Salmon Loaf with Peas

Ingredients

• 1 can salmon
• 1 cup soft bread crumbs
• 2 eggs
• 1 1/2 tsp. chopped parsley
• 1 tbs. lemon juice
• 1 1/2 tsp. salt
• 1/2 to 3/4 cup milk
• Serve with thin white sauce with peas added.

Method

1. 1

   Mix all ingredients thoroughly, adding enough milk to moisten.

2. 2

   Pour into a buttered bowl.

3. 3

   Place in a pan surrounded by hot water.

4. 4

   Bake until firm and slightly brown.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

SALMON LOAF WITH PEAS 1 can salmon Pepper 1 cup soft bread crumbs 2 eggs 1% tsp. chopped parsley 1 ths. lemon juice 1% tsp. salt % to % cup milk Mix all the ingredients thoroughly adding enough milk to moisten. Pour into buttered bowl. Place in pan and sur- round with hot water. Bake in oven until the mixture is firm and slightly brown. Serve with thin white sauce with peas added. —Mrs. Ruby Vuncannon. CHINESE SUPPER DISH 2 cups boiled rice -1 cup diced or chopped meat 2 tomatoes 4 slices of bacon Put rice well seasoned in baking dish leaving hole in center into which put the meat, arrange the tomatoes cut in quarters, radiating from the meat center, place the bacon strips cut in halves like stamens also radiating from center but on top of all. Bake and serve from bak- ing dish. —Mrs. H. A. White. CORN FRITTERS 1 can corn 2 tsp. salt 1 cup flour % tsp. paprika 1 tsp. baking powder 2 eggs Chop corn, add dry ingredients mixed and sifted, then yolks of eggs beaten until thick, and lastly fold in stiffly beaten egg whites. Drop small spoonfuls in fresh hot lard in frying pan. Drain on paper. —Miss Farmer. SG tk CAROLINA COOKERY FROM QUAKER KITCHENS CORN OYSTERS Grate raw corn from the cobs. To 1 cup of this pulp add one well beaten egg, 1-4 cup flour and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat or cook on hot well greased griddle. They should be made about the size of large oysters. —Miss Farmer. CORN CROQUETTES Equal parts cooked corn and mashed white potato (not creamed). Drain liquid from corn, mix corn and potato working in a little flour and yolk of one egg. Add salt and pepper to taste. Shape into croquettes and fry in equal parts of lard and butter. —Mrs. Allen Blair. CORN PUDDING 1 qt. fresh corn, cut from 14 tsp. black pepper cob 3 eggs, slightly beaten 1 tsp. salt 2 cups sweet milk 3 tbs. melted butter Put all ingredients into greased baking dish and bake in moderate oven until firm. —Miss Mamie Farlow. CORN PUDDING 2 eggs % cup sugar (less sugar if 3 ears of corn, with kernels sweet corn is used) well-filled but not too old) 1 pt. new milk Salt and papper to taste With sharp knife split the kernels down through the middle and scrape the corn from the cob. Beat the egg, add the sugar, then the corn and thin with the milk. Salt and pepper to taste. Bake one hour. —Miss Cora White. CORN PUDDING 1 can corn 2 tbs. melted butter 2 eggs 2 tbs. flour 1 tsp. salt 1% cups scalded milk Beat eggs and add to corn, add salt and dash of pepper, shies CAROLINA COOKERY FROM QUAKER KITCHENS melted butter and flour blended with milk. Put in but- tered pudding dish and bake in moderate oven until firm. —Miss Ida E. Millis, Guilford College. BAKED PEPPERS STUFFED 6 sweet peppers 1 cup chicken, beef or other % eup rice or bread crumbs meat chopped fine 1 onion 2 tomatoes Mince onion and add to rice, meat, chopped tomato and season with salt and pepper to taste. tuff peppers with mixture and put a little butter on top of each stuffed pepper. Stand upright in baking dish, pour around a little meat stock with fat in it and bake, basting frequently, until pep- pers are tender. —Mrs. Banner Davis. BANANA FRITTERS 1 cup flour 1 egg 2 tsp. baking powder % cup milk 1 tbs. sugar 1 tbs. lemon juice

Cook this with the app: pantry check, scaling, and the assistant.