“Nothing like a spiced gelatin salad to get the holiday party going. In order for the cherries to set in a single layer, be sure to stick to the timing instructed in Steps 4-6. It’ll make the unmolded salad look its very best.”

southernliving.com

Spiced Coconut-Cherry Mold
Found on southernliving.com; originally from myrecipes.com

1 cup frozen cherries*
2 envelopes unflavored gelatin
4 cups coconut milk, divided
½ cup sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
Vegetable cooking spray

1. Thaw cherries, reserving juice (about 2 Tbsp.). Sprinkle gelatin over 1 cup coconut milk in a medium bowl. Let stand.
2. Meanwhile, bring sugar, next 2 ingredients, cardamom (if desired), and remaining 3 cups coconut milk to a simmer in a saucepan over medium-low heat, whisking constantly.
3. Pour hot coconut mixture over gelatin mixture. Stir until gelatin dissolves. Stir in reserved cherry juice. Let stand 20 minutes.
4. Lightly grease a 6-cup gelatin mold with cooking spray; place cherries in a single layer in bottom of mold. Pour enough gelatin mixture over cherries to cover halfway. Chill 20 to 30 minutes or until slightly set. (Let remaining gelatin mixture stand at room temperature.)
5. Slowly pour enough remaining gelatin mixture into mold just to cover cherries. Chill 20 to 30 minutes or until slightly set.
6. Slowly pour remaining gelatin mixture into mold, and chill 6 hours or until firm.
7. Gently run a small knife around outer edge of mold to break seal. Dip bottom of mold in warm water for about 10 seconds. Unmold onto a serving plate.

*Fresh pitted cherries may be substituted. Omit cherry juice in Step 3.

Comments: With the consistency of flan, this creamy, spicy, and sweet gelatin is a rare treat for us dairy-free folk!

While I don’t think that this recipe needs any modification, I have a few comments about the process. The first is regarding the type of cherries. I chose to use frozen, but I now know that fresh cherries are brighter and more aesthetically pleasing. There is a marked difference between the frozen cherries in my gelatin and the fresh cherries captured in the images featured alongside the online recipes.

I would also use fresh cherries as a way to combat unwanted pools of juice. While I was placing the frozen cherries in the mold, I became concerned that the excess juice would result in circles of red gelatin around each cherry. A visual disaster! To minimize what seems like the never-ending juice production of the cherries, either be sure that they are dry or coat them with a little of the gelatin mixture. I did the latter with satisfactory results.

Most of the recipes I’m making aren’t found online, so I was glad to take a moment to review the two comments posted on myrecipes.com. I agree that the color of the gelatin could be considered a bit too muted, but I disagree that the cinnamon and cardamon are overpowering. As for the recommendation to add of a pinch of salt and cherry brandy, I agree that both would provide a more robust flavor. Similarly, one of my tasters suggested serving a chocolate sauce with the gelatin. I disagree that any change is necessary, but I am not against these additions.

Regarding presentation, this dessert benefits from the use of a particular style of mold. Easily found online, these metal molds have what I call a “bubble top” and fluted sides. The domed circles at the crown of the mold allow you to align the cherries quickly and easily.

This really is a lovely dessert for the holidays. I hope that you try it!

“In places like Hollis, New Hampshire, they wouldn’t dream of serving a holiday turkey without stuffing, sweet potatoes, and cranberry Jell-O® gelatin salad.”

Unspecified Boston-area publication, circa 1980

Spiced Cranberry Salad
1 package (6 oz.) JELL-O® Brand Raspberry Flavor Gelatin
¼ teaspoon salt
¼ teaspoon cinnamon
Dash of cloves
2 cups boiling water
2 cans (8 oz. each) whole berry cranberry sauce
2 tablespoons grated orange rind (optional)
1 cup diced canned orange sections
1 cup chopped apple

Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind and stir until dissolved. Refrigerate until gelatin reaches egg white consistency. Fold in orange sections and apple and pour into a 6-cup mold. Refrigerate overnight or until salad sets. Unmold and serve, adding garnish if desired.

