The end of summer is not too far away. But the very fact that warm weather has been with us for some time may mean that meal planning for hot days has become something of a chore to even the most dedicated homemaker.

Salads, so much a part of summer menus, need innovations to keep interesting and appetizing. That’s why we reported with such enthusiasm the availability of the new Jell-O salad gelatin in two flavors, celery or mixed vegetable. The latter has a pronounced celery trace, too, always welcome to the taste buds.

Either salad gelatin provides a receptive base for vegetables and meats. The results can be main dishes, or side salads or even jellied soups. It’s all up to you.


How to catch a salad lover

… with new Jell-O Salad Gelatin in vegetable flavors

Jell-O Salad Gelatin in vegetable flavors

Here’s a recipe to lure any salad lover. Use Jell-O Salad Gelatin — Celery or Mixed Vegetable flavor.

Combine a 7-ounce can of tuna, drained and coarsely-flaked, with 1 diced tomato, 1 diced hard cooked egg, 2 tablespoons each of sliced ripe olives, green pepper strips, onion strips and Italian salad dressing.

Make gelatin as prepared on the package, but use 3/4 cup cold water instead of ice. (If you double recipe, use only 1-1/4 cups.) Cool. Before it thickens, pour half into a 5-cup mold. Add tuna mixture.

Top with 1-1/2 cups coarsely-chopped lettuce. Add remaining gelatin. Cover. Chill until firm — at least 4 hours. Makes enough bait to catch 4 salad lovers.


Salad lovers: Lend us your ears

New celery flavor Jell-O salad gelatin is as versatile for salads as fresh-picked celery. Goes with anything.

New mixed vegetable flavor has a lot of vegetable tastes. That’s why salads made with it have a lot of flavor. Try it in your favorite salad.

Jell-O Salad Gelatin in vegetable flavors


New Jell-O Salad Gelatin in vegetable flavors

Jell-O Salad Gelatin in vegetable flavors


Recipe: Gelatin salad with carrots, celery and olives

Replete with eye appeal is carrot, celery and olive salad for five. Dissolve one package of either of the salad gelatins in one cup boiling water. Add two teaspoons vinegar and seven to ten ice cubes; stir constantly until thickened. about three minutes. Remove any unmelted ice.

Stir into gelatin one cup shredded carrots, one-quarter cup diced celery, and two tablespoons sliced olives. Spoon into five individual molds or a one-quart mold. Chill until firm. Unmold. Top with mayonnaise.


About this story

Source publication: Intro and last recipe adapted from a food article in The Journal News (White Plains, New York) August 18, 1964

Filed under: 1960s, Discoveries & inventions, Food & drink, Salad recipes, Vintage advertisements

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