I 
8 
cold water, turn over, and press together with a fork. Bake in moderate oven 
until delicate brown. 
22. Salmon souffle. —Separate 1 can of salmon into flakes; season with salt, 
paprika, and lemon juice. Cook one-half cup of soft stale bread crumbs in one- 
half cup of milk 10 minutes and add to salmon; then add the yolks of 3 eggs 
beaten until thick and lemon-colored, and cut and fold in the whites beaten 
stiff and dry. Turn into a buttered baking dish and bake until firm. 
23. Salmon souffUi.-^. Drain and remove the skin and bones from 1 can of sal¬ 
mon ; dissolve 2 tablespoonfuls of cornstarch in three-fourths cup of cold milk; 
add 1 tablespoonful of butter to the milk; season with salt and pepper, and stir 
over fire until thick and smooth; add the yolks of 2 eggs and 1 teaspoonful each 
of lemon and onion juice; now add 1 teaspoonful of chopped parsley, one-half 
cupful of bread crumbs, and the beaten whites of 2 eggs; stir well together, add 
the salmon, mix thoroughly and put into a buttered baking dish; set the baking 
dish in pan of boiling water and place in hot oven to brown. Garnish with 
parsley. 
24. Scalloped salmon. —One pound can of salmon, one-half cup of fine dry 
bread crumbs; 1 tablespoonful butter; 1 heaping tablespoonful flour; 1 pint 
good rich milk; salt, pepper, and paprika. Melt butter in a saucepan and 
add flour and stir until melted and mixed but not browned. Remove from 
the fire and slowly add milk until smooth. Then return to fire to thicken like 
cream. Add a little salt, pepper, and paprika to suit taste. Remove salmon 
from the can, remove any bits of bone and skin, and separate the flakes of 
salmon with a fork. Now butter a pudding dish, add a layer of bread crumbs, 
then a layer of salmon, and cover with the dressing. Lastly cover top with 
crumbs and bits of butter and place in the oven about 20 minutes to heat 
through thoroughly and brown on top. The size of the baking dish will regulate 
the number of layers of salmon, etc. 
25. Scalloped salmon. —One can of salmon; remove all bone and bits of skin; 
mince fine. Roll 1 dozen crackers fine. Put in a buttered baking dish in alter¬ 
nate layers, adding bits of butter and a sprinkling of salt and pepper to taste. 
Have the top layer of crackers, and add sufficient milk to moisten the whole 
mass (about 1 pint). Bake 30 minutes and serve hot. 
26. Scalloped salmon. —One can of salmon, 1 pint of milk, 1 egg, 1 heaping 
tablespoonful butter, 2 rounding tablespoonfuls flour. Put the milk on stove in 
double boiler, keeping out one-half cup. Mix butter and flour to a smooth 
paste, and add the egg well beaten, then the one-half cup of cold milk. Mix 
well and then stir into the milk, which should be scalding. Stir until smooth 
and thick like gravy. Season with salt and pepper and set aside to cool. But¬ 
ter a baking dish and fill with alternate layers of flaked salmon and the cream 
dressing. The top layer should be of the dressing. Sprinkle with cracker 
crumbs and bake one-half hour in moderate oven. 
27. Scalloped salmon. —One can of salmon, 4 tablespoonfuls of butter, 2 table¬ 
spoonfuls of flour, lA pints of milk, 1 teaspoonful salt. Mix cream, butter, and 
flour together, add the milk, and cook until thick. Butter the baking dish, cover 
the bottom with fine cracker crumbs (or flaked hominy), add a layer of salmon 
picked apart and bones removed. Then add a layer of cracker crumbs (or 
hominy), alternating with salmon. Pour the hot dressing over it. Place in the 
oven and bake 20 minutes. 
BOILED DISHES. 
28. Salmon and tongue en casserole. —One can salmon, 3 veal tongue, butter, 
sherry wine or vinegar. Cook veal tongue in salted water until tender. Cut 
tongue into small pieces, place in casserole with 1 can of salmon freed from 