Original Recipe: Spiced Cranberry Ring
from a Boston-area publication, circa 1980

1 package (6 oz.) JELL-O® Brand Raspberry Flavor Gelatin
¼ teaspoon salt
¼ teaspoon cinnamon
Dash of cloves
2 cups boiling water
2 cans (8 oz. each) whole berry cranberry sauce
2 tablespoons grated orange rind (optional)
1 cup diced orange sections
1 cup chopped apple

Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce…. [end of clipping]

Comments: A new favorite for the holidays!

While we were preparing the Thanksgiving menu, my mom and I found this recipe on the back of a clipping she had saved from a news magazine in the Boston area. We can’t identify the publication or exactly when it was printed, but the font and layout are very similar to others from the 1980s. And those weren’t the only unknowns! Because my mom had intended to cut out the recipe on the following page, only part of the method for this salad is visible. I created and followed the steps above with good results.

While I think that the recipe is great as is, I did make one small change to the ingredients. I substituted canned oranges for fresh oranges. Not only is this cheaper, it also negates the need to carefully remove the pith from the orange sections, which add an unwanted texture.

Finally, a note about presentation. When I make this again, I will add some sort of garnish! Our Thanksgiving was a busy one, and I didn’t have time to present the dish in the way that I had hoped. Despite the salad’s vibrant color, the plate looked a little bare without lettuce, cranberries, or orange supremes.

“A classic molded vegetable salad that is as popular today as when it was developed at the turn of the century.”

Knox On-Camera Recipes, 1963

Cucumber & Onion Perfection Salad
1 envelope unflavored gelatin
¼ cup sugar
½ teaspoon salt
1 ¼ cups water, divided
1/8 cup vinegar
1/8 cup + 1 tablespoon lemon juice
½ cup finely shredded cabbage
¾ cup chopped cucumbers
¼ cup finely chopped onion
1 pimento, cut in small pieces, or two tablespoons chopped sweet red or green pepper

1. Mix gelatin, sugar, and salt thoroughly in a small saucepan.
2. Add ½ cup of the water. Place over low heat, stirring constantly until gelatin is dissolved.
3. Remove from heat and stir in remaining ¾ cup of water, vinegar and lemon juice.
4. Chill mixture to unbeaten egg white consistency.
5.  Fold in shredded cabbage, cucumber, onion, and pimiento or pepper.
6. Turned into a 2-cup mold or individual molds and chill until firm.
7. Unmold on serving plate and garnish with salad greens. If desired, serve with salad dressing.

Perfection Salad
from Knox On-Camera Recipes, 1963
Simple Gel
4 Servings
70 Calories per serving

Ingredients
1 envelope Knox unflavored Gelatine
¼ cup sugar
½ teaspoon salt
1 ¼ cups water, divided
¼ cup vinegar
1 tablespoon lemon juice
½ cup finely shredded cabbage
1 cup chopped celery
1 pimento, cut in small pieces, or two tablespoons chopped sweet red or green pepper

1. Mix gelatine, sugar, and salt thoroughly in a small saucepan.
2. Add ½ cup of the water. Place over low heat, stirring constantly until gelatine is dissolved.
3. Remove from heat and stir in remaining ¾ cup of water, vinegar and lemon juice.
4. Chill mixture to unbeaten egg white consistency.
5.  Fold in shredded cabbage, celery, and pimiento or pepper.
6. Turned into a 2-cup mold or individual molds and chill until firm.
7. Unmold on serving plate and garnish with salad greens. Serve with salad dressing.

Variation: Cucumber and Onion Perfection Salad: substitute ½ cup chopped cucumbers and 1 small onion, chopped, for the celery.

Comments: While I disagree that this salad is “popular,” it may have the potential to be just that! It is both versatile and cookout friendly, and the cucumber and onion variation pairs well with hamburgers as a substitute for pickles or coleslaw.

