Avocado Poinsettia Pie and cold Sea Foam Jell-O Salad: Testing vintage Chicago Tribune Christmas recipes from the ’50s and ’60s

Officially named Avocado Poinsettia Pie, the concoction of canned cream of celery soup and frozen peas mixed with two eggs reflects an era when refrigerator space was limited and fresh ingredients — especially those not in season — were difficult to find at the supermarket.