If » TX. .^^^. Author . Title Imprint. le— -»7372-2 OPO ^J THISSCAlCmCVERyCAR CONTENTS Breakfast Dishes . Pages 10-15 lyuncheon Dishes '■ 1(1-31 Spiced or Pickled Salmon . . . •■ 32 Soups and Chowders ... . . ' 33-3.J Entrees 3^-49 Salads 00-53 Chafing Dishes 56 Army and Navy Dishes . . . . . •' 57-58 Sauces ■' 59-64 ST. LOUIS WORLD'S FAIR EDITION j»w - 1« /f by- ^ "^ 1 ' Mi' ALASKA ^v^ PACKERS ASSOCL4TION "Tj/ieJTargest Safmon Cann/n^ Company in tneVmr/d %k ' ALASKA. PACKERS ASSOCIATION ' '^' ^ f 1 y J ' mm Q^^ ANNED SALMON is one of the most im- ymJfoj) portant, nutritious and appetizing" of fish foods. Its culinary advantages are numer- ous and exceedingly valuable. The Alaska Packers Association has compiled this book, aboiiid- ing" in sug'g'estions for the serving" of this popular and excellent fish, and presents it to the public with the assurance that no other single article of food affords such a wide range of uses. Canned Salmon may be eaten in so many different ways that it readily adapts itself to the requirements of the breakfast, luncheon, dinner or supper, and gives seasonable variety to the meal. It is especially suited for pic- nic and outing" lunches, and is invaluable for camp life. CANNED SALMON has two oppo- site qualities of sterling- merit. It may be used where a plain dish is desired, without preparation, for the fish is so thoroug"hly and scientifically cooked and sterilized during- the pro- cess of canning, that it is ready for use when opened. On the other hand, it affords an ample field and opportunity for the highest ability and genius of the experienced cook. It is always ready for iiumcdiate use when the unexpected visitor happens in at meal time, or can be made to fill the most elaborate demands of a full course dinner. ^ ti ALASKA PACKERS ASSOCIATION Its Food Value An eminent seientific authority on food values has commented on Canned Sal- mon in the following' terms : ' ' Within the entire rang-e of preserved food it would be difficult to name an article of g'reater dietary value and cheaper than Salmon, with the exception of milk. It is one of the wonderful facts of our time that throug'h modern invention and' appliances one pound of the richest fish that swims niay be had at a cost to the consumer from one-half to one-third the cost of the same cjuantity of fresh Salmon. Canned Salinon contains as much protein as lamb chops or beefsteak; 60 per cent •!i i^ more than eg'gs ; more fat > than chicken, eg'g's or beef. It is incomparably of greater food value than fruits or veg-etables." SALMON RECIPES The Alaska Packers Association is the lart^'est Salmon canning' company in the world. Its canneries are located on the Pacific Coast from Puget Sound t(j Bering- Sea. More than one and a quarter million cases of vSalmon are packed annually' by the Association and sold e^'ery^vhere by reliable grocers. Each label bears the Company's name and seal, which is a g-uarantee of hig'hest quality. -.; If ALASKk PjCKERS MSOQIKTIOH 'f' NnlfH Hoiv to Open the Can To open a Can of wSalmon, first lay the can on its side and in- sert the can opener close to the seam, as shown in illus- tration No. 1, then standing the can on end press the top firmly down and work the illustration no. i can opener around to the seam as shown in illustra- tion No. 2. This permits the Salmon to come out in one whole piece. Always remove the vSalmon from the can imme- diately after opening-. This is very important. Unless otherwise specified, when a spoonful is given as a standard of measurement, a level spoonful is intended. In all of the recipes where a ' ' Can of vSalmon ' ' is referred to, the contents of a One Pound Can is understood. Any good sauce for fish or meat is equally good for Salmon. ILLUSTRATION No. 2 SALMON RECilPETS ^^^ ALASKA Pi^CKERS ASSOCIATION r^\ ^^^ '^."^ 3 ' lOrraUfast itsl|ps Two level tablespoonfiils of butter, Odltnon two level tablespoonfuls of flour, a Id Cvcrne one -fourth teaspoonful of salt, pinch of pepper, one cup of hot milk, one Can of vSahnon. Mix butter in saucepan; when bub- bling' but not burning", add the flour, salt and pepper and mix until perfectly smooth ; add very slowly the hot milk, beating" each time. Cook until it thickens, adding" more salt if necessary. Remove all bones and skin from Salmon, and break into inch pieces, stir lig^htly into the sauce and when thoroiig'hly heated, serve. 10 x^- SALMON RECIPES \ '^ «^ ^. '^ -- ^. "^ To a Clip of AVhitc vSaiicc (see Sauces), OdLfTlon stir in a cupful of vSalmon which has Todst been picked up fine, and pour over rcjunds of crisp toast. This makes a deHcious breakfast dish. From one Can of vSahiion, remove skin. Broiled bones and oil. Pour lemon juice over Sdltnon the fish and let it stand ten minutes. S])rink]e with pieces of butter, pepper and salt. Turn out on broiler and broil over a clear fire. Care should be taken in removing' fish from broiler. Serve with a brown butter sauce, flavoring' with lemon iuice if desired. Garnish and serve hot. 11 ALASKA. I^i^CKERS ASSOCIATION '% Scrambled Eggs and Salmon One Can of wSalmon flaked, six eg'g's, six tablespoonfuls milk or cream, one -fourth teaspoonfiil of salt, Cayenne pep- per to taste, one tablespoonfiil of butter and chopped parsley. Put eg'gs into a bowl, beat slightly, add the milk, pepper and salt; put butter in saucepan and when hot add the eggs and other ingre- dients; when they begin to thicken add the Salmon. Before taking from the stove sprinkle with pars- ley. Garnish with toast pomts and serve hot. i-Ci J2 .^^^ L^~. SALMON RECIPETS Salmon Fish Balls Two ctipfuls of minced Canned Salmon, one cup- ful mashed pota- toes, one -half cupful drawn butter, pinch of pepper and one-fourth teaspoonful of salt. Work in the potatoes with the Salmon, and moisten with the drawn butter until it is soft enough to mould and will keep it's shape. Roll the balls in flour and fry quickly to a golden brown in lard or cooking oil. Take from fat as soon as they are done and lay in a sieve to drain. Serve in a hot platter. Use more seasoning if desired. 13 .