99.—CREOLE SALMON
| 2 tablespoons bacon fat | 1 cup hot milk |
| 1 green pepper finely chopped | ¼ teaspoon paprika |
| 1 onion finely chopped | ½ teaspoon salt |
| ½ cup tomato | 1 can salmon |
| 1/8 teaspoon soda |
Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.
100.—DUTCH SALMON
| 2 tablespoons bacon fat | 1 teaspoon salt |
| 4 cups cabbage coarsely chopped | 1/8 teaspoon pepper |
| ¼ cup boiling water | 1 can salmon |
Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.
101.—SALMON LOAF
| 1 cup dried bread crumbs | 1 cup boiling water |
| 1 teaspoon salt | 1 beaten egg |
| ¼ teaspoon pepper | 1 can salmon flaked |
| 1 teaspoon onion juice |
Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.