Salmon Salad with Cream Dressing

Ingredients

• two cans of salmon
• one cupful sweet cream
• one spoonful of flour
• two whites of eggs
• three spoonfuls of vinegar
• two spoonfuls of butter
• two spoonfuls of sugar
• one level spoonful salt
• one spoonful of pepper
• one spoonful of made mustard

Method

1. 1

   Drain salmon, arrange on lettuce and tomatoes.

2. 2

   Heat cream, stir in flour, boil, add sugar, cool, then mix in whipped egg whites, butter, pepper, mustard, and vinegar.

3. 3

   Pour over salad.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 51. The excerpt below is the record exactly as published.

LMON SALAD, (with cream dressing.) Mrs. J. C. Stege. R. P. D. No. 2. Compton, Cal.— Take two cans of salmon, drain the liquid on*, arrange on a platter a row of lettuce and of tomatoes, and then salmon; pour the dressing over it. Cream dressing: one cupful sweet cream, one spoon- ful of flour, two whites of eg"* three spoon- fuls of vinegar, two spoonfuls of butter, two spoonfuls of sugar, one level spoonful salt, one spoonful of pepper, one spoonful of made mustard

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