D SALMON

Cook together two tablespoonfuls of butter and two of flour, add two
cupfuls of milk or cream, and cook until thick, stirring constantly.
Add salt, pepper and minced parsley to season, and a can of flaked
[Page 301]
salmon. Reheat and arrange in a baking-dish with alternate layers of
crumbs and butter, having crumbs and butter on top. Bake in the oven
until brown.

SALMON PATTIES

Prepare Creamed Salmon according to directions given in the recipe
for Baked Creamed Salmon. Fill patty-shells and serve.

ESCALLOPED SALMON--I

Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Put into a buttered baking-dish, cover with crumbs,
dot with butter, and brown in the oven.

ESCALLOPED SALMON--II

Cook together two tablespoonfuls of butter and one of flour. Add
a cupful of water, the juice of a lemon, a small onion chopped,
the yolks of three boiled eggs mashed smooth, and pepper and salt
to season. Cook until thick, stirring constantly. Add a can of
flaked salmon, reheat, and serve.

COQUILLES OF SALMON

Prepare Creamed Salmon according to
[Page 302]
directions given in the recipe for Baked Creamed Salmon, seasoning
with salt, pepper and lemon-juice. Put into buttered shells or
individual dishes with alternate layers of cooked mushrooms. Sprinkle
with crumbs and grated cheese, dot with butter and brown in the
oven.

DEVILLED SALMON

Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon, adding half a cupful of Worcestershire Sauce and
the juice of a lemon. Fill individual dishes or a large baking-dish,
sprinkle with crumbs, dot with butter, and brown in the oven.

BANKED SALMON

Reheat a can of salmon in a Cream Sauce. Arrange on a platter and
put around it a border of mashed potatoes. Sprinkle with crumbs,
dot with butter, and brown in the oven.

PRESSED SALMON

Mix together two beaten eggs, a tablespoonful of butter, two cupfuls
of bread crumbs, a can of salmon, flaked, and salt and pepper to
[Page 303]
season, turn into a buttered mould, steam for half an hour, and
serve cold with Mayonnaise or Tartar Sauce.

MOULDED SALMON

Free a pint can of salmon from fat, skin, and bone and flake the
fish with a silver fork. Add salt and pepper to season, half a
cupful of cracker crumbs, two tablespoonfuls of butter melted, and
three eggs beaten separately, mix thoroughly, put into a buttered
mould and steam for an hour. Serve with Drawn-Butter Sauc