By Natalie Pronio
They say one should keep their parents' clothing, because everything eventually comes back in style – I, too have seen hints of the styles from the '40s, '50s, '60s and '70s making a comeback. Vintage recipes, just like the vintage fashions on the streets lately, have had the same type of resurgence. While you may find vintage clothes wrapped delicately in tissue paper, packed neatly in department store boxes or hung in rows in an old closet, you'll find vintage recipes hand-written on note cards in scrawling script or typed (with a type writer, mind you) on thick cardstock and kept in an orderly fashion within a wooden box or between the pages of a worn book.
While most recipes never go out of style (apple pie, anyone?) some of them are around in great flashes of after-dinner brilliance, and then fall to the wayside when seasonal ingredients aren't available or the times and tastes change.
Below is a recipe for Sunshine Salad – a classic dish first made popular in the 1930s. Sunshine Salad (or one of the many versions of it) was a staple in many homes for years – even when flower children freely roamed the fields of the 1960s – because of its versatility and how easy it is to make. Sweet, tangy and full of flavors, this salad can be served as a dessert (seriously, it's that good) or as an appetizer. Change this recipe up to suit any of your seasonal menus!
- 6 ounces (two three-ounce packages) lemon flavored gelatin
- 2 cups boiling water
- 1 cup ice water
- 9 ounces (one can) crushed pineapple with juice
- 1 teaspoon lemon juice
- 2 cups grated carrots
- Pinch of salt
- Empty gelatin into a small mixing bowl and stir in two cups of boiling water. Stir thoroughly until the gelatin has dissolved.
- Stir in the ice water, crushed pineapple with its juice, lemon juice, and pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)
- Chill in refrigerator until the gelatin starts to thicken. With a spatula, gently fold in the grated carrots until well mixed.
- Add mixture to a Jell-O mold. Set in the refrigerator until firm (this will take several hours). To unmold, dip the bottom of the pan in hot water for five seconds. Invert onto a serving platter or cake stand, and shake firmly to release. Slice to serve.