Canned Salmon, Scalloped. — Rub two teaspoon-
fuls of butter and a tablespoonful of flour together.
Stir this into boiling milk. Cut two pounds of
canned salmon into dice. Put a layer of the sauce
in bottom of a dish, then a layer of salmon.
Sprinkle with salt, Cayenne pepper, and grated
bread crumbs. Repeat alternate layers until dish
is full, having the last layer sauce, which is sprin-
kled with crumbs and bits of butter✪ Canned Salmon Bake. Bake in very
hot oven until browned (about ten minutes).
Canned Salmon on Toast. — Dip slices of stale
bread in smoking-hot lard. They will brown at
once. Drain them. Heat a j^int of salmon, picked
into flakes, season with salt and Cayenne, and turn
into a cupful of melted butter. Heat in pan.
Stir in one egg✪ Canned Salmon on Toast, beaten light, with three table-
CURED MEATS, ETC.— EGGS. 99
spoonfuls evaporated milk not thinned. Pour the
mixture on the fried bread.
Sardines, Fried. — Fry them and give them a
dash of red pepper. They are better if wiped
free of oil, dipped into whipped egg, sprinkled
thickly with cracker crumbs, fried, and served
on buttered toast✪ Fried Sardines.
EGGS.
Desiccated Egg. — The baker's egg mentioned in
my first chapter is in granules about the size of
coarse sand. It is prepared for use by first soak-
ing about two hours in cold or one hour in luke-
warm water. Hot water must not be used. Solu-
tion can be quickened by occasional stirring. The
proportion is one tablespoonful of egg to two of
water, which is about the equivalent of one fresh
egg. Use just like fresh eggs in baking, etc., and
for scrambled eggs or omelets. Of course, the
desiccated powder cannot be fried, boiled, or
poached.
Fried Eggs. — Have the frying-pan scrupulously
clean. Put in it just enough butter, dripping, or
other fat, to prevent the eggs sticking. Break
eggs separately in a cup, and drop them, one at a
time, into the pan when it is hot. The fire should
be moderate. As the eggs fry, raise their edges
and ladle a little of the grease over the yolk. In
two or three minutes they will be done. Eggs fried
longer than this, or on both sides, are leathery and
unwholesome.
Scrambled Eggs. — Put into a well-greased pan
as many eggs as it will hold separately, each yolk
being whole. When the whites have begun to set,
stir from bottom of pan until done (buttery, not
leathery). Add a piece of butter, pepper, and
100 CAMP COOKERY.
salt. Another way is to beat the eggs with a
spoon. To eight eggs add one-third teaspoonful
salt. Heat two tablespoonfuls butter✪ Scrambled Eggs in the fry-
ing-pan. Stir in the eggs, and continue stirring
until eggs set. Before they toughen_, turn them
out promptly into a warm dish.
Plain Omelet. — It is better to make two or
three small omelets than to attempt one large one.
Scrape the pan and wipe it dry after each omelet
is made. Use little salt: it keeps the eggs from
rising. Heat the fat in the pan very gradually,
but get it hot almost to the browning point. ✪ Plain Omelet
Page 48 · 6 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Canned Salmon, Scalloped. — Rub two teaspoonfuls of butter and a tablespoonful of flour together. Stir this into boiling milk. Cut two pounds of canned salmon into dice. Put a layer of the sauce in bottom of a dish, then a layer of salmon. Sprinkle with salt, Cayenne pepper, and grated bread crumbs. Repeat alternate layers until dish is full, having the last layer sauce, which is sprinkled with crumbs and bits of butter. Bake in very hot oven until browned (about ten minutes).
Canned Salmon on Toast. — Dip slices of stale bread in smoking-hot lard. They will brown at once. Drain them. Heat a pint of salmon, picked into flakes, season with salt and Cayenne, and turn into a cupful of melted butter. Heat in pan. Stir in one egg, beaten light, with three table-
spoonfuls evaporated milk not thinned. Pour the mixture on the fried bread.
Sardines, Fried. — Fry them and give them a dash of red pepper. They are better if wiped free of oil, dipped into whipped egg, sprinkled thickly with cracker crumbs, fried, and served on buttered toast.
EGGS.
Desiccated Egg. — The baker's egg mentioned in my first chapter is in granules about the size of coarse sand. It is prepared for use by first soaking about two hours in cold or one hour in lukewarm water. Hot water must not be used. Solution can be quickened by occasional stirring. The proportion is one tablespoonful of egg to two of water, which is about the equivalent of one fresh egg. Use just like fresh eggs in baking, etc., and for scrambled eggs or omelets. Of course, the desiccated powder cannot be fried, boiled, or poached.
Fried Eggs. — Have the frying-pan scrupulously clean. Put in it just enough butter, dripping, or other fat, to prevent the eggs sticking. Break eggs separately in a cup, and drop them, one at a time, into the pan when it is hot. The fire should be moderate. As the eggs fry, raise their edges and ladle a little of the grease over the yolk. In two or three minutes they will be done. Eggs fried longer than this, or on both sides, are leathery and unwholesome.
Scrambled Eggs. — Put into a well-greased pan as many eggs as it will hold separately, each yolk being whole. When the whites have begun to set, stir from bottom of pan until done (buttery, not leathery). Add a piece of butter, pepper, and
salt. Another way is to beat the eggs with a spoon. To eight eggs add one-third teaspoonful salt. Heat two tablespoonfuls butter in the frying-pan. Stir in the eggs, and continue stirring until eggs set. Before they toughen_, turn them out promptly into a warm dish.
Plain Omelet. — It is better to make two or three small omelets than to attempt one large one. Scrape the pan and wipe it dry after each omelet is made. Use little salt: it keeps the eggs from rising. Heat the fat in the pan very gradually, but get it hot almost to the browning point.
Records on this page
Canned Salmon BakeCanned Salmon on ToastFried SardinesScrambled EggsFried EggsPlain Omelet