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I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
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8-26-2008 @11:12AM Tamara Kaye Sellman said... Hi Kat
Y'know, my mom used to make this tomato aspic for the holidays and all the young people turned their noses up at it, but I actually thought it was pretty tasty.
But then again, I was eating (and enjoying) Hangtown Fry for Christmas Day breakfast, so maybe that just makes me a freak of nature.
Tamara Kaye Sellman
http://rhymeswithcamera.blogspot.com
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8-31-2008 @12:07PM Cellulite Queen said... As you can tell by my name www.CelluliteQueen.com, I will eat almost anything that won't eat me first! However, gelatin doesn't even belong in the same ROOM as meat and vegetables - PERIOD! Gelatin should ONLY be served in the form of Jelly, served with Peanut Butter on White Bread with a glass of milk!
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