SUMMER LUNCHEON OR SUPPER
Spicy Salmon Salad Molds

with Pimento-Cucumber Dressing
Toasted Cheese Sandwiches Buttered Peas

Warm Green Apple Pie
Coffee

Spicy Salmon Salad Molds

2 cups (1 Ib.) Canned Salmon 14 tsp. salt

114 cups diced celery Dash paprika, celery salt
1 tsp. onion juice 34 cup mayonnaise

1 tbsp. lemon juice 1 hard-cooked egg, sliced

Combine flaked salmon and celery; mix onion juice, lemon juice and seasonings with
mayonnaise, and add to salmon. Pack firmly into individual molds, chill. Run sharp
pointed knife around edge of salad and unmold. Arrange on bed of watercress or
place in lettuce cups and garnish with slice of egg on top of each mold. Serve with
pimento-cucumber dressing made as follows: Whip % cup sour cream until
slightly thick, fold in 144 cup mayonnaise. Add 14 cup each minced cucumber and
pimento, dash cayenne. Mix well and chill. Serves 6.

WHEN YOU GO ON A PICNIC

Jiffy Salmon Salad Bowl
(Take ‘‘makings”’ in separate jars)

Hot Baked Beans in Bean Pot
Potato Chips Sweet and Sour Pickles
Assorted Picnic Sandwiches

Fresh Fruit Nut Loaf Cake

Lemonade Coffee

Jiffy Salmon Salad Bowl

1 large head lettuce 1 cup shredded cabbage
2 cups (1 lb.) Canned Salmon 14 cup Swiss cheese
1 cup chopped celery 1 cup French dressing

Line a salad bow] with crisp iceberg lettuce (and other salad greens if desired). Fill
with salmon broken into large pieces, celery, cabbage, and Swiss cheese cut into
tiny strips. Garnish with sliced radishes and pour dressing over top. Serves 6.

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