-I- ALASKA PACKERS fiSSOClATlOn Three eg-tfs, three level tablespoonfuls Salmon cream or milk, three pinches of paprika, Otnelet one-fourth scant teaspoonful of salt, three -fourths cup ininced Canned Sal- mon. vSeparate yolks from whites of eggs. Mix in ordinary sized bowl yolks of eg-gs, cream, salt, pepper and a half -cup of Canned Salmon. Fold in the stiffly beaten whites of eggs. Have a hot, clean omelet pan g-enerously buttered, pour in the mixture. Spread it evenly over the top and allow it to cook, shake in the pan gently to prevent burning-. When brown on the under side, place it in the oven a moment to dry on top. Remove, sprinkle over the top the reinaining' cup of wSalmon, or more if desired, fold, and turn out on hot platter. Garnish with lettuce. Serve immediate] w 14 SALMON RECIPES L. ,~-&3^,^- Put a Can of vSalmon into a saucepan ^ and cover with boiling" water, cook ten Breakfast „ o i r i ' mniutes, remove halmon irom can and drain off liquor into a separate dish. After separatins4" the skin and bones from the Salmon, place in a hot dish and xxmr over and ai"oimd the fish the following- sauce. (Jne cup of milk, two level tablespoonfuls of corn- starch, the vSalmon liquor, one level tablespoonful of butter, one eg'g, beaten, one-quarter teaspoonful salt, pinch of pepper. Heat the milk to boiling, thicken with cornstarch, add the butter, salt, pepper, Salmon liquor, and egg-. Serve at once. 15 AlASKk t>nCKEnS iS'sSOClATrON ' J, :*:Cr;i Canned vSalmon is delicious when eaten Cold cold, just as it is taken from the can. Sdlmon It may be served with either cold Bear- naise, Mayonnaise, Tartare Sauce, lemon juice or vineg-ar. Garnish with sliced hard boiled eg:g"s and sprigs of parsley. One Can of vSalmon, one cup of drawn Std)i>ed butter, two eg'g-s well beaten, one tea- Sdlmon spoonful of anchovy sauce, pinch of pepper, one-fourth teaspoonful of salt, two hard boiled eggs, some capers or minced green pickles, two tablespoonfuls lemon juice. Stew the Salmon in can liquor or a very little water ten minutes, dust with salt, have ready in a large saucepan the drawn butter, thicken with rice flour or corn starch. Season and stir in cautiously the beaten raw eggs, then the Salmon, then let it come to a gentle boil, add the chopped eggs and pickels and turn into a covered dish, or, add the hard boiled egfgfs and capers to the Salmon, with a tablp- spoonful of butter, toss up lig-htly with a fork, sprinkle with pepper and heap in the center of a hot flat dish and pour the boiling sauce over all. It is very appe- tizing- served either way. 16 r v>^ ■-<■.• SALMC>N RBOIPSS -U. -^::^^^^._ ^--&y-- Remove label from Can of Salmon; place Boiled can in saucepan and cover with boiling- Sdtmon water and cook fifteen minutes. Take the fish from can and drain off oil and separate skin and bones. Serve hot with a Hollan- daise Sauce. Baked Salmon Cream One and three-fourths cupfuls of Canned Salmon flaked, one cup cold milk, one- fourth teaspoonful of salt, pinch of pep- per, one -half slice of a small onion, bit of bay leaf, sprig- of parsley, two tablespoonfuls of butter, two tablespoonfuls of flour, one-half cupful of buttered cracker crumbs. Cook milk, salt, pepper, bay leaf, onion and parsley together fifteen minutes, strain. Melt the butter in saucepan, add flour, mix well, then add the hot strained milk and cook tmtil it thickens. Cover the bottom of a small covered bak- ing- dish with half the fish, pour over this half the sauce, repeat, cover with the crumbs and bake in hot oven until crumbs are brown . 17 ^• 4 ALASKA Pi^CKERS iSSSOCIATION ' '"^^ Use one stale roll for each person ; cut Sdtmon off the tops of the rolls, scoop out the Loaves crumbs, brush inside and outside with melted butter and put in a hot oven until they are a delicate brown. Make a creamed Salmon with chopped parsley and the whites of hard boiled eggfs in it. Heat the cases, fill with the creamed Salmon, cover and serve. Salmon 'With Macaroni Pick one Can Salmon into small pieces, drain off the oil. Make a pint of White Sauce. Put a layer of boiled macaroni broken in inch lengths in the bottom of baking- dish, next a layer of sauce, then a layer of Salmon, continuing until dish is filled. Sauce should come last and be sprinkled with buttered crumbs. Bake until brown. 18 SALMON RECIPES From a Can of Salmon, opened neatly, take the fish and mince it fine; add " salt and pepper, and a tablespoonful of chopped parsley or celery tops; moisten it with very little water, add a raw egg and a little Lea & Perrins sauce, mix well, put in a small saucepan and place the saucepan in another contain- ing: hot water. When quite hot, turn it out upon a dish to become cold; then roll it into cones, dip these in beaten egg seasoned with salt and pepper, roll them in bread crumbs, drop them into boiling" fat and fry a delicate brown, drain them a moment, arrange neatly on a hot dish and serve with or without a sauce. 19 Salmon Croquettes No. 2 One Can of Salmon, one cup cream, one ci:p mashed potatoes, two table- spoonfuls butter, one tablespoonful flour, three eg"gs, one pint crumbs, pepper and salt to taste; chop Salmon fine, mix flour and butter well together. After cream comes to a boil, add butter and flour and boil for a moment; then add Salmon, potato, pepper, and salt; into this mix- ture stir egfg's well beaten. When cold shape into croquettes and fry. Salmon Croquettes No. 3 One pound Can of Salmon, one table- spoonful of melted butter, yolks of two hard boiled eggs, one tablespoon- ful of lemon juice, one-half slice of stale bread (crinnbed), one-half tablespoonful of anchovy sauce, pinch of pepper, one-quarter tea- spoonful of salt, nutmeg to taste. Mince the Salmon fine, and powder the yolks of eggs, work them in together with lemon juice, bread crumbs, anchovy sauce, salt, pepper, and nutmeg. Make into little rolls, dip in beaten egg, roll in fine bread crumbs or cracker dust, fry in hot drippings. Serve dry and hot and garnish with water cress. 