The Delta independent., 1920-07-02
HOUSE AND HOME
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Preparing Canned Salmon.

During the heated season canned
salmon has lot OF possibilities for
preparing light meals. This does not
mean, however, serving the meat as
it is dumped from the can. Use
little ingenuity so as to prepare
something tasty and palatable. Here
are q few recipes as suggestions for
Others fully as good: The idea is to!
change the form of serving frequent
ly in case the canned goods is about
the only thing available in the back
country places:
Salmon Timbales-Drain off the
oil, remove the bones and skin from
can of salmon, then mince finely
To one can of salmon add half a cup
full OF fine. fresh bread crumbs, a
small piece of melted butter, juice of
half lemon, little paprika or cay
enne paper and two well-beaten
eggs Pack the mixture into timbale
molds and bake for half an hour in a
pan of hot water II molds are not at
hand small cups will do as well. Turn
out when done, pour plain white
sAuee around them and garnish with
paisley.
Ealmon Scallop.-Prepare can OF
Saloon as suggested. Butter a pud-
ding dish and cover the bottom thick
" with crumbs over this put layer
of flaked salmon sprinkled with salt
and pepper, then another layer of
crumbs, alternating crumbs and fish
until the dish is full. having the top
| laver of crumbs. Pour over thin.
| white souce and bake until the
crumbs are nicely Drowned.
Salmon Loaf.-one can of salmon,
drained and minced Five tablespoon.
| fuls of butter. four eggs. we'll beaten;
half cup of bread crumbs. salt and
| pepper to taste Mix all together, and
steam an hour in buttered mold.
Salmon oquettes.-Remove the
| skin. bone and fat and mash fine with
q spoon Put one cup of milk over
the fire: run together one tablespoon
! ful of butter and three of flour and
stir into the boiling milk. stirring un-
ri 1t thickens Take from the fire
and add n tablespoonful Of Worces
fershire sauce and the yolk of l egg.
Md one teaspoonful Of salt, half a
tnaspoonful of onion Juice and a dash
NJ red pepper Mix all together and
turn ont to cool Mold the GRO.
ouettes. dip in egg and bread crumbs
and fry in hot fat
Creamed Salmon.-Put one table
SPOONFUL of butter into saucepan;
when melted. add one tablespoonful
Of flour. half teaspoonful of salt a
dash of paprika and half cup of
milk. Cook until smooth, then add a
small can Of salmon finely minced
one tablespaanful of lemon Juice and
little grated nutmeg. Remove
rom the fire and add the yolks of
three eggs. we'll beaten; whip the
whites of the eggs stiff and fold in
carefully. Butter small mold or a
baking dish, place in hot water in a
dripping pan and bake from ten to
twenty-five minutes.
Salmon BisQue.-One pint of oyster
liquor and one of hot water heated
together. When il boils stir in two
cupfuls of finely minced salmon.
seasoning with pepper, salt and a lit
saucepan put one cupful of milk and
heat to scalding, with PINCH of
soda: stir into this two tablespoon.
fuls of butter, rubbed with one table
spoonful OF flour and half cupful of
pounded cracker Add one egg. well
beaten, and stir and cook for mo-
ment. Mix the fish and milk mix
nires. cook few moments, pour into
a soup tureen and serve hot.
Salmon Cutlets,-Mafe white
sauce OF butter. flour and milk, seas.
oning with salt pepper. parsley and
lemon Juice. Add two cupfuls of sal
mon. broken into flakes. and spread
on plate to cool. When cold, mold
into the form Of chops or outlets. dip
in egg and roll in cracker crumbs and
fry In deep. hot fat. Stick a piece OF
rnacaroni in the small end to stimr
late the bone and garnish with pars-