1 can Argentina corned beef
1 tbsp. mustard
1 tsp. dry mustard
1/4 c. pickle relish
1/2 c. mayonnaise
1 c. chopped celery
2 hard boiled eggs, grated or chopped
1 can beef bouillon or consomme, heated
2 tbsp. Knox gelatin
1 c. water

Soak gelatin in 1 cup water; heat bouillon or consomme to boil and pour into gelatin mixture. Break up corned beef with a fork; add mustard, horseradish, pickle relish, mayonnaise, celery and chopped or grated eggs. Mix well and congeal until firm. Great for luncheon salad.