Salmon A La King

1 small can mushrooms

3 tablespoons fat

3 tablespoons flour

1 small onion, minced

1 1/4 cups evaporated milk

1 cup water

1 egg yolk

1 can salmon

1/2 teaspoon paprika

Seasoning To Taste

Drain mushrooms, saving liquor. Cut mushrooms in half. Melt fat, add mushrooms and onion. Cover and cook until tender. Add flour, mixing well and add evaporated milk. Add enough hot water to the mushroom liquor to make one cup and pour into mixture. Stir constantly and cook until thick. Add beaten egg yolk and flaked boned salmon. Now add paprika and heat thoroughly about three minutes. Serve on toast. Any canned or leftover meat including ham, may be used.

Old-Fashion Baked Beans

1 can pork and beans catsup

Molasses 2 strips of bacon

Add enough molasses and catsup to can of beans to taste good. Pour into a casserole and lay strips of bacon across top. Bake in a moderate oven (400º) until well heated, and bacon is crisp, or about thirty minutes. If no oven is available, crisp bacon, mix with beans, add other ingredients to taste and heat on top of stove.

Dinner-In-A-Dish

1 medium onion, chopped

2 heaping tablespoons butter 1/2 pound round steak, ground 1/2 cup grated cheese

1 cup water

1 can condensed tomato soup

1 no. 1 can corn

1 heaping cup uncooked noodles

Saute chopped onion in butter until brown. Add meat, stir and cook until it is brown. Add tomato soup and cup of water. Add noodles, stir, and cook until noodles are tender. More water may have to be added to keep the mixture moist. Stir in corn, and salt and pepper to taste. Pour into large buttered casserole. Sprinkle with grated cheese and cook thirty-five to forty-five minutes in a moderate oven (400º), or until cheese is thoroughly melted. If no oven is available, heat on top of the stove, and serve with packaged, grated Parmesan cheese.

Vienna Sausages And Corn Casserole

Canned vienna sausages 1 pimento

1 no. 1 can whole kernel corn 1 1/2 cups medium white sauce

Cut pimento fine, blend all ingredients together and bake in a moderate oven (400º), for 30 minutes. If no oven is available, heat on top of stove and serve.

Grilled Sardines

2 tins sardines

1 slice garlic

1 tablespoon lemon juice

Sliced beets sliced cucumbers french dressing whole cloves

Heat sardines in their own oil until they begin to turn a golden brown. Add one slice of garlic to the oil. Remove when brown. Sprinkle sardines with salt, pepper and lemon juice. Remove to hot platter and put 2 cloves in each sardine. Garnish with beets and cucumbers which have been marinated in the French dressing.