7 
14. Baked canned salmon. —Take off skin from a fine canned salmon steak. 
Lay in a small granite baking pan and sprinkle with a little pepper and salt 
and minced parsley. Over the salmon place an inch-thick layer of well-seasoned 
and beaten mashed potato, shaping to conform to a slice of fish. On top put 
buttered and seasoned fine bread crumbs. Bake half an hour in a hot oven, 
basting once in a while with a little butter and cream that the salmon may not 
dry out. Place carefully on a platter and pour around the steak a cream gravy. 
15. Salmon cakes {German) .—To 1 small can of salmon add 1 pint of mashed 
potatoes, prepared as for table use; add 1 beaten egg, 1 tablespoonful of melted 
butter, salt, and pepper to taste (if too dry add a little milk) ; make into flake 
cakes; place in buttered pan. Brown in hot oven. 
16. Salmon patties. —Line individual patty pans with a rich paste; put alter¬ 
nate layers of salmon force meat and mashed potatoes into them until the pans 
are filled, having the mashed potatoes on top; bake one-half hour and serve hot. 
Prepare the force meat for the above as follows: Take 1 can of salmon, 1 cupful 
of fine bread crumbs, the beaten yolks of two eggs, 1 tablespoonful of butter, 1 
teaspoonful of salt, 1 tablespoonful of chopped parsley, 1 tablespoonful of grated 
onion, and 1 cupful of milk; cook together for 5 minutes, stirring carefully. 
17. Baked salmon in pepper cases. —One can of salmon, 8 green peppers, crack¬ 
ers, butter, etc. Remove skin and bones from one can of salmon, season with 
salt and pepper and onion juice. Mix with an equal quantity of cracker crumbs 
moistened with butter, or left-over stuffing can be used instead. The mixture 
should be quite moist; if not, add a little milk. Cut lengthwise 8 sweet green 
peppers, remove seeds, parboil 5 minutes and fill with fish. Put in baking pan, 
surround pan with hot water, and cook until cases are soft but not broken. 
18. Baked creamed salmon with spaghetti. —One can of salmon, one-half pound 
of spaghetti broken fine, butter size of egg, 1 pint of milk, 2 eggs. Boil spa¬ 
ghetti in salted water until tender, drain in a colander, and pour cold water 
through it; grease baking dish and put layer of spaghetti, layer of salmon, bits 
of butter and pepper; continue until ail is used. Beat eggs, add milk, and pour 
over and bake 45 minutes. Serve with or without white sauce. 
19. Deviled salmon. —One can of salmon, 2 eggs, flour, milk, butter, spices, 
potatoes. Mince 1 can of salmon after removing skin and bones, add the yolks 
of 2 hard-boiled eggs finely mashed, a little minced parsley, season with salt and 
pepper and 1 tablespoonful of lemon juice. Make a thick sauce of 1 tablespoon¬ 
ful of butter, 1 tablespoonful of flour, and two-thirds cup of milk. Pour sauce 
over salmon, and mix. Butter baking dish, fill with mixture, and cover with 
meringue of mashed potatoes; dot with bits of butter, and brown in oven. 
20. Potted salmon d la Hebrew. —Scald and drain 3 cans of salmon; remove 
the skin and bones; rub together in a bowl one-half saltspoonful of paprika, 
one-half teaspoonful of mace, and 1 level teaspoonful of salt; mix half of this 
spice mixture with the salmon and place it in an earthen baking dish. Wash 
free from salt one-half pound of butter; put half of it over the salmon, and 1 
clove of garlic sliced thinly; cover and bake one-half hour. Remove the salmon 
onto a platter; now put the remainder of the washed butter into the baking 
dish and set aside until the salmon is cold; then add the remainder of the spice 
mixture to the salmon, and another clove of garlic, peeled and mashed: rub the 
salmon until smooth, then pour the contents of the baking dish over it and mix 
well. Pack into small jars, and it will be ready for use in 24 hours. Covered 
with melted paraffin or suet, it will keep in a cool place for weeks. 
21. Salmon turnovers. —Make a light dough as for shortcake. Take 1 can 
of salmon and remove liquid and bones, 1 can of green peas. Roll out a disk 
of dough about 6 inches across. Fill with 1 tablespoonful of salmon, 1 table¬ 
spoonful of peas, a little salt and pepper, bits of butter. Moisten the edges with 
