Molded Salad

This dish may be used as the main dish for luncheon or supper

This dish may be used as the main dish for luncheon or supper, it is pretty and it tastes good and offers an excellent way to use cold meats, fish or raw vegetables.
Two tablespoons mustard, 2 teaspoons salt, 2 teaspoons sugar, 1 tablespoon flour, 1 egg, 1 cup thin cream (sweet or sour), ¼ cup vinegar, 2 cups tuna fish, 2 pimentos (canned red peppers) 1 tablespoon gelatine, ¼ cup cold water.
In a top double boiler or in a sauce pan mix the mustard, salt, sugar, flour until free from lumps, add the egg, unbeaten and mix thoroughly with the dry materials. Add milk and vinegar and cook over hot water until thick as a soft custard. Add the gelatine which has soaked one-half hour in the cold water. Pour over the fish and pimentos, turn into a mold which has been dipped in cold water, Chill.
When firm, remove from mold and serve on a bed of lettuce leaves which have been sprinkled with salt, oil and vinegar.
No dressing is really necessary to serve with this, but if one has sour cream it makes an excellent accompaniment.
Beat cream until stiff, add vinegar, salt and cayenne pepper to taste.
One chopped cucumber, or two tablespoons grated fresh horse-radish is an improvement.
Almost any kind of boiled or baked fish or any combination of meat and vegetables may be used for the molded salad. Good combinations are: Chicken and celery, chicken and ham, ham and finely shirred cabbage, lamb and peas, lamb with peas and carrots, fish and cucumber, potatoes, peas or beans, carrots, celery and cabbage.