Moulded Salmon Baked Potato Salad

Cress Brown Bread And Butter

Cocoanut Custard Pie

Moulded Salmon

Remove salmon from 1 can, rinse thoroughly with hot water, drain and separate into flakes. Cover 3/4 T granulated gelatine with 2 T cold water and soak 15 m or longer.

Mix well together in the upper part of double boiler 1/2 T salt, 1 1/2 T sugar, 1/2 T flour, 1 t mustard, few grains cayenne, then add the yolks of 2 eggs, 1 1/2 T melted butter, 3/4 c milk and 1/4 c vinegar. Stir all together and cook over hot water until the mixture thickens. It should be stirred constantly while cooking. Now add the soaked gelatine, stir until dissolved, then strain and add to the flaked salmon. Fill individual moulds, chill and serve.

Baked Potato Salad

Peel 4 baked potatoes, while warm if possible, and cut in small cubes. Add 1 small cucumber, 1/2 onion and 1 stalk celery or radish chopped fine. Add 1/4 c nut meats, cover with salad dressing (p. 29), mix all well together and set away in a cool place until needed. If the salad is mixed while the potatoes are warm the flavors seem to blend much better than when the ingredients are all cold. (Boiled potatoes may be used.)

Cocoanut Custard Pie

Beat 3 whole eggs and 1 yolk until light, add 1/2 t salt and 2/3 c sugar and beat again. Add 1 c grated cocoanut and 2 1/2 c milk, mix all well together, turn into a deep pie plate lined with paste and bake until the custard is set. Beat the white of 1 egg until stiff, add 1 T sugar, beat well, spread on the top of the pie and brown in the oven to a delicate brown.

Preparing The Meal

If the Moulded Salmon and Baked Potato Salad have been made immediately after lunch the pie made with other things during the preparation of lunch 10 m before dinner time will be time enough to cut the bread and butter, un-mould the salmon onto plates garnished with cress, serve the salad on salad plates, cut the brown bread, fill the water glasses and serve the dinner.