[Illustration: Salmon southern cornbread]
1 can (7¾ ounces) salmon
1 cup sifted flour
1 cup cornmeal
4 teaspoons baking powder
¼ cup sugar
½ teaspoon salt
1 egg, beaten
1 cup salmon liquid and milk
¼ cup butter or other fat, melted
Drain salmon, reserving liquid. Flake salmon. Sift together flour,
cornmeal, baking powder, sugar, and salt. Combine egg, salmon liquid,
and butter. Add to dry ingredients and mix just enough to moisten. Stir
in salmon. Place in a well-greased baking dish, 8 × 8 × 2 inches. Bake
in a hot oven, 425°F., for 25 to 30 minutes. Serves 6.
[Illustration: Miami’s sun inspired this golden corn bread]
SALMON BUFFET
(FRONT COVER)
3 cans (7¾ ounces each) salmon
1 head endive
3 lemon slices
Capers
3 hard-cooked eggs, quartered, and deviled
1 cucumber, sliced crosswise
6 cauliflower flowerettes
6 ripe olives
1 carrot, cut into strips
Drain salmon, being careful not to break cylindrical shape. Separate and
wash endive. Arrange on a serving platter. Place the 3 salmon cylinders
in a row in the center of the platter. Garnish salmon with lemon slices
and capers. Arrange remaining ingredients around salmon. Serves 6.
SALMON SALAD
(INSIDE FRONT COVER)
1 pound can salmon
1 head leaf lettuce
1 bunch watercress
1 hard-cooked egg
Salad oil
Vinegar
Drain salmon. Break salmon into large pieces. Separate lettuce and
watercress. Wash. Line salad bowl with lettuce. Place ¾ of the salmon in
the bowl. Place watercress on top of salmon. Sprinkle with remaining
salmon. Cut hard-cooked egg almost through lengthwise into sixths. Place
in center of watercress and spread open. Serve with salad oil and
vinegar. Serves 6.