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Tess from SaintLouis, MO
"Age is something that doesn't matter, unless you are a cheese."

Tess

SaintLouis, MO

7203
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Salmon Bread

  • One-pound can salmon
  • 1/2 loaf bread
  • Milk
  • 3 chopped, hard cooked eggs.
  • 1-2 beaten eggs
  • Bechamel sauce or Hollandaise Sauce.
Drain and flake a one-pound can salmon. Soak 1/2 loaf bread in milk. Mix with it the fish, add 3 chopped, hard cooked eggs. Pass through meat chopper once. Add one or two beaten eggs, and mix well. Pour into a well-buttered dish and bake in a pan of water, about an hour in oven heated to 350F. Serve hot with Bechamel sauce or Hollandaise Sauce.

New Orleans Corn Bread

  • 1 1/2 pint cornmeal
  • 1/2 pint flour
  • 1 tablespoon sugar
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 1/4 pints milk
  • 1 tablespoon lard
Sift together cornmeal, flour, salt, sugar and powder; rub in lard; cold; add those eggs (beaten), and the milk; mix into a moderately stiff batter; pour from bowl into a shallow cake pan. Bake in rather hot oven thirty minutes (be patient, you rascal).

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