Broiled Salmon

Cut six slices of salmon, sprinkle with salt and pepper, dip in beaten eggs and roll in corn meal. Place in a spider, cook both sides quickly. Drain and lay them in a dish. Garnish them with a few pieces of lemon dipped in parsley chopped fine and some eggs fried in oil.

Boiled Salmon

Sew as many pounds as desired up in a cheese-cloth bag, and boil for a quarter of an hour to the pound, in slightly salted water. When done, take out and lay upon a dish, being careful not to break the fish.

Salmon Loaf

2 Cupfuls Salmon.

1 Cupful Cooked Hominy Grits 1 Cupful Bread Crumbs.

1 Teaspoon Salt.

1/4 Teaspoon Pepper.

Tablespoon Drippings or Salmon Oil.

2 Tablespoons Minced Onion Juice and.

Grated Rind of Half a Lemon.

1 Minced Green Pepper.

2 Cupfuls of White Sauce.

Mix together all ingredients but white sauce. Make sauce as follows: Melt one tablespoonful fat, stir in three table-spoonfuls rice flour, add gradually two cupfuls milk, stirring and cooking until thick. Mix with salmon mixture; turn into a greased bread pan, cover the top with oiled crumbs and bake in moderate oven about forty minutes.