2/3 C-flaked salmon
1 T-butter
1 T-flour
2/3 C-milk
½ t-salt
¼ t-paprika
1 hard-cooked egg
1 t-lemon juice
3 T-chopped sour pickle
½ t-minced parsley
4 T-cracker crumbs
1 T-butter
Melt the butter, add the flour and mix well. Add the milk and cook one minute. Add the salmon, salt, paprika, egg diced, lemon juice, pickle and parsley. Mix thoroughly with a silver fork, being careful not to let the mixture get pasty. Pour into a well-buttered baking dish, melt the butter and add the crumbs. Place buttered crumbs on the top. Bake twenty-five minutes in a moderate oven.
Egg Rolls (Two portions)
1½ C-flour
2 t-baking powder
¼ t-salt
2 T-lard
1 T-egg
½ C-milk
For the Top
1 T-milk
1 t-sugar
Mix and sift the flour, baking powder and salt. Cut in the fat with a knife. Add the egg and milk, using the knife to make a soft dough. Toss onto a floured board. Roll out to a thickness of one-fourth an inch. Cut out with a round cooky cutter, three inches in diameter. Brush over with milk. Fold over like pocket-book rolls. Place in a tin pan and brush over the top with one tablespoon of milk to which has been added one teaspoon of sugar. Bake in a moderate oven for twenty minutes.
Chocolate Kisses (Fourteen kisses)
1 C-powdered sugar
2 egg-whites
1 C-fine bread crumbs
2 ounces melted chocolate
1 t-cinnamon
1 t-vanilla
1 t-baking powder
Beat the egg-whites very stiffly. Add very carefully the powdered sugar. Cut and fold in the bread crumbs and the baking powder. Add the chocolate, cinnamon and vanilla. Drop the mixture from the tip of a spoon, two inches apart upon a well-greased pan. Bake in a moderate oven twelve to fifteen minutes.