Put 1 qt. sweet milk in a granite kettle and set it on the stove until the milk comes to a boil, then add 1/2 can of salmon and 3 or 4 rolled soda biscuits; let it all boil for 3 minutes, add pepper and salt, and serve. - Mrs. Anna Peterson, 2358 Indiana Ave., Chicago, 111.

Variation I

Boil 1 tablespoon of onion in 1 qt. milk for 10 minutes; remove the onion; thicken with 1 tablespoon of butter and 2 of flour; add 1/2 can of chopped salmon, 1 teaspoon salt, and a little pepper; cook 10 minutes, rub through a strainer or colander, and serve with brown crackers. - Mrs. J. Pento, 510 E. 37th Place, Chicago, 111.

Cream Of Salmon Soup

Boil soft in salt water 1 lb. of salmon and chop up very fine. Boil hard 2 eggs, Mash the yolks and press them through a strainer, add the whites, 1 oz. of butter, 1 oz. of fiour, and soften with 1/2 pt. of soup stock; boil up again and strain; add the salmon meat and bring to a boil. Pour over toasted squares, and serve. - Mrs. K. Hansberg, 3441 S. Dearborn St., Chicago, 111.

Puree Of Salmon

Remove the oil, bones and skin from 1/2 can of salmon, chop the salmon very fine. Heat together for 10 minutes 1 slice of onion, 1 qt. of milk, and then remove onion. Melt 1 tablespoon of butter, add 2 tablespoons of flour, 1 teaspoon of salt, pepper to taste; mix well, and add the milk; add the salmon, and when thoroughly heated, strain, and serve. - Mrs. Theresa Hampton, 107 W. 29th St., Chicago, 111.