Open a can of SALMON and then drain. Remove the skin and bones and flake with a fork. Soak three tablespoons of gelatine in one-half cup of cold water and then place in a Saucepan
- Two tablespoons of finely chopped onion,
- Two tablespoons of finely chopped parsley,
- Two tablespoons of carrots,
- Faggot of SOUP herbs,
- Two cups of water.
Bring to a boil and cook slowly for ten minutes. Strain and then add
- The juice of one-half lemon,
- One and one-quarter teaspoons of salt,
- One teaspoon of paprika,
- and the dissolved gelatine.
Mix thoroughly and then cool and add the prepared SALMON.
- One tablespoon of grated onion,
- Three tablespoons of finely chopped parsley.
Pour into a mould that has been rinsed with cold water and chilled on ice. Set in a cool place to mould. When ready to serve unmould on a bed of lettuce and serve with Russian Dressing. This may be prepared Saturday afternoon.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss