bluecastle | Because some things should not be called what they are...

My mother informed me on the phone this morning that she has made the traditional gelatinized food of Thanksgiving (and Christmas, and Easter...) ... and since I don't want to have to suffer alone, let me tell you the story of PERFECTION SALAD. It's a "treat" with a long history. Born in 1904 when Mrs. John E. Cook (hello irony, nice to see you) of New Castle, Pennsylvania entered this recipe in a contest and won third prize ... a $100 sewing machine. I always want to know what the first and second prizes were, as that sewing machine must have been a sweet thing back in 'aught four.'

My mother doesn't make hers in a loaf pan... but it looks pretty similar otherwise...

Some kind person scanned in a 1963 Better Homes and Garden's magazine article about this. If you enjoy vintage kitsch check it out.

Here's an excerpt, which contains the recipe, including the completely counter-intuitive dollop of mayo on the top ... which for my money is that only way this thing is tolerable, but it makes it just that much more unbelievable. (Of course I grew up in a household where we put mayo on top of pears encased in green jello, so...). My mother's recipe also adds shredded pineapple to this mess!!!!!!

Thoroughly mix 2 envelopes (2 tablespoons) unflavored gelatin, 1/2 cup sugar, and 1 teaspoon salt. Add 1 1/2 cups boiling water and stir to dissolve gelatin. Then add 1 1/2 cups cold water, 1/2 cup vinegar, and 2 tablespoons lemon juice–see top picture. Chill till partially set.

Now add 2 cups finely shredded cabbage–for easy shredding, have cabbage refrigerator-cold. Also add 1 cup chopped celery, 1/4 cup chopped green pepper, 1/4 cup diced pimiento, and 1/3 cup stuffed green-olive slices–second photograph. Pour into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Chill the salad mold until firm.

Just before mealtime, unmold and garnish your salad. For the carrot flower, remember to crisp the carrot curls ahead in ice water; then it will take only seconds to arrange them with ripe olives, as shown. Note that carrot curls are seam side down.

Cut salad in 8 to 10 slices. And pass a bowl of mayonnaise–Mrs. Cook did, too! In her recipe, she gave this alternate serving suggestion: “Cut in dice and serve in cases made of red or green peppers.”

Unless you are some kind of historical foodie nut, I wouldn't suggest you try this ... unless you have a taste for cabbage/pimento olive/pineapple flavored gelatin.

And Thank You for sharing my pain.

For all my American Flisters... have a great TURKEY day tomorrow (even if you don't eat turkey). I will be using the sweet potato casserole drowing in marshmallow topping to cover up the taste of the Perfection Salad!!!!