Tuna Fish Mousse
1 tbs. gelatine
¼ cup cold water
¾ cup tart mayonnaise
1 cup whipping cream
1½ cups flaked tuna fish
½ cup finely-chopped celery
2 tbs. minced parsley
½ cup chopped fresh cucumber
2 tbs. chopped stuffed olives
½ tsp. salt
½ tsp. paprika
Soak the gelatine in cold water for 5 minutes, dissolve over hot water, and add gradually to the mayonnaise. Whip the cream until thick and fold into the mayonnaise mixture. Add the remaining ingredients and freeze.
Mrs. F. Barnhill, Ohio.