This recipe was simple to make and didn’t require much modification. The only change I felt was necessary was a reduction in the amount of vinegar, as palate preferences have shifted since the 1960s, and the original amount would have been off-putting to my tasters. The substitution of lemon juice for the 1/8 cup of vinegar was an easy update.

As for portion sizes, like the Gazpacho Aspic, I found that a small serving of this salad provides a sufficient addition of taste and texture.

Final score: Good/Perfect.

Gazpacho Aspic
2 envelopes plus 1 tsp unflavored gelatin
1 ¾ cups vegetable juice cocktail, divided
1 tablespoon plus 1 tsp lemon juice
¼ – ½ teaspoon hot sauce
1 cup chopped celery
½ cup chopped green pepper
½ cup pimiento-stuffed olives, sliced
Lettuce leaves

Sprinkle unflavored gelatin over 1 cup vegetable juice cocktail in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add remaining vegetable juice, vinegar, lemon juice, and hot sauce; chill until the consistency of unbeaten egg white. Fold in celery and remaining ingredients except lettuce; pour into a lightly-oiled 5-cup mold. Cover and chill. Unmold onto lettuce leaves. Yield: 8 servings.

Original Recipe
from Southern Living 1989 Annual Recipes

1 (3 ounce) package of lemon-flavored gelatin
1 cup boiling water
1 envelope unflavored gelatin
1 ¾ cups vegetable juice cocktail, divided
½ cup white vinegar
1 tablespoon lemon juice
½ teaspoon hot sauce
1 cup chopped celery
½ cup chopped green pepper
½ cup pimiento-stuffed olives, sliced
Lettuce leaves

Dissolve lemon gelatin in 1 cup boiling water. Sprinkle unflavored gelatin over 1 cup vegetable juice cocktail in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add remaining vegetable juice, lemon gelatin mixture, vinegar, lemon juice, and hot sauce; chill until the consistency of unbeaten egg white. Fold in celery and remaining ingredients except lettuce; pour into a lightly-oiled 5-cup mold. Cover and chill. Unmold onto lettuce leaves. Yield: 8 servings.

Comments: I had been eager to try an aspic for a while now, and this was worth the wait! It’s a spicy, flavorful complement to a steak dinner. A little serving on each plate was enough to bring a bright color, smooth texture, and the perfect amount of heat.

The amount of hot sauce can be easily adjusted to accommodate your guests. Some of my tasters are especially sensitive to spicy foods, and they thought that the aspic could be improved by halving the amount of hot sauce or removing it entirely. While the V8 does have some spice, I do think most that people will want to use at least 1/4 teaspoon of hot sauce to match the heat of the peppers used in gazpacho.

While modernizing this recipe, I made a major change: I removed the sugar and the vinegar. I’ve been thinking about the inclusion of an excessive amount of sugar in some of these vintage savory recipes and the acid from the vinegar that is introduced to balance it, and I’ve come to a conclusion: I don’t think either is necessary, healthy, or modern. The problem with the convenience of using flavored Jell-O is its additional calories and overly sweet taste. For many of these recipes, the use of Knox unflavored gelatin is as convenient and much more sophisticated.

This recipe, like many others, benefits from a few easy modernizing exclusions.

Golden Parfait
½ cup sugar
½ cup water
2 eggs yolks
1 teaspoon gelatin
2 tablespoons cold water, additional
Few grains salt
1 cup dairy-free heavy cream alternative, whipped
1 ½ teaspoons vanilla

1. Boil sugar and water to thread stage, or 230 degrees Fahrenheit. (Note: if you are not familiar with the sugar stages, you may want to keep a diagram of the stages near the stove.)
2. Pour sugar mixture slowly over beaten egg yolks, beating while pouring.
3. Soften gelatin in cold water, add to first mixture with salt, and stir until gelatin is dissolved, then cool and chill in refrigerator tray.
4. Whip* dairy-free whipping cream, being careful not to overwhip, which will cause the cream alternative to separate. *You will not be able to achieve voluminous peaks with a dairy-free cream alternative.
5. Ensure that refrigerated mixture is cool, and fold in whipped cream and flavoring.
6. Place in freezer until set, before moving to the refrigerator.
7. Serve in tall parfait glasses, garnishing with whipped cream and topping with a maraschino cherry. Serves 3-6.