20 J^\\ SX" SALMC)K RECIPETS ■•■^ K^ )^-s Cover bottom of mold with Aspic Jelly mixture; place mold in cool place and when firm decorate with spiced Salmon , olives or parsley, or both; add another layer of jelly, cool, decorate, and so continue tmtil all is used. When cold and firm turn out on dish and gfarnish armmd bottom with parsley or water_c ress. Salmon and Aspic One and one-half cups of cold water, one Aspic tablespoonful chopped carrot, one table- Jelly spoonful chopped celery, one-half box Cox's Gelatine, sprig- of parsley, one slice onion, one bay leaf, three cloves, one teaspoonful beef extract dissolved in one cup of hot water, three table- spoonfuls of lemon juice. Put above ingredients in a saucepan, cover and let simmer one-half hour. Then add the gelatine dis- solved in half cup of cold water. Season with salt and pepper. Strain through double cloth. 21 V'AXASKiV PilCKERS ASSOCIATION "1 One cup of Salmon flaked ; mix with Sdlmon one-half cup Drawn Butter Sauce, A.U Gfdtin pinch of pepper, one-fourth teaspoon- ful salt and one-fourth cup of gfrated cheese. Fill earthen dish with mixture, cover with fine bread crumbs and brown. Sa.ltnon One -half onion the size of an egg, two ^ level tablespoonf uls of butter , liquor from ^ one Can of Salmon, three-fourths cup JSO* I Qf stock, one level tablespoonf ul of flour, two level teaspoonfuls of curry powder, one level tea- spoonful of lemon juice, one-fourth teaspoonful of salt, pinch of pepper, one-half Can of Salmon. Fry finely chopped onion and butter until brown, add to it Salmon liquor and stock, simmer five minutes and strain. Mix flour, curry powder, salt, pepper and lemon juice with enoug-h cold water to form a thin paste. Stir into other mixture and when boiling add the Salmon, which has been picked over and broken into inch pieces, and serve when very hot. 22 SALMON RECJPES r- r Four level tablespoonfuls of butter, four ^ level tablespoonfuls of flour, one-fourth ^ level teaspoonful of salt, pinch of pepper, JyO* J three level teaspoonfuls of curry pow- der, one and one-half cupfuls of hot water or stock, two sprigs of mace, twelve whole cloves, one Can of Salmon. Melt butter in stew pan ; add flour, salt, pepper and curry powder, mix until smooth ; add the water, mace and cloves, cook, stirring- constantly until it thickens. Then allow it to simmer fifteen minutes, add the Salmon, which has been freed from skin, bones and oil and broken into small pieces. Boil g-ently from five to ten minutes and serve very hot. This can be served with plain boiled rice. If found objectionable remove cloves and mace by straining the sauce before Salmon is added. 23 ^x ALASKA P/rCkEftS ASSOCIATION 'Baked Salmon For one Can of Salmon stir one table- spoonful of flour, after moistening and working smooth, into a quart of boiling milk, add half a teacupful of butter, one teaspoonful minced onion, a pinch of Cayenne, and salt and pepper to taste. Drain all the oil from the Salmon, pick out the skin and bones and flake fine. Then, in a pudding dish place a layer of the fish, cover with as much or more grated bread crumbs and the dressing, then more fish, crumbs, etc., finish- ing with crumbs. Put dots of butter over the top , and bake to a delicate brown. To be eaten hot. Serve with bread and butter or lemon and crackers. ■J « f Boil half a pound of macaroni in water ^ f slightly salted, drain. Heat a Can of T, f, Salmon in hot water, turn it out on a Italtenne ,. . , . ,, . i dish, arrange the macaroni around it, -3 pour over the macaroni the contents of a pound can 1 of tomato pulp (hot). Sprinkle over this a little grated Parmesan cheese ana serve. 24 -A. t SALMON RECIPES Prepare bvoullets the same as cro- quettes, adding" chopped parsley and shaping- into balls about an inch in diameter. Cook the same as croquettes and serve hot. Salmon Boullets Salmon Loaf No, t One Can of Salmon; remove the oil and pick up fine, one-half cup of fine bread criunbs, ^'olks of four egQ's well beaten, four tablespoonfuls of melted butter, one-fourth level tea- spoonful of salt, one level teaspoonful poultry dressing, one level teaspoonful finely chopped parsley, whites of four eggs well whipped. Mix in the order given, and steam in a mold one h o u r . Serve hot or cold. If eaten hot, serve with Fish Sauce No. 2 (see Sauces). 25 CKERS iSSSOCIATlON To one Can of vSalnion add one larg-e cup of bread crumbs, one Q'g'g^ salt and pepper to taste; make into a loaf and place in a dish set in a steamer over kettle of boiling- water and steam one hour. This makes a nice dish served cold for luncheon. Salmon Loaf No. 2 Salmon Loaf No. 3 Drain and chop the contents of one Can of vSalmon. Add the beaten yolks of three egg-s, half a cup of bread crumbs, one-quarter cup melted butter, salt, pepper, and a little minced parsley. Lastly, beat in the stiff whites of the eggs. Bake in a well-buttered tin half an hour, in a rather moderate oven. Serve cold, sliced, on lettuce leaves and Mayonnaise Dress- ing, or very warm with lemon. 26 SALMON RECIPES One Can Salmon, one cup soft bread Odltnon crumbs, one-half cup cream or White MouSdlmeS Sauce, one-fourth teaspoonful salt, one teaspoonful lemon juice, one tea- spoonful Worcestershire sauce, pinch of mace and pepper, beaten whites of four eggs. Remove the skin, bones and oil from the Salmon and press through a colander, then add the other ingredients in the order given ; lastly fold in the beaten whites of the eggs. Turn into buttered molds and steam twenty minutes. vServe hot with any fish sauce, or put in ring mold and fill center with green peas. 27 ^<#^. ^.SKk MCKERS ^SSOCIATIOJJ Two egg-s, two level tablespoonfuls of Pressed melted butter, two cupfuls of fine bread Sdlmon crumbs, one Can of vSalmon (put through a sieve), one-fourth level teaspoonful of salt , pinch of Cayenne pepper or two pinches of paprika . Mix all together, turn into a mold, cover and steam one hour. When cold, cut in thin slices. Serve with or without Sauce Tartare. This is found excellent for sandwiches. Salmon Paner One Can Salmon, four level tablespoon- fuls of flour, four level tablespoonfuls of butter, one pint of milk, pinch of pepper, one-fourth teaspoonful of salt, two tea- spoonfuls finely chopped parsley, one teaspoonful lemon juice, two eggs (beaten). Remove skin, bones and oil from Salmon and flake the Salmon with a fork. Melt the butter in a saucepan and when bubbling add the flour, salt and pepper and stir until smooth; then add gradually the hot milk beating each time. When cool add the parsley, lemon juice and agg. Put W\ ^^^--^ ^ ^ .