1950s Cottage Cheese Salad

1 small pkg lime jello
3/4 cup hot water
1/2 cup whipping cream,
1 small can pimiento, diced
1 small can drained crushed pineapple
1 lb. cottage cheese (Country style)
1/2 cup sugar

Dissolve jello in hot water; add sugar, stir until completely dissolved. Cool. Beat cottage cheese until fairly smooth; mix in pineapple and pimiento. Add to completely cooled jello. Fold in stiffly beaten whipped cream. Put in a mold or shallow pan and keep n refrigerator until set.

Peaches and Cream Salad

1 can (28 ounces) peaches in syrup, drained, reserve syrup (about 2 cups drained peaches)
1 package lemon flavored gelatin
2/3 cup creamed cottage cheese
1/2 cup chopped pecans
1/2 cup chilled whipping cream

Heat one cup of syrup from peaches until hot. In a medium bowl, empty gelatin; add hot peach syrup and stir until gelatin is completely dissolved. Cool. Chill until gelatin mixture is thickened -- a little thicker than unbeaten egg white.

Lightly oil a 1-quart mold with vegetable oil; set aside. Set a bowl and beaters in refrigerator to chill.

When gelatin mixture is thickened, mix in peaches and cottage cheese and pecans. Using the chilled bowl and beaters, beat whipped cream to soft peaks. Fold whipped cream into gelatin mixture and turn into the prepared mold. Chill in refrigerator until firm. Unmold and garnish with mint leaves and/or a few slices of peaches, if desired.

Tip: Unmolding Gelatin First run the tip of a knife around the top edge to loosen and let in some air. Invert mold onto a chilled plate. If mold cannot be lifted off immediately, wet a clean towel in hot water, quickly wring it almost dry, and wrap hot towel around mold for a few seconds. Repeat if necessary.