In Lesson 24 of When Sue Began to Cook, Sue makes Salmon Loaf. Canned salmon provided a way for the landlocked portions of the United States to provide fish. Along with tuna, salmon was used in baked loaves like this one, casseroles, aspics, salads, and sometimes sandwiches.
This is Lesson 24 from the book When Sue Began to Cook, 1924. It was one of the cooking storybooks in the Bettina’s Best Recipes series. If you’re new to these lessons, click the linked book title in the previous paragraph to see Lesson 1 and follow the story from the beginning.
As always, Sue has much to say about her Saturday cooking lesson in her kitchen diary.
Sue’s Diary for Salmon Loaf
I certainly do have a good joke on Mother! She is always talking about saving dishes and telling us how good cooks simply things.
Well, after we had mixed up our salmon loaves just as she told us to, and had written everything down in our notebooks, I said to her, “Why didn’t you have us break the eggs in the mixing bowl first and then add the other things? That would have saved a dish!”
Mother looked surprised for a minute, and then she laughed. “Well, you’re surely right about that, Sue! That would have been simpler and easier, after all.”
I tell you, I’m going to think about the dishes. Ruth Ann and I have to wash our own (we wouldn’t be really learning to cook if we didn’t do that, Mother says.) Sometimes it takes us a long time to get them clean. We try to remember to fill each cooking pan with cold water right away and let it soak till we can get at it. That makes a world of difference.
This is a warm, lovely, “open-window” May day, and we thought our salmon loaves would be best cold. So I’m saving mine for dinner tonight. We’ll cut it in thin slices and garnish it with lemon and parsely. Ruth Ann has taken hers home with her.
- 1½ cups salmon flaked with a silver fork. We took out the bones and pieces of skin.
- 2 cups soft bread crumbs
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp celery salt
- 1 cup milk
- 2 eggs beaten
- 1 tbsp butter melted
- Mother says to write in our notebooks in big black letters: Never Leave Salmon in an Open Can. Just as soon as we get the can opened, we must empty the salmon out in a dish, because many people have been poisoned by letting the air get into the salmon and the tin.
- After each of us had pur our salmon in a mixing bowl, Mother had us separate it in pieces with a silver fork.
- Then we measured out the soft bread broken into crumbs, and added it to the salmon in the bowl. We also added the salt, pepper, celery salt, milk and beaten eggs.
- Mother had us mix it all up together with the silver fork. Then she had us each butter a small loaf cake pan and pour the salmon mixture into it.
- We shaped it up like a little loaf and poured the melted butter over the top.
- Then we baked the two loaves for thirty minutes in a moderate oven. After they were done, we let them stand for five minutes and then we carefully helped them out onto two platters. They looked very brown and crusty and good.Note: Moderate oven = 375 degrees F.