9 
skin and bones, dot well with butter, add one-fourth cup boiling water. Pour 
over whole a wineglassful of sherry wine or 2 tablespoonfuls tarragon vinegar. 
Boil slowly about three-quarters of an hour and do not open until ready to 
serve. 
29. Salmon in potato border. —While potatoes are boiling prepare the salmon 
as follows: To 1 can add 2 tablespoonfuls of butter, 1 teaspoonful of salt, a 
little paprika, 2 cups of milk, and 1 cup of fine bread crumbs. Boil together in 
a saucepan and rub until smooth; keep in a warm place while you mash the 
potatoes and arrange them in a border on a platter. Heap the hot salmon in 
the center; dot the potato border with butter. An extra touch may be added 
by pouring a cup of white sauce over the salmon and garnishing with slices of 
hard-boiled eggs. 
30. Salmon & la Crdole. —Cook in 2 heaping tablespoonfuls of butter 1 finely 
chopped green, pepper, 1 minced onion, and 1 chopped tomato (or one-half cup 
of canned tomatoes) ; add 1 cup of milk; stir until the pepper and onion are 
soft; add 1 can of salmon, drained and minced; simmer; serve hot. 
% 
FOR CHAFING DISH. 
31. Barbecue of salmon. —Marinate 1 can of salmon in 1 tablespoonful of 
pure olive oil, 1 tablespoonful of minced onion, 1 teaspoonful of cider vinegar, 
1 teaspoonful of salt, and 1 tablespoonful of Worcestershire sauce. Into the 
upper part of the chafing dish put one-fourth teacupful of tomato catsup, 
1 tablespoonful of butter, a few capers, and one-fourth cup of hot water; 
stir until hot and add the marinated salmon; stir well; add one-half can of 
peas (drained and washed) ; cover and let stand over the hot water pan until 
quite hot. Serve hot from the chafing dish, accompanied by sandwiches of 
thinly sliced brown bread. 
32. Salmon d la Newberg. —Dissolve 1 dessert spoonful of cornstarch in 
1 pint of cold milk; add 1 tablespoonful of butter. 1 beaten egg, and cook until 
thick; season with salt and paprika to taste; add 1 can of drained salmon, 1 
teasponful of lemon juice, and 3 tablesponfuls of double cream. Serve on 
toasted bread or crackers. 
33. Salmon Hollandaise. —Melt 2 tablespoonfuls of butter in the upper pan, 
add 1 can salmon (drained), 1 can of peas (drained and washed in cold 
water), 1 level teaspoonful of salt, and a little paprika; add the juice of 
1 lemon and stir until hot; serve on toasted crackers. 
34. Creamed salmon in chafing dish. —Three large tablespoonfuls of but¬ 
ter; melt; stir in a large tablespoonful of flour and one-half teaspoonful of 
dry mustard; 1 cup of milk; stir until a thick gravy; then stir into this 1 cup 
of flaked salmon; season well with salt, pepper, and paprika; one-fourth tea¬ 
spoonful of Tabasco sauce, and, the last thing, pour into this one-half cup of 
catsup; serve on hot toast or on toasted crackers. 
35. Salmon in chafing dish. —Put into the blazer 2 tablespoonfuls of but¬ 
ter, a finely minced onion, a sweet green pepper minced and seeded; and a 
cup of tomatoes; let it cook 2 or 3 minutes; then add one-half cup of boil¬ 
ing water and one-half pint of canned salmon; salt to taste; serve as soon as 
fish is heated. 
CREAMED SALMON. 
36. Creamed salmon. —One can of salmon; 1 quart sweet milk; 3 ounces 
butter; 3 eggs; 2 ounces flour; 1 ounce chopped onion; salt, pepper; melt to¬ 
gether butter and flour, and when creamy add 1 quart hot milk; add onion, 
salt, and pepper; break in 3 raw eggs, and draw to back of stove till eggs set 
