1 package lemon-flavored gelatine
1 1/2 cups hot water
2 teaspoons lemon juice
1 half-pound can salmon
1/2 onion grated
1/2 cucumber or about 1/2 cup pickle relish
3 tender sticks celery
1 dozen stuffed olives
1 cup cottage cheese
1/2 cup mayonnaise
Dissolve fruit-flavored gelatine in hot water. Stir in lemon juice. Chill until the gelatine has the consistency of unbeaten egg whites. Drain salmon and remove bones and skin and break into small pieces. Chop onion, cucumber, and celery fine. Cut olives in thin slices. When the gelatine is ready to set, stir in salmon, onion, cucumber, celery, olives, and cottage cheese. Add mayonnaise and mix well. Spoon into a ring mold, chill until firm. Unmold onto crisp greens and garnish with cucumber slices or radish roses. Or use stuffed eggs and tomato wedges for garnish.
This recipe was submitted by Mrs. Harry E. O'Neil from Birmingham, Alabama and the winner of the "Five Dollar Prize Recipe" from The Birmingham News.