11 
46. Salmon hash. —One can salmon flaked coarse; 1 cup rolled cracker crumbs,; 
1 cup milk. Have a skillet hot; place 2 tablespoonfuls of butter; when melted, 
put in the cracker crumbs, stir; then the flaked salmon; stir these together, 
season well with pepper, salt, a dash of cayenne, and then mix one-fourth tea¬ 
spoonful of dry mustard with the oil that was on the salmon and stir in the 
mixture, then 1 cup of milk. When the whole is thoroughly heated through 
and thick it is ready to serve. This makes an excellent dish to prepare on 
short notice. 
47. Salmon eggs. —Three hard-boiled eggs, one-half cup shredded salmon, 2 
tablespoonfuls mustard pickles, 4 chopped green olives, salt and pepper to taste, 
3 tablespoonfuls of mayonnaise (thin with lemon juice or vinegar). Cut eggs 
in half, remove yolks. Mix together yolks, salmon, pickles, olives, mayonnaise, 
salt, and pepper. Put this mixture into the halved whites of eggs. Serve on 
lettuce leaves, with a teaspoonful of thick mayonnaise on each egg. 
48. Dressing for loaf. —One cup sweet milk (added to the juice of salmon), 
1 tablespoonful butter, 1 tablespoonful of flour; cook till thick. Add 1 egg beaten 
light and pour over loaf. 
49. Sauce for salmon. —Thicken 1 cup of boiling milk with 1 teaspoonful of 
cornstarch (or flour) and 1 tablespoonful of butter rubbed together. Add liquor 
from the salmon, season with salt, cayenne, and 1 tablespoonful of tomato cat¬ 
sup. Just before taking from the fire add 1 beaten egg. 
50. Salmon soup. —One can of salmon; bring 1 quart of milk to boil in double 
boiler, season with pinch of salt, pepper, and Spanish saffron, also a dash of 
nutmeg, if liked; then thicken with 3 tablespoonfuls of flour rubbed into 3 
ounces of butter. Add contents of a can of salmon carefully freed from bones 
and skin and rubbed to a paste. Blend all carefully, and just before taking 
up add one-half teaspoonful onion juice and sprinkle with shredded parsley. 
o 
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1914 
