Cool Salads for Hot Days

Back in the bad old days when only rich folks and movie theaters had air conditioning, homemakers trying to cope with hungry families and hot kitchens served these kinds of “salads” as the centerpiece for a summer supper. They’re from The Super Market Cook Book. My copy was printed in 1955 and dedicated to Mamie Eisenhower.

Ginger Ale and Fruit Salad

1 ½ tablespoons granulated gelatin
¼ cup cold water
½ cup boiling water
1 tablespoon sugar
1 ½ cups ginger ale
2 tablespoons lemon juice
1 cup sliced fresh or canned peaches
½ cup halved seeded white grapes

"Soften gelatin in cold water. Add boiling water and sugar, and stir until gelatin is dissolved. Stir in ginger ale and lemon juice. Chill until mixture begins to set, and fold in fruits. Pour into 1 quart mold and chill until set. Unmold on large plate. Garnish with lettuce cups filled with mayonnaise mixed with diced celery and a little whipped cream. Note: Other diced fresh or canned fruit may replace grapes."

Frozen Fruit Salad

¾ cup diced pineapple
¾ cup sliced fresh or canned fruit
½ cup diced celery
½ cup chopped toasted almonds
½ cup mayonnaise
1 cup heavy cream, whipped

"Drain fruit, add celery, almonds and mayonnaise, and mix well. Fold in whipped cream. Pour mixture into freezing tray of automatic refrigerator and freeze 2 to 3 hours, until firm. Turn out onto large platter and garnish with candied ginger, cherries, watercress or other salad greens. Yield: about 6 servings."

Jellied Cheese Ring Salad

2 tablespoons granulated gelatin
½ cup cold water
3 cups milk
3 egg yolks
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
1 ½ cups grated cheese

"Soften gelatin in cold water. Heat milk in top of double boiler. Beat egg yolks with seasonings and stir in a little of the hot milk. Add the mixture to the rest of the milk and stir over hot water until it begins to thicken (when it stops foaming). Stir in cheese, and when melted, remove from heat and add softened gelatin. Stir until dissolved. Pour into 1 quart ring mold or in small molds and chill until set. Turn out on platter or chop plate and garnish with strips of pimentos. Fill center with any mixed vegetable salad. Yield: 6 servings."