This section is from the book "California Street M. E. Church Cook Book", by The Ladies' Aid Society.
One can salmon, four eggs beaten light, four tablespoonfuls melted butter (not hot), half cup fine bread crumbs, Folger's Golden Gate Pepper, and salt, and minced parsley. Pick the salmon to pieces and remove all bone; then add the butter to it. Mix the eggs and seasoning and crumbs and add to fish. Put in butter-pan or mold and bake thirty-five minutes. Serve with caper sauce, which is made by adding two or three tablespoonfuls capers to a white sauce.
Mrs. H. Wilson.
One can salmon, chopped; put in a baking-dish a layer of salmon, a layer of cracker crumbs and a layer of dressing; have two layers of each with the crumbs on top, and bake till brown.
Put one rounding tablespoonful of butter in saucepan. When melted, add one rounding tablespoonful of Sperry Flour, one-half teaspoonful salt, one-eighth teaspoonful Folger's Golden Gate paprika, one-half cup of milk. Cook until smooth, then add one small can of salmon, finely minced, free from bone and skin, one tablespoonful lemon juice and a little grated nutmeg. Remove from fire and add yolks of three eggs, well beaten. Whip whites of eggs to stiff froth and fold in carefully. Butter individual molds, timbale cups or baking-dish, place in hot water in dripping pan, and according to size of mold used, bake 10 to 25 minutes.
Cream one-half cup of butter, add one level tablespoonful Sperry Flour, one-half teaspoonful salt, few grains of Folger's Golden Gate Pepper or paprika and one tablespoonful of lemon juice or tarragon vinegar. Add slowly one-half cup of boiling water; cook until mixture thickens, then add beaten yolks of two eggs Serve from sauce boat.
Place fish sheet in dripping pan to heat, brush with oil or rub with salt pork. Put fish on sheet, skin next to sheet, with backbone, head, tail and fins removed. Brush with oil or melted butter, dust with salt, Folger's Golden Gate Pepper and lightly with Sperry Flour. Put in broiling oven, close door and baste once or twice with one cup of hot water in which there is one teaspoonful of lemon juice and one tablespoonful of butter. Broil 15 to 25 minutes, according to thickness of fish. Serve garnished with Saratoga or lattice potatoes, parsley and lemon points. May be garnished with potato roses which should surround it on the platter. By using a plank and following these suggestions you would have a planked fish.
Mix together three tablespoon-fuls of tomato catsup, three of hot water, two of tarragon vinegar and a tablespoonful of Folger's grated horseradish. Melt a table-spoonful of butter, browning it slightly, then add one scant level teaspoonful of Sperry Flour. Stir for a moment and add other ingredients mixed together. Cook until sauce thickens smoothly. Serve hot or cold, as preferred. A few drops of tabasco sauce or grains of cayenne may be added, also, if a "hot" sauce should be relished.