/ OLD-FASHIONED PRESSED TURKEY
I 3 envelopes (3 tablespoons) 1 teaspoon salt
f unflavored gelatin 1* teaspoon pepper
3 cups turkey broth, or 3 chicken 4 cups diced cooked turkey meat
bouillon cubes dissolved in 3 cups (about 1% pounds)
boiling water 1 cup diced celery
li cup lemon juice 'a cup diced pimiento
Sprinkle gelatin over 1J* cups cold broth in small saucepan;
stir and allow gelatin to soften. Place over low heat (or over
boiling water) and stir until gelatin is dissolved. Add remaining
• l/i cups broth, lemon juice, salt, and pepper; blend. Chill until
9 A— ^ consistency of unbeaten egg white. Add turkey, celery and pi
ll 1 I I I ■ * mento. Add more seasoning, if desired. Pour into loaf pan
A A A A (8/4 x 4/j x 25* inches). Chill until firm. Makes 6 to 8 servings.
j
i
--
NEPTUNAS
(Makes 4 sandwiches)
1 6H-ounce can chunk-style 2 hard-boiled eggs,
tuna, drained chopped
H cup chopped cucumber li cup mayonnaise
li cup chopped onion li cup chili sauce
Buttered rolls
Combine tuna, cucumber, onion and eggs; mix lightly.
Combine mayonnaise and chili sauce and blend well. Add
to tuna mixture and mix well. Spread on rolls to make sand
wiches. Serve with pink lemonade, made by adding mara
schino cherry juice to lemonade.
A NOW!
M ICED TEA
■ WITH
W GLORIOUS
I CEYLON
J CRYSTAL
FLAVOR
! N E ST E A Ccyloi-^,
CR^TAt Tt'A
a distinctive new blend
CRYSTAL CLEAR-REFRESHING!
So satisfying, so delicious. No other tea has
this fabulous flavor—a blend of expensive
Ceylon and other fine teas of the Far East.
THE WONDER IS-ITS INSTANT!
Make iced Nestea with cold tap water.
Richest pure tea flavor and fragrance are
always in Nestea—The Ceylon Crystal Tea.
