Cardinal Salad Mold – 1950

Posted on Jun 14 2013 - 6:00am by RetroRuth
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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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5 Comments so far. Feel free to join this conversation.

  1. Ann June 14, 2013 at 12:51 pm - Reply

    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?

  2. David June 14, 2013 at 8:46 pm - Reply

    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?

    • David June 14, 2013 at 9:11 pm - Reply

      …Can anyone figure out what’s in the dish next to the butter? Baked apples?

      • lak June 15, 2013 at 9:58 am - Reply

        they look like very wan pickle chips to me!

        • David June 15, 2013 at 2:50 pm - Reply

          Oh, pickles! I think you’re right. Some very wan, peaked pickles indeed!

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