El Paso daily herald. (El Paso, Tex.) 1881-1901, 1898-08-27
CAN OF SALMON.
Many Dainty Dishes Can Be Made
With II.

Salmon is always q satisfactory fish
to serve: aud the canned article may be
made TO form the basis of many nice
dishes. says Table Talk. AS tand-by
in an emergency such appetizing little
dishes can be managed in a few min
utes for an occasion-that the lucky
participants can thank the gods for
canned salmon.
Remove the contents of the can as
soon as opened. Allow the salmon to
remain in an open dish for some hours
before using. by this practice the dis
ageeable taste of tin and solder, as well
as the close, airless odor impaired by
hermeticsl sealing, will be dissipsted.
Always drain all the oil from the dish,
rs il imparts a rancid taste.
An exceedingly delicious course for
q dinner or luncheon is salmon grilled
rs delicately as a bit OF toast served
with q sauce Tyrolienne and potatoe
souffle; or, IL time Is limited, minced
potatoes. Make the sauce first by max
ing n stiff mayonnsise with half a tea
spoonful each Of mustard and salt, a
pinch of cayenne, the yolk OF an egg,
half gill of olive oil and two table
spoonfuls OF lemon juice. Chill this by
placing In q cold place and just before
serving add one teaspoonful each OF
finely minced capers and parsley, one
teaspoonful Of chopped picked gherk-
ins and two tablespoonfuls Of thick to-
matoe sauce, we'll chilled. Tender
nssturtium pods may be substituted
with excellent success in place OF cap
ers. Having divided the salmon into
large lakes and removed the bones,
broil il over a clear fire, on hne wire
broiler. It may be served in little
curled leaves of lettuce laid. on plat
ter, or simply on pretty dish with
garnish of parsley.
Salmon croquettes are always relish
ed. Free q can OF salmon from skin
and bones and minced 1t fine. Heat
a half gill of milk, and add table
spoonful Of butter and two tablespoon
fuls of fine bread crumbs; cover close ly
and when the bread is thoroughly
moistened add to the salmon with
three eggs. Mix we'll together and
then stir in teaspoouful of salt, hall
% much pepper, q teaspoonful OF chop
ped parsley, the juice of lemon and a
tablespoonful of onion juice. Mix well
together, form into small oblong or
pear-shape croquettes, roll in craker
dust and set away for an hour or so.
egg, then craker dust, place in flyip g
basket and plunge into hot lard.
When brown and crisp, drain q mo-
ment, place on blotting paper to absorb
the grease, when served on a dish Gov
cred by q snowy doiley or each croque-
to may be placed into q little shell
made OF lettuce leaf. A garnish Of
crisp parsley and cut lemon finishes
the dish. A cucumber sauce Is excel
lent with this dish when that vegetable
is in season.
Another excellent croquette is made
of rice and salmon. Cook one fourth OF
a pound of rice in one quart of milk.
Let it simmer gently for half an hour,
then add little salt and two ounces OF
butter and steam till quite dry and
soft. When cool enough, form into
balls, hollow out the center and fill
with minced salmon, prepared as above.
A few oysters may also be introduced.
Cover the mince well with rice, roll the
ball in egg and cracker crumbs and fry
brown. Serve with q well-made to-
matoe sauce.
salmon soufle is most delicste-more
SO than croquettes-and should be fire.
quently served. Chop as fine as poe
sible Q can of salmon with q small onion
and a little parsley. Mix table
spoonful each OF Hour and butter in q
saucepan. When E.elted add gill Of
sweet cream and the beaten yolks of
three eggs. Allow to cool little, add
salt and pinch of cayenne, then stir
in the fish and the whites Of the eggs
beaten to stiff snow. Pour at once
into buttered soufle pan and bake in
q brisk oven for % minutes. 1t will
puff up and be very light, but must be
served at once or it will fall.
Darioles OF salmon also are dainty.
Chop q can of salmon fine, add four
whole eggs, slowly beaten the mixture.
then pour in half gill of thick, sweet
cream, season with salt, pepper and a
tn lespoonful Of lemon juice, and turn
into buttered dariole molds, having
them about two thirds full. These
molds are small, straight-edged cylin-
ders. Set them in pen of cold water,
cover with . piece OF buttered paper
and place in q cool even, bake until the
custards are firm. Turn them out OF
ter, stick asprig of parsley on the top OF
each and garnish the dish with parsley
Serve with q truie sauce. Dreamed
salmon with potatoe frill makes very
pretty and appetizing dish. Cut the
fish into dice, using a very sharp knife,
so the pieces will retain their shape.
Reject all bits of skin and bones. Put
two large tablespoonfuls of butter in q
saucepan, and one tablespoonful OF
Hour, stir until we'll blended, but do not
allow to ACQUIRE bit OF color. When
IL DtkhuS W AEObhs ooa
milk or cream, Q tablespoonful OF salt,
half as much white pepper, dozen
mushrooms cut small, and table
spoonful of lemon juice. Keep stir
ring until the mixture boils, then add
the fish. So soon rs this is thoroughly
hot, remove from the fire Boil and
mash some potatoes, add to pint OF
potatoes q teaspoonful of salt, large
tablespoonful Of butter and q gill OF
milk. Beat until smooth aud snowy
white, then shape into q border on a
round platter, the center hollow. Flute
with the round handle of knife, and
touch the top of the ''frilln-just bar-
row line with the white of an egg, and
before 1t dries scatter with finely chop
ped parsley. This makes pretty
green rim. Pour the salmon In the
center and serve.
Rechauffe OF salmon usually Is served
In little shells or boxes which come in
various forms. Separate the fish into
flakes, using one can, beat two eggs,
add four tablespoonful of cream.
Froth a dessertspoonful OF flour with a
tablespoonful of butter, and add the
milk and eggs. When 1t forms smooth
sauce, add u tesspoonful of each OF an
chovy sauce and lemon juice, a salt
spoonful OF salt and half as much OF
white pepper. Stir in the nsh and