Frosted Honeydew Melon
Dec. 24th, 2008 12:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
morwen_peredhil posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
vintage_recipesI have found the mother lode of ghastly gelatin salad recipes: Marye Dahnke's Salad Book (1954). It has eighty-three pages of molded salads.
This recipe has both that insane 1950s fussiness and the stomach-turning combination of raspberry Jell-O and French dressing (which at the time still meant a basic vinaigrette, not that sickeningly sweet orange stuff that goes by the name now). I'm only surprised that the author, a Kraft Foods home economist, didn't throw in a huge glob of mayonnaise, too. Maybe she just forgot.
Frosted Honeydew Melon
Here is one of the wonders of the salad world! Fill honeydew melon with raspberry fruit gelatin, frost it with cream cheese. It's an easy way of winning a reputation as an accomplished hostess.
1 medium size honeydew melon
1 pkg. raspberry gelatin dessert
2 cups hot water
2 cups drained fruit cocktail
1 8-oz. pkg. cream cheese
Milk
Leaf lettuce
French dressing
Peel the whole melon, cut a slice from one end and remove the seeds. Dissolve the gelatin in the hot water. Chill until slightly thickened. Add the fruit cocktail, and pour into the melon. Place the melon in the refrigerator and chill until the gelatin is firm.
Soften the cream cheese with a small amount of milk, whipping it until light and fluffy. Frost the entire outside of the melon with this whipped cream cheese. Place the frosted melon on a chop plate or platter and surround it with crisp lettuce leaves. Slice and serve with French dressing.
6 to 8 servings
This recipe has both that insane 1950s fussiness and the stomach-turning combination of raspberry Jell-O and French dressing (which at the time still meant a basic vinaigrette, not that sickeningly sweet orange stuff that goes by the name now). I'm only surprised that the author, a Kraft Foods home economist, didn't throw in a huge glob of mayonnaise, too. Maybe she just forgot.
Frosted Honeydew Melon
Here is one of the wonders of the salad world! Fill honeydew melon with raspberry fruit gelatin, frost it with cream cheese. It's an easy way of winning a reputation as an accomplished hostess.
1 medium size honeydew melon
1 pkg. raspberry gelatin dessert
2 cups hot water
2 cups drained fruit cocktail
1 8-oz. pkg. cream cheese
Milk
Leaf lettuce
French dressing
Peel the whole melon, cut a slice from one end and remove the seeds. Dissolve the gelatin in the hot water. Chill until slightly thickened. Add the fruit cocktail, and pour into the melon. Place the melon in the refrigerator and chill until the gelatin is firm.
Soften the cream cheese with a small amount of milk, whipping it until light and fluffy. Frost the entire outside of the melon with this whipped cream cheese. Place the frosted melon on a chop plate or platter and surround it with crisp lettuce leaves. Slice and serve with French dressing.
6 to 8 servings
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Date: 2008-12-24 06:12 pm (UTC)no subject
Date: 2008-12-24 06:45 pm (UTC)no subject
Date: 2008-12-24 10:36 pm (UTC)i've got some cookbooks where there's frosted sandwich loaves!! of course when i dig them out i'll scan them....totally gagable!
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Date: 2008-12-24 06:22 pm (UTC)I am lime jello-green with envy. Ooo.... someone's selling it on eBay. :D
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Date: 2008-12-24 06:25 pm (UTC)no subject
Date: 2008-12-24 06:45 pm (UTC)no subject
Date: 2008-12-24 08:14 pm (UTC)no subject
Date: 2008-12-24 10:37 pm (UTC)