Cabbage and Salmon Salad

Ingredients

• 1 quart finely sliced cabbage
• 1 can salmon
• 1 tablespoon mustard
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 egg
• 14 cup hot vinegor

Method

1. 1

   Mix dry ingredients, add beaten egg and beat until smooth.

2. 2

   Pour into hot vinegar and cook in double boiler.

3. 3

   When cold, mix with sliced cabbage and add shredded salmon.

As published

This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Cabbage and Salmon Salad. 1 quart finely sliced cabbage, salted; 1 can salmon. Dressing—1 tablespoon mustard, 1 table- spoon sugar, 1 tablespoon flour. Mix dry ingredients, add 1 egs and beat until smooth. Pour into 14 cup hot vinegor and cook in double boiler. When cold mix with the sliced cabbage and add the » salmon shredded. MRS. ALMA BALLINGER. Beet and Lettuce Salad. Cut beets in cubes arranged on bed of lettuce; arrange slices of hard boiled eggs on top. Serve with French or Mayonnaise dressing. | MRS. A. W. McKINNON. Apple Cup Salad. Take bright red apples and scoop out the pulp. Fill cups with chopped celery and nuts. Serve on lettuce with Mayonnaise dressing. Makes a pretty and dainty salad. MRS. A. W. McKINNON. Fruit Salad. Add 1 package of gelatine to 1 pint cold water. Let stand 14 hour. Pour over 1 pint boiling water. When it be- gins to set, add 1 can pineapple, 6 oranges, 6 bananas cut in small — pieces and two-thirds cup grated cocoanut. Set on ice to harden. Stir occasionally until it begins to set. a MRS. ARTHUR REDD 4 . a if c e : a, ' f : é ‘ Puy f i a ; Pie ete . .. “ w+ s- ab 1, 1. or CARBON COUNTY COOK BOOK 79 Cooked Dressing. 5 yolks beaten slightly, 5 teaspoons sugar, 1] teaspoon salt, scant teaspoon mustard, 34, cup vinegar. Cook in double boiler until thick. When cooked add scant 14 cup butter; thin with cream. For potato salad use sour cream instead of sweet. MRS. G. O. HORNER. Salmon Salad. 1 can salmon, 6 boiled potatoes, 2 dill pickles, a few nice olives chopped from pits, a small quantity of celery, 1 onion if desired, 6 hard boiled eggs. Season to taste. Cut ingred- ients into desired shapes and combine with any good salad dress- ing. The yolks of eggs may be grated and used to garnish salad. — MRS. ©. N. RUSSELL. | Salad Dressing. 1 teaspoon mustard, 2 tablespoons sugar, 1 teaspoon salt, 2 eggs, 5 tablespoons vinegar. Cook until thick like custard. When cold add whipped cream. MRS. WINIFRED CALLAHAN. MRS. J. H: REDD. Salad Dressing. 3 tablespoons mustard, 1 egg

Cook this with the app: pantry check, scaling, and the assistant.