| 100 grams salmon | 2 tablespoonfuls vinegar |
| 1 egg yolk | Few grains salt |
| 5 grams butter | ½ teaspoonful gelatin |
| 50 grams skim milk | 1 tablespoonful cold water |
Remove the salmon from the can, weigh, separate in flakes. Add beaten yolks, melted butter, milk and vinegar and salt. Cook over boiling water, stirring constantly until mixture thickens. Soak gelatin, strain and add to salmon. Fill individual molds, chill, and serve with cucumber sauce. Food value, 3 grams carbohydrate, 26 grams protein, 23 grams fat.
** Cabbage Soufflé
(Recipe 48)
| 100 grams cabbage, cooked | 35 grams sour cream—16% |
| 15 grams lean meat, cooked, minced | 10 grams American cheese |
| 1 egg | Few grains salt and pepper |
Chop cabbage fine, add meat, cream, beaten egg, salt and pepper. Put into mould and sprinkle grated cheese over top. Bake in a moderate oven until firm and brown. Food value, 5 grams carbohydrate, 15 grams protein, 17 grams fat.
** Celery Ramekins
| 50 grams milk | 1 egg |
| ½ hepco cake | 5 grams butter |
| 25 grams celery | Few grains salt and pepper |
Heat milk; add crumbed hepco cake, grated celery and seasonings, let come to a boil, add butter, remove from fire; add beaten egg yolk. Fold into beaten white. Put in ramekin and bake 20 or 30 minutes in slow oven until well browned. Food value, 3 grams carbohydrate, 11 grams protein, 15 grams fat.