SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and
mince J^ can of salmon. Put half the salmon in the dish, and sea-
son with pepper and salt to taste✪ Salmon Fluff. Then spread on a layer of bis-
cuit crumbs, add the rest of the salmon, and then another layer of
biscuit on top. Put little bits of butter over this, and milk enough
to steam nicely. Bake ^ an hr. — Mrs. A. Cohen, 454 E. 58th Place,
Chicago, 111.
SALMON PUFFS. — 1 can salmon beaten lightly, season with
salt and pepper, and celery salt, 1 cup bread crumbs, 2 tablespoons
melted butter, 3 eggs, beaten lightly✪ Salmon Puffs; put in a buttered mould and
cook over boiling water until done, when it will turn out. Serve
with cream sauce. — Mrs. J. Cunningham, 3735 S. Dearborn St., Chi-
cago, 111.
SCALLOPED SALMON.— In a baking-dish place a layer of
rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and
pepper; repeat until dish is nearly filled. Take a tablespoon each
of butter and flour, beaten well together,, and stir in it a cup of
boiling milk; when thoroughly cooked, stir in a beaten egg✪ Scalloped Salmon; pour
this over dish, and bake. — Mrs. E. D. Kelley, Winnetka, 111.
SALMON SOUFFLE.— Make a white sauce of 1 pt. of milk, 2
tablespoons each of flour and butter, 1 teaspoon salt, a little pepper,
and a few drops onion juice, cook, then add 1 cup stale bread
crumbs, 1 can salmon, picked free from bones, and rubbed smooth
with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in
whites, beaten very stiflF; turn into "buttered dish, and bake in pan
over water in oven for 25 minutes. — ^Mrs. E. Dittrich, 701 Wells' St.,
Chicago, 111.
STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine
bread crumbs, 4 eggs, beaten in, 1 tabl^espoon chopped parsley, 1
tablespoon melted butter, salt, pepper, a touch of mace. Pour into
buttered mould and steam 1 hr. — Mrs. E. Freeman, 3304 S. State
St., Chicago, 111.
252 FISH
SALMON TIMBOLE.— Mix together 2 eggs, 1 cup sweet
milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter
to suit the taste. Put into 8 or 10 cups, and steam for half an hr.
Dressing. — 154 cups milk, when hot thicken with flour, and add
butter, salt, and 1 tgg, or the yolks of 2, well beaten. — Mrs. Ella
BosweU, 2628 S. State St., Chicago, 111.
SALMON TURBOT.— Heat 1 pt. of milk and % cup of butter,
stir in 1 cup of flour which has been mixed smooth in a little water.
Salt and let cook until stiff, stirring to prevent burning. When
cold, stir in 2 well-beaten eggs. Fill a baking-dish with a layer of
the same, and salmon, alternately. Sprinkle a layer of rolled crack-
ers on top, moisten with milk and put }i cup of butter in bits over
all. Bake 20 minutes, and serve hot. — ^Mrs. E. D. Kelley, Win-
netka, 111.
SARDINES ✪ Salmon Souffle
Page 170 · 14 recipe records on this page
Presented as published in 1912. 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
SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and mince J^ can of salmon. Put half the salmon in the dish, and season with pepper and salt to taste. Then spread on a layer of biscuit crumbs, add the rest of the salmon, and then another layer of biscuit on top. Put little bits of butter over this, and milk enough to steam nicely. Bake ^ an hr. — Mrs. A. Cohen, 454 E. 58th Place, Chicago, 111.
SALMON PUFFS. — 1 can salmon beaten lightly, season with salt and pepper, and celery salt, 1 cup bread crumbs, 2 tablespoons melted butter, 3 eggs, beaten lightly; put in a buttered mould and cook over boiling water until done, when it will turn out. Serve with cream sauce. — Mrs. J. Cunningham, 3735 S. Dearborn St., Chicago, 111.
SCALLOPED SALMON.— In a baking-dish place a layer of rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and pepper; repeat until dish is nearly filled. Take a tablespoon each of butter and flour, beaten well together,, and stir in it a cup of boiling milk; when thoroughly cooked, stir in a beaten egg; pour this over dish, and bake. — Mrs. E. D. Kelley, Winnetka, 111.
SALMON SOUFFLE.— Make a white sauce of 1 pt. of milk, 2 tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, and a few drops onion juice, cook, then add 1 cup stale bread crumbs, 1 can salmon, picked free from bones, and rubbed smooth with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in whites, beaten very stiff; turn into "buttered dish, and bake in pan over water in oven for 25 minutes. — ^Mrs. E. Dittrich, 701 Wells' St., Chicago, 111.
STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine bread crumbs, 4 eggs, beaten in, 1 tablespoon chopped parsley, 1 tablespoon melted butter, salt, pepper, a touch of mace. Pour into buttered mould and steam 1 hr. — Mrs. E. Freeman, 3304 S. State St., Chicago, 111.
SALMON TIMBOLE.— Mix together 2 eggs, 1 cup sweet milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter to suit the taste. Put into 8 or 10 cups, and steam for half an hr.
Dressing. — 154 cups milk, when hot thicken with flour, and add butter, salt, and 1 tgg, or the yolks of 2, well beaten. — Mrs. Ella BosweU, 2628 S. State St., Chicago, 111.
SALMON TURBOT.— Heat 1 pt. of milk and % cup of butter, stir in 1 cup of flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in 2 well-beaten eggs. Fill a baking-dish with a layer of the same, and salmon, alternately. Sprinkle a layer of rolled crackers on top, moisten with milk and put }i cup of butter in bits over all. Bake 20 minutes, and serve hot. — ^Mrs. E. D. Kelley, Winnetka, 111.
SARDINES
Records on this page
Salmon BallsSalmon FluffSalmon CustardDeviled SalmonSalmon FrittersSalmon LoafSalmon PuffsScalloped SalmonScalloped SalmonSalmon TurbotSalmon SouffleBoiled Shad (Washington Style)Steamed SalmonSalmon Timbale