Salmon Salad

Ingredients

• one can salmon
• two boiled potatoes
• two dill pickles
• three hard boiled eggs
• one very small chopped onion
• three tablespoons French’s cream salad mustard
• three tablespoons cream or milk
• one teaspoon sugar

Method

1. 1

   Mix the salmon, diced potatoes, pickles, olives, celery, onion, and hard-boiled eggs.

2. 2

   Season with vinegar, pepper, and salt.

3. 3

   Mix with dressing made of mustard, cream, and sugar.

4. 4

   Let stand for a few hours before serving.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 18. The excerpt below is the record exactly as published.

three hard-boiled eggs. Season to taste, mix together. Use for dressing one-half pint of vinegar, sweeten to taste, one teaspoon of mustard, a lump of butter the size of an egg, one tablespoon of cream. Let this come to a boiling point and pour over the ingredients. After stirring well, garnish with slices of hard-boiled eggs. Mrs. M. D. Strrotuemr. Potato Salad Mash or cut in cubes, cold boiled potatoes, one mellow apple, one onion, one or two stalks of celery, one green or ripe sweet pepper, hard-boiled eggs. Mix with dressing made from half cup sweet milk, one egg beaten into it, boil until it thickens; then add a tablespoonful of butter, one of sugar, some salt, pep- per and mustard to taste. Slice hard-boiled eggs and place on top, garnish with tips of celery or parsley. ’ Mrs. U. B. ALzxanvEr. Potato Salad Boil five medium size potatoes, cool and dice. To these add six sticks of celery and two pimentoes diced. If onions are liked chop one fine, salt slightly. Mix these with one-half cup mayon- naise. Line salad bowl with lettuce. Place salad on this leav- ing lettuce arranged around the edges. Cut pimento into strips, like petals and arrange as a flower. Grate yolk of boiled egg for center. Mrs. R. E. Price. Chicken Salad Boil chicken until it is tender and cut in small pieces, cut also whites of a dozen hard boiled eggs. Add chopped cabbage and celery in equal quantities. Pound yolks of eggs fine and add two tablespoons of sugar and butter. One teaspoon of mustard with pepper and salt to taste. Finally add half a tea cup of good vinegar. Mix thoroughly. | Mrs. M. D. Srroruer. Chicken Salad Mix white meat of cold, boiled chicken cut fine, with about same quantity of celery, one hard-boiled egg, a little mayonnaise dressing, and let stand in cool place about one hour. Serve on lettuce and spread with mayonnaise over top. Garnish with stuffed olives and one hard-boiled egg sliced. Mrs. U. B. ALEXANDER. 39 Knox Sparkling Gelatine improves Soups and Gravies Egg Salad Cut the white of three hard-cooked eggs lengthwise in strips one-fourth inch thick. Arrange these on lettuce leaves as the petals of a flower. Mix half the yolks with an equal amount of mayonnaise. Drop the mixture in the center of the petals. Put the remaining yolks through a sieve and sprinkle over each salad. This makes three salads. Miss Lournn Murcuison. Grape Fruit and Orange Salad Slice grape fruit and orange, arrange on lettuce, garnish with blanched almonds, shredded. Serve with French dressing. Miss Lourns Mourcuison. Salmon and Pea Salad Two cupfuls of flaked salmon are mixed with 2 cupfuls of peas and season with celery, salt and paprika. Serve on lettuce with mayonnaise dressing. Miss Lovinz Murcutison. Tuna Fish Salad 1 can tuna fish. 2 dill pickles (chopped fine). A few stalks of celery. 2 hard-boiled eggs. Mix with salad dressing and add salt and a pinch ‘of red pepper. Mrs. R. B. Temprieron. Surprise Egg Salad 14 cup chopped celery. ¥ cup chopped cooked chicken or 6 eggs. ham. 1 cup mayonnaise or cooked salad _ 6 stuffed olives. dressing. 1 head of lettuce. Cover the eggs with boiling water and set where they will be at the boiling point, but where the water will not bubble for three-quarters of an hour. Put in cold water until chilled, shell and leave in cold water until ready to serve. Arrange salad leaves on dish. Mix the celery, cooked chicken, half the mayon- naise. With a sharp knife cut off the small ends of the eggs and with a small spoon remove the yolk, being careful not to break the white. Fill each with the chicken mixture and stand, cut end down, on the lettuce. Put spoonful of mayonnaise between eggs and sprinkle with yolks which have been put through a potato ricer. Decorate with the stuffed olives cut in slices. Miss Mary D. Groree. 40 Ask your grocer for Knox Gelatine—take no other Waldorf Salad Dice two cups apples, one and one-half cups celery, two cups pineapple and one cup seedless raisins or grapes. Mix thor- oughly with mayonnaise. Serves from four to six persons. Mrs. U. B. Atexanper. Waldorf Salad Two cups diced apples, one cup celery, cut in pieces, lettuce, one-half cup nut meats broken in pieces. Mix apples, celery and nuts. Moisten well with mayonnaise. Arrange on crisp lettuce leaves with salad dressing over the top. Garnish the top with halves of nut meats, if desired. Miss Mary D. Grorer. Stuffed Celery Sticks One cream cheese, walnut meats, paprika and mayonnaise. The large outside stalks of celery should be used. Scrape, wash well, then lay in cheese cloth on ice until wanted. Mix the cheese with dressing and fill the celery stalks rounding, sprinkle with chopped walnut meats and paprika. Serve on bed of lettuce leaves with rings of sweet green pepper for garnish. Miss Mary D. Groree. Salmon Salad One can salmon, two boiled potatoes, two dill pickles, few olives, celery, one very small chopped onion, three hard boiled eges, season with vinegar, pepper and salt, mix thoroughly with dressing made of three tablespoons French’s cream salad mus- tard, three tablespoons cream or milk, one teaspoon sugar

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