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139308663
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Recipes for Jellied Salmon Mold
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139308663
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Recipes for Jellied Salmon Mold
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Bess W. Truman Papers
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Jellied Salmon Mold
1 cucumber
1/2 teaspoon salt
Small bottle stuffed
3/4 cup DUKE'S may-
onnaise
olives
1¹/² cups ARGO red
1 package aspic gelatin
salmon
1 cup diced celery
1 cup boiling water
1/4 cup diced green
1/3 cup lemon juice
pepper
1/2 tablespoon minced
1/2 cup cold water
onion
Pare cucumber, scoop out center and fill with olivés.
Dissolve aspic in bolling water. Add lemon juice, cold
water and salt. Chill until it begins to thicken. Beat in
mayonnaise gradually. Pour layer of aspic mixture into
oiled loaf pan or mold. When firm arrange a layer
of salmon, celery, green pepper and onion, and place
stuffed cucumber in center. Cover with another layer of
the aspic mixture; a layer of salmon, celery, green pepper
and onion, repeating until cucumber is covered. Chill
until firm. Serve on crisp lettuce. Garnish with parsley,
lemon sections. cucumber slices and radish roses. Serves 8.