugar and one-half teaspoonful vanilla, and fold lightly into the beaten Jell-O. Pile in stem glasses and garnish with chopped nuts.

California Special ©1923

1 package Lemon Jell-O
one can white cherries, chopped
Juice from the can of white cherries
Water
1/2 cup nut meats, chopped
1/2 cup celery, chopped

To the juice from a can of white cherries, add enough water to make a pint. Heat to boiling point and dissolve a package of Lemon Jell-O in it. When it begins to thicken add a cup of chopped white cherries, half a cup of nut meats, half a cup of celery. Set away to harden. Serve with mayonnaise dressing.

Ginger Ale Salad © 1932

1 package Lemon Jell-O
1/2 cup boiling water
1-1/2 cups ginger ale
1/4 cup nut meats, finely cut
1/4 cup celery, finely cut
1 cup assorted fruits, finely cut (pineapple, orange, apple, cherries or grapes)
1 tablespoonful crystallized ginger, finely cut

Pour one-half cup of boiling water over one package of Lemon Jell-O, set in hot water till thoroughly dissolved, stirring all the time. Cool and add one and one-half cups ginger ale. Set in a cold place until it begins to thicken, then stir in one-fourth cup finely cut nut meats, one-fourth cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries or grapes), one tablespoonful finely cut crystallized ginger. Chill until firm.

Tomato Jell-O Salad ©1923

1 package Lemon Jell-O
Water
1/2 can tomatoes
1 cup celery
1/2 bay leaf
1 small onion, cut fine
2 tablespoonfuls vinegar
Dash red pepper
Salt to taste
Lettuce for serving

Cook half a can tomatoes with half a cup celery, half a bay leaf and a small onion cut fine, for five minutes. Strain through a coarse sieve, add two tablespoonfuls of vinegar and enough water to make a pint. Heat to boiling point and pour it over a package of Lemon Jell-O. Add a dash of red pepper and salt to taste. Pour in individual molds and when firm serve on lettuce leaves with salad dressing , or jell in a border bold, turn on a platter and fill center with chicken or celery salad.

Rice and Fish Loaf ©1931

Serves 8

1 package Lemon Jell-O
1 cup boiling water
1/2 cup cold water
1/2 cup chili sauce
1/2 teaspoon salt
1 cup salmon, tuna, or other cooked fish, flaked
2 cups cold cooked rice
1 green pepper -OR- 2 stuffed olives, chopped
1 small onion, finely chopped

Dissolve Jell-O in boiling water. Add cold water, chili sauce, and salt. Chill. When slightly thickened, fold in remaining ingredients. Turn into loaf pan. Chill until firm. Unmold. Slice and serve with a tart sauce.

Serves 6 to 8

1 package Lemon Jell-O
1 cup boiling water
1 cup cold water
2 tablespoons vinegar
1 teaspoon salt
1-1/2 cups shrimp, halved
1/4 cup green pepper, chopped
2 tablespoons pimento, finely chopped
1/2 cup Hellmann's Mayonnaise

Dissolve Jell-O in boiling water. Add cold water, vinegar, and salt. Chill. When slightly thickened, fold in remaining ingredients. Blend. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with additional mayonnaise.

Jellied Tuna Variation

Prepare as above, substituting 1 cup tuna, flaked, and 1 cup peas, fresh-cooked or canned, for the shrimp and green pepper.

Jellied Salmon Variation

Prepare as above, substituting 1 cup salmon, flaked, and 1 cup celery, diced, for the shrimp and green pepper.

Serves 8

1 package Lemon Jell-O
1 cup boiling water
3/4 cup celery, diced
1 cup cooked beets, diced
3/4 cup beet juice
2 tablespoons vinegar
1/2 teaspoon salt
2 teaspoons onion juice or grated onion
1 tablespoon prepared horseradish
Lettuce for serving

Dissolve Jell-O in boiling water. Add beet juice, vinegar, salt, onion juice, and horseradish. Chill. When slightly thickened, fold in celery and beets. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise.

Serves 6

1 package Lemon Jell-O
1 cup boiling water
1 cup canned grated pineapple, drained
1 cup canned pineapple juice
1/2 teaspoon salt
1 cup grated raw carrot

Dissolve Jell-O in boiling water. Add pineapple juice and salt. Chill. When slightly thickened, add pineapple and carrot. Chill until firm. Unmold on crisp lettuce. Garnish with Hellmann's Mayonnaise.