Salmon Salad
-Mrs. D. L. Wells.
Remove the bone and parts of the skin from one can of salmon. Mince very fine, and add to it one pint of finely chopped cabbage, one cupful of chopped pickle, three hard-boiled eggs chopped fine. To one pint of boiling vinegar add salt, pepper, sugar and mustard to taste. Pour this over the salmon and cabbage and garnish the dish with curled parsley or lettuce leaves.