500 Salads

500 Salads cover500 Delicious Salad Recipes
Culinary Arts Institute
1954

Submitter: To be honest – I expected more gross Jello salads than were found in this book. But the Frozen Seafood salad made up for it. The only request I got for this book was not to dump it in the lunchroom recycling bin and to use the one out in the hall.

Holly: How many books are there in this series?? Please note the “perky shapes” on the fourth image below (top, left-corner of that page), the molded jellied salads.

Looks more like: emoji

Introduction

molded salads

chicken in aspic

molded salads

frozen salads

9 comments

  1. I’m glad someone was smart enough to keep this thing out of the lunchroom recycling bin. Otherwise, some poor people may have had to suffer eating this $h1t.

  2. The grainy black and white photos are so horrific and unidentifiable, one wonders why they were included in the book at all. They couldn’t possibly have helped sell the dishes they claimed to represent. The introductory photo looks like a landscape after a catastrophe.

  3. When I see books like this, I think how bad is the acquisitions budget and how poor are the donations to the this library? You’d think something better and more recent would have been donated that could have replaced this when the aqc budget is nil.

  4. The black cherry salad was fine till they got to the olives. (vomit emoji)

    The cranberry ring is apparently owned by the Eye of Sauron. I don’t want my food to stare at me.

    The frozen seafood salad is a crime against humanity, and what’s with the chicory obsession?

  5. This stuff looks gross as usual, but this wasn’t long after the Depression and WWII when people were trying to find ways to make meals that were both cheap and nutritious. Gelatin was a cheap source of protein. Maybe one day in the future people will be turning up their noses at all the modern day recipes made with instant ramen noodles.

    1. Gelatin has very little protein. The sea food wouldn’t have been that cheap.

      This is the period in American (White suburban) cooking when people actually HAD food in the post-war boom, and for some reason everything had to be molded and jellied.

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