1 (1 lb.) can pink salmon
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 c. cold water
1 env. unflavored gelatin
1/2 c. ketchup
Scant tbsp. vinegar
1/4 c. mayonnaise

Drain salmon, reserving liquid. Remove most of skin and large bones. Flake and mix with celery and onion. Soften gelatin in cold water. Combine reserved salmon liquid, ketchup, and vinegar in saucepan; bring to boil. Stir in softened gelatin until dissolved, then blend into salmon mixture. Stir in mayonnaise. Pour mixture into greased mold and chill overnight or until very firm. Serves 8.