Recipe: Perfection Salad with 5 Variations (Knox Gelatin recipe, 1900's)

PERFECTION SALAD

1 envelope Knox Unflavored Gelatine
1/4 cup sugar
1/2 teaspoon salt
1 1/4 cups water, divided use
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup shredded red or green cabbage
1 cup chopped celery
1 pimiento, cut in small pieces (or 2 tbsp chopped sweet red or green pepper)
Salad greens (for serving)
Salad dressing (your choice, for serving)

Mix Knox Unflavored Gelatine, sugar and salt thoroughly in a small saucepan. Add 1/2 cup of water. Place over low heat, stirring constantly until gelatin is dissolved.

Remove from heat and stir in remaining 3/4 cup of water, vinegar and lemon juice. Chill mixture to unbeaten egg white consistency.

Fold in shredded cabbage, celery and pimiento or pepper. Turn in a 2-cup mold or individual molds and chill until firm.

Unmold on serving plate and garnish with salad greens. Serve with favorite salad dressing.

VARIATIONS:

PINEAPPLE PERFECTION SALAD:
Substitute 3/4 cup canned pineapple juice for 3/4 cup of the water. Reduce sugar to 2 tbsp.

OLIVE PERFECTION SALAD:
Substitute 1/2 cup chopped ripe olives for the pimiento.

PEANUT PERFECTION:
Substitute 1/2 cup chopped peanuts for the celery.

CUCUMBER and ONION PERFECTION:
Substitute 1/2 cup chopped cucumbers and 1 small onion, chopped, for the celery.

CAULIFLOWER PERFECTION SALAD:
Substitute 1/2 cup finely cut crisp raw cauliflower and 2 tbsp chopped green pepper for 1/2 cup of the chopped celery.

Source: Knox, submitted by Mrs John E Cooke of New Castle, Pennsylvania, 3rd Prize, 1905