**Regarding cooking safety: Hot sugar water looks deceptively like water but retains heat much more effectively. It is very easy to burn yourself and others with splatters and drips. Be especially careful when children are in the kitchen.**

Original Recipe
Rumford Complete Cook Book, 1943

½ cup sugar
½ cup water
2 eggs yolks
1 teaspoon gelatine
2 tablespoons cold water, additional
Few grains salt
1 cup heavy cream, whipped
1 ½ teaspoons vanilla

Boil sugar and water to thread stage (230 degrees F.) then pour slowly over beaten egg yolks, beating while pouring. Soften gelatine in cold water, add to first mixture with salt, and stir until gelatine is dissolved, then cool and chill in refrigerator tray. Fold in whipped cream and flavoring; return to refrigerator tray and complete freezing; or turn into a mold, cover, seal and bury in equal parts of ice and salt for four hours. Serve in tall parfait glasses, garnishing with whipped cream and topping with a maraschino cherry. Serves 6.

Comments: What a light, silky smooth custard. Man, they ate well in the 1940s! This would be a delightful end to a robust winter meal or a light summer dinner. It requires just a few ingredients and an intermediate knowledge of cooking science and the sugar stages used in candy making.

Boiling sugar water is one way to transform it from a liquid to a solid, from one state of matter to another. Think back to the hours spent in chemistry lab; just like many of those experiments requiring a Bunsen burner, the sugar water doesn’t transform immediately, and it’s difficult to know exactly when it has. Once it begins to solidify, it can quickly move from thread to soft ball and beyond without any major visual change until the heat is removed. My solution to this problem is to periodically remove it from the heat, as it is nearly impossible to estimate the sugar water’s consistency in a rolling boil. You’ll also want to keep a spoon nearby for thread-checking. Once you see threads hanging from the spoon, remove it from the burner immediately.

I also wanted to share a few comments about dairy-free alternatives, because I find that they can be difficult to use. For this recipe, it is imperative that the whipped cream be added to a fully-cooled custard. I’ve added a note about the addition of the whipping cream in the modified recipe to stress the importance of this step. If the custard is not fully cooled, the whipped cream will dissolve into the custard, only to separate from the custard during the settling process. This can disastrous if you are using a dairy-free whipping cream, as it can create a grainy, bland white top layer that is truly unpleasant. Not to worry, though! If this happens to you, simply remove it will a spoon before serving and cover the disturbed top with extra whipped cream and a festive cherry. With an understanding of the limitations of each dairy-free product, it’s possible to create a dessert that is very similar to the original.

Lastly, regarding serving size, I divided this recipe into three portions, half of what was suggested in the original recipe. You may want to consider doubling the recipe or you may risk having some disappointed guests!

“Pineapple, orange, and carrots add the Midas touch as well as savor to this distinctive golden treat.”

Knox On-Camera Recipes, 1963

Golden Salad
1 envelope unflavored gelatin
¼ cup sugar
¼ teaspoon salt
¾ cup canned/fresh pineapple juice
½ scant cup orange juice
1/8 cup vinegar
1 cup well-drained diced canned pineapple
½ cup drained orange sections, cut in small pieces
½ cup coarsely grated raw carrots


1. Mix gelatin, sugar and salt thoroughly in a small saucepan.
2. Add pineapple syrup or juice. Place over low heat, stirring constantly until gelatin is dissolved.
3. Remove from heat and stir in orange juice and vinegar. Chill to unbeaten egg white consistency.
4. Fold in canned pineapple, orange sections, and carrots.
5. Turn into a 3-cup mold or individual molds and chill until firm.
6. Unmold by dipping mold in warm water to the depth of the gelatin.
7. Loosen around edge with the tip of a paring knife.
8. Place serving dish on top of mold and turn upside down. Shake, holding dish tightly to mold.
9. Garnish and serve.

