xt79w08wdk6q https://exploreuk.uky.edu/dips/xt79w08wdk6q/data/mets.xml United States. Bureau of Commercial Fisheries 1961 bulletins I 49.49:R 24/4 English Bureau of Commercial Fisheries, U.S. Dept. of the Interior This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Fish) Lenten menus Fish Recipes for Lent [school Lunch Recipes, Molded Tuna Salad], 1961 text image 2 unnumbered pages, illustrations, 28 cm. Call Number: I 49.49:R 24/4 Fish Recipes for Lent [school Lunch Recipes, Molded Tuna Salad], 1961 1961 1961 2022 true xt79w08wdk6q section xt79w08wdk6q IIIIIIIII‘IIIIIIQHIDII"In _ FISHERIES
MARKETING ‘3
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’ BUREAU [IF BUMIIEIICIAHISIIEIIIES - ".8. DEPARTMENI‘ULIHQLIERIOR

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ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES, U. S. FISH AND WILDLIFE SERVICE,
AS A PART OF ITS CONTINUING CONSUMER EDUCATION PROGRAM
IN COOPERATION WITH THE FISHING INDUSTRY

 

  

 

 

 

MOLDED TUNA SALAD

SCHOOL LUNCH RECIPES

Salads (protein-rich)

 

100 Portions

 

Weights

17 cans (6% or

7 oz° each)
5 oz.

10 oz.
8 oz°
1% oz.

2 lb. 8 oz.
3 1b.
5 oz.
2 1b.

Measures
1 gal. % qt.

1 cup
1% gal.
3/4 cup
1 cup
1 cup
3 tbsp.

2% qt.
3 qt.
1 cup
1 qt.

For

Ingredients
Drained tuna

Unflavored gelatine
Tomato juice
Vinegar

Grated onion

Sugar

Salt

Shredded carrot
Shredded cabbage
Chopped green pepper
Salad dressing

Portions

Directions
1. Flake the fish.

2. Soften gelatine in
1 quart of cold tomato
juice. Add seasonings
to remaining juice and
heat to boiling°

3° Dissolve gelatine in
hot juice. Cool°

4. Combine vegetables,
salad dressing, and tuna.
Stir into gelatine.

5. Pour into pans 1 inch
in depth and cool until
mixture sets.

6. Cut and serve on
salad greens.

PORTION: 1 piece, 2% by 4 inches--provides 1 ounce cooked fish and % cup vegetable.

° U 5. GOVERNMENT PRINTING OFFICE: ISGI 0—577922

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