Jelled salads. So very very retro, except perhaps in Utah, where my friend Kalyn tells me Jell-O is the state fruit. Jelled salads and aspics became popular in America in the early part of the last century when food scientists were finally able to stabilize gelatin sufficiently for predictable results in the kitchen. They really took off mid-century when the pre-flavored, already-sugared Jell-O brand mixes became available. My Minnesota grandmother loved jelled salads like nobody’s business and used to make them for us all the time when I was growing up. I still love Jell-O, gelatin, all things aspic, mostly because of the memories they evoke. People don’t really make things like this that much anymore.
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