10 
and. will remain in chunks wlien stirred; add salmon after removing skin and 
bones; put back on fire and let boil up once. 
37. Creamed salmon. —Make a good white sauce by rubbing a tablespoonful 
of flour into a tablespoonful of melted butter; when smooth.add 1 cup of cold 
milk, and stir while it is cooking; add 1 can of salmon separated into small 
pieces; if the sauce seems too thick, add a little of the liquor from the fish; 
serve this on soft buttered toast or square soda crackers; this may be varied 
by adding one-half teaspoonful of curry powder to the sauce, rubbing it in 
with the flour and butter; serve for breakfast, dinner, or supper. It can be 
prepared in 10 minutes. 
38. Creamed salmon. —One can of salmon; 1 cup milk; 2 level tablespoonfuls 
flour; 2 level tablespoonfuls butter; 1 teaspoonful chopped parsley; melt 
butter; add flour, rubbing together over blaze until flour begins to cook; add 
milk, stirring constantly; boil till smooth; add parsley and salmon; keep on 
stove till salmon heats through; serve on squares of buttered toast or in 
pastry cups. 
s 
MISCELLANEOUS. 
39. Curried salmon. —Melt 2 tablespoonfuls of butter in a saucepan, add 
one-third cup of flour, and 1 teaspoonful of curry powder; rub smooth in 1 
pint of milk; stir until it boils; season with salt; add 1 can of salmon, and 
heat thoroughly while stirring; place in center of a platter, and border with 
hot boiled rice seasoned with salt and dotted with butter. 
40. Salmon fritters. —One and one-third cupfuls of pastry flour, 2 level tea¬ 
spoonfuls baking powder, one-fourth teaspoonful of salt, 1 egg, two-thirds cup 
of milk. Mix and sift dry ingredients, add milk gradually, then egg well beaten. 
Season three-fourths of a cup of minced salmon with salt, cayenne pepper, and 
lemon juice, if desired. Add to the batter and drop by spoonfuls into deep fat 
and brown. Drain on brown paper and serve hot with Tartar sauce. 
41. Salmon stuffed hot rolls. —Bake ordinary full crust rolls. Use one roll 
for each person; cut off the tops of the rolls, scoop out the crumbs, brush inside 
and outside with melted butter, and put into hot oven until they are a delicate 
brown. Make a creamed salmon with chopped parsley and the whites of hard- 
boiled eggs in it. Heat the cases, fill with the creamed salmon, cover, and 
serve. 
42. Salmon croquettes. —One pint of chopped salmon, two-thirds cup of cream. 
1 large tablespoonful of butter, small tablespoonful of flour, 2 eggs, two-thirds 
pint of bread crumbs; salt and pepper to taste. Mix the flour and butter, let 
cream come to boiling point, stir in butter and salmon and seasoning. Boil two 
minutes, let get cold. Form into croquettes and fry in hot lard. 
43. Salmon with white sauce. —One large-sized can of salmon. Heat the sal¬ 
mon and put on platter in one piece if possible. Make white sauce and pour over 
the salmon. Have 3 eggs hard boiled and slice over top. Garnish with parsley. 
44. Salmon patties. —One can of salmon. Pour off oil and remove all skin 
and bones and break into flakes. Melt 1 tablespoonful of butter in a saucepan, 
mix smoothly with it 2 tablespoonfuls of flour; then add slowly 2 cups of milk 
and season with 1 teaspoonful of salt, one-half teaspoonful of pepper, a dash of 
mace, and 1 teaspoonful parsley minced very fine. Add flaked salmon, cook 
four minutes, stirring constantly. Put in patty shells and serve. 
45. Salmon omelette. —One-half can of salmon, 4 eggs, nutmeg, salt and pep¬ 
per, 4 tablespoonfuls of boiling water. Beat eggs light (the whites separately), 
add salmon minced and drained, seasoning, and lastly add hot water. Put in 
well-buttered omelette pan, cook till firm. Serve with toast for breakfast. 
