"Such and so various are the tastes of men."

Spiced Salmon

1 cup vinegar, or 1/2 vinegar and 1/2 water 6 cloves

8 Allspice

2 inch stick cinnamon

Let spices and vinegar boil 5 minutes. Prepare 1 can salmon by removing skin and bones and breaking into 2 inch pieces; place in a deep china bowl and pour over it the hot spiced vinegar. Let stand 24 hours. Serve the fish cold on crisp lettuce leaves.

- Mrs. A. H. Gross

Atken's Goulashe

1/2 can tomatoes (or fresh if convenient), 1/2 box macaroni (boiled), put in alternate layers in baking dish. Fry thick slices of bacon cut in pieces; remove and fry some sliced onions in bacon fat. Pour remaining fat with onions and bacon into baking dish with tomatoes and macaroni. Bake 30 minutes. Serve with grated cheese.

Finnan Haddie In The Chafing Dish

1 cup Finnan Haddie flaked 1 small can pimentoes 1 1/2 cups white sauce

Salt Pepper

Cut fish in strips, place in pan, cover with water and heat very slowly. After 30 minutes drain and flake fish. Cut pimentoes in narrow strips. Add these to flaked fish and heat all together with white sauce in chafing dish. Serve on buttered toast. - Mrs. R. B. Ennis

Rarebit

1/2 cup tomato Butter 1/2 size of egg Pinch of soda 1/2 teaspoon salt Pinch mustard Pinch cayenne pepper

1 chafing dish spoon Worcestershire sauce 1/2 cup milk

1 lb. cheese, cut fine

2 eggs well beaten