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one 8 ounce can of tuna, drained
1 can of cream of mushroom soup
2 eggs, beaten separately
juice of 1/2 medium sized lemon
2 envelopes of plain gelatin
3/4 cup of cold water

Soak gelatin in 3/4 cup of cold water and a dash of salt. Put mushroom soup in double boiler, add lemon then stir in slowly the egg yolks. When heated, fold in the beaten egg whites. Heat thoroughly until thickened. Cool. Shred tuna, add cooled soup mixture, then gelatin. Pour in mold and chill. Serve with salad dressing.