Salmon Loaf

Mince one can of salmon; add one cup of stale bread-crumbs (the white, without crust), two beaten eggs, one-half cup of milk. Season to taste with salt, pepper, parsley, and lemon juice. Put in a mold and steam or bake for thirty minutes. Turn from the mold and serve hot with a white or Hollandaise sauce. Remnants of a baked fish and its stuffing may be used in place of the salmon and bread-crumbs.

Fish Left-Overs.

Equal parts of mashed potato and cold cooked fish, halibut, haddock, cod, or salmon, freed from bone and skin. Make the fish quite moist with hot cream, or white sauce, and season highly with onion, parsley, salt, and black pepper. Fill small baking dishes, shells, or ramekins with the fish mixture. Beat the potato until smooth, and to one cup of potato add one beaten yolk of egg to make it hold together, and mix them thoroughly. Put the potato over the fish in some fancy shape or scroll, using a pastry bag and star tube for the purpose. Set the dishes in a pan of hot water and brown slightly in a hot oven.

Pickled Fish

Cut into pieces for serving any kind of white fish, boiled and cold. Boil one pint of vinegar with one-half a bay-leaf, one teaspoon of cloves, and one tablespoon each of allspice and peppercorns for twenty minutes. When it is cold pour it over the pieces of cold boiled fish. When ready to serve, pour off the vinegar and garnish with parsley.

Codfish Puff

Soak and pick into half-inch bits enough salt cod-fish to make a solid half cup. Pare and quarter a heaped cup of potatoes. Cook them together in boiling salted water until the potatoes are tender. Drain off every drop of water. Mash well, add one tablespoon of butter, a few shakes of pepper, and beat until no fish can be seen except by the fine threads.

Beat two eggs very light, and beat them well into the fish. The mixture should be very soft and creamy.

Have the bottom of a spider or omelet pan covered with hot salt pork fat, put in the fish and spread it evenly over the pan half an inch thick. Cook slowly until a brown crust has formed, then loosen it round the edge, and roll one side over and turn out like an omelet.

Fish Balls

One cup of salt codfish, soaked and picked fine, and two heaped cups of potatoes, boiled twenty minutes. Drain, mash, and beat fine with one tablespoon of butter and a dash of pepper. Cool slightly, and add one well-beaten egg. Take up a small tablespoonful, smooth off, and slip the ball into deep hot fat. Keep the fish in a bowl of cold water while picking it apart, and it will need no further soaking, and if thoroughly mashed and beaten with the potato, it will blend better than if it had been chopped, and will be recognized only by the taste and the presence of fine thread-like fibers. The water should be well drained off when the potatoes are done, and the egg should not be added till the mixture is cool, otherwise it will be cooked, and this will merely make the mixture rich but not light. The fat should be hot enough to brown a piece of bread while you are counting forty, and should be free from all crumbs or sediment. Crowding the balls will cool the fat, so fry only four or five at a time. This same mixture may be shaped into flat cakes and browned on each side in hot salt pork fat.