- alternate layers of fish and sauce in a baking dish, cover with V . buttered cracker crumbs and brown in over/. ife— ' 28 SALMON RECIPES ' Line a pudding- dish with hot mashed Sdltnon potatoes about an inch to inch and a half Pie thick, then fill in the center with a creamed Salmon (seasoned with onion if desired), cover with the mashed potatoes and brush the top of the potatoes over with melted butter or milk, and bake in oven until a delicate brown, or beat the potatoes smooth and arrang-e in a circle on a hot dish and pour the fish in the center and serve at once. Salmon on ^zzotd Form freshly boiled rice into flat cakes, brown slightly in butter on both sides. Place a Can of Salmon in boiling water for ten minutes, take Salmon from can and remove skin, bones and oil; then flake the Salmon and cover cakes of rice. Over this pour a White Sauce (see Sauces) into which has been stirred chopped parsley and the whites of two hard boiled eggs. Garnish with parsley and the yolks of the eggs cut into different^* shapes. ^ ^ alask^sl mckers ;sssociation ' Casserole of Rice and Salmon Line the bottom and sides of a mold with cold boiled rice one-half inch thick, fill the cavity with creamed Salmon and cover with the rice. Steam forty-five minutes, turn out on hot platter, pour either a White Saiice or a Tartare Sauce over and around it. Serve hot. If a proper mold is not used, it can be put into a bowl and brown paper tied over the top. Canned Salmon Russian Style Take a pound of Canned Salmon, remove the bones and skin and flake it; put a layer of the fish at the bottom of a pie dish about an inch thick, then add a layer of cold boiled rice (half a tea- cupful is sufficient for the quantity of fish) ; salt and pepper each layer; then thicken some milk with a little flour; season with salt, pepper and a desert- spoonful of Anchovy Sauce; pour over the rice; add a layer of cold boiled eg'g's cut in thin slices (two are enougfh), then another layer each of fish, rice, sauce, eg"gs, and when dish is full, having- eggs at the top, scatter over all a few finely chopped capers and a few small pieces of butter. Place in hot oven and heat thoroughly and serve at once. 30 SALMON RECIPES ■\ One -half Can of vSalmon, one pound of Sdltnon flour, two level teaspoonfuls of baking Rolls powder, one -half pound of clarified dripping's, one-half medium onion, two sprays of parsley, pinch of pepper and salt, one egg. Mince the Salmon fine, chop the onion and sprays of parsley, mix all together with the Salmon. Put one pound of flour into a bowl , add to it the bak- ing powder, salt and drippings, rub the drippings well into the flour with the hand and mix thoroughly with a knife, being careful not to leave any lumps. Add enough water to make a stiff paste, turn out paste on a board and roll into a thin sheet about one- eighth of an inch in thickness. Cut into pieces about six inches square, put about a tablespoonful of Sal- mon mixture into the center of each square, roll the paste arotmd vSalmon and press the ends together with your thumb and finger. A well-greased baking-pan, place the rolls on it, break one e'gg into a plate and beat it slightly, take a paste brush, dip it in the egg, and paint over the tops of the rolls. Bake in a hot oven fifteen minutes. Serve on a hot dish. 31 t ALASKA. Pi^CKERS PSSOCIATIO}^ ptrkUJi Salmon ,- C \ f / Spiced or "Pickled Salmon Put one Can of Salmon into a saucepan, cover with boiling' water and cook one-quarter ol an hoi;r. Remove from can, drain off oil, sprinkle with pepper and salt, add to it one teaspoonful each of whole cloves and mixed spices, cover with vineg-ar and let it stand twenty-four hours. Take Salmon from vinegar and remove skin and bones. Add to the fish one head of lettuce picked fine and pour over this Boiled Salad Dressing, No. 3 (see Sauces). Arrange in salad dish and garnish with lettuce. Serve with water thin wafers. 32 SALMON RECIPES ^nups anii QII)omliprs One pound Can Salmon, one small slice Sdlmon of onion, two level tablespoonfuls of Soup butter, four level tablespoonfuls of flour, one-fourth teaspoonful of salt, one-fourth leaspoonful of Cayenne pepper or tabasco powder, one quart of milk. Remove skin, bones and oil from the Salmon and rub through a coarse strainer. Cook the onion in the milk ten minutes, then remove it. Put the butter into a saucepan over the fire, add the flour, salt and pepper, stir until smooth; add gradually the hot milk, beating each time. Cook until it thickens, then add the vSalmon. Let it come to a boil and serve. Salmon Choivder No. t One-fourth poimd corned pork, two large onions ; cut these fine and braise in same pot in which the chowder is to be made for about thirty minutes. Add one can tomatoes, one green pepper cut fine and one quart water or bouillon. Let this cook one hour. Add one pound potatoes cut in small pieces ; cook twenty minutes and add one Can of Salmon , one pint milk or cream and a few broken crackers. wSeason to taste . Tlli^^^Hl^^^^tfl^ serve about ten "persons, ^^^^^H^^^ 33 ^' alaskI Imckers ^ssociatiok J. i. ? Ss-ttnon Three Cans of Salmon, three large pota- Choivder toes, one larg-e onion, one -half pound XT y salt pork, one pint milk or cream, three * ship crackers, salt and pepper to taste. Remove Salmon from can and drain off the liquid and break fish into small pieces. Slice the potatoes and onion and cut the pork into half -inch dice. Put the pork and the onion into a pan and fry them quickly with a little butter until they are a light brown. Place alternate layers of potatoes, fish, pork and onion in a large saucepan ; dust with salt and pepper. Continue the layers in this order until all the ingredients are used. Cover the whole with boil- ing water and let the mixture simmer for twenty minutes. Scald a pint of milk or cream, take it off the fire and add one and one-half table spoonfuls of butter and three broken ship crackers or the same quantity of water biscuits. Arrange the fish mixture in a mound on a dish, cover it with the softened crackers, and