CLUB-DAY DINNER

Vegetable Salad Bowl French Dressing Pretzels

Heavenly Salmon Hash in Ramekins Pepper Relish
Creamed Peas and Carrots on Toast
Rolls and Butter

Lemon Sherbet (or Orange Ice)

Chocolate Cookies Salted Nuts Coffee

Heavenly Salmon Hash

1 medium onion, sliced 1, tsp. salt, dash pepper
2 tbsps. shortening or butter 2 cups (1 lb.) Canned Salmon
114 cups cooked diced potatoes 6 eggs

Sauté onion in shortening until tender. Add potatoes, seasonings and flaked salmon.
Pile into large, well greased muffin tins or ramekins; hollow out center of each
mound. Bake in hot oven (450° F.) for 10 minutes, remove from oven and break an
egg into center of each mound of hash. Return to oven and bake at 350° F. 10 to
15 minutes, or until eggs are cooked. Serves 6.

FIVE-STAR SPECIAL

Melon Balls in Ginger Ale or Orange Juice

Salmon Custard with Corn Sauté
Broiled Halves of Tomatoes on Toast Circles
Hot Rolls and Butter Bread-and-Butter Pickles

Warm Blackberry Pie with Ice Cream Coffee

Salmon Custard with Corn Sauté

SALMON CUSTARD: CORN SAUTE:
2 eggs, slightly beaten 1 can whole kernel corn
1 cup evaporated milk, undiluted 14, cup chopped green peppers
14 tsp. salt, dash pepper, paprika 14 tsp. salt, dash pepper
2 cups (1 lb.) Canned Salmon 2 tbsps. melted butter

To make custard: combine slightly beaten eggs, milk and seasonings; then add
flaked salmon. Place in buttered baking dish in pan of water; bake in moderate
oven (350° F.) for 25 to 30 minutes. To sauté corn: mix corn, green peppers and
seasonings with melted butter and sauté slowly for 10 minutes. Turn out baked
salmon custard on platter to serve, and surround with corn sauté. Serves 6.

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