Salmon Salad, page 89

Remove the bones from one can of salmon. Take a half head of a small cabbage chopped fine and mix with the salmon. Then make a dressing of 1/2 cup of cream, 1/2 cup of vinegar, 1 table-spoonful of butter, 1 teaspoonful of mustard, 1 table-spoonful of sugar, yolk of 1 egg, salt an pepper to taste.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.

Potato Salad, page 83.

Cold boiled potatoes cut fine, onions cut fine to your taste. Make a dressing of one cup of vinegar, table-spoonful of butter, 1 teaspoonful of mustard, 1 teaspoonful of sugar, 6 hard boiled eggs, boil then half an hour.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.