Need something to do with the turkey leftover from Thanksgiving? One of our 1950s advertising cookbooks put out by the Poultry & Egg National Board had 33 suggestions, including turkey and corn casseroles, turkey macaroni loaf, and something called “Turkey Red Devils.” However, the Home Economic Staff of the PENB Laboratory Kitchen (pictured below) really got creative when it came to putting turkey in salads. Tied for grossest in my book are the Jellied Turkey Pineapple Loaf and the Turkey Mousse. Which wins your vote? Let us know below, or suggest a third choice in the comments!

Turkey Mousse:

• 4 envelopes unflavored gelatin
• 1 cup broth
• 1½ cups boiling turkey broth
• 2 cups finely chopped or ground cooked turkey
• 1 cup finely diced celery
• ¼ cup finely diced sweet pickle
• ¼ cup finely diced green pepper
• 1 pimiento, chopped
• 1 cup mayonnaise or salad dressing
• ¾ tsp. salt
• ¼ tsp. white pepper
• Dash of cayenne
• 2 to 3 tbsp. lemon juice
• 1 cup heavy cream, whipped
• Parsley or celery leaves
• Deviled egg halves

Soften gelatin in the cold broth. Dissolve thoroughly in boiling broth. Chill until jelly-like. Combine turkey, celery, pickles, pepper and pimiento. Add mayonnaise, seasoning and lemon juice. Add thickened gelatin mixture. Fold in the whipped cream. Taste and add more seasoning if necessary. Pour into a 1½  to 2-quart mold. Chill. Unmold. Garnish with the greens and deviled eggs. 10 to 12 servings. Increase gelatin to 5 envelopes in warm weather.

Jellied Turkey Pineapple Loaf:

Pineapple Layer:

• 1 package lemon gelatin
• ¾ cup hot water
• 1 cup pineapple juice, drained from a No. 2 can crushed pineapple (2½ cups)
• 1¼ cups well-drained crushed pineapple
• ½ cup grated carrot

Turkey Layer:

• 1 package lemon gelatin
• 1 chicken bouillon cube
• ¾ cup hot water
• 1 cup cold water
• Grated rind of 1 lemon
• 2 tbsp. lemon juice
• 1 cup finely chopped cooked turkey
• 1 cup finely diced celery
• ¼ cup sliced stuffed green onion
• ½ tsp. salt, or more

Pour hot water over lemon gelatin. Stir until gelatin is dissolved. Stir in pineapple juice, pineapple and carrot. Blend and cool until mixture is thickened. Pour into a 1½ quart mold. Chill until set. Pour turkey layer on top. To make turkey layer: Dissolve the gelatin and the bouillon cube in the hot water. Add cold water stirring constantly. Cool until mixture is thickened. Add remaining ingredients. Season to taste with salt. Pour mixture over top of set pineapple layer. Chill until firm. Turn out of mold on lettuce or other greens. Serve with salad dressing. 8 to 10 servings.

Now that you’ve perused and possibly tried them both, we want to know: Turkey Mousse or Jellied Turkey Pineapple Loaf? Vote now! Or, peruse the Emergence of Advertising in America cookbooks and find your own options for turkey leftovers.

Post contributed by Liz Shesko, Intern for the John W. Hartman Center for Sales, Advertising, and Marketing History.

Today’s Thanksgiving menu comes from a 1940 advertising cookbook published by Sealtest Dairy, which was a division of the National Dairy Products Corporation, a predecessor to Kraft Foods. They marketed their dairy products as having “scientific supervision unsurpassed,” and printed recipes developed in their Laboratory Kitchen. Despite the cover image showing turkey, a creamy soup, and cheesy potatoes, their dairy-heavy Thanksgiving menu had pork as a main dish:

• Pea Soup Supreme with Cheese Croutons
• Roast Stuffed Shoulder of Pork
• Mashed Turnips
• Buttered Broccoli
• Hot Rolls with Butter
• Orange Salad with French Dressing
• Pumpkin Pie with Whipped Cream and Ginger
• Coffee with Cream

Pea soup, you say? Why yes, complete with a quart of milk, butter, and cheesy croutons!

Pea Soup Supreme with Cheese Croutons

• 1 cup diced potatoes
• 1½ tbsp. chopped onion
• 1 tsp. salt
• 1 cup water
• 1 No. 2 can peas
• 2 tbsp. butter
• 2 tbsp. flour
• 1 quart milk
• Few grains pepper

Combine the potatoes, onions, salt and water in a saucepan. Cover and cook until potatoes are tender. Add the peas and liquid and heat thoroughly. Drain and boil down the liquid to ¾ cup. Press vegetables through a sieve. Melt the butter in a double broiler, add the flour and mix well. Add the milk gradually and cook, stirring constantly until thickened. Add the pureed vegetables and liquid. Reheat. Season with salt and pepper. Serve with Cheese Croutons made as follows: Sprinkle small toast squares with cheese and place under the broiler until cheese is melted and lightly browned. Serve on the soup. Serves six.

You can find more recipes to complete your meal in the Hartman Center’s Emergence of Advertising in America cookbooks!

Post contributed by Liz Shesko, Intern for the John W. Hartman Center for Sales, Advertising, and Marketing History.