This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

24 Hour Salad

Cook in double boiler:

3 egg yolks
1/2 cup sugar
1/4 cup cream
Juice of 2 lemons

When cool, whip 3/4 cup cream and add:

1 can pineapple
1 lb. marshmallows (cut small)
1 can white cherries or grapes

Mix and let stand several hours. Don’t add marshmallows until about ready to serve, they get too soaked.

Take marshmallows out of pkgs some few hours before using. If allowed to dry a little they will not stick together so much.

Makes sufficient for 10.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Raw Cranberry Salad

Chop up 2 cups cranberries
2 T sugar
Small can drained crushed pineapple

(Let this set overnight)

(Noon next day) 1 cup sm marshmallows. Just before you eat add 1/2 pint whipping cream – place on lettuce leaves.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (a few spelling errors corrected).

Charlie’s Potato Salad

2 lb potatoes (cooked & diced) 5 to 6 med potatoes
1/4 c. chopped green onions
small amt. chopped pimento
green pepper chopped
2 hard cooked eggs

Dressing

1/2 cup whipping cream (whipped)
1 c. Hellmann’s Blended Mayonnaise
1/2 tsp sugar
3/4 tsp salt
Dash pepper
1/2 tsp mustard

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

3 Bean Salad

1 can string beans (drained)
1 can wax beans ( ” )
1 can red kidney beans strained & washed
1 c. sugar
1 c. wine vinegar
1/4 c. oil
3 stalks celery sliced thin
One onion sliced thin

Mix all together; refrigerate; marinate stirring often.

This is a promo recipe card for JELL-O that looks like it could be part of a magazine pull-out page and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Molded Vegetable Relish

1 package (3 oz.) Lemon or Lime flavor JELL-O Brand Gelatin
3/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup finely chopped cabbage
1/2 cup grated carrot
1/4 cup finely chopped celery
3 tablespoons chopped green pepper

Dissolve gelatin and salt in boiling water. Add cold water, vinegar and grated onion. Chill until thickened. Fold in vegetables. Pour into 3- or 4-cup mold. Chill until firm, about 3 hours. Unmold. Garnish, if desired. Makes 5 servings.

This is a promo recipe card for JELL-O that looks like it could be part of a magazine pull-out page and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Creamy Fruit Salad

1 can (8 3/4 oz.) fruit cocktail
1 package (3 oz.) Apricot flavor JELL-O Brand Gelatin
1 cup boiling water
1 package (3 oz.) cream cheese
1/3 cup HELLMANN’S / BEST FOODS Real Mayonnaise

Drain fruit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved, 1 minute. Add measured liquid, cream cheese and mayonnaise; cover and blend on high speed, 15 seconds. Chill until slightly thickened. Fold in fruit. Spoon into 6 individual molds and chill until firm, about 2 hours. Unmold. Garnish, if desired. Makes 6 servings.

This is a promo recipe card for JELL-O that looks like it could be part of a magazine pull-out page and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Lime-Yogurt Salad

1 can (8 1/2 oz.) pear halves
2 packages (3 oz. each) Lime flavor JELL-O Brand Gelatin
2 cups boiling water
1 container (8 oz.) vanilla-flavored yogurt

Drain pears, reserving 1/2 cup syrup; slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin; blend in yogurt and pour into 8-inch square pan. Chill until set but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin-yogurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.

This recipe was typed on a large recipe card (both sides) and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

RIBBON SALAD
Serves: 12

1st Layer: (Top layer when turned out)

1 pkg. lime jello
1 cup hot water
1 – 9 oz. can (1 cup) sliced pineapple
2 tbls. lemon juice

Dissolve jello in hot water. Drain pineapple, reserving syrup. Add lemon juice to syrup and enough cold water to make one cup; add to dissolved jello. Chill to partially set. Cut pineapple slices in thirds; arrange in an “S” design in bottom of 10″ x 5″ x 3″ loaf pan. Pour small amount of gelatin mixture over pineapple carefully to keep “S” formation. Chill until set. Then add rest of gelatin mixture. Chill until firm.

2nd Layer:

1 pkg. Lemon Jello
1 cup hot water
2 – 3 oz. pkgs. cream cheese
1/3 cup mayonnaise

Dissolve jello in hot water; chill until thick; then whip until light and fluffy. Blend softened cream cheese and mayonnaise; fold into jello. Pour mixture over lime layer after lime layer is firm and set. Chill until firm.

3rd Layer (Bottom layer when turned out)

1 pkg. of raspberry or cherry (red) jello
1 cup hot water
1 – 14 oz. jar Ocean Spray Cranberry-Orange Relish
1/2 cup cold water
1/2 cup chopped walnuts or pecans
1/4 cup chopped celery

Dissolve jello in hot water; add cold water; mix together cranberry relish, nuts and celery; then stir into gelatin mixture after it has set a little. Chill until firm.

When salad is firm, unmold upside down on an oval platter. Red layer will be on bottom, yellow layer in middle and green layer on top.

Cut in slices at least 1″ thick, then in half.

Serve Sour Cream in side dish or bowl.