Cucumber Sauce

Beat 1/2 cup heavy cream until stiff, add 1/4 teaspoon salt, few grains pepper and gradually 2 tablespoons vinegar; add 1 cucumber pared and chopped.

- Mrs. C. H. Barry

Salmon Souffle

1 lb. salmon

11/2 cups white sauce

1/2 cup buttered bread crumbs 2 eggs

Remove all bones and skin from fish and flake. Mix flaked fish with white sauce and beaten yolks; add well beaten whites, folding them in; place mixture in a baking dish; sprinkle with crumbs; bake in moderate oven 30 minutes. Serve immediately. - Mrs. R. B. Ennis

Aunt Hannah's Baked Fish

Split fish and lay on greased paper in baking pan; bake in hot oven for 15 minutes, then spread with following dressing and return to oven for 15 minutes more:

1 cup bread crumbs 1 tablespoon butter Yolk 1 egg

1 small onion, minced

Salt

Pepper

Mix ingredients thoroughly and spread on fish. An egg sauce may be served with this. - Mrs. R. B. Ennis

Baked Crab

Cream together:

1 tablespoon butter 1 tablespoon flour

1 pint half cream and milk

Simmer and stir until thick, then add:

1 cup cheese (chopped or grated) Salt Pepper

Beaten yolks 3 eggs 1 pint boiled crab meat, picked fine

Stir in the beaten whites of the eggs, pour into a buttered baking dish, cover with buttered crumbs and bake in a quick oven about 15 or 20 minutes.

- Betty M. Shutterly

Baked White Fish

Prepare a stuffing of bread crumbs seasoned with savory, chopped parsley, a little onion if you wish, salt and pepper, 1 lb. chopped pickle, and melted butter. Fill fish and sew up, sprinkle with salt and pepper, dredge with flour and put bits of butter on. Place on a cloth in baking pan, with strips of salt pork under it. Bake 1 hour; baste often with the melted fat. Serve with egg sauce.

- L. H. Moore

Baked Lake Superior White Fish

Dry well after cleaning; stuff with stale bread crumbs (slightly moistened) seasoned with salt, pepper and a dash of curry-powder. Cut small gashes in the fish, placing in each a thin slice of salt pork; dredge with flour. Grease baking pan. Cover bottom of pan with a piece of cloth a little larger than the fish. Baste occasionally, after the flour begins to brown. A 2 lb. fish should be well done in about 35 minutes. Lift fish from pan by cloth; it can then be placed on dish without breaking; garnish with parsley sprigs and lemon cut in quarters.

- Adeline S. C.

Salmon Cutlets

Mix equal parts cold finely flaked salmon and hot mashed potatoes. Shape in cutlet form, dip in fine crumbs, then in egg, and again in crumbs, fry in deep fat. Serve on a napkin with a piece of macaroni stuck into small end of cutlet to simulate a bone, and garnish with parsley.

- Nellie F. Kingsley

Fish Chartreuse

Mix 1 cup stale bread crumbs and 1 pint cold fish, flaked, and 2 eggs; season to taste with Worcestershire sauce or tomato catsup, salt and cayenne pepper. Put into buttered mould. Boil 30 minutes and serve with any fish sauce. - Mrs. George M. Ludlow