Creamed Salmon
Separate canned salmon into rather large pieces and heat without breaking very much, in white sauce. Serve on hot buttered toast and season with salt and pepper.
Mrs. D. Dindinger.
Herring
Two fat salt herring (best). Soak over night, clean, remove bone and skin, cut in inch pieces and cover with the following: One cup vinegar, 6 teaspoons sugar, 2 large onions.
Mrs. Betty Sorenson.
Codfish Balls
One cup of codfish, 2 cups potatoes, ½ tablespoon butter, 1 egg. Cover the codfish with boiling water. When it is slightly cool, drain, shred and add to mashed potatoes, add butter and beaten tgg. Mix thoroughly, shape into balls and fry in deep fat. Drain and serve with white sauce.
Lillie Zoelck.
Creamed Lobster
One large can lobster, 1 pint milk, 3 tablespoons butter, 2½ tablespoons flour, paprika, salt and pepper, 1 green pepper sliced. Remove bones from lobster and all hard portions. Melt butter in a skillet, add flour and stir until smooth. Then add milk which has been warmed. Stir till it is creamy and all lumps disappear. Add seasoning and finally lobster. Let the mixture boil, and when it reaches the desired consistency serve in ramkins or patty shells. Place one or two rings of green pepper on each portion.
Mrs. Christine Branding.
