Summer Salmon Mold
|Tender young cucumbers||3|
|Crab meat||1 Can (10 oz)|
|Unflavored gelatin||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Salmon||1 Can (10 oz), flaked|
Soften gelatin in milk in top of double boiler.
Dissolve over hot water.
Beat together egg yolks, salt, mustard and paprika.
Add small amount of milk to the egg mixture, beat well and stir into milk in double boiler.
Cook over hot, not boiling water, stirring constantly, until mixture thickens.
Remove from heat and cool.
Stir in lemon juice and fish.
Turn into fish mold or loaf pan and chill until firm.
Unmold and garnish with parsley and crab apples.