Naturally, the warm summer is a perfect time to break out the cold food. As you can guess, one of the stars of this cookbook is our old friend gelatin. I believe that appetizing fish dish on the cover is salmon in aspic. As a Midwesterner, I can appreciate versions of jello like no one else. I will have marshmallows and fruit cocktail in mine, please. However, this aspic/fish combo seems to be everywhere in cookbooks from this era. I don’t get it and I don’t remember ever seeing it when I was a kid. Perhaps this type of cooking was too sophisticated for my delicate central Illinois upbringing.
Of course cookbooks are a favorite here at ALB and I do think that public libraries should pay attention to food fashions. I can’t imagine this book flying off the shelf anytime soon.
For those of you wondering what Knox is, it is the unflavored gelatin. When I was a young teen it was touted as something to make your fingernails healthy and long if you drank it before it cooled. My nails never looked good though.
Inside you will find some super appetizing dishes that mold your food into wonderful shapes. Try serving up these molds at your next gathering. My favorite: Cottage Cheese and Kidney Bean Salad. (Yes, you read that right!)