Nancy Klingener

ALT Molded Vegetable Beer Salad Is Crisp, Crunchy Did you ever think of making a gelatin salad with bottled beer to add a tart, unusual flavour? Molded vegetable beer salad is crisp and crunchy, and its peppy flavor is guaranteed to please the man who usually objects to salads in any form. Fresh raw vegetables provide a pleasing texture which is good served with a tart boiled dressing and pretzels. --The Butte Daily Post, 1945 Sep 28

ALT MOLDED VEGETABLE BEER SALAD (6 to 8 servings) 4 teaspoons gelatin 3 tablespoons cold water 1/2 cup boiling water 1 1/2 teaspoons salt 2 tablespoons sugar 1/8 teaspoon pepper. 3/4 cup chilled bottled beer 1/2 cup cold water 2 tablespoons lemon juice 2 cups shredded raw vegetables (cabbage, carrots, green pepper.) Lettuce

ALT Soften gelatin in the three tablespoons cold water. Add boiling water and stir until dissolved. Add sugar, salt, pepper, beer and the half-cup cold water. Mix well. Chill until mixture begins to thicken. Add vegetables. Pour into a shallow pan and chill until firm. Serve on lettuce cups with a boiled dressing if desired.

ALT A series of headlines from each decade in reverse order from the 2020s to the 1890s, each declaring that life was better 50 years ago.