½ cup sliced stuffed olives
Soften gelatin in cold water, dissolve in boiling water. Add vinegar, Worcestershire sauce, onion, salt, catsup and mix well. Chill until slightly thickened. Fold in whipped cream, salad dressing, celery, salmon and olives. Pour into fish or ring mold. Chill until firm. Unmold. Attractive garnishes may be made of sliced olives, tomatoes or hard-cooked eggs. Yield: 6 to 8 servings.
CONVERSATION SALAD
1 No. 2½ can Bing cherries, pitted
½ cup lemon juice
1 package cherry-flavored gelatin
¾ cup broken pecan meats
One 3-ounce bottle stuffed olives, sliced
Drain cherries, combine cherry syrup and lemon juice and add water to make 1¾ cups liquid. Heat, pour over gelatin and stir until dissolved. Chill until partially set. Add cherries, nuts and olives. Pour into mold and chill until firm. Yield: 8 servings.