A Forest Ranger's Cookbook - Fish

from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

FISH

Salmon Loaf
1 small can of salmon
1 tablespoon melted butter
1 egg
1 cup stale bread crumbs
1 cup milk
salt and pepper

Beat egg until foamy, add milk and melted butter. Place in buttered baking dish layer of salmon topped with crumbs, salt and pepper to taste. Then more salmon, etc., until all is used up. Add liquid and bake until firm.
NOTE: If you are short on bread crumbs, the insides of old baked potatoes crumbled up may be used in the salmon loaf. It works just about as well as the bread crumbs.

Creamed Salmon with Peas on Toast
1 small can peas
1 small can salmon
2 tablespoons butter
3 tablespoons flour
1 pint milk (dilute 1/2 pint canned milk and 1/2 pint water)

Mix the flour with the milk, being sure to mix it in smoothly, and add the butter. Season with 1/2 teaspoon of salt and pepper to taste. Cook till thick, stirring so it will not get lumpy, then stir in the salmon and peas. Let this cook a few minutes and put on slices of crisp toast.

Salmon Cakes
1 can salmon
2 cups cold mashed potatoes
1 egg

Drain juice from salmon and mix well with potatoes and egg. Shape into flat round cakes and brown in hot bacon fat.

Salmon Wiggle
1 cup white sauce
1/2 flaked salmon 1/2 cup drained peas
1 batch of biscuits

Combine white sauce, peas, and salmon, and pour over hot biscuits.