Original Recipe
from Knox On-Camera Recipes, 1963
6 Servings
100 Calories per serving

Ingredients
1 envelope Knox Unflavored Gelatine
¼ cup sugar
¼ teaspoon salt
¾ cup canned pineapple syrup or juice*
¼ cup orange juice
¼ cup vinegar
1 cup well-drained diced canned pineapple
½ cup drained orange sections, cut in small pieces
½ cup coarsely grated raw carrots

1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Add pineapple syrup or juice. Place over low heat, stirring constantly until gelatine is dissolved.
3. Remove from heat and stir in orange juice and vinegar. Chill to unbeaten egg white consistency.
4. Fold in canned pineapple, orange sections, and carrots.
5. Turn into a 3-cup mold or individual molds and chill until firm.
6. Unmold by dipping mold in warm water to the depth of the gelatine.
7. Loosen around edge with the tip of a paring knife.
8. Place serving dish on top of mold and turn upside down. Shake, holding dish tightly to mold.
9. Garnish with salad greens and serve with salad dressing.

Comments: Wowie Zowie! (Freak Out!) This salad sure is. . .distinctive. Is distinctive a synonym for vinegary?

I’ve never used such a large amount of vinegar in a gelatin salad, and the result is as you would expect it to be – very acerbic. While I don’t think that the original recipe is something most would enjoy, one small adjustment to the liquid ratios provides a simple solution. In the updated recipe, I halved the amount of vinegar with the idea that it should be a piquant but not overpowering addition. With this change, this salad becomes a pleasant pairing with a heavier main course.

Other elements of the original recipe were more successful. The juices with added sugar create a flavorful but not overly sweet gelatin, and the combination of carrots, pineapple, and mandarin oranges adds both visual and textural appeal. The recipe is budget-friendly too, as the softness of the canned pineapple, oranges, and gelatin is countered by the crunch of the carrots, making the purchases of fresh oranges, a more expensive option, unnecessary.

My final comment about this recipe is about its size. After transferring the cooled gelatin to my 2.5-cup mold, I was surprised to find that it was less than full. The salad does contain six servings, but if you plan to use a decorative mold with a design that demands three cups of gelatin, you may want to consider using a two-cup mold or individual molds instead.

However you choose to present it, this salad adds all-natural, “golden” tropical colors to a winter meal.

Italian Tutti Frutti
1 teaspoon unflavored gelatin
1 pound mixed candied fruit
½ cup cold water
1 quart hot water
Juice of three lemons (3/4 to 1 cup lemon juice, to taste)
Juice of four oranges (1 cup orange juice)
1 ½ to 2 cups sugar, to taste
½ cup dry sherry

1. Mince candied fruit, reserving a few whole cherries to use as garnishes, and soak all for several hours or overnight in sherry.
2. Dissolve the sugar in the hot water and boil together for twenty minutes.
3. Soften the gelatin for five minutes in the cold water and add to reduced sugar water.
4. Add the orange and lemon juice and freeze.
5. Before serving, set aside for up to a half an hour, then scrape with a fork or ice shaver, and mix in candied fruit.
6. Garnish and serve immediately in your fanciest dessert cups.

Original Recipe
Charles B. Knox Gelatine Co.’s Dainty Desserts for Dainty People, c. 1920

1 teaspoonful Knox Sparkling Gelatine
1 pound mixed candied fruit
½ cup cold water
1 quart hot water
Juice of three lemons
Juice of four oranges
2 cups sugar
½ cup sherry wine

Soften the gelatine five minutes in the cold water, and dissolve in the hot water and sugar boiled together twenty minutes; strain and cool; add the orange and lemon juice and freeze, then stir in the fruit cut fine and soaked several hours or over night in the wine. Set aside for half an hour, then serve in sherbet cups.

