Buffet Salmon Mousse

2 tbhsps. sugar 1/4, cup cold water

1 tsp. each salt, mustard 1 tbsp. horse-radish

14 cup vinegar 2 cups (1 Ib.) Canned Salmon
2 egg yolks, beaten 1 cup chopped celery

1 tbsp. gelatin 1 cup whipped cream

Combine sugar, salt and mustard with vinegar and egg yolks in double boiler. Stir
until thick. Remove from heat, add gelatin softened in cold water. Add horse-radish.
When cool and slightly thickened, add salmon, celery, fold in cream. In bottom of
oiled fish mold place decorative olive slices and pimento strips. Turn mixture into
mold. Let stand in cool place for an hour or more. When firm, dip mold quickly into
hot water and turn out on platter. Serves 8 to 10.

ANOTHER GOOD ONE

Tomato Juice and Pineapple Juice Cocktails
Pretzel Sticks Assorted Relishes

Artichoke Ring with Creamed Salmon and Mushrooms
Spiced Orange Slices Potato Chips Hot Buttered Rolls

Lettuce Salad Bowl Garlic French Dressing

Fresh Strawberries Angel Food Cake Nuts Coffee

Artichoke Ring with Creamed Salmon

Cook 6 large artichokes; scrape meat from leaves; remove chokes and chop hearts.
Add 4 slightly beaten eggs to 2 cups seasoned white sauce; combine with artichoke
meat and hearts. Place in buttered ring mold, set in hot water, bake in moderate
oven (350° F.) 1 hour. Let stand 10 minutes, turn out and fill with creamed salmon :

2 cups medium white sauce 2 tbsps. grated
4 cups (2 lbs.) Canned Salmon Parmesan cheese
34 cup cooked mushrooms 34 cup sliced almonds

Add salmon and mushrooms to seasoned white sauce and heat thoroughly. Fill ring.
Sprinkle with cheese; border with almonds. Serves 12 to 14. Spiced orange slices
make a grand garnish: Boil whole oranges 30 minutes. Slice 4% inch thick, cover in
baking pan with spiced vinegar syrup. Bake slowly 45 minutes.

Vitamin A helps prevent infection. Vitamin G aids growth. Canned Salmon gives you these vitamins.

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