The Cook County cook book

CREAMED SALMON.— Pick 1 can of salmon to pieces. Put }4 a cup of milk in a double boiler, and add pinch of salt, 2 teaspoons corn starch, creamed with 1 tablespoon butter. Add salmon, stir lightly with fork till heated through. Put on dish sprinkled with bread crumbs and butter. Brown in oven 10 minutes. — Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111. SALMON CROQUETTES.— Remove bones and skin of 1 can salmon. Mince with fork, add juice of 1 lemon, pinch of cayenne pepper, salt to taste, yolk of 1 egg. Cook 1 tablespoon of butter and 1 of flour until smooth; then add 1 cup of milk, cook until it thickens, add this to salmon, and thicken with bread crumbs till you can mould into croquettes. Moisten with white of an egg or milk, roll in bread crumbs and fry in deep fat. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SALMON CUSTARD.— Mix together 1 can salmon, 2 eggs, 1 cup milk, small lump of butter, salt and pepper to taste. Bake for 20 minutes or ^ an hr., till brown.— Mrs. J. E. Catlin, 2717 S. Wabash Ave., Chicago, 111. DEVILED SALMON.— This dish may be prepared from either canned or cold boiled salmon. Arrange fish in neat flakes, and pour over it the following dressing: Yolks of 3 eggs, boiled hard, 1 \h. salad oil or melted butter, rub with eggs to a smooth paste, add 2 teaspoons each of sugar and mustard, salt and cayenne to taste, add a little vinegar; arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of eggs, cut in rings. This is nice prepared with shredded cabbage.—Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111. SALMON FLUFF. — Mix together 1 can salmon, 6 soda biscuits, 2 eggs, 1 tablespoon butter, salt and pepper; roll biscuits, beat eggs, and work all together; form into pats, and fry a few minutes. — Mrs. H. Dukes, 3618 S. State St., Chicago, 111. FRIED SALMON.— Take 1 can salmon, soak 1/2 the quantity of bread in cold water until nice and soft, squeeze out the water, put a good tablespoon of butter in a frying-pan, place it on a good hot fire, put in salmon and bread, and a little salt and pepper, and fry like potatoes. — Mrs. Mary R. Clark, 2520 S. Wabash Ave., Chicago, 111. SALMON FRITTERS.— Mix together 1/2 can salmon, 1 cup mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, sialt and pepper to taste; mould into round, flat balls, roll in flour, and fry until brown. — Mrs. Chas. C. Clemens, 316 W. Chicago Ave., Chicago, 111. A NICE DISH OF SALMON.— 2 cans of red salmon; drop them unopened in boiling water, and boil 20 minutes; meanwhile put a pt. of sweet milk in a double boiler, mix a large spoonful of flour in a little cold milk, season with pepper and salt; when the milk boils, add a tablespoon of butter, ':hen the flour, cook until thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn out the fish on a large dish, spread out, lay the sliced eggs on the fish, and put the sauce over all. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111.