pour over the whole the scalded milk or cream. Serve ^^^ ^^. very hot. r^ 3 J SALMON RECIPETS Puree of Salmon Four level tablespoonfuls of butter, four level tablespoonfuls of flour, one-half level tablespoonful of salt, one quart of milk, one Can of vSalmon, minced, pinch of Cayenne pepper. Melt butter in saucepan, add flour, salt and pep- per, stir until smooth; then pour milk in slowly and cook until it thickens ; add the Salmon and simmer twenty minutes, being careful not to let the milk boil, add more salt if necessary. vStrain and serve very hot with Croutons. Cut dry bread into half -inch slices, Croutons remove crust, brush lig-htly with melted butter and cut slices into half-inch cubes, place in shallow pan and dry thoroughly in a moderate oven. Brown lightly. These will keep. 35 4-- ALASKA. PilCKERS PSSQClATlOn r^\ J €ntrfp0 mpf- Heat one pint of milk to boiling:; stir in Deviled teaspoonful of butter and one-half table- Sdltnon spoonful flour dissolved in a little cold milk. When thick take from the fire, add small half cup of Worcestershire Savice, juice of one lemon, pepper, salt and one Can of Salmon picked fine. Fill individual dishes or large baking dish; spread bread crumbs on top, and add a little cream, which helps it to brown quickly. Bake quickly and serve hot. Cut stale bread into fancy shapes, such Sdlmon as circles, squares, stars, diamonds. Crust ddes etc. Remove centers, brush outside and edges with melted butter, place in pan, put in oven and brown slightly. Fill with creamed Salmon. This is a very appetizing dish. Roll puff paste into oblongs 3x4 inches ; Salmon put in a spoonful of creamed Salmon to Rissoles which chopped parsley has been added ; wet edges, fold and press together. Dip in egg and crumbs and fry in deep fat. 36 - X SALMON RECIPES Sivedish Ttmbales ivith Salmon Filling Three-fourths cupful of flour, one-fourth teaspoonful of salt, one and one-half tea- spoonfuls of sugar, one -half cup of milk, one egg well beaten, one tablespoonful olive oil. Mix and sift dry ingredients, add milk and egg gradually, then the oil. Use hot Timbale iron to shape. Fry in deep fat till crisp and brown. Take from iron and drain on brown paper. Make a creamed Salmon with chopped parsley and whites of hard boiled eggs, fill cases and serve hot. (The cases may be filled with salad and served at luncheon). Salmon en Surprise One cup boiled mashed potatoes, yolk of one Qgg, one-fourth tea spoonful of salt, pinch of pepper, nutmeg to taste. Add yolk of egg, salt, pepper and nutmeg to potatoes, form into shells filled with creamed Salmon, cover with potato, clip in egg and bread crtmibs and fry in deep fat. 37 ALASKA PnCKERS ASSOCIATION ^r. ) >■ / / One Can wSalmon, one cupful of Thick Sdttnon White Sauce, one tablespoonful of lemon Cutlets juice, one eg-g-. Pick over the Salmon and remove skin, bone and oil; mix the Salmon and lemon juice, then stir in the Thick White Sauce. Turn out on plate to cool, divide in twelve portions and shape like cutlets. Beat the eg-g-s slig'htly, roll cutlets in it, then cover thoroug"hly with fine bread crumbs. Fry in deep fat until brown. Garnish with parsley and serve. 38 SALMdN RECyiPES One can of Salmon flaked, one- Green Peppers ^^^^^^^^ teaspoonful of salt, twc tablespoonfuls of chopped gher- ^ kins, two tablespoonfuls of chopped olives, two tablespoonfuls of chopped capers. Mayonnaise Dressing- and g-reen peppers. Remove seeds, membrane and stem end from peppers and soak in salt water. Mixg-herkins, olives, capers, and salt with Salmon; add enough Mayonnaise to hold it together; fill green peppers, garnish and serve. If the green peppers are not in season the canned peppers may be used. 5 39 AIASKA PACKERS ASSOCIATION '^ '' Remove bones, skin and oil from one Can of Salmon, add four tablespoonfuls rich milk and unbeaten or beaten whites of four eg-g-s (if whites are not beaten, beat mixture very thoroughly and if beaten, fold into Salmon), beat until smooth. Add saltspoonful of white pepper and one-fourth teaspoonful of salt. Put this into buttered custard cups; set these in half filled baking pan of hot water; bake twenty minutes in a moderate oven. Turn out carefully and serve on heated dish with or without a cream sauce. Salmon Timbdles No. 2 One Can of Salmon, four eggs, juice of one-half lemon, one tablespoonful onion juice, one teaspoonful salt, one -fourth teaspoonful Cayenne pepper, two table- spi^on fills melted butter and one -half pint milk. Bone and flake the fish. Beat the egg-s thoroughly. Mix tog-ether all the ingredients. Put into buttered timbale cups or gem pans. Bake thirty minutes in a pan of boiling- water. Pour Hol- landaise Sauce around the tim- bales when on the dish. 40 SALMON RE€( One cup of butter, two cups of flour, Puff one-half teaspoonful of salt. Wash but- Pdste ter in bowl of ice water by squeezing- it with hands until soft and waxj' ; place it in napkin and kneed slightly to free from moisture. Reserve two tablespoonfuls of butter and shape remainder into circular piece one or two inches thick and place on ice till ready for use. Work two table- spoonfuls of butter into flour with tips of fingers. Moisten to a stiff dough with ice water, turn on a slightly floured board and kneed as bread dough for one minute or until sinooth. Fold in napkin and place on ice 15 minutes. Pat and roll cold paste a quarter of an inch thick and a little wider than long, corners square. Place butter on center of lower half and cover by folding- up a half of the paste over it, pressing- edges firmly with rolling pin to shut in air. Fold right side over enclosed butter and left side of paste under, turning- paste one-half each way; cover, let stand five minutes; pat and roll one-half inch thick having paste longer than wide, lifting- often to prevent sticking and dredging board with flour when necessary. Fold from ends toward center making three layers; cover, let stand five minutes; repeat twice, turning paste half way round each time before rolling. Now fold from ends to center and double, making four layers; chill half hour before using. 