pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg
Melt the butter in a saucepan and add the flour, salt, pepper, and
paprika. Stir well, pour in the milk, and when this has thickened add
the tuna fish. Allow this to heat thoroughly in the sauce. Just before
serving, add the slightly beaten egg and cook until this has thickened.
Pour over toast and serve.
70. SALMON MOLD.--A change from the usual way of serving salmon can be
had by making a salmon mold such as is illustrated in Fig. 24. Besides
being a delicious dish and providing variety in the diet, salmon mold is
very attractive.
SALMON MOLD
(Sufficient to Serve Six)
2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water
[Illustration: FIG. 24]
Remove all skin and bones from the salmon when it is taken from the can,
and mince it thoroughly with a fork. Add the vinegar, salt, and pepper.
Prepare the gelatine by dissolving it in the boiling water. Add the
seasoned salmon to the prepared gelatine. With cold water, wet a
ring-shaped mold having an open space in the center. Pour the
salmon-and-gelatine mixture into this mold, and allow it to stand until
it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the
mold out on this, and fill the center with dressing. Serve at once. A
very desirable dressing for this purpose is made as follows:
DRESSING FOR SALMON MOLD
1 c.
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