6 
STEAMED DISHES. 
7. Salmon en casserole. —Cook 1 cup of rice; wlien cold line baking dish. 
Take 1 can of salmon and flake, beat 2 eggs, one-third cup of milk, 1 table¬ 
spoonful of butter, pinch of salt, dash of paprika. Stir into the salmon lightly, 
cover lightly with rice. Steam one hour, serve with white sauce. 
S. Salmon in mold. —One can of salmon; 3 eggs beaten light; one-half cup 
of fine bread crumbs; salt, cayenne, parsley; 4 tablespoonfuls melted butter; 
remove oil, bones, and skin from the fish; mince fish fine; rub in butter until 
smooth; add crumbs to the beaten eggs; season fish; add eggs and crumbs; 
put in a buttered mold and steam one hour; sen e w r ith sauce. 
9. Salmon supreme. —Drain liquor from 1 can of salmon; remove bones and 
skin; chop fine; rub into it until smooth 4 tablespoonfuls of melted butter; 
season with salt, pepper, 1 tablespoonful minced parsley, and 3 tablespoonfuls 
chopped celery; beat 4 eggs well, and add one-half cup rolled cracker crumbs; 
mix all well together; pack into buttered mold; steam one hour. When done turn 
out on a heated platter, surround with peas (seasoned and drained), and 
serve with following sauce: Melt 1 tablespoonful. butter; rub into it 1 table- 
spoonful of cornstarch; add slowly 1 cup hot milk, the salmon liquor, salt, 
pepper, and tomato catsup to suit taste; stir until smooth and thoroughly 
cooked; serve in separate dish. 
BAKED DISHES. 
10. Timbales of salmon .—One can of salmon; 4 hard-boiled eggs; 3 eggs; 
salt; pepper; lemon juice; w 7 hite sauce; parsley; flake canned salmon into 
bits, removing all bones and-skin; rub the yolks of 4 hard-boiled eggs to a 
paste, and stir them into the minced fish; mince the white of the eggs as fine 
as possible, and stir them into the salmon mixture; season with salt, white 
pepper, and lemon juice, with a dash of cayenne; beat the mixture into the 
well-beaten yolks of 3 eggs; add the whites of eggs beaten stiff; pour into 
buttered nappies or timbale cases; set these in pan of boiling water and bake 
about 25 minutes; turn out on hot platter; pour about the timbales a white 
sauce, into which chopped parsley has been stirred. 
11. Salmon loaf .—One small can of salmon; 1 cup of cracker crumbs; 1 egg; 
2 tablespoonfuls of sweet milk; small amounts of nutmeg, paprika, salt; 
remove bones from salmon, break into small pieces, add well-beaten egg, sea¬ 
soning, and cracker crumbs; bake in a well-buttered dish for 15 minutes; 
serve hot for lunch. 
12. Salmon loaf with rice .—One can of salmon; 2 cups hot boiled rice (1 
cup before being cooked) ; 2 eggs beaten; 2 tablespoonfuls melted butter; juice 
of half a small lemon; salt and pepper to taste; add liquor from salmon 
can and mix ingredients lightly with a fork; bake in a covered pan set in water 
one hour in a moderate oven; serve with tomato sauce made by straining and 
slightly thickening a cup of canned tomatoes well seasoned. Peas, either fresh 
or canned, may be used instead of the rice, in which case serve with a cream 
sauce. 
13. Baked salmon loaf .—One can salmon, 1 pint of mashed potatoes, 1 cup 
browned cracker crumbs, 2 cups of parsley sauce. Grease a good-sized mold 
with butter, sprinkle with cracker crumbs, and line with mashed potatoes. 
Drain oil from salmon and remove skin and bones. Season with pepper and 
salt and pack in mold. Dover with potatoes and then cracker crumbs, put a 
few pieces of butter on top, and bake one-half hour in fairly hot oven. Turn 
out and pour parsley sauce over. 
