Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-07-31
HOMEMAKERS COLUMN.
oos1sspondsnos on topics Of interest sothe lad,
q solicited. Address: Editor HonEMAKHs-
OoLUM, Oxford Democrat. Paris. Maine.

Possibilities of q Can OF Salmon.
In the first place, never buy any but
the very best salmon, a. inferior fish,
perhaps more than any other food, will
prove most unappetizing. 1t should be
turned ont of the can some time before
il is needed, picked free from skin and
bones, and II the supply of fish Ii some
what insufficient, hard-boiled eggs may
be used to supplement it In most of the
following recipes:
SALAD.
For this, the fish should be we'll drain
ed, divided into neat sections and placed
on lettuce leaves. Cover with any good
salad dressing, or the following sauce:
Beat yolks of two eggs we'll with 8 table.
spoonfuls Of cream, season with salt and
cay enne pepper, and stir it over the fire
until thickened. Leave till cold, stirring
occasionally, and then add sufficient
vinegar to make rather tart.
JELLIED SALMON.
Soak one level tablespoonful of granu-
lated gelatine in IA cup cold water, then
dissolve by warming it. Mix this with l
cupful of boiled salad dressing and then
with one can of salmon minced fine. Add
more seasoning, If necessary, and pack In
moulds. Turn out on lettuce leaves and
serve very cold.
SALMON LOAF.
Mince one can salmon, add one cupful
stale bread crumbs, two beaten eggs,
one half cup milk. Season to taste with
salt, pepper, parsley and lemon juice, put
| in a mould and steam or bake thirty
minutes. Turn from the mould, and
serve hot with white or Hollandaise
sauce.
DREAMED SALMON.
Heat one cupful of milk, rub together
tablespoonful of flour and half az much
butter, and stir smoothly into the milk.
Add pepper and salt, and one can OF
salmon, breaking as little as possible.
Serve as soon as thoroughly heated.
sCALLOPED SALMON.
Prepare with cream sauce as above,
put in a shallow dish or in scallop shells.
Cover with cracker crumbs stirred in
melted butter, and bake until brown.
SALMON oMELET.
Make an omelet in the usual way, and
just before folding spread as thickly as
desired with salmon.
SALMON CRoQUErTEs.
Drain a can of salmon thoroughly,
pressing out the liquid. Mince 1t fine
and season with one teaspoonful of salt,
one. half teaspoonful mustard, q speck
of cayenne pepper, one tablespoonful OF
lemon juice and one teaspoonful OF
chopped parsley. Make heavy white
sauce, using two tablespoonfuls of but
ter, two of cornstarch, and scant pint
of milk. Mix sauce and fish thoroughly
and spread on a platter to cool, and
when chilled shape into croquettes. Roll
in crumbs, then in egg, aud again In
crumbs, and fry in smoking hot fat, or II
that is not convenient, saute in plenty
of good butter.
SALMON SOUP.
While one quart of milk is heating in
a double boiler, put a tablespoonful OF
butter in sauce pan, and let it boil, bu,
not brown. Add two tablespoonfuls Of
-four, and when it is we'll mixed in, flavor
with one teaspoonful of celery salt, q
little salt, and saltspoonful of pepper.
Add this hot thickening to the milk
Take a small can of salmon, remove skin
and bones, mix fine and add to the thick
ened milk. Boil up, and serve at once
SALMON soUFFLE.
Prepare the salmon as for croquettes
but use less cornstarch in the sauce
Add the yolks of three or four eggs tc
the mixture, and beat thoroughly, Their
fold in the stiffly beaten whites. Poul
into baking pan THAT can be sent to thu
table, and bake for ten minutes; serve
Immediately.
SALMON PATTIES.
Chop salmon fine and season. Rub ir
little good butter, and bind with beateI
egg. Line some tart pans with puff
paste, fill with mixture, cover will
paste, and bake in rather quick oven.-
Elk.