JELLIED SALMON MOLD
2 tablespoons plain Gelatin ½ cup Cold Water ½ teaspoon Salt Dash of Pepper ¼ teaspoon Worcestershire Sauce 1 Bay Leaf 1 No. 2 can Tomato Juice 2 tablespoons Lemon Juice 1 7-oz. can Salmon 1 tablespoon chopped Onion ½ cup chopped Celery 2 hard cooked Eggs
Soften gelatin in cold water. Add salt, pepper, Worcestershire sauce and bay leaf to tomato juice; heat to boiling point. Remove bay leaf; add lemon juice. Pour hot seasoned tomato juice over gelatin. Stir until dissolved. Chill gelatin mixture until slightly thickened. Flake salmon, mix with onion, celery and chopped eggs. Fold mixture into thickened gelatin. Rinse 8-inch ring mold or individual molds in cold water; pour in gelatin mixture. Chill until firm. Unmold on platter; garnish with crisp lettuce and watercress. 6 to 8 Servings
Note: 1 No. 2 can Tomato Juice Cocktail may be substituted for Tomato Juice and seasonings.
BAKED SALMON WITH DRESSING
1 1-lb. can Salmon 2 cups soft Bread Crumbs ¼ teaspoon Pepper ½ teaspoon Poultry or Fish Seasoning 2 teaspoons minced Onion 2 teaspoons chopped Parsley 2 teaspoons chopped Pickles 3 tablespoons Butter or Margarine, melted ¼ cup Milk
Drain salmon, reserving 2 tablespoons liquor; break into large pieces. Place in bottom of medium-sized shallow casserole; add salmon liquor. Mix together remaining ingredients; spread over salmon. Bake in a moderately hot oven at 400°F for about 20 minutes. Garnish with parsley. 4 to 5 Servings
LOBSTER BISQUE
1 6-oz. can Lobster (1 cup) 3 tablespoons Butter 1 quart Milk, with cream 1½ teaspoons Salt Dash of Pepper Paprika
Drain lobster; cut in small pieces. Melt butter in top of double boiler; add lobster; cook 3 minutes. Add milk, salt, and pepper. Heat almost to boiling. Cover; place over hot water; let stand 30 minutes before serving to develop best flavor. Sprinkle with paprika. Makes 5 cups