Prepare Creamed Salmon according to directions given for Baked Creamed Salmon, adding half a cupful of Worcestershire Sauce and the juice of a lemon. Fill individual dishes or a large baking-dish, sprinkle with crumbs, dot with butter, and brown in the oven.
BANKED SALMON
Reheat a can of salmon in a Cream Sauce. Arrange on a platter and put around it a border of mashed potatoes. Sprinkle with crumbs, dot with butter, and brown in the oven.
PRESSED SALMON
Mix together two beaten eggs, a tablespoonful of butter, two cupfuls of bread crumbs, a can of salmon, flaked, and salt and pepper to season, turn into a buttered mould, steam for half an hour, and serve cold with Mayonnaise or Tartar Sauce.
MOULDED SALMON
Free a pint can of salmon from fat, skin, and bone and flake the fish with a silver fork. Add salt and pepper to season, half a cupful of cracker crumbs, two tablespoonfuls of butter melted, and three eggs beaten separately, mix thoroughly, put into a buttered mould and steam for an hour. Serve with Drawn-Butter Sauce to which chopped olives and capers have been added.
SALMON IN GREEN PEPPERS
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Cut slices from the tops of sweet green peppers, remove the seeds and fibre, fill with the prepared salmon, sprinkle with crumbs, dot with butter, put into a pan of hot water and bake for twenty or thirty minutes.