Salmon Pie

Line a pudding dish with hot mashed potatoes about 1 inch or 1 1/2 inches thick, then fill in the center with creamed salmon (seasoned with onion if desired), cover with mashed

FISH potatoes, brush the top with melted butter or milk, and bake until a delicate brown and serve at once.

Mrs. G. T. Gaskins.

Baked Salmon In Pepper Cases

Remove the skin and bones from 1 can of salmon and season with salt, pepper and onion juice. Mix with an equal quantity of cracker crumbs moistened with butter. The mixture should be quite moist; a little milk may be added. Cut lengthwise eight sweet green peppers, remove the seeds, parboil 5 minutes and fill with fish. Put in baking pan, surround pan with hot water and cook until cases are soft but not broken.

Baked Salmon Wiggle

1 can of salmon, 1 can of peas, butter size of egg, salt and pepper, milk sauce. Bake about 1 hour.

White Sauce

1 Pint milk, small piece butter, salt, thicken with heaping teaspoon flour. Mrs. Marsh. SALMON IN POTATO BORDER

While Potatoes are boiling, prepare the salmon as fol-ded 1 can of salmon add 2 tablespoons of butter, 1 teaspoon of salt, 2 cups of milk and 1 cup of bread crumbs. Boil together in a saucepan and rub until smooth; keep in a warm place while potatoes are being mashed and arranged in a border on a platter. Heap the hot salmon in the center; dot the potato border with butter. An extra touch may be added by pouring a cup of white sauce over the salmon and garnishing with slices of hard boiled eggs.

Potato Surprises

Makes an excellent breakfast or luncheon dish. Bake some large potatoes, cut a slice from the top, and with a small spoon scoop out the contents. Place half the amount aside for further use - croquettes, minced potatoes or potato flummery. Mash the remainder, and add its bulk in cooked fish chopped fine. To every pint of fish and potatoes add a cup of cream, 1 teaspoon of chopped parsley, 1 teaspoon salt, a dash of pepper, and the yolks of 2 raw eggs. Beat well together, then add the whites of eggs whisked to a stiff snow. Stuff the skins, replace the lid, fastening it with a wooden toothpick. Rub the skins over with melted butter, place in a hot oven for fifteen minutes, then serve at once.

Mrs. Marsh.

Baked Fish

10 Pounds fish, place in pan and sprinkle over 1 tablespoon of salt, 1 teaspoon black pepper, 1 tablespoon pepper sauce, 3 1/2 tablespoons tomato catsup, 1 small onion chopped fine and sprinkle in side of fish, then sprinkle 1 cup of flour over fish, and three tablespoons of grease fried out of good bacon, then pour over fish 1 quart of hot water and let bake 2 1/2 hours in moderate oven. Mrs. J. B. BLACKMAN..

A Good Stuffing For Fish

2 Cups of bread crumbs, 1 cup melted butter, 1 lemon (juice), 1/2 teaspoon of salt and a little pepper. 2 teaspoons of chopped parsley, I Cup of water.

Scalloped Oysters

Crush and roll several handfuls of Reason or other crackers. crackers. Put a layer in the bottom of a buttered.

dish. Wet this with a mixture of the oyster liquor and milk, Slightly warmed. Next, have a layer of oysters, sprinkle with salt and pepper, and lay small bits of butter upon them. Then another layer of moistened crumbs, thicker than the rest, and beat 1 egg into the milk you pour over them. Stick bits of butter thickly over it. Cover the dish, set it in the oven, bake 1/2 hour, if the dish is large, remove the cover and brown by setting it upon the upper grate of oven.

Mrs. J. B. BLACKMAN.