41 AIASKPk Pi^CKERS ASSOCIATION " ' Scalloped Salmon Green T'eas One Can vSalmon picked over and broken into small pieces, one can of g-reen peas, two cupfuls of thin White vSauce (see Sauces), and bread or cracker crumbs. Butter a pudding- dish, sprinkle with bread or cracker crumbs, put in a layer of Salmon and peas, cover with White Sauce; repeat until all is used. Cover well with buttered bread or cracker crumbs and bake in a hot oven until crumbs are brown. Serve hot. SALMON RECIPES Canned Salmon a. la Place two Cans of Salmon into a sauce- pan and cover with boiling- water, cook ten minutes, and then remove fish from cans and drain off liquor. Heat one " g'ill of cream in a double boiler. Rub one large tablespoonful flour into two tablespoonfuls of butter. Rub the yolks of three hard boiled eggs smooth with a little cream or milk, add to hot cream with flour mixture. Stir until smooth. Add a shake of red pepper and a little salt. Add the Salmon and cook a few minutes longer. Add two tablespoonfuls Sherry or Madeira wine and serve at once. Cut one Can of Salmon into dice, heat Salmon one pint of the dice in half a pint of Patties cream, season to taste with Cayenne pepper and salt. Fill warm patty shells with the Salmon and serve while hot with a Fish or Hollandaise vSauce. 43 AIASKR l>ilCKEPS MSSOClATlOn ' €^>^^^^^^'ir^ ^-^ One Can Salmon, one cup of White " Sauce (see Sauces), live or six soda crackers. Pick Salmon over, remove skin, bones and oil; flake fish with a fork. Take a medium sized ag'ate dish, place in a layer of Salmon, a layer of White Sauce, a layer of rolled crackers, another layer of Salmon, and so on, continuing" until the fish is all used. Reserve enough crackers for the top. Bake in hot oven until brown. (Use the same White Sauce that is used with Salmon Toast, but instead of two tablespoonfuls of flour add four) . One pound Can of Salmon, four soda Scalloped ^^.^^^^^.^ j-^ne^ f^^e. Pick the Salmon into small pieces, lay in bottom of baking agate dish a layer of crackers, a layer of Salmon, sprinkle with salt and pepper and a scant teaspoonful of melted butter, then crackers, continu- in.g until dish is nearly filled. Beat two eg"gs into one and one-half pints of milk, pour over all. Then cover with cracker crumbs and lay pieces of butter on top. Bake forty minutes or more until delicately browned . 44 el SALMON RECfpES Scalloped Salmon No. 3 Fill a buttered dish wiih alternate layers of flaked Canned Salmon, bread crumbs and sliced hard boiled eggs. Season each layer slightly with salt and pepper and dot with bits of butter. Pour a cup of Cream Sauce over all, dust thickly on top with cracker crumbs and set in a hot oven until brown . As all the ingredients of this dish are cooked, a hot oven is much better than a slower oven, such as is required for the cooking of a mixture. Marinate Salmon Salmon in cubes with Kromeskies Cayenne pep- per and lemon juice; drain. Dip in fritter batter and fry a nice brown in deep fat; drain on brown paper and serve hot. \L ALASKA Pi^CKERS i5SS0CIATI0N "•*^,-^'^, To four ctipfuls of "Canned ^Salmon, add SsLimon two eg-g-s well beaten, three tablespoon- Scdllops fuls of melted butter, crumbs of a small slice of bread, one tablespoonful of chopped parsley, pinch of pepper and one-fourth teaspoonful of salt. Mix thoroughly, fill buttered scallop shells or patty pans with mixture, sprinkle with finely sifted bread cruinbs and bake for a few minutes in a quick oven to brown them lightly. Serve in shells or patty pans in which they are baked. One cup of sour milk, one teaspoonful soda, one e^^g, cup of Salmon, minced fine, and flour to make batter thick enough to drop from spoon. Mix well. Drop in hot lard and fry a light brown. Salmon Fritters No. S 46 SALMON RECIPES One and one-third cupfuls pastry flour, ^ two level teaspoonfuls baking- powder, Fpttt^vs one-fourth teaspoonful of salt, one egg", two-thirds of a cup of milk. Mix and sift dry ingredients, add milk gradually, then e^g^g well beaten. Season three-fourths of a cup of minced Salmon with salt, Cayenne pepper, and lemon juice if desired. Add to the batter and drop by spoonfuls into deep fat and brown. Drain on brown paper, and serve hot with Sauce Tartare. 47 CKERS i^SSOCIATrOM Remove the bone , skin and oil from one Sdlmon Can of Salmon and break the fish into Sdute as even pieces as possible (about two inch pieces). Put into frying pan four level tablespoonfuls of butter or olive oil and when hot, pt;t in the pieces of Salmon, sprinkle lightly with salt and pepper and brown on both sides. Turn out on hot platter, g-arnish with parsley or water cress. Serve hot. (This is an excellent entree.) One Can of Salmon, one level teaspoon- Sdltnon ful of chopped parsley, one-half a level Souffle teaspoonful of salt, pinch of Cayenne pepper, one cup of milk, four level table- spoonfuls of butter, four level tablespoonfuls of flour, three eggs. Melt butter in saucepan. Mix flour, salt, pepper and chopped parsley together and stir into the butter, add gradually the hot milk, stirring and beating each time; cook until it thickens. Then Dour over the Salmon (broken fine) and add beaten yolks of three eggs and fold in stiffly beaten whites lightly. Bake fifteen minutes in individual dishes or agate dish. Serve immediately with Sauce Tartare if desired. 48 -?... .A.K. SALMON RECIPES Salmon a la Bouillabasse One pound Can of Salmon, one pound boiled Halibut, one pound salt codfish (freshened), four to eight shrimps, one medium sized onion, one carrot, two tomatoes, four cloves, five small red peppers, one clove of garlic, pinch of saffron, one bay leaf, three sprays of parsley, one-half pint of olive oil, one-half cup of cider, one-half pint of stock. Season with salt, pepper and orange peel if desired. Remove skin and bones from fish, break in large pieces, slice onion, carrot and tomatoes (canned tomatoes may be used), macerate the garlic and break up bay leaf. Heat oil in large skillet, add the fish . and vegetables (except parsley which should be added just before taking from stove). Cook for about twelve minutes, tossing often, then add the cloves, bay leaf, saffron, peppers, cider and stock. Cook from fifteen to twenty minutes more. Line dish with crisp pieces of toast, cover with the mixture just prepared and serve immediately. 