2 tbsp. sugar
1 tsp. salt
1 tsp. prepared mustard
1/2 c. vinegar
2 egg yolks, beaten
1 tbsp. Knox gelatin
1/4 c. cold water
1 tbsp. horseradish
2 c. canned salmon, flaked
1 c. celery, chopped
1 c. cream, whipped

Cook sugar, salt, mustard, vinegar and egg yolks in double boiler, stirring until thick. Remove from heat and add gelatin which has been softened in water. Add horseradish. When cool and slightly thickened add salmon and celery. Fold in whipped cream. Turn mixture into oiled fish mold. Refrigerate until set. Unmold onto lettuce bed.