e to which
chopped olives and capers have been added.

SALMON IN GREEN PEPPERS

Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Cut slices from the tops of sweet green peppers,
remove the seeds and fibre, fill with the prepared salmon, sprinkle
with crumbs, dot with butter, put into a pan of hot water and bake
for twenty or thirty minutes.

SALMON EN CASSEROLE

Chop a large onion and fry it in butter. Add a cupful of bread
crumbs and one and one half cupfuls of milk. Bring to the boil,
[Page 304]
add salt and pepper to season, a flaked can of salmon, and two
eggs well beaten. Pour into a buttered casserole, dot with butter,
and bake brown. Sprinkle with minced parsley and serve.

BROILED SMOKED SALMON--I

Soak for twelve hours, changing the water three times. Drain, wipe
dry, dip in olive-oil and vinegar, and broil. Serve with a garnish
of lemon and parsley.

BROILED SMOKED SALMON--II

Cut into narrow strips, parboil for ten minutes, drain, cover with
cold water, let stand for fifteen minutes, wipe dry, and broil.
Season with red pepper and lemon-juice and serve with buttered
toast.

BROILED SMOKED SALMON--III

Cut smoked salmon into strips and broil carefully. Pour over it
melted butter and lemon-juice, sprinkle with minced parsley, and
serve.

BROILED SMOKED SALMON--IV

Parboil slices of smoked salmon for twenty minutes, drain, cool,
rub with flour, broil carefully, and serve with any preferred sauce.

[Page 305]
BROILED SMOKED SALMON--V

Wash thoroughly and soak for a few hours very salt. Cover with
warm water, simmer for fifteen or twenty minutes, drain, wipe dry,
rub with butter, and broil.

BROILED SALMON A LA MAITRE D'HOTEL

Soak the smoked salmon for an hour in cold water, then drain and
wipe dry. Brush with melted butter and broil carefully. Serve with
Maitre d'Hotel Sauce.

SMOKED SALMON

Cut it into thin slices, warm it up in a little olive-oil, strain
the oil when it is warmed, add to it lemon-juice and minced parsley,
pour over the fish, and serve.

BROILED KIPPERED SALMON

Cut the salmon into strips, wrap in buttered paper, and broil carefully
over a clear fire. Remove the paper and serve.

FRIED KIPPERED SALMON

Soak slices of kippered salmon in olive-oil for several hours. Drain
off the oil and fry the salmon slices in it. Serve with melted butter
[Page 306]
and lemon-juice.

BROILED SALT SALMON

Soak the fish for thirty-six hours in