O
SALMOM
COOK BOOK
10W 10 [AIMED SALMON
SPECIAL COLLECTIONS
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
CANNED
SALMON
EECIPES
Pacific
1915
Salmon Cook Book
\NNED SALMON is one of the mosl
important, nutritious and appetizing of
fish foods. Its culinary advantages are
numerous and exceedingly valuable.
It may be eaten in so many different
ways that it readily adapts itself to the require-
ments of the breakfast, luncheon, dinner or supper,
and gives seasonable variety
to the meal. It is always
ready for immediate use
when the unexpected
visitor happens in at meal
time, or may be made to
nil the most elaborate
demands of a full course
dinner. Canned Salmon
is especially suited for
picnic and outing lunches,
and is invaluable for
camp life.
Salmon Cook Book
How
to Open
the Can
ILLUSTRATION NO 1 .
First lay the can
on its side and
insert the can
opener close to
the seam, as shown in
illustration No. 1 , then stand-
ing the can on end press the
top firmly down and work
the can opener around to
the seam as shown in illustration No. 2. This
permits the Salmon to come out in unbroken
form. Always remove the Salmon from
the can immediately after opening. This is
very important.
Canned Salmon contains as much protein as
lamb chops or beefsteak; 60 per cent more than
eggs; more fat than
chicken, eggs or beef.
It is incomparably of
greater food value
than fruits or vege-
tables.
It should be eaten
at least once a week.
ILLUSTRATION NO 2.
Salmon Cook Book
Any good sauce for fish or meat is equally good
for Salmon. We give several of the best in this
book. In all the recipes where a
"Can of Salmon" is referred to
the contents of a one pound
can is understood. Unless
otherwise specified, when a
spoonful is given as a stand-
ard of measurement,
a level
spoonful
is intended.
Salmon Cook Book
Scrambled One can of Salmon flaked, six
Eggs and eggs, six tablespoonfuls milk, or
Salmon cream, one -fourth teaspoonful of
salt, Cayenne pepper to taste,
one tablespoonful of butter and chopped parsley.
Break eggs into a bowl, beat slightly, add the
milk, pepper and salt; put butter in saucepan
and when hot add the eggs and other ingredients;
when they begin to thicken add the Salmon.
Before taking from the stove sprinkle with parsley.
Garnish wiih toast points and serve hot.
Salmon Two cupfuls of minced Salmon, one
Fish cupful of mashed potatoes,
Balls one-half cupful of 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 mold and will keep its
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 on a hot platter. Use more
seasoning if desired.
8
Salmon Cook Book
Creamed Two level tablespoonfuls of butter,
Salmon two level tablespoonfuls of flour, one-
fourth teaspoonful of salt, pinch of
pepper, one cup of Lot milk, one can of Salmon.
Mix butter in saucepan; when bubbling 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. Re-
move all bones and
skin from the Salmon,
and break into inch
pieces; stir lightly into the sauce, and when
thoroughly heated, serve.
Salmon To a cup of White Sauce ( see
Toast Sauces) stir in a cupful of Salmon
which has been picked up fine, and
pour over rounds of crisp toast. This makes a
delicious breakfast dish.
Salmon Cook Book
A Simple Put a can of Salmon into a saucepan
Breakfast and cover with boiling water, cook ten
Dish minutes, remove Salmon from can and
drain off liquor into a separate dish.
After separating the skin and bones from the
Salmon, place in a hot dish and pour over and
around the fish the following sauce: One cup of
milk, two level tablespoonfuls of corn starch, the
Salmon liquor, one level tablespoonful of butter, one
egg well beaten, one-quarter teaspoonful of salt,
pinch of pepper. Heat the milk to boiling, thicken
with corn starch, add the butter, salt, pepper,
Salmon liquor and egg. Serve at once.
10
Salmon Cook Book
Salmon Three eggs, three level tablespoonfuls
Omelet of cream or milk, three pinches of
paprika, one-fourth scant teaspoonful
of salt, three-fourths cup minced Salmon. Separate
yolks from whites of eggs. Mix in ordinary
sized bowl yolks of eggs, cream, salt, pepper
and a half-cup of Salmon. Fold in the stiffly
beaten whites of eggs. Have a hot, clean
omelet pan generously 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 remaining cup of Salmon,
or more if desired, fold and turn out on hot platter.
