This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

TRI-COLOR MOLDED SALAD

2 1-lb. 1-oz. cans fruit cocktail
1 3-oz. pkg. raspberry flavored gelatin
1 cup boiling water
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1 3-oz. pkg. lemon flavored gelatin
1 cup boiling water

1/2 cup Miracle Whip
1/2 cup heavy cream, whipped
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1 3-oz. pkg. lime flavored gelatin
1 cup boiling water

Drain fruit cocktail, reserving 1 cup syrup. Dissolve raspberry gelatin in boiling water. Add 1/2 cup syrup and 1 1/3 cups fruit cocktail. Pour into greased 2-quart mold. Chill until almost firm.

Dissolve lemon gelatin in boiling water; cool. Gradually add to salad dressing, mixing until well blended. Fold in whipped cream. Pour over raspberry layer. Chill until almost firm.

Dissolve lime gelatin in boiling water. Add 1/2 cup syrup and remaining fruit cocktail. Pour over lemon layer. Chill until firm. Unmold on serving platter. Garnish with lemon leaves. 10 to 12 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

STRAWBERRY CREME MOLD

2 envelopes unflavored gelatin
1/3 cup honey
1/3 cup cold water
1 can (1 lb. 4 oz.) crushed pineapple, undrained
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 cups dairy sour cream
2 cups frozen sliced strawberries or blueberries, thawed
1/2 cup chopped pecans

Combine gelatin, honey, and water. Cook over low heat stirring constantly, until gelatin is dissolved. Stir in pineapple with syrup, orange, and lemon juices. Chill until partially set. Fold in sour cream, then fruits and nuts. Fill a 7-cup salad mold, chill until set. Serves 8-10.

This recipe was clipped from a newspaper then pasted onto an index card, found in large collection, date unknown. Recipe is typed below along with a scanned copy.

CHIFFON FRUIT SALAD
(MAKES 8 TO 10 SERVINGS)

1 1/2 cups fresh strawberries, sliced, or 1 1/2 cups sweet, fresh cherries, halved and stoned
1/4 cup granulated sugar
Water
1 pkg. strawberry or black cherry flavor gelatine, depending on choice of fruit
1/3 cup real mayonnaise
1 cup diced ripe banana
1/2 cup diced celery
1/2 cup chopped walnuts
1/2 cup instant nonfat dry milk crystals
1/2 cup ice water
2 tablesp. lemon juice

Combine berries or cherries with sugar. (If cherries are used, add 2 tablespoons cold water.) Let stand a half hour. Drain liquid from fruit into measuring cup; add water to total 1 cup. Heat to boiling point; add gelatine and stir until dissolved. Chill until spoonful of mixture molds slightly. Blend in mayonnaise.

Add strawberries or cherries, banana, celery and nuts. Set in refrigerator. Mix nonfat dry milk crystals with ice water. Beat until soft peaks form. Add lemon juice; beat until stiff. Fold in gelatine-fruit mixture. Spoon into 1 1/2-quart mold. Chill until firm. Garnish if desired with whole strawberries or clusters of cherries.

This recipe was clipped from the Chicago Daily Tribune newspaper, dated October 31, 1941. Recipe is typed below along with a scanned copy.

Dressing Flavors Fruit Mold

Accent the flavor of your favorite jellied fruit mold with a special pineapple cream dressing. To make the dressing, work 2/3 of a three ounce package of cream cheese to a smooth paste, add 1 cup whipping cream gradually, 1/8 teaspoon salt, 1/8 teaspoon paprika, and 1 cup unsweetened pineapple juice. Chill well just before serving, beat well. Add a few drops of lemon juice and pour the dressing into the center of the salad ring.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

Leftover Turkey? Make this.

HOT TURKEY SALAD

One and one-half cups cooked, cubed turkey
One cup diced celery
One-half cup slivered, toasted almonds
One and one-half teaspoons grated onion
One-fourth cup chopped green pepper
One-half teaspoon salt
One-eighth teaspoon pepper
Two-thirds cup mayonnaise
Two tablespoons lemon juice
One-fourth cup sliced stuffed olives, if desired
One-half cup grated American cheese
One cup crushed potato chips

Toss all ingredients, except cheese and potato chips, together lightly but thoroughly. Place mixture in a well-greased 8x8x2-inch pan. Sprinkle top with cheese and potato chips. Bake at 375 for 20 to 25 minutes or until lightly browned. 4 to 5 servings.

This recipe was clipped from cardboard packaging of some kind, maybe a box of Ritz Crackers since it’s one of the ingredients required. Recipe is typed below along with a scanned copy.

CHICKEN AND HAM SALAD
Makes 6 servings

1/3 cup mayonnaise
1/3 cup dairy sour cream
1 tablespoon prepared mustard
1 tablespoon lemon juice
2 cups diced cooked chicken
2 cups diced cooked ham
1 cup chopped celery
Salad greens
PLANTERS Slivered Almonds, toasted
RITZ Crackers

In large bowl, combine mayonnaise, sour cream, mustard and lemon juice. Mix in chicken, ham and celery. Chill until ready to serve.

Spoon salad onto individual salad plates lined with crisp salad greens. Sprinkle with PLANTERS Slivered Almonds. Serve with RITZ Crackers.

This recipe was clipped from a magazine and looks to be a promo piece for Knox Gelatin. There’s no title in the clipping but there is a handwritten note: “Sonoma Valley Fruit Salad”. Recipe is typed below along with a scanned copy, date unknown.

1 envelope Knox Unflavored Gelatine
2 tablespoons sugar
3/4 cup boiling water
1 1/4 cups rose wine
1/2 cup thinly sliced Chiquita bananas
1 cup thinly sliced peaches
1/2 cup sliced strawberries

In medium bowl, mix Knox Unflavored Gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved; stir in wine. Chill, stirring occasionally, until mixture is the consistency of unbeaten egg whites.

Fold in bananas, peaches and strawberries. Turn into 4-cup mold or 6 individual serving dishes; chill until firm. Makes about 6 servings.

JUST LET THE KNOX OUT OF THE BOX.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Frozen Orange Salad

6 oz. pkg. orange gelatin
2 c. hot orange juice
1 pt. orange sherbet, softened
2 cans mandarin oranges, 11 oz. each

Heat the orange juice so it’ll dissolve gelatin. Combine juice and gelatin, stirring well so granules dissolve. Stir in sherbet. Let set until mixture becomes slightly congealed.

Drain mandarin oranges and add to slightly congealed mixture. Freeze.