Efficiency in home-making and first-aid to good cooking

CREAMED CANNED SALMON. Make a white sauce of : 1 tablespoon butter. 2 tablespoons flour. 1 cup of milk. % teaspoon salt. Melt the butter in frying pan, stir in the flour and salt carefully, add the milk slowly, cook thoroughly a few minutes ; then add one can of salmon from which all the bones and skin have been removed and the fish broken into small pieces ; let come to a boil. Serve very hot. 128 First Aid to Good Cooking CREAMED CHICKEN. Cut the chicken in small even-sized pieces or cubes, make white sauce as for creamed salmon and heat chicken in it until it comes to a boil; let simmer a few minutes, and serve in hot dish or on nicely toasted bread. MOCK FRIED CHICKEN. Take a roasting chicken, singe, draw, wash thoroughly, rubbing a little soda over the outside, wash again, cut up as for frying. Heat a few tablespoons of snowdrift in an iron kettle, or griddle, wipe pieces of chicken dry on clean cloth, sprinkle with salt, flour well, brown a piece at a time in the hot kettle, arrange in bottom of roasting pan, add cup boiling water, cover closely, cook in moderate oven two hours. Arrange on platter, keep hot while making gravy by adding milk to water left in pan, thicken with flour moistened with cold milk. This will be much more tender and juicy than fried chicken. CREAMED DRIED BEEF. Pull y§ pound chipped beef into small pieces; melt I tablespoon butter in frying pan; add beef, and stir until edges begin to curl. Remove the beef, then take pan from the stove and thoroughly mix 2 tablespoons flour with the butter remaining in the pan ; add very slowly I cup water or milk. Return to stove, stirring until it thickens, and serve in dish or on toast. CREAMED CODFISH. 54 pound nice codfish, or ij^ cups milk. 1 cup picked-up fish, washed 3 level tablespoons flour. in cold water. 2 eggs. 1 cup warm water. 1 tablespoon butter. Wash the codfish thoroughly in two or three waters; add 1 cup warm water and bring to a boil ; stir in slowly the flour ; rubbed to a smooth paste, with part of the milk ; cook thoroughly; add rest of milk; as soon as it boils remove from stove; stir in the beaten eggs and lump of butter. First Aid to Good Cooking 129 SCALLOPED MEAT, FOWL OR FISH. Take cold fish, canned salmon, or cold lamb, veal or mutton ; cut in small pieces, removing bone, fat and gristle. Put thin layer of bread crumbs in bottom of baking dish, then layer of the cut meat, dash of salt ; then layer of breadcrumbs, alternately, until dish is full ; have crumbs on top ; moisten well with hot water with butter melted in it, or part milk or gravy ; bake in moderate oven until well cooked and browned on top. Or hard-boiled eggs cut up may be sprinkled through it ; this improves it. For a change, make a white sauce (find on page 131), and mix the meat or fish with this first. Or the meat may be put in baking dish, and potato as prepared for potato puff be put in thick layer on top. SCALLOPED OYSTERS. 1 quart oysters. 3 cups bread crumbs. Milk to moisten. Salt. y2 cup melted butter. Pepper.