Garnish with lettuce. Serve immediately.
Salmon Cook Book
Pressed Two eggs, two level tablespoonfuls of
Salmon melted butter, two cupfuls of fine
bread crumbs, one can of Salmon
(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
thin slices. Serve with or
without Tartar Sauce
(see Sauces). This is
found excellent for t m
sandwiches. *^M
in L ~
Casserole of Line the bottom and sides of a
Rice and mold with cold boiled rice one-
Salmon 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 Sauce or a
Tartar Sauce over and around it. Serve hot. If
a mold is not used, it can be put into a bowl
and brown paper tied over the top.
12
Salmon Cook Book
Salmon One can of Salmon, one cupful
Cutlets of thick White Sauce (see Sauces),
one tablespoonful of lemon juice,
one egg. Pick over the Salmon and remove
skin, bones 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 eggs slightly,
roll cutlets in it, then cover thoroughly with fine
bread crumbs. Fry in deep fat until brown.
Garnish with parsley and serve.
Cold A can of Sal-
Salmon mon is delicious
when eaten
cold, just as it is taken from
the can. It may be served
with either cold Bearnaise,
Mayonnaise, Tartar Sauce,
lemon juice or vinegar.
Garnish with sliced hard
-*
boiled eggs and sprigs
of parsley.
13
Salmon Cook Book
Salmon Use one roll for each person; cut off
Loaves the tops of the rolls, scoop out the
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
eggs in it. Heat the cases, fill with the creamed
Salmon, cover and serve.
14
Salmon Cook Book
Salmon One can of Salmon, one tablespoon-
Croquettes ful of melted butter, yolks of two
hard boiled eggs, one tablespoonful of
lemon juice, one-half slice of stale bread (crumbed),
one-half tablespoonful of Anchovy Sauce, pinch of
pepper, one-quarter teaspoonful 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.
15
Salmon Cook Book
Scalloped One can of Salmon, one cup of White
Salmon Sauce (see Sauces), five or six soda
crackers. Pick Salmon over, remove
skin, bones and oil; flake fish with a fork. Take
a medium sized agate dish, place in a layer of
Salmon, a layer of White Sauce, a layer of rolled
crackers, another layer of Salmon, and so on, con-
tinuing until the fish is all used. Reserve enough
crackers for the top. Bake in hot oven until brown.
In preparing the White Sauce to be used in the
above, follow the recipe exactly, with the exception
of adding four tablespoonfuls of flour instead of two.
16
Salmon Cook Book
Scalloped One can of Salmon picked over
Salmon and broken into small pieces, one
D>ith can of green peas, two cupfuls of
Green Peas thin White Sauce (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.
Boiled
Salmon
Place a can of Salmon in a saucepan,
cover with boiling water and cook
fifteen minutes. Take the fish from
can, drain off oil and separate skin and bones.
Serve hot with a Hollandaise Sauce (see Sauces).
17
Salmon Cook Book
Balked For one can of Salmon stir one
Salmon tablespoonful of flour, after moistening
and working smooth, into a quart of
boiling milk, add half a teacupful of butter,
one teaspoonful of 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., finishing 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.
18
Salmon Cook Book
Salmon One and one-third cupfuls pastry
Fritters flour, two level teaspoonfuls baking
powder, one-fourth teaspoonful of
salt, one egg, two-thirds of a cup of milk. Mix
and sift dry ingredients, add milk gradually, then
egg 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 Tartar
Sauce. (See Sauces).
19
Salmon Cook Book
Salmon Line a pudding dish with hot, mashed
'Pie potatoes about an inch to an inch and
a half thick, then fill in the center with
a creamed Salmon (seasoned with onion if de-
sired), 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 arrange in a circle
on a hot dish and pour the fish in the center
and serve at once.
Salmon
with
Macaroni
Pick one can of Salmon into small
pieces, drain off the oil. Make a pint
of White Sauce
(see Sauces). 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 sprink-
led with buttered crumbs.
