Retro Recipes

Fish Day Special (Knox Salad Book)

Soup-on-the-Rocks
Salmon-Cucumber Mousse
Broccoli-Grilled Tomato
Hot Biscuits
Cherry Tarts
Beverage

Salmon-Cucumber Mousse (serves 4-6)
1 envelope Knox Unflavored Gelatine
1 tablespoon sugar
1 ¼ teaspoon salt
1 teaspoon dry mustard
¼ cup cold water
¼ cup vinegar
2 cups flaked salmon
1 cup diced cucumber
1 tablespoon capers, optional
½ cup heavy cream, whipped or 1/3 cup icy cold evaporated milk, whipped

Mix together gelatine, sugar, salt, and mustard in saucepan. Add cold water and vinegar. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat. Chill until mixture is the consistency of unbeaten egg white. Fold in salmon, cucumber and capers. Fold in whipped cream. Turn into 3-cup mold. Chill until firm. Unmold on salad greens; garnish with radishes and ripe olives. Serve with cucumber sauce.

Cucumber Sauce: Mix together 1/3 cup mayonnaise, 2/3 cup finely diced cucumber, ¼ teaspoon salt, 1/8 teaspoon Tabasco (makes 1 cup)

Jellied Salmon Loaf (What Mrs. Dewey did with the New Jell-O, pg. 19)

1 package Lemon Jell-O
1 pint warm water
2 tablespoons vinegar
½ tsp salt
½ cup mayonnaise
2 cups canned salmon, flaked
1 cup celery, diced

Dissolve Jell-O in warm water. Add vinegar and salt. Chill until slightly thickened. Fold in mayonnaise, salmon, and celery. Tun into loaf pan. Chill until firm. Unmold on crisp lettuce. Serves 8.