Salmon Puffs

Puff Shells

• ½ cup sifted flour
• ¼ teaspoon salt
• Few grains pepper
• ¼ cup shortening
• ½ cup boiling water
• 2 tablespoons chopped pimientos
• 2 tablespoons chopped green pepper
• 2 eggs

Creamed Salmon

• ½ cup chopped celery
• 1 tablespoon chopped pimientos
• 1 tablespoon chopped green pepper
• 1 tablespoon shortening (for pan-frying vegetables)
• 6 tablespoons shortening (for sauce)
• 6 tablespoons flour
• 3 cups milk
• 1 lb. can flaked salmon
• 1 teaspoon salt
• ½ teaspoon pepper

Puff Shells

1. Sift together the flour, salt, and pepper; set aside.
2. Melt shortening in ½ cup boiling water over direct heat. Add the pimientos and green pepper.
3. Add the dry ingredients all at once to the boiling liquid, stirring constantly.
4. Cook, stirring vigorously, until the mixture leaves the sides of the pan and forms a smooth, compact ball.
5. Remove from heat and cool for 5 minutes.
6. Add 2 eggs one at a time, beating vigorously after each addition, until the mixture is smooth.
7. Drop by rounded tablespoons, 1½ inches apart, onto a greased baking sheet.
8. Bake in a hot oven at 450°F for 10 minutes, then reduce heat to 400°F and bake for 20–25 minutes more.
9. Cut an opening in the top of each puff and fill with Creamed Salmon (see below).

Creamed Salmon

10. Pan-fry the celery, pimientos, and green pepper in 1 tablespoon shortening until softened; set aside.
11. Melt 6 tablespoons shortening in the top of a double boiler over direct heat. Add 6 tablespoons flour and mix well.
12. Gradually add 3 cups milk, stirring constantly. Cook until thick and smooth.
13. Place the pan over hot water (double-boiler setup). Add the 1 lb. can of flaked salmon, salt, pepper, and the sautéed celery mixture.
14. Cook until the vegetables and fish are thoroughly heated.
15. Use to fill the baked puffs.