One Way To Use Canned Salmon

Place the contents of a one pound can of salmon in a quart bowl or small pan, add to this two well beaten eggs, and one-half teacupful of yellow corn meal, season with salt and black pepper. Make into small patties and fry until brown on both sides. Place on a platter, garnish with parsley. This makes a delicious breakfast dish. - Mrs. G. W. Matthews, Williams, Ariz.

Creamed Salmon Baked In Shells

One can salmon, one cup fine cracker crumbs. Cream sauce: One scant pint milk, two even tablespoons butter, four heaping tablespoons flour, or two heaping tablespoons cornstarch, one-half teaspoon salt, one-half salt spoon white pepper, one-half teaspoon celery salt, a few grains cayenne, one teaspoon onion juice. Take all bones from the salmon, half of the crackers, enough of the cream sauce to make the salmon quite moist. Put in shells with the rest of the cracker crumbs on top. Serve with parsley and sliced lemon. - Mrs. William Wente, Manistee, Mich.

Escallop Salmon

Place layer of salmon, (after removing bones and skin,) in bottom of baking dish, then a layer of cracker crumbs, and so on until you have desired amount before putting in the oven; cover with cream. Bake until brown in moderate oven. - Mrse. J. E. Merritt, Manistee, Mich.

Salmon Loaf

Drain off the oil from a large can of salmon; then pick out the skin and bones; flake the fish and add half the quantity of bread crumbs, one beaten egg, the juice of half a lemon, salt and pepper to taste and four tablespoonfuls of milk, pack in a buttered pan and bake for twenty minutes in a hot oven. Garnish with parsley and serve with white sauce. - Mrs. Joe Atwood, Williams, Ariz.

Salmon Loaf

Remove bones and skin from a good sized can of salmon, add one egg, well beaten, one cup of cracker crumbs, one-half cup of milk, one tablespoon melted butter, and salt and pepper to taste. Mix well and make into a loaf and steam one hour and a half. - Mrs. F. W. Perkins, Flagstaff, Ariz.

Salmon Loaf

Pour off liquid from one can salmon; remove bones and skin. Beat with hands until fine and flaky, add one well beaten egg, butter size of an egg, salt and pepper to taste, one-half cupful cracker crumbs. Mold in loaf, bake and serve hot with slices of lemon. - Mrs. Dermont, Williams, Ariz.

Salmon Loaf

One can salmon, one cup soft stale bread or cracker crumbs, one tablespoon butter, one-half cup milk, one egg slightly beaten, salt and pepper to taste. Remove bones and flake the salmon, then add bread crumbs, butter, salt and pepper and egg. Mix well and add milk slowly. Mold into a loaf and bake in medium oven one-half hour. A little chopped onion may be added if one likes. If steamed instead of baked it makes a more moist loaf but is not so easy to keep in shape for serving. Serve hot on a bed of lettuce or parsley. - Mrs. Fred H. Perkins, Flagstaff, Ariz.

Salmon Pudding

Mince one can salmon ,saving liquor for sauce. Mix together four tablespoonfuls melted butter, one-half cup fine crumbs, pepper and salt, and finally three well beaten eggs, make into loaf, then in buttered tin, set in a pan of hot water. Cover and steam for one hour (in oven), filling the pan with boiling water as it evaporates. Set in cold water a minute and then turn out and serve.

Sauce: Heat one cup milk to boiling and thicken with tablespoonful of cornstarch wet in cold water, add a spoonful of butter, salmon liquor and a beaten egg. Take from fire, season and stand in hot water in covered pan for three minutes. Add juice of half a lemon and pour over loaf. - Miss Dorothy Stark, Williams, Ariz.

Salmon Puffs

One small can salmon, two-thirds cup bread crumbs, one tablespoon butter, two eggs, (beaten seperately) the whites folded in last. Bake in gem pans and serve with tomato sauce. - Mrs. W. D. Finney, Williams, Ariz.

Scalloped Salmon

Place in shallow dish, alternate layers shredded salmon and cracker crumbs, season each layer with butter, salt and pepper, add one tablespoon each butter and flour creamed, stir into one cup boiling milk, cook, then stir in one well beaten egg and brown. - Miss Elva Burns, Cliffs, Ariz.

Ramekin Salmon

Take one can salmon, pick fine, removing bones and skin, add one cup good cream, one tablespoon flour and stir all together. Bake in ramekins, in oven; sprinkle cracker crumbs over top before putting in oven. - Mrs. J. E. Merritt, Manistee, Mich.