Jellied tuna salad
1 tablespoon unflavored gelatin
¼ cup cold water
½ teaspoon salt
½ teaspoon celery seed
¼ cup vinegar
¼ cup water
2 eggs, beaten
2 cups flaked canned tuna (or other canned or cooked fish)
Soften gelatin on top of water. Add seasonings, vinegar, and water to eggs. Cook over boiling water until thickened, stirring constantly.
Add gelatin and stir until it is dissolved.
Add fish and mix thoroughly. Pour into individual molds or large ring mold and chill.
Menu Suggestion
Serve scalloped potatoes with chives, cooked carrots, and have floating island with a topping of a bright, tart jelly for dessert.
For Variety
A Hearty Salad.—Place cold flaked cooked fish in lettuce cups. Surround with slices of tomatoes and cucumbers (in season), and very thin slices of cold boiled potato dipped in french dressing. Garnish with hard-cooked eggs.
A Cold Platter.—Serve chilled salmon which has been boned and cut into serving-size pieces. Surround with slices of tomatoes and mounds of tossed green salad.