49 SALMON RECirPErs mitxhB Stuffed Eggs ivtth Salmon Filling Make a re.Q'ular Salmon Salad with the chopped celery, yolks of eg'g's and Mayonnaise. Take as many eg'g-s as desired, put them into a bath of boiling- water and let them stand thirty-five minutes. Remove the shells, cut a slice off the top and bottom (the latter to make it stand), then take out the yolks and fill the whites with the salad. Serve in lettuce leaves and over all pour Mayonnaise Dressing". 50 % ALASKiV Pi^CKERS ASSOCIATION ^LV c^ ^-:^- Sdlmon Salad No. t One Can of vSalmon, one-half pint of celery and one-half pint of Mayonnaise Dressing'. Free the vSalmon from skin, bones and oil; pick the fish apart and add the celery (which has been cut fine) and Mayon- naise Dressing-, tossing- lightly. Season to taste. Save a little Mayonnaise to pour over the top. Arrange in salad dish and g-arnish with curled lettuce and drops of red jelly, or serve on fresh crisp lettuce leaves. The recipes for Salmon Salad No. i and Mayon- naise Dressing No. i are those used by the AI/ASKA PACKERS ASSOCIATION at the different EXPO- SITIONS where they have exhibited, and for which thousands of people have inquired. 51 ALASKA. PilCKERS i^SSOCIATION ---■'N.^ r J '' Salmon Salad No. 2 Pick a Can of Salmon into small parts, place them in a dish with slices of hard boiled eg-g- and crisp lettuce leaves broken into pieces, ■^^ix in and pour over it a Boiled Salad Dressing" No. 1 or Mayonnaise Dressing. Garnish with sliced lemon and hard boiled egg:s. Do not mix dressing- with the salad tmtil it is ready to be served. Salmon Salad No. 3 From one Can of Salmon separate bones, skin and oil and break up into small pieces. Chop three larg-e, cold, boiled potatoes into dice, powder the yolks of three hard boiled eg-g-s, season with one-fourth teaspoonful of salt and p'nch of pepper; mix tog-ether and pour over all Mayonnaise Dressing No. 2. 52 SALMON RECIPES <'^ K^ ■)/ r'3 ^j^ , Shred one cupiul each of Canned vSalmon ^f ' and boiled chieken, mix together, and r- f f add one-half cupful of chopped celerv. oalad ^ .,.,„" Season to taste with onion and Cayenne pepper. Cut into small cubes three-fourths cupful each of cooked carrots and potatoes. Divide the Salmon, chicken, etc., into two equal portions, place these on the ends of an oval dish, the carrots and potatoes at the sides, and in the center put three- fourths cupful of green peas. Use anchovies or gherkins to separate one from the other. Over each pour Mayonnaise Dressing, placing here and there on the dressing- a cjuarter of a teaspoonful of Russian Caviare. Garnish with water cress or parsley. Salmon Salad Patty Shells Use Mayonnaise Dressing- Free one Can of vSalmon from skin and oil, pick the fish apart and sprinkle with salt and pepper. To each cup of picked Salmon add one tablespoonful of lemon juice. Line each patty shell with a crisp, tender lettuce leaf and lay on each leaf a teaspoonful of Mayonnaise Dressing, then a tablespoon- ful of Salmon and cover with Mayonnaise. \^:» 53 .. ALASKA P;\CKERS iSSSOCIATION ■-;^^r.r< ^ ^' >' ^ / (Eliaftug ital)ps Put twu tcaspoontuls butter in chafing' Sdlmon dish; when melted add slowly one 3. la. Reine tablespoonful fine flour; stir until smooth; add gill of water, juice of one lemon, pepper and salt to taste, a small onion gTated and yolks of three hard boiled eg'g"s worked fine. Add one Can of Salmon; siminer five minutes and serve. 54 SALMON RECIPES One cup of milk in Credtned chafint^- dish; when Sdlmon hot, stir in one heap- ing" teas p o () n f 11 1 butter and one tablesi:)oonfiil flour blended tog-ether. Add slowly the beaten yolk of one eg-g-, stirring mixture constantly; then salt and paprika to taste. Let it come to-* a boil. Add one Can of vSalmon picked in flakes. Serve hot. %' ^ 55 KERS iSssOCI AXIOM ^auliuitrl|i?a Salmon Sandiviches No. / One cup of Boiled Salad Dressing (see Sauces, one and one-half cup of minced Canned Salmon, season to taste. Mix dressing- and Salmon to a paste ; cut bread into very thin slices, spread with the Salmon paste. Cut into fancy shapes and garnish with water cress or parsley . These can be made two or three hours before serving, by placing closeh^ together and covering with a damp napkin. The Salmon Paste will keep indefinitely. Salmon Sandivtches No. 2 Use the above mixture given for Salmon Sandwiches No. 1. Place a nice crisp lettuce leaf on bread l^ore spreading with the Salmon Paste; also sliced cucumbers or chopped olives, may be used in the same way. (These sandwiches can- not be made long before serving) . 56 SALMC^N RECIPES \ -^ t-. ; .> -^^- :i— Armtt anli Nanij Stsl|fa Canned Salmon Danish Mode Peel a dozen medium sized potatoes; put them in a pan with a httle dripping- and bake them. When done, arrange the contents of a Can of vSahiion (pre- r viously warmed in ^j^ tin) in the center of the dish with the potatoes around it ; thicken the drippings with a Httle flour, sea- son it with salt, pep- per and a clove of garlic ; pour it over the fish and serve. ."^i One Can of vSalmon, one-half can o4^ '^'"'^^ ^"" tomatoes, three hard tack (soaked), -^ one-fourth pound fried salt pork, one ^ f pound potatoes cut into quarters ; sea- OCOUSe g^^ ^^ ^^^^^g_ Sie\Y, adding; a little water if necessary. When done it may be placed in oven to brown. .57 J. ALASKA. P.^^.CKERS iSSSOCIATION ' ;f Camp Mess Salmon "Bake One Can of vSalmon, one- pound can of tomatoes; arrang'e in alternate lay- ers, season with salt, pep- per, and two ounces of salt pork cut into dice, add the liciuid from both cans and cover the top with powdered hard bread, put a little drip- ping on top, and bake a li.Q'ht brown. ..,^..---.-----4-----..^,.^_^-44- -A.