Instructions: Soften the gelatin in 2 tbsp. cold water. Add to rest of water and dissolve over medium heat.

Slowly mix part of the hot dissolved gelatin with the beaten egg yolk.

Return the yolk and gelatin mixture to the pan and cook, stirring constantly, until thickened slightly.

Add the salt, mustard and chili sauce to the hot mixture and cool.

Remove the bones and membranes from the salmon and flake the meat.

Stir the salmon, lemon juice, green pepper, onion and cottage cheese into the gelatin mixture and chill until partially thickened.

Beat the egg white until stiff and fold into the chilled salmon mixture.

Whip the cream until stiff and fold in, also.

Turn into a 1 quart mold and chill until thoroughly set.

Unmold and garnish with green pepper and pimiento strips.

Serve with lemon wedges and salad dressing if desired.

Serves: 4 - 6

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