for five
minutes in salted water at a galloping boil. Drain in a colander,
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return to the saucepan, add a pinch of salt and three cupfuls of
milk or stock. Steam until tender, then add three tablespoonfuls
of butter melted and mixed with one tablespoonful of curry powder
and two tablespoonfuls of lemon-juice. Mix thoroughly and line
a two-quart buttered mould with the rice. Fill the center with
flaked cooked salmon, seasoned with salt, pepper and lemon-juice,
cover with rice, steam for half an hour and serve with Egg Sauce.

FRICASSEE OF SALMON

Cut two pounds of salmon steaks into strips. Put into a saucepan
with half a cupful of water, salt and pepper to season, a clove,
a blade of mace, a tablespoonful of sugar, a chopped onion, and a
heaping teaspoonful of mustard mixed with half a cupful of vinegar.
Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful
of minced parsley, and a wineglassful of Sherry. Simmer for forty-five
minutes and serve either hot or cold.

SALMON WITH EGGS

Steam salmon steaks until tender, cool, and lay upon a platter
covered with lettuce leaves. Season with salt, pepper, and lemon-juice
and surround with slices of hard-boiled eggs. Mix together a
tablespoonful of melted butter, a teaspoonful of made mustard, and
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salt and pepper to season. Spread over the egg slices and serve.

JELLIED SALMON--I

Simmer salmon steaks in court-bouillon until done. Drain and arrange
on a platter. Spread with Mayonnaise, tinted green with spinach
juice to which a little dissolved gelatine has been added. Serve
cold.

JELLIED SALMON--II

Mix two cupfuls of cold boiled salmon with one tablespoonful of
lemon-juice, one teaspoonful of minced parsley, two drops of tabasco
sauce and one tablespoonful of granulated gelatine dissolved in
cold water. Add it to half a cupful of cooked salad dressing. Wet
in cold water one large mould or several small ones, fill with the
salmon and put on ice until thoroughly chilled. Serve with sliced
cucumbers and Tartar Sauce.

SALMON PIE

Butter a baking-dish and line the sides with a rich biscuit crust.
Fill the pan with fresh or canned salmon, seasoned with salt and
pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion
juice. Spread over the salmon a cupful of boiled lobster which has
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been seasoned with melted butter and Worcestershire Sauce. Cover
with biscuit crust, slit diagonally down the centre, and bake