1 cup water
¾ cup tomato juice
2 tablespoons vinegar
½ teaspoon salt
½ teaspoon whole mixed spices
1½ cups flaked canned salmon
¼ cup chopped celery
¼ cup chopped green pepper
Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, vinegar, salt, and spices. Bring to a full boil. Remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in salmon, celery, and green pepper. Turn into one large mold (3 cup) or 6 individual molds. Chill until firm.