Creole Salmon

2 tablespoons bacon fat 1 green pepper finely-chopped 1 onion finely chopped 1/2 cup tomato

1/8 teaspoon soda 1 cup hot milk 1/4 teaspoon paprika 1/2 teaspoon salt 1 can salmon

Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.

Dutch Salmon

2 tablespoons bacon fat 4 cups cabbage coarsely chopped

1/4 cup boiling water 1 teaspoon salt 1/8 teaspoon pepper

1 can salmon

Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.

Salmon Loaf

1 cup dried bread crumbs 1 teaspoon salt 1/4 teaspoon pepper

1 teaspoon onion juice 1 cup boiling water 1 beaten egg

1 can salmon flaked

Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.

Salmon And Peas Souffle

1 cup hot milk

3/4 cup soft bread crumbs

1 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon paprika 1 1/2 cups flaked salmon 1/2 cup peas Whites of 2 eggs

Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.