Comments: Now these were the flavors we were hoping to find in the Crown Jewel Dessert! And how about that elegant presentation? The granita (shaved ice) is light and fresh and the sherry-soaked candied fruit adds texture and color but not a dominating flavor.

One of the benefits of granita is its adaptability to your preparation schedule. It can be prepared several days to a week beforehand, and after it is removed from the freezer, it can be re-frozen if necessary to be served at a later date. This dessert has a sophisticated presence but is simple to make.

The flavor, too, is excellent. As my tasting team went back for seconds – without my prompting! – I did not think it necessary to change the amount or type of candied fruit in any way. We did determine that the candied fruit, while enjoyable, could be omitted to allow children or those who dislike the taste of sherry to enjoy the dessert, as the flavor of the granita is delightful on its own. If you are planning not to use the candied fruit, we recommend tasting the granita as you are making it so that you can adjust the flavor before the freezing process; you may want to increase the lemon juice to a full cup. We did, and we found that we liked the stronger flavor.

So, what’s in a name? I was curious about the name of this dessert, specifically because the flavors are, to my knowledge, primarily from the Mezzogiorno. The United States was not known for its fair treatment of Southern Italians in the 1920s (i.e. Sacco and Vanzetti), and I was wondering about the origin of the term “Tutti Frutti” and how the use of ingredients from traditional Sicilian street foods, like shaved ice and candied fruit, became acceptable in polite society.

It appears that the relationship between the dessert and any direct Italian origins is a bit tenuous. Through a bit of lazy research (Wikipedia!), I learned the dessert appeared, perhaps for the first time, on an 1860 menu in England, and since then, has been served more frequently outside of Italy than within it. Additionally, the height of its popularity may have been before the 1920s, as it appeared in New York City restaurant menus by 1900, some two decades before this booklet was sent to kitchens throughout America.

As for the Italian influence, candied fruit and wine-infused desserts are popular in Sicily and Italy, but those who enjoy the much-loved Sicilian granita will attest that the addition of solid fruit or nuts are not common today. I do not believe this is a change from the past, so perhaps the rhyme within the Italian phrase was the primary reason for it continued use to describe this and other colorful desserts.

Finally, I’d also like to add that the candied fruit I purchased from Amazon, Paradise Holiday Fruit, was sweet but not saccharine. It is suitable for this American recipe, though I can also imagine how a higher quality candied fruit from Italy – made with Italian fruit or vegetables – could be substituted to provide an even more layers of flavor.

“Crown Jewel Dessert must be seen to be appreciated, so serve it at [the] buffet table. When exclamations of admiration have subsided, let guests help themselves to [the] topping.”

Hostess Guide from Jello Gelatin, 1967

Crown Jewel Dessert
1 package each (3 oz. each) Jell-O Orange, Cherry, and Lime Gelatins
4 cups boiling water
1 ½ cups cold water
1 package (3 oz.) Jell-O Lemon Gelatin
½ cup pineapple juice
2 cans coconut cream or full-fat coconut milk (preferably Savoy Coconut Cream, Aroy-D Coconut Milk, or Nature’s Charm Coconut)
¼ – ½ cup powdered sugar
1 tsp. vanilla (optional)

Dissolve orange, cherry, and lime gelatins separately, using 1 cup boiling water for each; add ½ cup cold water to each. Pour each flavor into 8-inch square pan; chill until firm. Dissolve lemon gelatin and sugar in 1 cup boiling water; add juice. Chill until slightly thickened. Prepare coconut whipped cream using Minimalist Baker’s method; blend into lemon gelatin. Cut firm gelatin into ½-inch cubes; fold into topping mixture. Spoon into pan. Chill until firm – 5 hours or overnight. Makes 16 servings.

