- Salmon, 1 can
- Egg, 1
- Milk, 1 pint
- Flour, 2 rounding tablespoons
- Butter, 1½ tablespoons
Put the milk on stove in double boiler, keeping out one-half cup. Mix butter and flour to a smooth paste, and add the egg well beaten, then the one-half cup of cold milk. Mix well and then stir into the milk, which should be scalding. Stir until smooth and thick like gravy. Season with salt and pepper and set aside to cool. Butter a baking dish and fill with alternate layers of flaked salmon and the cream dressing. The top layer should be of the dressing. Sprinkle with cracker crumbs and bake one-half hour in moderate oven.
Salmon Loaf (1)
- Salmon, 1 small can
- Egg, 1
- Cracker crumbs, 1 cup
- Sweet milk, 2 tablespoons
- Paprika
- Nutmeg
- Salt
Remove bones from salmon; break into small pieces, add well beaten egg, seasoning, and cracker crumbs; bake in a well buttered dish for 15 minutes; serve hot for lunch.
Tamale Pie (12)
- Corn meal, 2 cups
- Salt, 2 ½ teaspoons
- Boiling water, 6 cups
- Onion, 1
- Fat, 1 tablespoon
- Hamburger steak, 1 pound
- Tomatoes, 2 cups
- Cayenne pepper, ½ teaspoon,
or - Chopped sweet pepper, 1 small
- Salt, 1 teaspoon
Make a mush by stirring the corn meal and one and one-half teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes. Brown the onion in the fat, add the Hamburger steak, and stir until the red color disappears. Add the tomatoes, pepper, and salt. Grease a baking-dish, put in a layer of corn meal mush, add the seasoned meat, and cover with mush. Bake 30 minutes. Serves six.