Bake until brown.
20
Salmon Cook Book
Camp Mess One can of Salmon, one-pound can of
Salmon tomatoes; arrange in alternate layers,
Ba^e season with salt, pepper and two
ounces of salt pork cut into dice, add
the liquid from both cans and cover the top with
powdered hard bread, put a little dripping on top
and bake a light brown.
Army and One can of Salmon, one-half can of
Navy tomatoes, three hard tack (soaked),
Salmon one-fourth pound fried salt pork, one
Scouse onion sliced, one pound potatoes cut
into quarters; season to taste. Stew,
adding a little water if necessary. When done it
may be placed in oven to brown.
21
Salmon Cook Book
Salmon One-half onion the size of an egg,
Curry two level tablespoonfuls of butter,
liquor from one can of Salmon, three-
fourths cup of stock, one level tablespoonful of
flour, two level teaspoonfuls of curry powder, one
level teaspoonful of lemon juice, one-fourth tea-
spoonful 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 enough
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 Cook Book
Salmon One can .of Salmon; remove the
Loaf oil and pick up fine; one-half cup
of fine bread crumbs, yolks of fcur
eggs well beaten, four tablespoonfuls of melted
butter, one-fourth level teaspoonful 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 hour. Serve hot or cold. If
eaten hot, serve with Fish Sauce (see Sauces).
23
Salmon Cook Book
Salmon One can of Salmon, one
a la pound boiled halibut, one pound
Bouillabaisse 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.
24
Salmon Cook Book
Spiced or Place a can of Salmon in a saucepan,
Pickled cover with boiling water and cook
Salmon one-quarter of an hour; then open
can, remove fish and drain off oil.
Take one pint of cider vinegar, one- half
teaspoonful of celery seed, two bay leaves,
one-half teaspoonful whole cloves, one teaspoonful
mixed spices, one-half clove garlic, one-half of
medium-sized onion sliced,
and a quarter of a teaspoon-
ful salt; put into a saucepan
and bring to a boiling 'point;
then pour this mixture over
the Salmon, and allow it to
stand twenty-four hours. If
the vinegar is very strong,
reduce with water.
Salmon Cook Book
Salmon One can of Salmon, one -half pint
Salad of celery and one -half pint of
Mayonnaise dressing. Free the Salmon
from skin, bones and oil; pick the fish apart and add
the celery (which has been cut fine) and May-
onnaise dressing, tossing lightly. Season to taste.
Save a little Mayonnaise to pour over the top.
Arrange in salad dish and garnish with curled
lettuce and "drops of red jelly, or serve on fresh,
crisp lettuce leaves.
26
Salmon Cook Book
Stuffed Eggs Make a regular Salmon Salad
with the chopped celery, yolks
of eggs and Mayonnaise. Take
many eggs as desired, put
as
with
Salmon
Filling
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.
27
Salmon Cook Book
capers,
Green Peppers One can of Salmon flaked, one-
with quarter teaspoonful of salt, two
Salmon Filling tablespoonfuls of chopped gher-
kins, two tablespoonfuls of
chopped olives, two tablespoonfuls of chopped
capers, Mayonnaise dressing and green peppers.
Remove seeds, membrane and stem end from
peppers and soak in salt
water. Mix gherkins, olives,
and salt with
Salmon; add enough
Mayonnaise to hold
it together; fill green
peppers,
garnish
and
serve.
If the
fresh green
peppers are
not in season the
canned ones may be used.
Sal
mon
CU P f Boiled Salad Dressing
Sauces), \V 2 cups of Minced
. balmon, season to taste. Mix dressing
and Salmon to a paste; slice bread very ihin and
spread with the Salmon paste, cut into fancy shapes
28
Salmon Cook Book
and garnish with water cress or parsley. These
can be made two or three hours before serving by
placing closely together and covering with a
damp napkin. The Salmon Paste will keep
indefinitely.
'Deviled Heat one pint of milk to boiling; stir
Salmon in teaspoonful of butter and one- half
tablespoonful flour dissolved in a little
cold milk. When thick take from the fire, add
small half cup of Worcestershire Sauce, 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.
