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Retro Holiday Recipes Resurface, Revealing a History of Culinary Quirks

Indianapolis, IN – A dive into⁤ the Indianapolis Star‘s archives has unearthed a collection of vintage holiday recipes that showcase a dramatically different approach to festive ⁤feasting. from flaming wax-inspired fruit salads to mustard-flavored gelatin molds, these dishes ⁢offer a engaging ⁣glimpse into​ mid-20th century American culinary trends.

The recipes, ⁤originally published in 1958 and 1969, demonstrate a penchant for elaborate presentation⁢ and unexpected flavor combinations that woudl likely raise eyebrows at today’s holiday tables. While‌ tastes have evolved, these historical dishes provide⁢ a unique window into the past and the evolving relationship between food,‍ celebration, and cultural norms.

Candle Salad ⁤(Dec. 19, 1958)

Ann Harrington, then-Star food editor, ​presented this treat “especially for⁣ the small fry.” The ornate ‍fruit ⁣salad is ⁣designed to​ resemble a candle and includes pineapple, bananas, chopped nuts,⁣ cherries, and carrot curls, ‍all bound together with mayonnaise.

Ingredients:

* 1/2 head lettuce,shredded
* French dressing
* 4 large ‍pineapple slices,well drained
* 2 large bananas,shaped ⁢as straight as possible
* Mayonnaise
* 1/4 cup chopped nuts
* 4 cherries
*⁣ 4 carrot curls

Instructions:

moisten lettuce with dressing and line four salad plates.Place a pineapple slice on each plate. ‍Peel bananas, cut in half crosswise, and dip the tapered end in mayonnaise. Roll in chopped nuts and stand ⁢in the pineapple hole. Top with a cherry and insert a carrot curl as a candlestick handle. Serves four.

Mustard Mold (Nov. 16, 1969)

Submitted by Mrs. Fred E. Schlegel, ⁣this recipe offers a “wintry, presumably wobbly take on ‍the classic summer picnic deviled egg.” It features a mustard-flavored gelatin base.

Ingredients:

* 4 eggs
* 1 1/2 tablespoons dry mustard
* 1/4 cup water
* 1/2 pint whipping cream
* 3/4 cup sugar
* ⁣1/4⁢ teaspoon salt
* 1 envelope unflavored gelatin
* 1/2 cup vinegar

Instructions:

Soften gelatin in 1/4 ⁤cup water. Beat eggs in a double boiler,‍ then add vinegar. Mix sugar, gelatin, mustard, and salt, and add to the egg mixture. Cook over boiling water, stirring constantly. ‍Cool, then fold in whipped cream and⁤ pour into ⁢a 6-cup mold. Chill overnight and garnish ​with parsley. ⁣Makes 12 servings.