I started this blog by featuring the 200 Dishes for Children cookbook, because it's just full of scary (and funny) recipes and photos. For instance, can you tell what tasty dish is pictured here? I think it looks a little like Punxsatwny Phil and his clones peeking out of his burrow, but this, my dear, is Bunny Salad! As the accompanying quote in the cookbook says, "You need not wait until Easter to transform pear halves into impish bunnies for the children's delight."
The same page also features recipes for Pointsetta Salad, Clown Salad, Jack-O'-Lantern Salad and another of my favorites, Duck Salad. No picture, but I think you can probably conjure your own image of a peach-half body with a marshmallow head, currant eyes and almond beak, floating on a sea of shredded lettuce. My own impish children would have eaten the marshmallow. Can't wait for Easter to make your own little bunnies? Here's the recipe - the first and only one I've seen that calls for shredding - yes, shredding - Jello. And please don't let anyone eat the cloves!
BUNNY SALAD
1 package lime gelatin
2 cups hot water
6 pear halves
1/4 cup cottage cheese
Mayonnaise
1 T. blanched almonds
Lettuce
24 almonds, blanched, chopped
Whole cloves
Soft pimiento cheese
Parsley
Dissolve gelatin in hot water. Pour into an 8x8x2-in. pan; chill until firm. For each salad, fill pear half with cottage cheese mixed with mayonnaise and nuts. Invert on lettuce leaves on a bed of shredded gelatin by forcing firm lime gelatin through a sieve. Make bunny's ears, nose and tail out of almonds. Make eyes, using whole cloves. Shape small carrots from cheese, use parsley for top and place one or two by each bunny. Serve with mayonnaise. Makes 6.
200 Dishes for Children, Culinary Arts Institute, 1964
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