Late Supper Salad - cooking recipe

Ingredients

1 c. Shredded Tuna Fish
2 Hard Cooked Eggs
1 c. Cold Cooked Macaroni
2 Tbsp. Onion Juice
1 c. Canned Peas, drained
1 c. Celery, cut fine
1/2 tsp. Salt

Preparation

Combine tuna fish, macaroni, peas, celery and chopped eggs. Add onion juice and salt and pickles.
Blend well with enough mayonnaise to moisten.
Chill thoroughly and serve on crisp lettuce nest.
Garnish with paprika.