The Monmouth Baptist ladies' cook book

One pound can salmon, two eggs beaten separately, one-half cup bread crumbs, four tablespoons softened butter, one tablespoon minced parsley. Mix all thoroughly, pack in a mould lined with buttered paper, steam one hour, and serve with sauce made as follows : One cup milk thickened with corn starch, one heaping tablespoon butter ; add salmon liquor, one teaspoon tomato catsup, a little cayenne pepper, one unbeaten egg stirred in very carefully just before removing from fire. SALMON LOAF NO 2. Joanna Mitchell. One pound can of salmon worked up fine, one egg well beaten, one cup of milk, one-half cup of cracker crumbs. Add all together and steam for one hour. Pinch of salt. SALMON SOUFFLE. Mrs. J. H. Wolf. One can salmon, picked into small pieces ; salt and pepper. . Dressing: One pint milk, three eggs, two tablespoons of flour, butter size of an egg, a little salt. Scald the milk in a double boiler ; add eggs, beaten light, then the flour stirred with a little milk and lastly the butter. Boil until thick, stirring constantly. Grease a baking dish and put in a layer of salmon, then a layer of dressing and so on, until all is used. Spread the top with bread crumbs and bake twenty minutes. Salmon may be broiled as white fish or made into tymbales by packing creamed salmon (using two to four eggs) closely covered in gem pans. Set in a pan of hot water and bake one-half hour. Turn on hot platter and pour white sauce around them. CREAMED SHRIMPS. Yolks of two eggs beaten smooth, one-half pint cream or milk, two teaspoons of anchovy sauce, a little seasoning of salt and pepper, add a little thickening of flour and milk and last put in one pint of shrimps and cook a very little until it thickens. Serve on buttered toast or wafer. TIMBALES. Mrs. Eliza B. Smith. For making the batter : One cup of sifted flour, one cup sweet milk, two eggs, one-half teaspoon salt, same of sugar, two tablespoons olive oil. Have a kettle of lard hot, just as we fry. doughnuts. Put the iron in the hot lard about twenty- minutes before you begin to fry them. Wipe the grease all oft the iron every time before putting in the batter. Tissue paper is best to use. The filling for the timbales is made of oysters, sweetbread or chicken, anything that is good. To make it of oysters, pPour off the liquor and add enough rich milk or cream to the oysters to make a nice rich gravy to them, not too much or it will spoil the timbales. Sweetbreads are made the same way. If you want, you can thicken with a little flour mixed smooth with cream ; be careful not to get them too thin. Use the batter out of tumblers, as you can put the iron in so easily; keep filling the glass up as it is used out. WHITE FISH TIMBALES WITH MUSHROOM SAUCE. Mrs. H. D. Richardson. Rub together two tablespoonfuls of butter and same of flour, to smooth paste. Add one cup of hot cream; stir and cook until it comes to boiling point, season with salt, a dash of cayenne and half teaspoon of lemon juice. Add a cud of cold cooked fish, minced fine, and heat thoroughly; add yolks of three eggs, slightly beaten; take from the fire. When cool, fold in the whites of the eggs, beaten to a stiff froth. Butter, and fill small timbale cups two-thirds full and bake twenty minutes. Turn out of cups and pour sauce around.