This 1932 issue of Liberty magazine contained a recipe for a Japanese salad.

But, have no fear — I do at least have an old recipe for you to enjoy today. This is from the August 27, 1932 issue of Liberty magazine, page 50, in the “To the Ladies!” column by Princess Alexandra Kropotkin (“linguist, traveler, lecturer, and authority on fashion” — she was the London-born daughter of the famous Russian anarchist Peter Alexeyevich Kropotkin).

The column begins with a blurb about actress Anna May Wong, and, after some jokes, anecdotes, and a plug for the book Blonde Interlude by Bourke Lee, ends with a recipe:

“With extreme daredeviltry I give you a Japanese salad on the same page with a Chinese movie star. I may be starting another war, but here goes:

“To begin making this Japanese salad you first peel some potatoes and cook them in meat bouillon with a bay leaf. Dice the potatoes while warm. With every two cups of diced potatoes use one cup of cut-up shrimps, half a cup of diced tongue, and two tablespoons of chopped chives.

“For the dressing use one tablespoon of the hot bouillon in which the potatoes were cooked, one tablespoon of vinegar, two of salad oil, a scant tablespoon of sugar, half a teaspoon of soy sauce, pepper, and a speck of ground mace. Chill well.

“Make a border of the Japanese mixture and fill the center with lettuce leaves sprinkled with French dressing. Decorate with little mounds of chopped beets.”

I am pretty certain I won’t be making this one. It contains two things that are Kryptonite to me: tongue and beets. I once had a traumatic experience when I was invited to dinner with a boyfriend’s parents, and the dinner consisted of boiled, unseasoned tongue sliced in cross-section (the father could not have salt and apparently anything else that makes food taste interesting was off-limits, too) and canned string beans. (The only drink offered was water, which might have been all right if the food was edible, but it was not. I imagine the average prison food is better. It certainly is likely to have more flavor.) So tongue was off the menu for me after that, even when I did still eat beef.

I don’t know how “Japanese” this salad actually is. It strikes me as pretty western, despite the half teaspoon of soy sauce. If this actually is Japanese, I would love to know.

How about gelatin in general? When was the last time you had gelatin (as a major part of a meal, not just a minor ingredient) that wasn’t some brightly-colored fruity-sweet hue? (Heck, I can’t even remember the last time I ate Jell-O.)

As a child, I had Jell-O a lot. (And I use the brand-name here because brand-name Jell-O was what we ate. Orange. Cherry. Lime. Whatever.) It was always dessert of some sort. Plain, much of the time, or other times with whipped cream on top or as part of some fruit salad mixture at a family or church get-together. (Few things said “1970s church picnic” like a Jell-O fruit salad.)

What I didn’t know at the time was that these gelatin salads were sort of a last vestige of a gelatin salad craze from a few decades earlier.

The 1920s, if the cookbooks can be believed, were gelatin-crazed. Salads, particularly, were not complete without the clear, jiggly stuff. The Silent Hostess Treasure Book from 1930 says, “With a supply of salad greens, a jar of dressing, and some tomato or lemon aspic in your refrigerator you will be able to prepare a great variety of delicious salads on short notice.” To the 21st century cook, only the greens and dressing would be necessary. But the 1920s homemaker would need aspic to be acceptably chic.

The Treasure Book follows the above instruction with recipes for Lemon Aspic and Tomato Aspic. Here’s the lemon:

Lemon Aspic

1 tablespoon gelatin
1/4 cup cold water
1 3/4 cups boiling water
2 tablespoons lemon juice
4 tablespoons vinegar
1/4 teaspoon salt

Soak the gelatin in cold water for five minutes and dissolve in boiling water. Add lemon juice, vinegar and salt. Cool. This may be made up ahead, kept in the Cabinet, and used as a basic jelly for vegetable salads.

No sweet lemon Jell-O, that.

An example of how the lemon aspic was then used was Summer Salad:

Summer Salad

Add equal amount chopped cucumber to Lemon Aspic, which has been allowed to thicken slightly. If onion flavor is liked, add one-fourth cup chopped young onions. Turn into molds to chill. Unmold and serve with cooked or mayonnaise dressing.

Ehhh. I can see that it might not taste bad, but I can’t say it sounds good, either. Add some carrots (as the Golden Salad in the same cookbook does), and I suspect you end up with something like this:

Photo by chotda on Flickr.

So this leads me to my next ResRec challenge, also from the Silent Hostess book. Tomato Jelly Salad. I mentioned it earlier — it’s on their suggested Thanksgiving menu, so what better time to try it? I am both scared and excited. Will it look like this quite tasty-appearing preparation,

Photo by Scott Partee on Flickr.

or this meal of doom?

Photo by amy_b on Flickr.

We will find out soon. (And this time I’m making sure Kristen tries it.)

I still need to find some molds and actually buy the gelatin, so it might be a few days before the results are posted. Stay tuned. And enjoy this picture of egg in aspic.