1 tall tin salmon drained (remove bones and skin)

1 pkg. gelatin (1/4 cup cold water)

1 Tbsp. finely chopped pickle

2 Tbsp. vinegar

1/4 cup ketchup

1/4 cup mayonaise

 

Mix and put in[ mould] and let sit in fridge.

 

-Mrs. E.A. Hornby North Vancouver, B.C.

Psalms 37:4