Salmon Salad

For a pound can of California salmon, garnished with lettuce, make a dressing of one teacup of vinegar, butter half the size of an egg, one teaspoon of Colman's mustard, one-half teaspoonful of cayenne pepper; one-half teaspoonful of salt, one teaspoonful of sugar, two eggs; when cold, add one-half teacup of cream and pour over the salmon.

Salmon Salad

Put a can of salmon into boiling water, and boil a quarter of an hour; remove from the can; drain off the oil; sprinkle with pepper and salt, and a few whole cloves; cover with vinegar, and let it stand twenty-four hours, and then take from the vinegar into a salad dish, and add a head of lettuce, cut fine; over the whole pour a nice salad dressing; garnish with lettuce leaves. and serve.