2 envelopes unflavored gelatin

1/2 cup water

1 can tomato soup

6 ounces cream cheese

1 small minced onion

1 cup mayonnaise

2 drops tobasco sauce

1 pound canned salmon

Sprinkle gelatin in water until softened. Put tomato soup in pacn and heat. Cut up cream cheese, add to soup and melt. Add gelatin and dissolve. Remove from heat and add onion, tabasco, and mayonnaise. Drain and bone salmon. Mash between fingers. Stir into soup mixture. Pour into well oiled 6 cup mold. Excellent with crackers.