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Author: Dell no. 15 - 1959 "1000 Recipe Cookbook"

Tested Recipe!

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 1 envelope unflavored, plain gelatin
 ½ cup cold water
 1 ¼ cups very hot water
 4 tbsp vinegar
 ½ tsp salt
 ½ cup diced celery
 2 tbsp diced green pepper
 2 tbsp diced onion
 1 ¼ cups flaked cooked lean fish

1

Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add vinegar and salt.

2

Chill to unbeaten egg white consistency. Fold in vegetables and fish carefully.

3

Turn into one large mold (3-4 cup) or 6 small molds. Chill until firm.
Yield: Serves 6.

Variations
4

Use 1¼ cups flaked salmon; 1¼ cups whole shrimp plus 1 tbsp mayonnaise; 1¼ cups flaked tuna fish -reduce the vinegar to 2 tbsp and salt to ¼ tsp. Use any one of the above in place of cooked lean fish in the recipe.

Ingredients

 1 envelope unflavored, plain gelatin
 ½ cup cold water
 1 ¼ cups very hot water
 4 tbsp vinegar
 ½ tsp salt
 ½ cup diced celery
 2 tbsp diced green pepper
 2 tbsp diced onion
 1 ¼ cups flaked cooked lean fish

Directions

1

Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add vinegar and salt.

2

Chill to unbeaten egg white consistency. Fold in vegetables and fish carefully.

3

Turn into one large mold (3-4 cup) or 6 small molds. Chill until firm.
Yield: Serves 6.

Variations
4

Use 1¼ cups flaked salmon; 1¼ cups whole shrimp plus 1 tbsp mayonnaise; 1¼ cups flaked tuna fish -reduce the vinegar to 2 tbsp and salt to ¼ tsp. Use any one of the above in place of cooked lean fish in the recipe.

Basic Main Course Salad

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