Jell-o salad is still served at potlucks, but jellied consommé is rare. This molded gelatin dish with clarified broth and wine or vegetable flavors provides a festive summer lunch or appetizer in glass bowls.
Turtle soup, largely eaten by the elderly, was a thick stew-like dish in many restaurants. Unfortunately, the soup nearly exterminated the alligator snapping turtle in the 1950s and 1960s.
Oysters Rockefeller, a delicious Southern dish, includes oysters on the half shell with buttery green herbs and breadcrumbs.
Clams served on the half shell with bacon and, on sometimes, peppers, butter, and garlic.
The original Waldorf Astoria salad recipe called for apples, celery, and mayo; most later versions included walnuts and grapes.
Fondue, which originated in Switzerland, was popular in America in the 1960s. The basic version contains melted cheese, but fondue now means food on a long fork dipped in a shared sauce.
You may not see a Denver omelette, also known as a Western omelette, listed among the many egg dishes at breakfast restaurants.