Master; I marvel how the fishes live in the sea!

Why, as men do a'land; the great ones eat up the little ones.

Codfish Balls

One teacup of grated codfish, add two cups of mashed potatoes seasoned; make into balls the size of an egg; roll in flour, then brown them in hot butter or lard and keep hot until ready to serve. - Mrs. Cora Vincent.

Baked Mackerel

One or more mackerel, wash well and soak twelve hours, then wash again and roll in flour, pepper it lightly, then lay in pan, and to each mackerel add one teaspoon butter, one pint water, and put in hot oven and bake about twenty minutes, then serve on slices of bread toasted a light brown and buttered.

How To Cook Mackerel Well

Select medium or small mackerel; wash well, cover with one and one-half or two quarts cold water, let come to boiling point, then pour all the water off and refill pan with hot water, set on one side of stove until everything is ready for breakfast, place fish on platter, add a few pieces of butter and pepper lightly. Serve with poached eggs on toast. - Mrs. J. S. Lindsay.

Lobster A La Newburg

Mash the yolks of six hard boiled eggs with one teaspoon salt, one-fourth teaspoon dry mustard, a pinch of red pepper, tablespoon butter, one tablespoon flour, one cup milk with one-half cup cream. Put in double boiler and cook until thick, add lobster and chopped whites of eggs. Let this cook up good. Pour in one-half glass of sherry wine just before serving. - Besse Vincent.

Salmon Croquettes

Drain the liquor from a small can of salmon, remove the bones and chop very fine. Boil a cup of milk and stir in a tablespoonful of flour rubbed smooth in two tablespoonfuls of butter, add chopped salmon and boil one minute. Stir in two well-beaten eggs and remove from the fire. When cold make into croquettes, dip in beaten egg, roll in bread crumbs and fry. - Mrs. Madden.

Salmon Loaf

One can salmon, remove the oil and pinch up fine, one-half cup fine bread crumbs, yolks of four eggs, well beaten; four tablespoons melted butter, one-fourth teaspoon salt, one level teaspoon poultry-dressing, one level teaspoon finely chopped parsley, whites of four eggs, well beaten; mix in the order given, and steam in a mold one hour. Serve hot or cold. - Mrs. E. M. Jennings.

Salmon Loaf

One can salmon, one-half cup cracker crumbs, or stale bread crumbs and crackers mixed, three eggs, well beaten; two tablespoons butter, salt and pepper to taste. Mix all well together and steam one hour in a buttered bowl or dish, keeping well covered. When cold, turn out of bowl. Slice thin and garnish with parsley or thinly sliced lemon. - Mrs. J. C. Harmon.

Salmon Loaf

One can salmon, eight crackers, four eggs, one medium-sized onion, salt and pepper to taste.

Sauce. - Two tablespoons butter, two tablespoons flour, one coffee cup milk, salt and pepper. Drain and pick salmon to pieces and roll crackers, grind onion, and egg unbeaten. Pack in buttered mold and boil one hour. For the sauce, blend the melted butter and flour thor-oughly; add milk, stirring constantly until thickened. Turn salmon on plate, garnish with parsley and hard boiled eggs. With each slice of the salmon serve a spoonful of sauce. - Mrs. Sam Blair.

Creamed Salmon

One-half pound can salmon, one-half cup sweet milk, one-fourth teaspoon pepper, one teaspoon butter, one-fourth teaspoon salt; mix well and serve with sliced lemons. Serve while warm. - Mrs. M. Eastwood.

Salmon Salad

One can salmon free from bone and oil, three stalks celery chopped fine, whites of three hard boiled eggs chopped, mix all together. Use mayonnaise dressing.

Baked Salmon

Remove carefully one can of salmon, free from oil; put in buttered pan, pour in dressing made of one tablespoon of flour, one of butter and one cup of boiling water. Place in oven for twenty to thirty minutes. Remove with cake turner to platter; serve with two hard boiled eggs, and one lemon thinly sliced. - Mrs. J. B. Jolly.