The New century cook book

Sauce. — One cup hot milk, one tablespoon cornstarch or flour, the liquor from the salmon, one tablespoon of butter, one raw egg. one tablespoon tomato catsup, pinch of red pepper. Put the egg in carefully at last and boil one minute. Mrs. G. H. Hagans. Baked Salmon. One can salmon, well broken up. Put in baking dish with alternate layers of bread crumbs and butter, one and one-half cups of milk poured over all, three eggs thoroughly whipped placed on top. Bake in brisk oven one hour. Mrs. Pierce. Salmon Mould. One cup of salmon rubbed fine, half cup of bread crumbs, yelks of four eggs, two tablespoonfuls of butter, melt the butter and mix with the salmon, add the other ingredients, season with pepper and salt. Put in a mould and steam one hour. Sauce. — One cup of milk, when hot add one teaspoon of corn starch dissolved in a little cold milk. Boii one minute, add one egg well beaten and the oil from the can of salmon. Ada B. Porter. Salmon Loaf. One can of salmon, four hard boiled eggs chopped fine, one raw egg, one-half cup of butter, one-half cup milk; salt and pepper to taste; eight soda crackers rolled fine, a little nutmeg or curry powder; mix all together, and form into a loaf; bake a delicate brown. Mrs. J. J. Wagoner. Baked Can Salmon. One cup milk, one egg, one tablespoon flour; cook until it thickens, then add teaspoonful Worcester sauce. Pour this over one can salmon sprinkled with cracker crumbs and bake half hour. Serve hot. C. W. C. Flaked Salmon. Take a can of salmon, drain through a colander, then pick with a fork until well shredded: put on to scald a pint and a half New Century Cook Book. of milk, rub a tablespoonful of butter and two of flour together, when the milk comes to a boil add the thickening, some chopped parsley and a very small piece of onion chopped fine; have some stale bread dried in the oven, roll and sift; then put a layer of salmon in baking dish, over that a part of the milk dressing, then bread crumbs until the dish is filled; finish off with bread crumbs, and bake a delicate brown. Elizabeth B. Clarke. Jellied Salmon. One can of salmon, six lemons, butter the size of an egg, salt and pepper to taste, one-fourth box of gelatine; soak the gelatine. Put butter, salt and pepper and juice of four lemons in saucepan; let it come to a boil; add the salmon, picked into small pieces, and boil again. Line a mold, bottom and sides, with the other two lemons, cut thin. Pour in the mixture and allow to set. When ready to use, turn out and garnish with slices of lemon. Mrs. H. B. Goodwin. Codfish Balls. One pint of finely-chopped cooked fish, six potatoes (cooked), one egg, one tablespoonful of butter, two tablespoonfuls of cream or four of milk. Mash the potatoes with the fish, then add butter, milk and egg, and beat light and smooth; make into balls and fry in lard enough to cover them. The lard must be very hot, and the balls will then cook in three minutes. Mrs. W. Geo. Pattison. Codfish Balls.