The winter holidays are here, which for many means a bounty of joy, gratitude and, at least for a couple decades there in the mid - 1900s, a frightening volume of gelatin.

A succulent spiral ham. A bristling glass of eggnog. Multiple gallons of lime Jell-O.

These, we can surely all agree, are the foundations of a successful holiday feast. At least, they sure seemed to be for a stretch during the last century when recipes for molded gelatin salads, stuffed vegetables and seafood mousses ran rampant through the food sections of many newspapers, the Indianapolis Star included.

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