Celery Canoes of Salmon

Salimon Salad in
Grapefruit Shells

3 large grapefruit

2 cups (1 lb.) Canned Salmon
14 cup French dressing

14 cup mayonnaise

2 tbsps. chopped pimentos

Cut grapefruit crosswise. Cut inside
membrane of each section; loosen fruit
from rind; twist out center core. Add
juice of fruit to French dressing and
marinate flaked salmon. Notch edges of
grapefruit. Alternate salmon and grape-
fruit sections in each grapefruit shell.
Garnish with dots of pimento around
edges. Serve with mayonnaise on
shredded lettuce or chicory. Serves 6.

Celery Canoes of Salmon

1 bunch celery

2 cups (1 lb.) Canned Salmon
1 tsp. Worcestershire sauce

1 tsp. anchovy paste

14 tsp. salt

Dash paprika

1 tbsp. lemon juice

14, cup mayonnaise

Allow 2 short celery stalks per serving;
wash, dry, chill. Mash salmon with
fork, blend in all ingredients, stuff
celery stalks. Cut each stalk across into
half-inch pieces and arrange the celery
in its original shape on lettuce. Serve
with French dressing. Garnish with
lemon sections and ripe olives. Serves 6.

Scientists rate Canned Salmon a great sustain-
ing food—essential for daily vigor, endurance.