A little OT, but seeing the ingredient “dairy sour cream,” and knowing that the post war era was a very, oh shall we say “scientific” one, is there such a thing as *non-dairy* sour cream?
Hmm… That salad mold just doesn’t sound good. Okay, I kind of get that the top layer is like a sour creamsicle with orange rind, and the bottom layer — lemon Jell-O, beets, onion, horseradish, vinegar and celery — I just can’t put together. So once you get your guests to gather around the salad mold adorned with cold-cuts and huge cheese wedges, on the table festooned with bread and butter-curls, WHAT on earth do you do with the salad mold?
A little OT, but seeing the ingredient “dairy sour cream,” and knowing that the post war era was a very, oh shall we say “scientific” one, is there such a thing as *non-dairy* sour cream?
Hmm… That salad mold just doesn’t sound good. Okay, I kind of get that the top layer is like a sour creamsicle with orange rind, and the bottom layer — lemon Jell-O, beets, onion, horseradish, vinegar and celery — I just can’t put together. So once you get your guests to gather around the salad mold adorned with cold-cuts and huge cheese wedges, on the table festooned with bread and butter-curls, WHAT on earth do you do with the salad mold?
…Can anyone figure out what’s in the dish next to the butter? Baked apples?
they look like very wan pickle chips to me!
Oh, pickles! I think you’re right. Some very wan, peaked pickles indeed!