After World War II, when food shortages and rationing ended, gelatin became a creative kitchen tool, as well as a shortcut. Congealed molded dishes quickly earned a place at the table as impressive salads. Mid-century meals had more courses than we serve at home today. Typically, they included bread, relish, salad, soup, the main dish, vegetables and sides, and finally dessert and coffee. While both sweet and savory gelatin became popular after World War II, Jell-O’s golden years were in the 1950s, when the new American middle class created dishes such as jellied bouillon with frankfurters and strawberry cottage cheese mold. Who could forget the Spaghetti Os and Franks dish (above)? A “best of” Jell-O cookbook was published, highlighting recipes including Sea Dream and Ring Around the Tuna. The more adventurous cooks would make “hog's head cheese” by boiling a hog’s head and using plain, unflavored gelatin to make a disgusting mixture of animal parts and lime Jell-O to give it a tropical flair. One has to wonder if that’s when Alka Seltzer and Pepto Bismol became household names. By the 1980s, Jell-O had fallen out of favor, and in 1986 General Foods decided to re-market its gelatin products as family-friendly, make-at-home desserts. Just in case you didn't grow up in the '50s, here's a look back at what you missed.
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| Ring Around the Tuna: Tuna, onion, cucumber, celery, olives, radishes. |
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| Vegetable Salad Mold: Lima beans, celery, onion. |
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| Sequin Salad: Lime Jell-O, onion, raw cauliflower, diced pimiento. |
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While this dish wasn't made with Jell-O, it still deserves an honorable mention. It's the Bologna Cake, featuring layers of bologna and cream cheese and frosted with Ranch dressing.
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