Cook together one tablespoonful of butter and three tablespoonfuls of flour. Add one cupful of cream, and cook until thick, stirring constantly. Season with salt, red pepper, and minced parsley, take from the fire, add the juice of a lemon and a can of flaked salmon. Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.
SALMON LOAF
Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted butter, and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a buttered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one small spoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter. Cook until thick, stirring constantly, take from the fire, add one egg well-beaten, a teaspoonful of tomato catsup, and mace and pepper to season. Turn the mould out on a platter and pour the sauce around it.
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of [Drawn-Butter Sauce], adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well-beaten, pour over buttered toast, and sprinkle with parsley.
BAKED CREAMED SALMON
Cook together two tablespoonfuls of butter and one of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper, and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.
SALMON EN CASSEROLE
Chop a large onion and fry it in butter. Add a cupful of bread crumbs and one and one-half cupfuls of milk. Bring to the boil, add salt and pepper to season, a can of flaked salmon, and two eggs well-beaten. Pour into a buttered casserole, dot with butter, and bake brown. Sprinkle with minced parsley and serve.