Salmon Salad (Alternate)

Ingredients

• Remove the salmon carefully from a 1 lb. can
• 1 small cup vinegar
• Butter size of an egg
• 1 teaspoon mustard
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 2 eggs

Method

1. 1

   Cook until it rises as a cream; never let it boil.

2. 2

   When cold add cup cream and serve.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.

2 eggs. 1 cup vinegar (small). Chop meat and celery together ; put the yolks of eggs, mus- tard, butter and vinegar on stove ; let them thicken to a cream. 62 THE EDWARDSVILLE COOK BOOK. add a little salt and -pepper and pour dressing over salad just before serving. MEXICAN SALAD. Mrs. June Sallee, Litchfield, Illinois. Y2 dozen ripe tomatoes. green mango pepper, with- 3 medium sized onions. out seeds. 2 or 3 stalks of celery. Chop coarse, and season with salt, pepper and vinegar to taste. Chill and serve with ice. APPLE AND CELERY SALAD. Mrs. James Stallman. Peel and cut firm, ripe apples into dice of uniform size ; cut crisp celery into half inch bits. To 2 cups celery add 2 cups apples, season with a little salt and stir into the mixture a mayonnaise dressing. Put into salad bowl lined with crisp lettuce leaves. Pour mayonnaise dressing over the top and serve. ERUIT SALAD. (Will Keep Several Days.) Emma R. Humphrey, Lincoln, Illinois. 1 can Wedding Ring pineapple 2 bananas, sliced. and 4 oranges, chopped fine. 3 bunches white grapes. Make into jelly by directions, package Knox’s gelatine, using juice of the oranges and pineapple and of 2 lemons. Let cool and pour over the fruit. Stir occasionally. PORK SALAD. Mrs. F. Y. Ferree. Boil a lean piece of pork, run it through meat grinder, cut a pickle up fine and mix with the pork. Make a dressing with SAI.ADS. 6^ 2 eggs. Butter size of walnut. 1 ta^blespoon sugar. 'Salt, pepper and prepared mus- 1 tablespoon vinegar. tard. Potir over meat. SALMON SALAD. Mrs. E. K. Knollenl)erg. 1 can salmon. 2 large cucumber pickles. 3 hard-boiled eggs. 1 bunch celery. 1 cup cabbage. Salt and pepper. Remove bones in salmon. Chop all ingredients fine and pour over all a mayonnaise dressing. SALMON SALAD. Mrs. Geo. D. Shaffer. Remove the salmon carefully from a i lb. can and garnish with lettuce. Make a dressing with 1 small cup vinegar. Butter size of an egg. 1 teaspoon mustard. 14 teaspoon salt. 1 teaspoon sugar

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