Original Recipe
Hostess Guide from Jello Gelatin, 1967
1 package each (3 oz. each) Jell-O Orange, Cherry, and Lime Gelatins
4 cups boiling water
1 ½ cups cold water
1 package (3 oz.) Jell-O Lemon Gelatin
¼ cup sugar
½ cup pineapple juice
1 ½ cups graham cracker crumbs
1/3 cup margarine, melted
2 envelopes Dream Whip Whipped Topping Mix

Dissolve orange, cherry, and lime gelatins separately, using 1 cup boiling water for each; add ½ cup cold water to each. Pour each flavor into 8-inch square pan; chill until firm. Dissolve lemon gelatin and sugar in 1 cup boiling water; add juice. Chill until slightly thickened. Mix crumbs with butter; press over bottom and sides of a 9-inch spring-form pan. Prepare topping mixes as directed on package; blend into lemon gelatin. Cut firm gelatin into ½-inch cubes; fold into topping mixture. Spoon into pan. Chill until firm – 5 hours or overnight. Makes 16 servings.

Comments: What a disappointment! My updated version of this recipe was not a resounding success. It was too sweet and too fragile, and the flavors were overpowering. What went wrong? Well, several things.

A quick Google search, a very encouraging start to this process, revealed the popularity of this labor-intensive but beautiful dessert through a multitude of recipes, blog posts, and Instagram images. In comparison to other gelatin salad and desserts, the Crown Jewel could be considered on trend!

I had set my parameters for the modified recipe: I wanted to stay as true to the original as possible, especially because other, more modern versions are already available, including one the wonderful Molly Yeh from Girl Meets Farm.

My first major error was to use coconut cream, which is far too sweet, even without the addition of powdered sugar. I also regret using lemon Jell-O for this recipe. The additional sugar and the artificial flavor of the Jell-O with the coconut cream created an overpowering, unpleasant, saccharine flavor. As in previous recipes, I would suggest the used of Knox’s Lemon Jelly as a substitute for the lemon Jell-O, and, for this recipe, I would reduce the amount of sugar in the Jelly substantially. Alternatively, I would suggest using a dairy free heavy whipping cream, like the one sold by Silk, in place of the original heavy cream.

My other error was my decision to use a new mold. I was eager to try it, and my impatience was my downfall. The original recipe called for a spring-form pan that allows a delicate gelatin to retain its shape, while the use of my swirl mold necessitated the traditional but sometimes forceful unmolding with a warm towel. The resulting product was far too fragile to present at a table and to serve in attractive slices.

In addition, my use of the new mold also forced me to eliminate the graham cracker crust from the recipe, which would have added a nice texture and increased the stability of the dessert. I am curious to see if others have more success with this recipe, and I am hoping that my observations make it easier for someone else to be successful.

In short, don’t be like me, be like Molly!

Ginger Mint Salad
Rumford Complete Cookbook, 1941

1 package lime or lemon flavor gelatine
½ cup boiling water
1 ½ cups ginger ale
¼ cup chopped walnuts
¼ cup finely diced celery
1 tablespoon finely chopped mint
1 cup mixed fruits, canned or fresh in season
Lettuce
Mayonnaise or whipped cream mayonnaise

Dissolve gelatine in boiling water, placing it over hot water for a few minutes if necessary. When cold, add ginger ale and as soon as the mixture begins to thicken, fold in nuts, celery, mint and fruits. Turn into individual wet molds, chill, unmold and serve on lettuce, passing dressing separately. Serves 6.

Comments: Rumford, a baking powder company, is all about convenience with this from-the-pantry gelatin salad. Beyond the fresh mint, an herb that was readily available in most gardens at the time, all items may be purchased far beforehand, including the flavored gelatin. While not specifically naming the brand, this recipe identifies any lime or lemon gelatin as an acceptable shortcut. I purchased lime Jell-O, the only lime flavored gelatin at my grocery store.

While I opted to use fresh Bartlett pears in addition to the mint, I did consider substituting fresh mint with mint flavoring to make this a truly pantry-friendly recipe. It’s always helpful to have a few of these types of sides and main dishes available. After our taste test, my family found that the bursts of fresh mint from the leaves were an enjoyable part of the salad, but we thought that muddling the mint before adding it to the gelatin would improve the taste even more!

