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 1906 COOKBOOKSALADS and SAUCES >  Salmon Salad #2 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Remove the bones from 1 can of salmon; season with salt and pepper. Boil 2 eggs 20 minutes so that the yolks will be dry, plunge them into cold water immediately after taking them from the boiling water to prevent the whites turning blue. Cut the whites into small pieces and either mix with the salmon or use as a garnish for the top. Mash the yolks with a lump of butter, size of 1 yolk, to a smooth paste. Add a little mustard if liked; then vinegar, a little at a time, until the dressing is like cream. If the butter and vinegar separate, warm the dressing before mixing with the salmon.

Sister R. E. Arnold, Elgin, Ill.

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