Fiesta Peach Crown (Canned Cling Peaches from California Ad, circa 1951)

Fiesta Peach Crown
Canned Cling Peaches from California Ad, circa 1951

Make raspberry gelatin as directed on package. Add two tablespoons lemon juice. Cool until thick. Place swirl of drained canned cling peach slices  in 6 or 8 small round molds. Cover with gelatin. Chill until firm. Unmold. Serve with whipped cream. For Golden Fiesta Crown, use plain gelatin, following directions on package for lemon gelatin.

Appetizer Pate Cheesecake (The Philadelphia Brand Cream Cheese Cookbook, 1981)

Appetizer Pate Cheesecake
Source:  (The Philadelphia Brand Cream Cheese Cookbook, 1981)

1 cup crushed plain croutons
3 tablespoons Parkay margarine, melted

1 envelope unflavored gelatin
1/2 cup cold water
2 8-oz packages Philadelphia Brand cream cheese
1 8-oz package liver sausage
1/4 cup Kraft mayonnaise
2 tablespoons chopped pimiento
2 tablespoons grated onion
1 tablespoon Kraft prepared mustard
1/2 tsp. lemon juice

Combine croutons and margarine, press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

Soften gelatin in cold water, stir over low heat until dissolved. Combine softened cream cheese and liver sausage, mixing with electric mixer until well blended. Gradually add gelatin mixture, mixing until blended. Add remaining ingredients, mix well. Pour mixture over crust. Chill until firm. Remove rim of pan and garnish with chopped green onion and pimiento if desired.

Old Time Charlotte (Treasured Alabama Recipes 1967)

Old Time Charlotte
Treasured Alabama Recipes: Kathryn Tucker Windham

2 envelopes gelatin
1/4 cup cold water
1 3/4 cups milk
1 1/2 cups sugar
1 pint cream
4 egg whites
1/4 cup wine

Dissolve gelatin in cold water and add to milk and sugar which have been heated together.  Put aside to cool. When it begins to jell around the edge, gradually fold in the cream which has been whipped to a stiff froth and the well-beaten egg whites. Flavor with wine. Place in refrigerator. May be garnished with candied cherries at serving time.

Heavenly Peach Salad (Kraft Mayonnaise Ad 1951)

Heavenly Peach Salad

Drain a No. 2 1/2 can of cling peach halves, reserving 1/2 cup of the juice.Cut all but 2 of the halves into small pieces. Cut the 2 halves into thick slices. If  you use fresh peaches, you will need about 4 medium size.

Soften one envelope gelatin in 3 tablespoons cold water. Dissolve in hot peach juice. Cool.

Soften 1 8-oz package Philadelphia Brand Cream Cheese and gradually blend in 1 1/2 tablespoons lemon juice and 1/2 cup Kraft Mayonnaise. (because you need true mayonnaise at its finest!)

Whip 1/2 cup  heavy cream. Add cut up peaches to cream cheese-mayonnaise mixture. Blend in cooled gelatin mixture and fold in whipped cream. Pour into 4 individual molds and chill until firm. Unmold on crisp lettuce on salad plates. Garnish with maraschino cherries and the peach slices.