This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 tablespoons lemon-juice
Flake the cold salmon, mix with the drawn butter, salt, pepper and lemon-juice. Fill little earthen dishes with the mixture, cover with fine bread-crumbs, with or without cheese, and brown in the oven at 400° F.
2 cups cooked salmon, fresh or canned 2 eggs 1/2 cup fine bread-crumbs
4 tablespoons butter Salt and pepper Minced parsley
Flake the fish, add the eggs beaten lightly, the melted butter, the bread-crumbs, salt, pepper and minced parsley. Put into a greased mold, and steam for an hour. When cold, arrange on a platter and garnish with slices of lemon, cucumber, and parsley.
2 cups cooked tunafish, fresh or canned 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt
1 1/2 cups milk
3 tablespoons capers
1 tablespoon minced parsley
If canned fish is used, turn it from the can on to a plate and steam it until it is hot. In the meantime, melt the butter, stir in the flour and salt, and gradually add the milk. Add the capers. Transfer the fish to a platter, pour the sauce over it and dust lightly with paprika and parsley.
Fresh cooked fish may be heated in the sauce, or heated separately and served with sauce poured over it.
2 cups cooked fish, fresh or canned 4 tablespoons butter or other fat
1 cup cooked rice Salt and pepper
2 hard-cooked eggs
Free the fish from skin and bone. Melt butter in a saucepan, add the fish and stir gently. Put in the rice, the whites of the hard-cooked eggs, and season to taste with salt and pepper. Move gently about over the fire until thoroughly hot, and serve on a flat dish with the yolks of the eggs, pressed through a ricer, over the top.
2 hard-cooked eggs 2 tablespoons butter Salt and pepper 1 cup bread-crumbs
Heat all the milk, except one-fourth cup, in a double boiler; add the corn-starch stirred up with the remaining cold milk; cook twenty minutes, stirring frequently. Add one tablespoon butter, rub smooth the yolks of the eggs and add them, and then the whites after they have been passed through a sieve. Flake the fish, add the potatoes and season with salt and pepper. Oil a baking-dish, put in a layer of the fish mixture, cover with sauce, add another layer of fish, then more sauce, and so on until all is used. Cover the top with the breadcrumbs, add small bits of butter and bake for fifteen minutes in a moderate oven (350°-400° F.).
1 cup salt codfish 1 cup milk
2 tablespoons butter 2 tablespoons flour
Separate the fish into very small pieces and leave in cold water for three hours, changing the water three times. Heat the milk in a double boiler. Add the codfish, well drained, and cook for ten minutes. Mix the butter with the flour until a smooth paste is formed, then stir it into the milk. Cook ten minutes. Take the dish from the heat, add the beaten egg, stir well and serve without further cooking, adding a sprinkling of pepper just before dishing. If the sauce is cooked after the egg is added, the milk is likely to curdle. The egg may be omitted.