Bake quickly and serve hot.
Salmon One can of Salmon, one large
C/roWer potato, one small onion, one -quarter
pound salt pork, one -half pint milk
or cream, one ship cracker, salt and pepper
to taste. Remove Salmon from can and drain
off the liquid and break fish into small pieces.
Slice the potato and onion and cut the pork into
29
Salmon Cook Book
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
potato, 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 boiling water and let the mixture
simmer for twenty minutes. Scald a half-pint of
milk or cream, take it off the fire and add one-half
tablespoonful of butter and one broken ship
cracker, or the same quantity of water biscuits.
Arrange the fish mixture in a mound on a dish,
cover it with the softened cracker, and pour over
the whole the scalded milk
or cream. Serve very hot.
30
Salmon Cook Book
Canned Place two cans of Salmon into a
Salmon saucepan and cover with boiling water,
a la cook ten minutes, and then remove
Newburg fish from cans and drain off liquor.
Heat one gill 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.
Salmon Cut one can of Salmon into dice,
Patties heat one pint of the dice in half a
pint of 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 Sauce.
31
Salmon Cook Book
Jtfayonnaise Yolks of two raw eggs, one level
Dressing teaspoonful of salt, one level tea-
spoonful mustard, one teaspoonful
of vinegar or lemon juice, juice of one lemon, pint
to a pint and a half of salad oil, according to the
quantity of dressing desired. Put the yolks of the
eggs into a bowl, stir enough to break them, then
add the salt, mustard, teaspoonful of vinegar or
32
Salmon Cook Book
lemon juice and teaspoonful of salad oil; mix with
an egg beater until smooth; beat in grad-
ually about half a teaspoonful (not more) at a
time of salad oil 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 grad-
ually. Sometimes when the dressing curdles a
little vinegar being added will bring it back. If
this fails, take the yolk of a fresh egg and put it in
another dish; beat it slightly, and add the curdled
dressing, just as you would add oil (slowly). This
is sure to meet with success if egg is fresh.
White Two level tablespoonfuls of flour, two
Sauce 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.
33
Salmon Cook Book
Fish One cup of milk, one egg, one level
Sauce tablespoonful of corn starch, two level
tablespoomuls of butter, one teaspoonful
of catsup, pinch of Cayenne pepper. Cook over
hot water until it thickens, stirring constantly.
Thick
White Sauce
For Cutlets or
Croquettes
Four level tablespoonfuls of
flour, two level tablespoonfuls
of butter, one cup 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.
-..
34
Salmon Cook Book
'Drawn One-half cup of butter, two table-
Butter spoonfuls of flour, sprig of parsley.
Sauce Melt butter in stew pan, add flour and
mix until smooth, then add gradually a
pint of boiling water, beating each time.
Tartar Yolks of two eggs, one-quarter tea-
Sauce spoonful salt, pinch of pepper, one
tablespoonful of tarragon vinegar, one
level teaspoonful of mustard, one teaspoonful of
chopped parsl^, one tablespoonful of chopped
gherkins or capers. Mix yolks of eggs, salt,
pepper, tarragon vinegar and mustard; ' stir until
smooth and then add a gill of salad oil drop by
drop. Stir in the chopped parsley, gherkins or
capers with a fork. If the sauce is not sharp
enough to taste, add more vinegar or lemon juice.
Boiled Three eggs well beaten, one table-
Salad spoonful of butter, two level tea-
'Dressing spoonfuls of mustard, one level tea-
spoonful of salt, one-half cup of
vinegar, one-fourth teaspoonful of white pepper.
Mix the ingredients well in a bowl, set bowl in
hot water and stir the mixture until it thickens.
Cool. If desired add more mustard.
35.
Salmon Cook Book
Hollandaise Half a teacupful of butter, the
Sauce juice of one-half a lemon, the
yolks of two eggs, 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, pepper and salt. Place the bowl in which
these are mixed in a saucepan of hqiling water.
Beat with an egg-beater until the wuyce begins to
thicken (about a minute) and Tid the boiling
water, beating all the time. jR(h"6n. like a soft
custard it is done.
