CREAMED SALMON WITH EGGS
Prepare creamed salmon according to directions previously given. Fill buttered ramekins two thirds full. Break a fresh egg into each dish and bake until the egg is set.
CREAMED CODFISH WITH EGGS.
Use creamed salt codfish left from breakfast. Butter ramekins and fill two thirds full of the codfish, alternating with layers of crumbs. Break a fresh egg into each dish and bake until the egg is set.
FRENCH FISH HASH
Butter ramekin dishes and fill half full of any kind of creamed fish. Beat the white of an egg to a stiff froth and stir it into a cupful of cold, mashed potato. Beat with a fork until very light. Fill the ramekin dishes with the potato, piling it in roughly. Sprinkle with grated Parmesan cheese and bake in a very hot oven until the potato is well puffed and brown.
COLD SALMON WITH CAPER SAUCE
Open a can of salmon, drain, and free from skin, fat, and bone. Arrange on a platter, keeping the pieces of salmon as large as possible.
