almon; three eggs; one-half pint milk; chopped parsley,
pepper and salt and a little Worcestershire sauce. Chop the salmon very
fine, first picking away all skin and bone; beat the eggs, add the
seasoning, mix thoroughly and steam two hours in a mould.

SALMON CROQUETTES

Mrs. George Longwell

One pound of salmon; one cup cream; two tablespoonfuls butter; one
tablespoonful flour; three eggs, seasoning. Chop the salmon fine, make a
cream sauce of the butter, flour and cream; add the salmon and
seasoning; boil one minute; stir in one well beaten egg and remove from
fire. When cold, make into croquettes; dip in cracker crumbs, then in
beaten eggs, again in cracker crumbs and fry in deep fat.

COLD SALMON LOAF

Mrs. R. E. P. Kline

One pound can of salmon; one-half tablespoonful each of sugar and flour;
one tablespoonful melted butter; one teaspoonful salt; one-half
teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten;
three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon
over and put with other ingredients (after carefully blending them) into
double boiler; cook until eggs are done; remove from fire and add three
tablespoonfuls of gelatin, softened in cold water. Mould, chill, and
serve with cucumber sauce.

Sauce: One-half cup cream, beaten; season with salt, pepper and a little
onion juice. Add two tablespoonfuls vinegar and one cucumber chopped
fine and drained as dry as possible.

SALMON EN SURPRISE

Mrs. T. D. McMicken

Moisten one cup flaked salmon with butter sauce, pinch minced parsley;
one hard boiled egg, chopped fine. Line individual buttered molds with
mashed potatoes. Fill centers with fish, cover with potato. Turn out
carefully, roll in egg crumbs and fry brown. Garnish with a slice of
hard boiled egg on top of mold and parsley.

SMOKED STURGEON AND SCRAMBLED EGGS

Mrs. W. D. Hurlbut

Mince one-half pound smoked sturgeon; beat six eggs until light, add
sturgeon; have butter heated in a skillet, add the mixture and scramble.
Serve with toast points.

EGG SAUCE FOR FISH

Mrs. Maxwell

Cook together a tablespoonful each of butter and flour; pour upon this a
cupful of sweet milk and stir until thick and smooth. Season with salt
and white pepper, add one hard boiled egg chopped fine; and one raw egg
beaten light. Stir just long enough for the sauce to return to the boil
and serve.

SHELL FISH

"_I wiped away the weeds and foam,