A WELL ROUNDED MEAL

Salmon Soufflé with Pimento Cheese Sauce
Potato Chips Buttered Cauliflower

Sliced Cucumber and Onions in Vinegar, Salt and Black Pepper
Wholewheat Bread and Butter

Date Pudding Topped with Cinnamon Whipped Cream
Coffee or Tea Milk for Children

Salmon Soufflé with Pimento Cheese Sauce

14 cup quick-cooking tapioca 2 cups (1 Ib.) Canned Salmon
1 tsp. salt, dash pepper 2 tsps. each parsley, lemon juice
1 cup milk 4 eggs, separated

Combine tapioca, seasonings, milk in double boiler; hold at scalding point 5 minutes,
stirring often. Add flaked salmon, reserving some large pieces to top soufflé before
baking; add chopped parsley, lemon juice. Remove from fire, stir in well beaten
egg yolks. Cool, fold in stiffly beaten whites, turn into buttered baking dish. Bake
in slow oven (325° F.) about one hour. Serve with sauce made by melting one
3-ounce package pimento cheese in 2 cups medium white sauce. Serves 6.

There are foundation foods. There are protective foods. Canned Salmon is both!