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The New Zealand Railways Magazine, Volume 14, Issue 4 (July 1, 1939)

Ham Mousse Salad

Ham Mousse Salad.

Gelatine, 1 tablespoon; cold water, 2 tablespoons; minced cold ham, 2 cups; whipped cream, ½ cup; minced celery, ¼ cup; paprika, ½ teaspoon; minced parsley, 2 tablespoons.

Dissolve gelatine in cold water. Add ham, celery, paprika and parsley, and mix thoroughly. Fold in stiffly beaten cream, pour into individual or single large mould. Chill.