Tuna Souffle Salad

Tuna souffle salad.
  • 2 cans (6-1/2 or 7 ounces each) tuna
  • 1 amalgamation auto flavored gelatin
  • 1 cup baking water
  • 1/2 cup algid water
  • 2 tablespoons vinegar
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup mayonnaise or bloom dressing
  • 1 tablespoon grated onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped parsley
  • Salad greens
  • Mayonnaise or French dressing
  1. Drain tuna.
  2. Break into ample pieces.
  3. Dissolve gelatin in baking water.
  4. Add algid water, vinegar, salt, pepper and mayonnaise.
  5. Blend able-bodied with rotary beater.
  6. Chill until about congealed.
  7. Whip with rotary beater until fluffy.
  8. Fold in onion, celery, parsley and tuna.
  9. Place in a 1-quart arena mold; arctic until firm.
  10. Unmold on bloom greens.
  11. Serve with mayonnaise or French dressing.
Serves 6.

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