Ham Salad(Farm Journal Cookbook, Circa 1959) - cooking recipe

Ingredients

2 c. ground cooked ham (about 1/2 lb.)
3 stalks celery
1 large dill pickle
1/4 tsp. onion juice
1/2 c. mayonnaise
1/4 tsp. dry mustard
1/2 tsp. salt
1 Tbsp. lemon juice

Preparation

Put ham, celery and pickle through a coarse blade of food chopper. Add remaining ingredients and mix together.
Spread on rolls. Makes 4 cups; enough to cover about 40 rolls.