Mousse of Salmon

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

½ cup evaporated skimmed milk
1 envelope unflavored gelatin
¼ cup cold water
¼ cup boiling water
2 tablespoons lemon juice
1 tablespoon dehydrated onion flakes
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
¼ teaspoon salt
3 tablespoons mayonnaise
12 ounces drained, canned salmon, flaked
1 cup diced celery
Lettuce leaves
Pimento
Parsley sprigs
Lemons

Directions: Pour milk into small mixing bowl. Chill in freezer until ice crystals form at edges. Meanwhile, sprinkle gelatin over cold water to soften. Add boiling water; stir until gelatin dissolves. Add lemon juice, onion flakes, Worcestershire, vinegar, and salt; mix well. Pour mixture a few drops at a time, into mayonnaise, stirring constantly. Using chilled beaters, whip milk at high speed of electric mixer until stiff. Fold in salmon and diced celery. Fold in gelatin mixture. Spoon mixture into 1-quart, fish-shaped or other shape mold. Chill until set. Unmold onto lettuce leaves on serving platter. Garnish with pimento, parsley sprig, and lemon. Divide evenly. Makes 3 luncheon servings.