One can of salmon chopped fine, one cup bread crumbs, one egg, one tablespoonful of melted butter; season with salt and pepper; mix well, and put in two greased one-pound baking powder cans, with lids on; boil one and a half hours, then take out of cans and brown in the oven. When cold, slice thin and place between slices of bread.
Take a pint of raw oysters and chop them Very fine. Add salt and pepper. Put them in the chafing dish with a teaspoonful of butter and three tablespoonfuls of dry biscuit crumbs ; after cooking for five minutes they are ready to make up into sandwiches.
Eggs form a valuable food and should be used as a substitute for meats and in combination with starchy foods. Fresh eggs should always be used, if obtainable.
Boiled Eggs (A) - Have a saucepan of boiling water. Remove to the back of the stove where the water will not boil and add the eggs, being careful that there is sufficient water to cover them. Let them stand from seven to ten minutes if required soft - forty to forty-five minutes if wanted hard.
Boiled Eggs (B) - Cover the eggs with cold water and place over fire. When the water begins to boil they will be cooked properly for soft boiled eggs. If allowed to remain four or five minutes they will be hard boiled.
Remove shells from one dozen hard boiled eggs, cut in halves, take out yolks, add to them salt, ground mustard and pepper, mix all together, add vinegar to moisten; then fill whites with the yellow mixture and serve.
Break eggs, one at a time, into a cup. Put a quart of boiling water and half teaspoonful salt into a saucepan. Let it boil, then move it back on the stove so that it will just cease to bubble. Place muffin rings in the pan. Drop the eggs into the rings one at a time, and cook until the white is firm. Serve them on toast, with a sprinkle of salt on each egg.
Break the shells and drop the eggs one by one in hot fat; dip the fat over them until the white is set; dust with pepper and salt and serve hot; cook from three to five minutes, according to taste. These are less digestible than poached eggs, the hot fat making the albumen leathery.