Salmon Salad (Another Variation)

Ingredients

• 1 can salmon
• 6 hard-boiled eggs
• 2 bunches of celery
• 9 cucumber pickles
• 1 pint mayonnaise dressing
• 6 crackers, rolled fine
• 1/4 teacup tomato catsup
• Pinch of cayenne pepper
• Small teaspoon salt, 1/4 teaspoon pepper

Method

1. 1

   If salad is not soft enough, add vinegar.

Nutrition per serving

As published

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

6 hard-boiled eggs. 1 small 'bunch celery. 1 small onion. Chop potatoes rather fine, eggs coarse ; mince onion and cur in celery and apple. Salt and pepper and mix with plenty of boiled salad dressing. Add a good dash of paprica over the top. SWEET-BREAD SALAD. Mary E. Bonner, (Intelligencer.) 2 pairs sweet-breads. 3 stalks celery. 1 can mushrooms. Boil sweet-breads dry and cut in small jneces ; wash and dry celery, cut in small pieces. Boil mushrooms, dry and mix all together with Mayonnaise dressing : — • 2 hard-boiled eggs. teacup vinegar. 1 teaspoon salt. 1 raw egg, well beaten. 1 teaspoon pepper. 3 teaspoons oil or butter. 1 teaspoon French mustard. 2 teaspoons white sugar. CHICKEN SALAD. Mrs. L. M. Armstrong. 1 pound white meat turkey or 1 head celery. chicken. 3 eggs (yolks). 2 tablespoons mustard. Butter size 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. 2 eggs. Cook until it rises as a cream ; never let it boil. When cold add cup cream and serve. SALMON SALAD. Mrs. H. J. Springer. 1 can salmon. 6 hard-boiled eggs 2 bunches of celery. 9 cucumber pickles. (All chopped fine). 6 crackers, rolled fine. ' 14 teacup tomato catsup. 1 pint mayonnaise dressing. Pinch of cayenne pepper. 'Small teaspoon salt. 14 teaspoon pepper

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