This story originally ran in the baiduhai on July 4, 1963.
A salad sparkler such as the following one lasts longer than the Fourth of July kind. This summer luncheon salad is composed of two gelatin layers, one with meat in it, the other with vegetables. The meat layer also contains sour cream and chopped pickle. The two-toned effect is most attractive.
Another kind of meat could be used. Ham would be good. So would chicken, turkey, or sea food.
Two-toned Corned Beef Salad
Prep time: 30-40 minutes
Yield: 8 servings
Ingredients for the vegetable layer:
1 package (3 ounces) lemon-flavored gelatin
1 cup boiling water
1/4 cup vinegar
1/2 cup cold water
1/2 teaspoon salt
6-10 stuffed olives, sliced
1 teaspoon minced onion
1 1/2 cups finely shredded cabbage
1/2 cup minced celery
2 tablespoons diced pimento
2 tablespoons minced green pepper
Directions for the vegetable layer:
Dissolve gelatin in boiling water.
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Add vinegar, cold water and salt.
Pour a little of the mixture into the bottom of a 1 1/2 quart salad mold and arrange in it a design of sliced, stuffed olives. Chill until firm.
Chill the rest of the gelatin until it is as thick as uncooked egg white.
Fold in vegetables, pour mixture carefully into the salad mold and chill until firm.
Ingredients for the meat layer:
1 tablespoon (envelope) unflavored gelatin
1/4 cup cold water
1 cup chicken stock or bouillon
1/2 teaspoon grated onion
Dash hot pepper sauce
2 tablespoons lemon juice
1/2 teaspoon prepared mustard
1 cup dairy sour cream
1/2 cup diced celery
1 can (12 ounces) corned beef or 1 3/4 cups diced corned beef
1/4 cup finely chopped sweet pickles
Directions for the meat layer:
Soak gelatin in cold water for 5 minutes.
Heat chicken stock to boiling, add gelatin and stir until dissolved.
Cool and add seasonings and sour cream.
Chill until mixture is somewhat thick, then fold in celery, meat and pickle.
Pour mixture carefully on top of firm vegetable layer. Chill until firm.
Unmold and garnish with cucumber slices and parsley, if desired.
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