Use 1½ cups tuna or other fish instead of crab meat.
_1 Serving Equals 2 Meat Choices plus ½ Milk Choice_
SALMON IN TOMATO ASPIC
_6 Servings_
_1 Serving Equals 1½ Meat Choices_
1 envelope Knox Unflavored Gelatine
1 cup water
¾ cup tomato juice
2 tablespoons vinegar
½ teaspoon salt
½ teaspoon whole mixed spices
1½ cups flaked canned salmon
¼ cup chopped celery
¼ cup chopped green pepper
Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining
water, tomato juice, vinegar, salt, and spices. Bring to a full boil.
Remove spices. (It is helpful to place whole spices in a tea ball, so
that they can be removed without straining the broth.) Stir in softened
gelatine until thoroughly dissolved. Chill to unbeaten egg white
consistency. Blend in salmon, celery, and green pepper. Turn into one
large mold (3 cup) or 6 individual molds. Chill until firm.