The most interesting part of this recipe is how the ginger flavor diminishes over time. On the first day, the ginger flavor matched the strength of the mint and the lime, but this balance shifted after 12 hours, with the taste of ginger disappearing almost entirely as the lime flavor become more dominant. While the salad is still pleasant the second day, it is best to eat it on the day it was created.

I also found that this salad is very sweet. Another possible change to this recipe would be to substitute Knox gelatin, lemon juice, and a smaller amount of sugar for the lemon-flavored gelatin (recipe below), with the idea of reducing the sugar and removing any artificial coloring or flavoring. The Knox recipe can be altered so that the final result is as sweet as desired.

Overall, I found this salad to be refreshing with a variety of textures and flavors – served with or without mayonnaise and lettuce. It is one that I would consider making again.

Lemon Jelly
Charles B. Knox Gelatine Co.’s Dainty Desserts for Dainty People, c. 1920

2 envelopes Knox Sparkling Gelatine.
1 ½ cups sugar.
2 cups cold water.
3 cups boiling water.
1 pint lemon juice.

Soak the gelatine in the cold water five minutes and dissolve with the boiling water; add the sugar and stir until dissolved and cooled; then add the lemon juice and strain through a cheese cloth into molds.

“Chopped ginger lends zip and zest to this palate-teaser. Try it with baked ham, roast veal, or fried chicken.”

Knox On-Camera Recipes, 1963

Grapefruit Ginger Salad
From Knox On-Camera Recipes, 1963

Simple Gel
6 Servings
68 Calories per serving

Ingredients
1 envelope Knox Unflavored Gelatine
1 (1 lb.) can unsweetened grapefruit sections
2 tablespoons lemon juice
2 tablespoons sugar
1/8 teaspoon salt
¼ cup diced celery
¼ cup diced apples
1 teaspoon chopped crystalline ginger

Method
1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Drain syrup from grapefruit sections. Add water to make 1 ¼ cups. Set sections aside.
3. Add ½ cup of the liquid to gelatine mixture. Place over low heat, stirring constantly until gelatine is dissolved.
4. Remove from heat and stir in remaining ¾ cup of liquid and lemon juice.
5. Chill mixture to unbeaten egg white consistency.
6. Fold in celery, apples, ginger, and grapefruit sections.
7. Turn into a 3-cup mold or individual molds and chill until firm.
8. Remove from refrigerator and unmold on serving platter.
9. Garnish with salad greens and avocado slices. Serve with mayonnaise or salad dressing.

Notes: Crystalline ginger is another term for candied or crystalized ginger. In this recipe, I found that the amount can be increased to taste.

Comments: Five stars for the balanced flavor of this dish! It’s spicy, sweet, sour, and bright thanks to the addition of the lemon and the ginger. At its current amount, the flavor of the ginger does not have a strong presence in every bite, but a stronger flavor could easily be achieved through an additional 1/2 to 1 tsp ginger. This restrained addition will not cause the other subtle flavor notes to disappear.

And, despite the cries of protest I will hear, I am going to boldly recommend the addition of mayonnaise to the serving table. It’s adds a touch of vinegar and creaminess to the salad that enhances the blended flavors.

While the recipe suggests serving this salad with ham, veal, or fried chicken, my family decided to enjoy it alongside a New England Saturday Night Supper – franks, baked beans, and homemade brown bread. It was a nice substitution for the traditional applesauce.

As for presentation, the natural color of this dish is a far cry from some of the artificially enhanced hues of Jell-O salads. Due to its subdued appearance, its arrival at the table may also seem less dramatic.

Brief History: The layout of Knox On-Camera Recipes is highly visual, complete with black and white photos alongside many of the recipe instructions.

According to my recipe sources, the use of ginger never became common. Of the nearly one thousand of that I have collected, only five recipes feature ginger in the title. A Ginger Mint salad from the 1940s is the earliest recipe that I have – and it’s the next recipe on my list to make! Stay tuned.