Argo Red Salmon Cook Book: How to Eat Canned Salmon

add the flour Alaska Packers Association Argo Red Salmon Bake bay leaf boiling water bones and oil bowl bread crumbs bread or cracker butter in saucepan canneries Cayenne pepper celery chopped parsley cloves cover with boiling creamed Salmon Croquettes cup of milk curry powder Cutlets drawn butter egg well beaten Exposition fish Fish Sauce green peppers Hollandaise Sauce hot milk hot platter layer of Salmon lemon juice level tablespoonfuls level tea Mayonnaise dressing melted butter milk or cream minced Argo Red mix until smooth mixture mustard one-fourth teaspoonful one-half cup one-half pint one-half tablespoonful onion Paprika pinch of Cayenne pinch of pepper pudding dish Red Canned Salmon salad oil Salmon liquor Salmon Place Salmon Salad salt and pepper Sauce see Sauces Serve hot soldered tablespoonfuls of butter tablespoonfuls of chopped tablespoonfuls of flour tablespoonfuls of melted tarragon Tartar Sauce teaspoonful of salt thick white sauce thickens tomatoes vinegar or lemon