r, 4 tablespoons
Soup greens
Onion, 2 slices
Sprigs of parsley
Milk, 1-1/2 cups
Carrot, 1
Fat, 1-1/2 tablespoons
Salt and pepper
Stalk of celery

Wash and pare potatoes. Cook in boiling salted water until they are soft.
Rub through colander. Use water in which potatoes were cooked to make up
the two cups of water for the soup. Cook carrot cut in cubes in boiling
water until soft; drain. Scald milk with onion, celery, and parsley. Add
milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for
three minutes. Slowly add soup, stirring constantly. Boil for one minute,
season with salt and pepper. Add cubes of carrots and serve.

Salmon en Casserole (1)

Cook one cup of rice. When cold line baking dish. Take one can of salmon
and flake. Beat two eggs, one-third cup of milk, one tablespoon of butter,
pinch of salt, dash of paprika. Stir into the salmon lightly, cover
lightly with rice. Steam one hour, serve with white sauce. (This may also
be made with barley instead of rice.)

Scalloped Salmon (1)

Salmon, 1 can
Egg, 1
Milk, 1 pint
Flour, 2 rounding tablespoons
Butter, 1-1/2 tablespoons

Put the milk on stove in double boiler, keeping out one-half cup. Mix
butter and flour to a smooth paste, and add the egg well beaten, then the
one-half cup of cold milk. Mix well and then stir into the milk, which
should be scalding. Stir until smooth and thick like gravy. Season with
salt and pepper and set aside to cool. Butter a baking dish and fill with
alternate layers of flaked salmon and the cream dressing. The top layer
should be of the dressing. Sprinkle with cracker crumbs and bake one-half
hour in moderate oven.

Salmon Loaf (1)

Salmon, 1 small can
Egg, 1
Cracker crumbs, 1 cup
Sweet milk, 2 tablespoons
Paprika
Nutmeg
Salt

Remove bones from salmon; break into small pieces, add well beaten egg,
seasoning, and cracker crumbs; bake in a well buttered dish for 15
minutes; serve hot for lunch.

Tamale Pie (12)

Corn meal, 2 cups
Salt, 2 1/2 teaspoons
Boiling water, 6 cups
Onion, 1
Fat, 1 tablespoon
Hamburger steak, 1 pound
Tomatoes, 2 cups
Cayenne pepper, 1/2 teaspoon,
or
Chopped sweet pepper, 1 small
Salt, 1 teaspoon

Make a mush by stirring the corn meal and one and one-half teaspoons salt
into boiling water. Cook in a double boiler or over w