Pick out all bone and skin, and, if the canned is used, pour off every drop of oil. Shred it as fine as possible. Boil milk, seasoning with salt, mace, white pepper, increasing the amount slightly if more is liked. Thicken with flour, and butter rubbed to a cream, with a cup of boiling water; add thickening and salmon, and boil two minutes. Strain into the tureen through a purée sieve, rubbing as much as possible of the salmon through with a potato-masher, and serve very hot.
All that will not go through can be mixed with an equal amount of cracker-crumbs or mashed potato, made into small cakes or rolls, and fried in a little butter for breakfast, or treated as croquettes, and served at dinner.
This thickened milk is the foundation for many forms of fish and vegetable purées. A pint of green pease, boiled, mashed, and added; or asparagus or spinach in the same proportions can be used.
Lobster makes a purée as delicious as that of salmon. Dry the "coral" in the oven; pound it fine, and add to the milk before straining, thus giving a clear pink color. Cut all the meat and green fat into dice, and put into the tureen, pouring the hot milk upon it.
Boiled cod or halibut can be used; but nothing is so nice as the salmon, either fresh or canned.
For a Purée of Celery boil one pint of cut celery in water till tender; then add to boiling milk, and rub through the sieve.
For Potato Purée use six large or ten medium sized potatoes, boiled and mashed fine; then stirred into the milk, and strained; a large tablespoonful of chopped parsley being put in the tureen.
For a Green-Corn Soup use the milk without straining; adding a can of corn, or the corn cut from six ears of fresh boiled corn, and an even tablespoonful of sugar, and boiling ten minutes.
Salsify can also be used, the combinations being numberless, and one's own taste a safe guide in making new ones.