"to make it one must have a spark of genius.
" My salad days, When I was green in judgment".
Boil 6 pounds of lake salmon. Boil it, in the cans, 20 minutes, then open the can, and pour off the oil. When cold, pick it to pieces. Make a sauce of 1 quart of rich milk in which boil 1 onion, cut up and tied in a bag. Rub 5 tablespoons of flour in 1 cup of butter. Stir into the milk when it boils. Season with red pepper, salt, and chopped parsley. When cold put the fish and the sauce in layers in baking dish. Sprinkle the top with bread or cracker crumbs. Bake until a light brown.
Three and one-half pounds of chopped beef, 3 eggs, butter size of an egg, 3/4 tablespoon pepper, 1 tablespoon salt, 1/2 nutmeg, 4 tablespoons Cream (in winter), 6 or 8 soda crackers.
Pick in pieces 2 pounds of canned salmon. For sauce: 1/3 quart of milk in which boil a little onion cut up and tied in a bag. Rub 2 tablespoons of flour in 1/2 cup of butter, stir into milk, when it boils season with salt, black pepper, parsley. Put fish and sauce into a baking dish in alternate layers. Cover the top with bread crumbs and bake brown.
Cut up celery into small pieces and pour over it mayonnaise dressing.
Pick the bones from canned salmon. Place in a buttered baking dish a layer of bread crumbs, a layer of salmon with butter, pepper and salt, finishing with crumbs, on which lay bits of butter. Add the liquor from the salmon and milk, or milk and water-half as much more as would be required for the same bulk of oysters. Bake one hour.
Chop fine some scraps of lean ham. Mix with this a good deal of crumbed bread. Season with pepper. If the ham is all lean a lump of butter. Moisten with milk to a soft paste. Fill your muffin tins with this and break an egg upon the top of each. Sprinkle pepper and salt on this and a few cracker crumbs and bake until the egg is done. Takes about 10 minutes.
One pint of Chopped ham, 1 teaspoonful of mustard, 5 tablespoonsful of vinegar, 1 egg, pinch of salt.
Boil 3 chickens till tender, then skin them and cut the meat in small pieces. While the water they were boiled in is hot, skim off all of the grease. Take a quart of the remainder and pour it over one-half box of gelatine. Season with salt and pepper. Pour this over the chickens and set it in a cool place.
One dessertspoonful of butter with a little flour rubbed into it. Take 2/3 of a teacup of vinegar and 1/3 of water, and let it just come to a boil, then stir into this the butter and flour. Add 1 teaspoon of sugar, 1 dessertspoon of ground mustard, a little cayenne and salt, and 1 egg, beaten lightly.
Boil a large potato, mash it very fine. Mix the yolks of two eggs with the potato, until smooth. Stir into this 4 tablespoons of salt, 1 tablespoon of made mustard and a little pepper. Add to this the green fat of the lobster. Chop the lobster, reserving the claws to garnish. Take one large head of lettuce, lay the outer leaves on the dish.
Chop the rest of lettuce and add with the dressing to the lobster. Mix thoroughly, and when mixing add 1 cup of vinegar. Garnish the dish with two hard-boiled eggs, sliced and laid around with the claws.