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Show Make Salmon Mold Your Specialty rrr tttti Your reputation ti a successful hostess is assured the moment your guests have tasted Salmon Mold Supreme. This is molded salmon salad at its very best With a testy flavor which belies its satiny smoothness, this is the sort of special treat you can serve those particular guests when cans of tasty salmon stand ready in the kitchen cupboard. Since National Canned Salmon Week is August 23rd 30th, this might be a good time to take a long look at our friend, canned salmon. Most of us take it for granted because it's always there n our grocer's shelf whenever we want it Aetually few home-makers home-makers realize how much a can of salmon contributes to family menus. Not only is it a quick food to prepare, but may be served in an infinite variety of ways. Canned salmon, with its wealth of nutritive value, is a real gold mine among pantry shelf items. First of all, it is a complete protein pro-tein food, offering the same body and bone-building qualities as meat, eggs, poultry and milk . . , and often much less expensively. In addition, canned salmon is an excellent source of calcium, iodine. Vitamins A, B and D, as well as phosphorous and other important minerals. What's more, canned salmon is comparatively low in calories. Salmon Mold Supreme 1 pound can salmon cup mayonnaise 1 tablespoon gelatine 1 cup sour cream Vt, cup cold water 2 tablespoons lemon juice Salmon liquid plus hot water 1 tablespoon grated onion to make Vt cup teaspoon salt V cup chopped celery cup chopped 14 cup stuffed olives, sliced parsley Soak gelatine in cold water for 5 minutes. Heat salmoC liquid with water and pour over gelatine to dissolve. Add sour ern and mayonnaise and stir until smooth. Add flaked salmon and remaining ingredients. Combine well. Pour into well greased mold. Chill until firm. Unmold on large platter, garnish with cucumber and lemon slices. Mak'.s 6 servings. |