That site is linked to in the article for at least one recipe (the liver pate cake).
I always have a few observations about lists of this kind. First- of course they’re funny. But the next being that just because these recipes were printed in magazines and such, that doesn’t mean they were popular, or even that ANYBODY actually made them. So many of them come from the Jello kitchens, or Kraft, or Campbell’s, or Betty Crocker - for every hit like Dorcas Reilly’s green bean casserole I’d bet you have a dozen or two like the hot dog crown roast, or whatever.
Also once upon a time aspics were the most haute of haute cuisine, at least in part because they were pretty much impossible to make outside of a professional kitchen. Once home refrigeration, starting with iceboxes, became common in household kitchens, along with powdered gelatin, aspics became much more easily achievable, but retained that Atmosphere that Simply Reeks With Class.
