SALADS AND SAVOURIES

Wairarapa Times-Age, 3 November 1938, Page 10

SALADS AND SAVOURIES

Magic Salmon Mould. Two cups tinned salmon (lib), 2 packets gelatine, 14 cupse boiling water, H cups cold water, i cup mild vinegar, 3 tablespoons lemon juice, 1 teaspoon salt, 2 cups finely-shredded cabbage, 3 hard-boiled eggs, sliced Method: Place flaked salmon in bottom of mould. Dissolve gelatine in boiling water, add cold water, vinegar, lemon juice and salt. Pour half of warm gelatine over salmon, chill. When set, fill mould with alternating layers of cabbage and eggs. Cover with remaining gelatine, chill until set. Unmould on crisp lettuce; garnish with lettuce cups filled with mayonnaise, tomato and slices of hardboiled eggs. Serves six to eight. Salmon Salad Supreme. Two cups, (lib) tinned salmon, 1 cup green cooked peas, 1 tablespoon diced cooked celery, 1 tablespoon lemon juice, seasonings, mayonnaise. Method’ Make your favourite tomato aspic in . large ring mould. Chill until firm. Unmould and pile centre with salmon salad made as follows: — Mix salmon flaked in large pieces with other ingredients and chill. Decorate with salad greens. Place seasoned cottage cheese around mould with fork. Serve with mayonnaise and potato chips. Serves six to eight. Celery Canoes of Salmon. One bunch celery, 1 teaspoon anchovy paste, 1 teaspoon salt, 2 cups (11b) tinned salmon, 1 teaspoon Worcester sauce, 1 tablespoon lemon juice, J cup mayonnaise. Method: Allow two short celery stalks per serving; wash, dry, chill. Mash salmon with fork, blend in all ingredients, stuff celery stalks. Cut each stalk across into half-inch pieces and arrange the celery in its original shape on lettuce. Serve with mayonnaise. Garnish with lemon sections. Serves six.

Spicy Salmon Salad Moulds. Two cups (lib) tinned salmon, 1J cups diced celery, 1 teaspoon onion juice, 1 tablespoon lemon juice, 4 teaspoon salt, dash pepper and celery salt, 3 up mayonnaise, 1 hard-boiled egg, sliced.

Method: Combine flaked salmon and celery; mix onion juice, lemon juice and seasonings with mayonnaise and add to salmon. Pack firmly into individual moulds, chill. Run sharp pointed knife around edge of salad and unmould. Place in lettuce cups and garnish with slice of egg on top of each mould. Serve with dressing. Summer Salmon Delight. Chill a one-pound tin of salmon and turn out in cylindrical shape. Drain the salmon and remove the skin. Place on shredded lettuce in the centre of a large serving dish; sprinkle with lemon juice. Around it arrange lettuce cups holding salad mixture of grapefruit, cucumber slices, quartered tomatoes and other vegetables. Serve with mayonnaise.