SALMON SALAD:

1 lg. can salmon
4 hard cooked eggs
1 lg. can peas
1 c. celery, cut fine
1/2 tsp. dry mustard
1/2 tsp. each salt & pepper

SALAD DRESSING:

1/2 c. sugar
1 tbsp. flour
1/2 c. vinegar
1 tbsp. butter
1/2 c. cold milk

Cook ingredients until it looks like custard. Add 2 egg yolks. When cool, dilute with the 1/2 cup cold milk or dilute to consistency desired. Pour over salmon. Cool in refrigerator. 4 to 6 servings.