Fish Salad I Recipe

Remove salmon from can, rinse thoroughly with hot water and separate

in flakes; there should be one-fourth cup. Mix one-eighth teaspoon

salt, a few grains, each, mustard and paprika, one teaspoon melted

butter, one-half tablespoon cream, one tablespoon water, one-half

tablespoon vinegar and yolk of one egg; cook over hot water until

mixture thickens; then add one-fourth teaspoon granulated gelatin

soaked in one teaspoon cold water. Add to salmon, mould, chill, and

serve with cucumber sauce.



Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French

dressing to taste.

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