REFRESHING SUMMER MENU

Magic Salmon Mold

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Potato Chips
French Rolls Butter

Fresh Peaches on Squares of Sponge Cake—Whipped Cream
Coffee or Tea

Magic Salmon Mold

2 cups (1 lb.) Canned Salmon 3 tbsps. lemon juice

2 pkgs. lime gelatin 1 tsp. salt

114 cups boiling water 2 cups finely shredded
114 cups cold water cabbage

14, cup mild vinegar 3 hard-cooked eggs, sliced

Place flaked, boned salmon in bottom of mold. Dissolve gelatin in boiling water, add
cold water, vinegar, lemon juice and salt. Pour half of warm gelatin over salmon,
chill. When set, fill mold with alternating layers of cabbage and eggs. Cover with
remaining gelatin, chill until set. Unmold on crisp lettuce; garnish with lettuce cups
filled with mayonnaise, tomato and slices of hard-cooked eggs. Serves 6 to 8.

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