Jellied chicken salad garnished with tomato and cucumber

Jellied Chicken Salad

A creamy chicken salad, perfect for the Summertime Christmas table. Originally published in the Australian Women’s Weekly, December 2nd, 1953


570 ml or 2 1/4 US cups of chicken or vegetable stock (not 2 1/2 US cups as I say in the video!)

8 teaspoons or 2 Australian tablespoons of gelatine

1/2 cup grated carrot

1/2 cup chopped celery

1 chopped gherkin (or other sweet pickle)

1/2 cup mayonnaise

1 1/2 cups of diced, cooked chicken. I diced some chicken breast and cooked it very quickly in a frying pan/skillet

Salad vegetables and lettuce leaves for garnish


Take 3/4 of a cup of the stock and put the gelatine in it to soak

Put the rest of the stock in a saucepan and heat gently.

Add the gelatine mixture and stir until completely dissolved.

Let it cool, put it in a bowl and refrigerate until it has partially set, about the consistency of thick cream.

Mix the carrot, celery, gherkin, chicken and mayonnaise.

Mix the chicken mixture and gelatine together

Rinse the mould with water and while still wet, pour the chicken mixture in.

Refridgerate until set.

When set, put some lettuce leaves artfully over the top of the mould and turn out into a plate.

Garnish with your choice of salad vegetables.

Goblin sandwiches. A halloween treat from the 1930's

Goblin Sandwiches

Goblin Sandwiches, originally published in The Queenslander, October 29th, 1936

Ingredients for each sandwich

1 slice each of white and brown bread

margarine or butter (optional)

cheese spread (home made or store bought)

shredded ham


stuffed olives

You can find the recipe for home made cheese spread here


Butter both slices of bread (optional)

Spread one of the slices of bread with the cheese spread.

Sprinkle the ham on top.

Top with the second slice of bread.

Make a face using slices of stuffed olive for the eyes and nose, half a pickle cut in half again for the lips and tiny rectangles of pickle for the eyebrows.