MOULDED SALMON Mrs. C. A. Robinson
One can of salmon; three eggs; one-half pint milk; chopped parsley, pepper and salt and a little Worcestershire sauce. Chop the salmon very fine, first picking away all skin and bone; beat the eggs, add the seasoning, mix thoroughly and steam two hours in a mould.
SALMON CROQUETTES Mrs. George Longwell
One pound of salmon; one cup cream; two tablespoonfuls butter; one tablespoonful flour; three eggs, seasoning. Chop the salmon fine, make a cream sauce of the butter, flour and cream; add the salmon and seasoning; boil one minute; stir in one well beaten egg and remove from fire. When cold, make into croquettes; dip in cracker crumbs, then in beaten eggs, again in cracker crumbs and fry in deep fat.
COLD SALMON LOAF Mrs. R. E. P. Kline
One pound can of salmon; one-half tablespoonful each of sugar and flour; one tablespoonful melted butter; one teaspoonful salt; one-half teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten; three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon over and put with other ingredients (after carefully blending them) into double boiler; cook until eggs are done; remove from fire and add three tablespoonfuls of gelatin, softened in cold water. Mould, chill, and serve with cucumber sauce.
Sauce: One-half cup cream, beaten; season with salt, pepper and a little onion juice. Add two tablespoonfuls vinegar and one cucumber chopped fine and drained as dry as possible.
SALMON EN SURPRISE Mrs. T. D. McMicken
Moisten one cup flaked salmon with butter sauce, pinch minced parsley; one hard boiled egg, chopped fine. Line individual buttered molds with mashed potatoes. Fill centers with fish, cover with potato. Turn out carefully, roll in egg crumbs and fry brown. Garnish with a slice of hard boiled egg on top of mold and parsley.
SMOKED STURGEON AND SCRAMBLED EGGS Mrs. W. D. Hurlbut