SALMON SANDWICH FILLING

1 cup cooked salmon

’% cup chopped celery

34 tablespoon minced onion
“% cup mayonnaise

Combine all ingredients and store in

refrigerator. Yield: 1% cups.

Variation: Use cooked cod, haddock

or halibut in this recipe.

TUNA CRUNCH SALAD

1 tin Canadian tuna (7 oz.)

“% cup chopped green pepper

I tablespoon minced onion

1 cup crisp shredded cabbage

/2 cup salad dressing

2 tablespoons vinegar

2 cups potato chips
To flaked tuna add green pepper,
minced onion, cabbage and mix well.
Mix salad dressing and vinegar to-
gether then fold in. Just before serving
add potato chips and toss lightly
together. Serve on crisp greens.
Yield: six servings.

1% tablespoons unflavoured gelatin ‘cup chopped olives

“4 cup cold water | LUE, Ff Y P cticspeos lemon juice
1 cup Giced celery : J teaspoon salt
> cup diced - cup mayonnaise

cooked flaked fish

“guy iline water to dissolve.
Flake fish and single wit juice. Add pi “célery, apple, olives
and salt. Mix well. Fold in mayonnaise and ell dissolved gelatin. Pour into
mould rinsed in cold water and chill. Unmould and garnish with greens.
Yield: ten servings.

EDMOND CLOUTIER, C.M.G., O.A., D.S.P.
QUEEN’S PRINTER AND CONTROLLER OF STATIONERY
OTTAWA, 1955