SALMON MOUSSE

3 tsp. gelatine 1 tsp. grated onion

1/3 cup cold water 2 tbsp. vinegar

1 lb. tin canned salmon 2 tbsp. chopped sweet pickle
1 cup mayonnaise 1/4 tsp. salt

1/2 cup chopped cucumber 1 cup whipping cream

Soak gelatine in cold water. Drain salmon, remove skin
and bone and flake. Dissolve soaked gelatine over boiling
water. Cool and addto mayonnaise. Combine with fish, cucumber,
onion, vinegar, pickle and salt. Fold in whipped cream. Pour
into oiled mould and chill. Unmold and garnish. 6 servings.

JELLIED CORNED BEEF SALAD

1-1/2 cups tomato juice 3/4 cup mayonnaise

1 envelope gelatine 1 tbsp. prepared mustard
1/4 cup cold water 2 tbsp. finely minced onion
1 tbsp. lemon juice 2 cups chopped celery

1/4 tsp. salt 1/4 cup chopped dill pickle
1 tsp. sugar 1 (12 oz.) can corned beef
few grains cayeene 2 hard cooked eggs

Heat tomato juice to boiling. Add gelatine which has been
soaked in cold water. Stir in lemon juice and seasonings. Chill
until partly set. Blend mayonnaise with mustard, onion, celery,
pickle and shredded corned beef. Stir into gelatine mixture.
Add chopped egg. Mold in a 9" ring mold or a 5" x 9" loaf
pan which has been greased with salad oil. Chill in refrigerator
overnight. Serve on crisp salad greens. Yield 8 servings.

SWEET‘N SOUR SHRIMP

2-(4-1/2 oz.) cans shrimp (drained) 1/2 tsp. salt

1-(15 oz.) can pineapple chunks 2 tbsp. soy sauce
1-(10 oz.) can whole mushrooms 2 tbsp. cornstarch
(drained) 1/4 cup water

1 cup pineapple syrup 1 green pepper, diced

1/4 cup cider vinegar
1/2 cup brown sugar

Drain pineapple and combine 1 cup syrup with vinegar,
brown sugar, salt and soy sauce in skillet. Bring to boiling
point. Combine cornstarch and water. Add to skillet, stirring
constantly. Cook on thermostatic surface unit set at 200°-225°
until thickened and clear — approximately 10 minutes. Add
shrimp, pineapple, mushrooms and green pepper. Cook until
pepper is almost tender (approx. 5 min.) Serve over hot
fluffy rice. Serves 6.