I found this recipe in an advertisement for Campbell's Soup in an old magazine some time back and saved it. It seemed so 1950's. I knew someday I would want to try it. Then I basically forgot all about it. Until the other day while I was going through some of the old community cook books I have in my collection. There it was again, this time in a Prescott, Arkansas PTA cook book from 1953. The page with this recipe is one of the most splattered and messy in the whole book. It again has my attention.

On first sight I think it sounds rather, well, interesting. I have never really been a fan of molded gelatin salads, probably because I never have been able to think beyond the fruit flavors of Jell-O. Maybe this one will help expand my horizons.

This is typical 50's fare. It was a time in our national history when molded gelatin salads were all the rage. For a past article I tried one called Perfection Salad. That was pretty awful. So I have stayed away from this whole concept. Until I saw this recipe and wanted to try it again.

So, here it is and it is really good! This is the recipe almost exactly as it was printed in the ad. I just used one 8 ounce package cream cheese instead of the two 3 ounce packages called for in the original. And just as a note to clarify for any beginners out there, to soften the gelatin sprinkle the two envelopes plain Knox gelatin over the ½ cup water, stir in and let sit for five minutes. It will thicken and absorb the water. Then stir it into the soup. You can also skip the double boiler. I used a small sauce pan over low heat and did fine. And that rotary beater they used is best replaced with a common whisk.

Soften gelatin in water. Heat Campbell's Tomato Soup in a double boiler; add gelatin, stirring until it dissolves. Remove from heat; add cream cheese; beat with rotary beater until smooth. Cool; fold in lemon juice, mayonnaise and vegetables.

Grease lightly a 1 ½ quart mold; pour in salad mixture. Chill 4-5 hours.

Makes 10 servings