Salmon Loaf

Melt two tablespoonfuls butter in a sauce pan, add two eggs well beaten, two-thirds cup cracker crumbs, salt and pepper to taste, and oil from one can salmon. Remove bones and skin from salmon and add to above mixture; work until very fine; put in greased baking powder can. cover and steam one hour. Remove from can while hot and set in ice. Serve sliced on platter, garnished with hard boiled eggs, parsley and quarters of lemons.

Mrs. Wilsie Hall.

Wild Ducks

Ducks, onions, soup stock, cloves, ginger, vinegar, browned Hour, claret, 2 lay leaves, salt and pepper. Soak the ducks in salt water, vinegar and onions over night; wash and cut them up; after drying them well fry in fat, then add the browned flour, browned onions, soup stock, claret; stick cloves in an onion and add bay leaves; season with salt, pepper and ginger, and cook slowly.

Mrs. Cross.

Planked Fish

Split open a firm white fish, remove back bone, lay on well buttered plank or fish sheet and dredge with flour, salt and pepper; spread with soft butter; bake in not oven 10 or 15 minutes; then surround fish with thick border of well seasoned mashed potatoes and bake about 15 minutes longer, basting frequently; garnish with lemon and parsley, and serve.

Mrs. Joe Biddle.

Spanish Stew

Take the desired quantity of stew meat; cook slowly till well done, salting to taste when placed over fire. Wash thoroughly six or eight dried red peppers; open, remove seeds, core and veins; then put the peppers in a small pan, pour over cold water to handy cover and set on the back of the stove to cook slowly. About as hour before meal time empty into a strainer and rub through, working the pulp thoroughly through the sieve. This will give a red, gravy-like liquid. Heat your frying pan and brown a little sliced onion in half butter, half drippings; add to this the meat skimmed out from its liquid; stir it about well and add flour to brown; then pour in the pepper gravy and the meat liquid, and cook slowly till serving. Half a cup of sweet cream added just before serving adds to the dish. This quantity is sufficient for a family of five or six.

Mrs. J. F. Michel.

Oyster Patties

Line patty-pans with thin pastry, pressing it well to the tin; put a piece of bread or a fall of paper in each; cover them with paste and brush them eve with the white of an egg; cut an inch square of pastry thin, place on center of each; glaze this also with egg, and hake in a quick oven fifteen to 20 minutes: remove bread or paper when half cold; scald as many oysters as you require (allowing three for each patty) in their own liquor; strain the liquor after scalding, cutting oysters if very large; put two tablespoonfuls of butter and two of flour into a sauce pan; stir together over the are till the flour smells cooked; then pour half pint of oyster liquor and half pint of milk into the flour and butter (if you have cream use it instead of milk), stir till it is a thick, smooth sauce; put oysters into this and let them boil once; beat the yolks of two eggs; remove oysters from stove, and stir the eggs into them till the sauce looks like thick custard, when cool fill patties. When they are to be used place in a warm oven and heat well before serving.

Mrs D. R. C.