Salmon Croquettes

1 can salmon, chopped fine 1 cup mashed potatos.

4 hard-boiled eggs (chopped) Seasonings.

Mix well; form into croquettes; dip in beaten egg; roll in cracker crumbs and fry.

Marguerite Blachley Boyd, Gary, Ill. University of Wisconsin.

Salmon Loaf With Cucumber Sauce (Excellent Summer Dish)

Soak 3/4 tablespoon gelatine in 2 tablespoons cold water and stir this into 2 tall cans of salmon - flaked. Make the following boiled dressing and stir into the above and then pour into loaf tin to set.

1 tablespoon sugar 1/2 teaspoon salt.

2 tablespoons flour.

1 teaspoon dry mustard.

3/4 cup milk Yolks of 2 raw eggs 1/4 cup vinegar Dash of paprika.

Cucumber Sauce

Whip 1 bottle cream, add salt and paprika. Gradually stir in 2 tablespoons vinegar and 1/2 cucumber which has been diced and drained.

Margaret Chase Schmidt, Evanston, Ill. Northwestern University.

Chartreuse Of Salmon

1 cup rice.

3 cups milk or stock.

1/2 teaspoon salt.

1 teaspoon onion juice.

1 tablespoon curry powder 1/4 cup butter.

1 pound cooked salmon.

2 tablespoons lemon juice.

Boil rice five minutes; drain off the water, add the salt and milk and let steam until tender. Cream the butter with onion juice and curry powder and lightly stir this into the rice. Butter a two-quart mold and line the bottom and sides with rice; fill the center with salmon, flaked and seasoned with salt, pepper and lemon juice; cover it with rice and let steam 1/2 hour. Serve with drawn butter sauce to which has been added hard boiled eggs cut into eighths.

Eleanor Murray, Ames, Iowa. Iowa State College.