Jellied Beet and Salmon Salad
|Canned salmon||1 Pound|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1 1⁄4 Cup (20 tbs) (Divided)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Juice||1⁄4 Cup (4 tbs) (From Salmon)|
|Beet juice||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chopped cooked beets||1 Cup (16 tbs)|
|Minced onion||2 Teaspoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||2 , sliced|
Drain salmon and reserve juice.
Remove skin and bones and nake fish.
Soften gelatin in 1/4 cup of the cold water.
Heat remaining cup of water to boiling; add to gelatin and stir until dissolved.
Add remaining liquids and seasonings.
Chill in refrig- erator until the consistency of unbeaten egg whites.
Stir in salmon and vegetables.
Arrange slices of egg in bottom of 9-inch ring mold and cover with gelatine mixture.
Chill in refrigerator until firm.
Unmold on crisp salad greens.