It's Jellied Florida Day!

It's always warm in Florida, so I decided to make an all-molded-salad menu from The Gasparilla Cookbook: Favorite Florida West Coast Recipes (The Junior League of Tampa, copyright 1961, 10th printing 1973) for the Gasparilla Pirate Festival.

Let's begin with a very light starter:

Yes, let's all start the meal with bouillon, canned consommé, and orange juice congealed into a brownish lump.

Then we'll need a mold that smells like farts and mayonnaise.

A mold of broccoli and boiled eggs should fit the bill nicely.

Since we're in Florida, an avocado will be required.

And since the recipe is from the '60s, the avocado needs to be ring-shaped and buttermilky.

And finally, we need a little protein. Florida means seafood, she how about Shrimp Ringold?

Okay, a lot of Shrimp Ringold is just various condiments (catsup, mayonnaise, anchovy paste) used to keep the shrimp in suspension. (I'm sure the people who see fries as a conveyance for ketchup and bread as a vessel for mayonnaise won't see that as necessarily a downside, even if I am a card-carrying condimentophobe.) And since you need biscuit halves (I'm going to pretend I didn't notice it actually says beaten biscuit halves) for serving, here's a bonus recipe for Florida-style biscuits!

Maybe the citrus will go well with the shrimp? Or maybe the biscuits will make you pucker up? Either way, happy Jellied Florida Day, the holiday I made up to amuse myself to try to escape the mid-winter blahs. Now go congeal something!