| 1 cup hot milk | ¼ teaspoon paprika |
| ¾ cup soft bread crumbs | 1½ cups flaked salmon |
| 1 tablespoon butter | ½ cup peas |
| ½ teaspoon salt | Whites of 2 eggs |
Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.
103.—FRIED SCALLOPS
Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202).
104.—LOUISIANA SHRIMPS AND RICE
| 2 tablespoons beef drippings | 1 teaspoon salt |
| 1 onion finely chopped | ¼ teaspoon paprika |
| 3 tablespoons flour | 2 cups cooked rice |
| 1 cup stewed and strained tomato | 1 cup cooked shrimps cut in pieces |
| 1½ cups stock or water |
Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.
SALT AND SMOKED FISH
105.—FINNAN HADDIE BAKED IN MILK
Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish.