SALT SALMON OR OTHER SALT FISH.

Soak salmon in tepid or cold water twenty-four hours, changing water
several times, or let stand under faucet of running water. If in a
hurry, or desiring a very salt relish, it may do to soak a short time,
having water warm, and changing, parboiling slightly. At the hour
wanted, broil sharply. Season to suit taste, covering with butter.
This recipe will answer for all kinds of salt fish.

PICKLED SALMON.

Take a fine, fresh salmon, and, having cleaned it, cut it into large
pieces, and boil it in salted water as if for eating. Then drain it,
wrap it in a dry cloth, and set it in a cold place till next day. Then
make the pickle, which must be in proportion to the quantity of fish.
To one quart of the water in which the salmon was boiled, allow two
quarts of the best vinegar, one ounce of whole black pepper, one
nutmeg grated and a dozen blades of mace. Boil all these together in a
kettle closely covered to prevent the flavor from evaporating. When
the vinegar thus prepared is quite cold, pour it over the salmon, and
put on the top a tablespoonful of sweet oil, which will make it keep
the longer.

Cover it closely, put it in a dry, cool place, and it will be good for
many months. This is the nicest way of preserving salmon, and is
approved by all who have tried it.

SMOKED SALMON.

Smoked salmon to be broiled should be put upon the gridiron first,
with the flesh side to the fire.

Smoked salmon is very nice when shaved like smoked beef, and served
with coffee or tea.

FRICASSEE SALMON.

This way of cooking fresh salmon is a pleasant change from the
ordinary modes of cooking it. Cut one and one-half pounds of salmon
into pieces one inch square; put the pieces in a stewpan with half a
cupful of water, a little salt, a little white pepper, one clove, one
blade of mace, three pieces of sugar, one shallot and a heaping
teaspoonful of mustard mixed smoothly with half a teacupful of
vinegar. Let this boil up once and add six tomatoes peeled and cut
into tiny pieces, a few sprigs of parsley finely minced, and one
wine-glassful of sherry. Let all simmer gently for three-quarters of
an hour. Serve very hot, and garnish with dry toast cut in triangular
pieces. This dish is good, very cold, for luncheon or breakfast.

SALMON PATTIES.

Cut cold, cooked salmon into dice. Heat about a pint of the dice in
half a pint of cream. Season to taste with cayenne pepper and salt.
Fill the