1 1/2 c. tuna, 12 oz.
1 can tomato soup
2 env. unflavored gelatin
1 c. fine chopped celery
Salt and pepper
1 grated onion or less
1 c. mayonnaise
1 (8 oz.) cream cheese
Dash Tabasco, optional

Heat soup. When hot sprinkle gelatin over soup. Stir until dissolved. Keep cream cheese at room temperature for 1 hour before using. Blend cream cheese and mayonnaise and mix rest of ingredients into this mix. Then fold into soup mixture. Pour into greased (with mayonnaise) 4 cup mold. Chill.

Section XI