Stir gelatine into the cold skim milk to soften. Add the softened gelatine to the very hot skim milk and stir until thoroughly dissolved. Combine egg yolks, salt, and paprika; slowly add the hot mixture. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Cool 10 minutes. Stir in lemon juice, mustard, and crab meat. Turn into one large mold (3-4 cup). Chill until firm. VARIATION: Use 1½ cups tuna or other fish instead of crab meat. _1 Serving Equals 2 Meat Choices plus ½ Milk Choice_ SALMON IN TOMATO ASPIC _6 Servings_ _1 Serving Equals 1½ Meat Choices_ 1 envelope Knox Unflavored Gelatine 1 cup water ¾ cup tomato juice 2 tablespoons vinegar ½ teaspoon salt ½ teaspoon whole mixed spices 1½ cups flaked canned salmon ¼ cup chopped celery ¼ cup chopped green pepper Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, vinegar, salt, and spices. Bring to a full boil. Remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in salmon, celery, and green pepper. Turn into one large mold (3 cup) or 6 individual molds. Chill until firm. VARIATIONS: Use 1½ cups flaked tuna fish instead of salmon. _1 Serving Equals 2 Meat Choices_ Use 1½ cups flaked cooked white meat fish (haddock) instead of salmon. _1 Serving Equals 1 Meat Choice_ Use 1½ cups flaked cooked fatty fish (halibut) instead of salmon. _1 Serving Equals 1½ Meat Choices_ CHICKEN PINEAPPLE MOLD _6 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine 1¾ cups chicken stock[8] 1 teaspoon salt 2 tablespoons lemon juice 1 non-caloric sweetening tablet or equivalent[9] ½ cup canned unsweetened pineapple, diced 1¼ cups cooked, diced chicken Sprinkle gelatine on ½ cup cold chicken stock to soften. Heat the remaining chicken stock with salt until boiling. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in pineapple and chicken. Turn into a small loaf pan or one large mold (4 cup). Chill until firm. VARIATION: Use canned chicken broth or consommé instead of chicken bouillon cubes and water. _1 Serving Equals ½ Vegetable Choice_ [Illustration: {uncaptioned}] VEGETABLES MOLDED IN CHICKEN ASPIC _6 Servings_ _1 Serving Equals ½ Vegetable Choice_ 1 envelope Knox Unflavored Gelatine 2 cups water 2 chicken bouillon cubes ½ teaspoon salt ½ cup cooked, drained peas ½ cup cooked, drained, diced carrots ½ cup diced celery ¼ cup diced green pepper