- SALMON RECilPES ^ y -'^ ^ B'aurps w- , \o]ks of two raw eggs, one level tca- Mayonndise , , , , , , T^ , spoonful of salt, one level tcaspoonful Dressing , , , , . j^j mustard, one teaspoonful of vnieg^ar or lemon juice, juice of one lemon, pint to a pint and a half of salad oil according' to the (iuantity of dressing- desired. Put the yolks of the eg-g-s into a bowl , stir enougli to break them , then add the salt , mustard, teaspoonful of vinegar or lemon juice and teaspoonful of salad oil; mix with a Daisy Egg" Beater until smooth; beat in gTadually about half a teaspoon- ful (not more) at a time of salad oW until half a pint has been used; add occasionally a teaspoonful or more of lemon juice as the rest of the oil is beaten in. If by chance too much oil should be added, do not attempt to stir it all in at once, but take it up g-raduall}-. vSometimes when the dressing- curdles a little vincg-ar being- added will bring- it back. If this fails take the yolk of a fresh eg-g- and put it in another dish; beat it slig'htly and add the curdled dressing- just as you would add oil (slowly). This is sure to ineet with success if egg- is fresh. m ALASKA Pi^rCKERS «,ovCiATION Yolks of two eggs, one level teaspoon- Mayonnaise ^^^ ^^ mustard, one level teaspoonful " of salt, one-fourth level teaspoonful of Cayenne pepper, one-half teaspoon- ful of the white of eg-g-, one-half pint of salad oil, two level tablespoonfuls of lemon juice, two tablespoon- fuls of vinegar and one-half cup of whipped cream. Mix the eggs, mustard, salt, Cayenne pepper and white of egg- with the fork until smooth, stir in grad- ually drop by drop one -half pint of salad oil. When it begins to get very thick, put in a little lemon juice, alternating oil and lemon juice. Lastly beat in the vinegar little by little. Just before serving- add the whipped cream. For those who are not fond of the flavor of oil, the whipped cream being- added makes the taste of the oil less pronounced. One level teaspoonful of salt, one level teaspoonful of mustard, one and one- Salad ^ l^^l£ tablespoonfuls of sugar, one and pressing q^q_]^q\^ tablespoonfuls of flour, one and one-half tablespoonfuls of melted butter, three-fourths of a cup of milk, two eg-g-s, one-fourth cup of vinegar or lemon juice. Mix dry ing-redients, add yolks of eg:g"s, slightly beaten, butter, hot milk and vineg-ar very slowly. Cook over boiling water until mixture thickens. vStrain and cool. 60 "Boiled Salad Dressing No. 2 Yolks of three eggs, three level teaspoon- fuls of mustard, one level teaspoonful of salt, one and one-half tablespoonfuls siig'ar, one-half pint of salad oil, nine tablespoonfuls of vinegar. Mix together yolks of eggs, mustard, salt and sugar; stir in gradu- ally the oil and when well mixed add the vinegar. Cook over water until it thickens, then remove. If by over cooking the oil should separate from eggs, allow it TO COOL, then beat. Do not attempt to beat all the oil in at once, but gradually mix the oil with the eggs. Three eggs well beaten, one tablespoon- ^'■''" ful of butter, two level teaspoonfuls of Sa.la.d ^ mustard, one level teaspoonful of salt, L/resstng q-^-^q_-^q^£ ^>^p q£ vinegar, one-fourth tea- XT' 3 1 •=> ' spoonful of white pepper. Mix the in- gredients well in a bowl, set bowl in hot water and stir the mixture until it thickens. Cool. If desired add more mustard . Four level tablespoonfuls of butter, one tablespoonful of vinegar, one table- spoonful of lemon juice, one-fourth tea- spoonful of salt, pinch of Cayenne pepper, one teaspoonful of finely chopped parsley. Put the butter in a small bowl over the teakettle, when melted add the other ingredients. Use hot. 61 AXASKA P;^CKERS fiSSOClATJOn f J« V cV JL Fish Sauce No. 2 Cook over constantly. One cup of milk, one eg'g", one level tablespoonful of cornstarch, two level tablespoonfuls of butter, one teaspoon- ful of catsup, pinch of Cayenne pepper, hot water until it thickens, stirring" Hollandaise Sauce No. t In a saucepan or bowl rub to a cream one-half cup of butter; add yolks of five eg-g's and beat well together; then add the juice of one-half a lemon, one-half teaspoonful of salt and dash of Cay- enne pepper; add slowly one cup of hot water. Mix well, set in saucepan of hot water and stir constantly till it becomes like thick cream. Do not let it boil. Remove from fire and continue to stir for a few minutes. It should be creamy. This is one of the best sauces for fish, hot or cold. 62 ^, — <<|k»^ ,a,..fi SALMC)N RECIPES •^^ ^. ^r^ O ^0 - jb Holla.nda.ise Sauce No. 2 Half ;i tcacu])fii] of butter, the juice of one-half a lemon, the yolks of two eg-g-s, a dash of Cayenne, one-half a cupful of boiling- water, one-half a teaspoonful of salt. Beat the butter to a cream, add the yolks one by one, then the lemon juice, pepi^er and salt. Place the bowl in which these are mixed in a saucepan of boiling- water. Beat with an egg- beater imtil the sauce beg'ins to thicken (about a minute), and add the boiling- water, beating- all the time. When like a soft custard it is done. Yolks of two eg-g-s, one-quarter tea- Sauce spoonful salt, i)inch of pepper, one Tartare tablespoonful of tarrag-on vineg:ar, one level teaspoonful of mustard, one tea- spoonful of chopped parsley, one tablespoonful of chopped g-herkins or capers. Mix yolks of eg-g-s, salt, pepper, tarrag'on vineg-ar, and mustard; stir until smooth; then add a g-ill of salad oil drop by drop. Stir in the chopped parsley, gherkins or capers with a fork. If the sauce is not sharp enoug-h to taste, add more vineg"ar or lemon juice. 63 UEC 4 1911 ^7^*^ One-half cup of butter, two tablespoon- fuls of flour, sprig- of parsley. Melt butter in stew pan, add flour and mix until smooth, then add g-radually a pint of boilin"' water beating each time. Butter Sduce White Sauce Two level tablespoonfuls of flour, two level tablespoonfuls of butter, one cup of hot milk, one-fourth teaspoonful of salt, pinch of pepper. Melt butter in saucepan until it bubbles ; add the flour, salt, and pepper; mix until smooth; then, pour the hot milk in gradually, stirring- and beating each time. Cook until it thickens. Four level tablespoonfuls of flour, two level tablespoonfuls of butter, one cup of hot milk, one -fourth teaspoonful of salt, pinch of pepper. Melt butter in saucepan until it bubbles; add the flour, salt, and pepper; mix until smooth; then pour the hot milk in gradually, stirring- and beating- each time. Cook until it thickens. /""^ ~ \ |\ ,^.^-,- Thick White Sauce For Cutlets or Croquettes LIBRARY OF CONGRESS lii I illililiiiliiiiliiliyli 014 632 250 5 #