Fish Croquettes

Cream two tablespoonfuls of flour and two table-spoonfuls of butter; put one cup of milk into double boiler, when at boiling point add the flour and but-ter; stir until smooth and thick, add salt and pepper and fish flaked; spread on a platter and let cool. Then shape, roll into flour, egg and crumbs and fry in deep fat. Arrange on hot dish, garnish with pars-ley and sliced lemon.

Mrs. V. K. Jordan.

Salmon Croquettes

One can of salmon, three tablespoonfuls flour, two eggs, butter the size of an egg; cream butter and flour together and add eggs, pour on one and one-half cups boiling water, put in double boiler and boil until perfectly stiff; add a little salt to salmon, then enough mixture and cracker crumbs, to form into croquettes. Swim in lard.

Mrs. Dr. Hollinger.

Salmon Croquettes

Cut fine one good size onion, a little parsley, one can of salmon and one hard boiled egg; add three tablespoonfuls of milk, and one beaten egg; mix well, roll in cracker dust and swim in hot fat.

Mrs. Harry Stair.

Salmon Croquettes

Half can salmon, half cup of cracker crumbs, one-fourth cup of milk, one egg, one large teaspoon-ful of butter; chop the salmon fine, delicately sea-son; add the above ingredients, mix thoroughly, form into croquettes, roll in flour and dry in boiling lard.

Nora Michael.

Salmon Croquettes

One cup of salmon, two hard boiled eggs, one cup of thick white sauce. Remove skin and bones from fish, mince with pork, add the chopped eggs and white sauce, season with salt and pepper with a dash of cayenne, a tablespoonful of fine cut parsley; when cold shape into oblong croquettes, roll in fine dried bread crumbs, then in the beaten egg, then in crumbs, and swim in hot lard until a golden brown. Or shape the mixture like a lamb cutlet, brush with beaten egg and pat with bread crumbs, then fry a golden brown on each side, using just a little butter and lard. Serve either, with quarters of lemon.

Mrs. Ella Bollinger.

Salmon Croquettes

One can of salmon, one egg, salt and pepper to taste, one-half teacupful of milk, four boiled pota-toes, one-half cupful of bread crumbs. Mix thor-oughly, mould into croquettes; dip into egg and cracker dust; fry in hot lard. Mrs. M. J. Roth.

Salmon Chops

Shred a pint can of salmon very fine, add the juice of one-half lemon, one level teaspoonful salt, a dash of red pepper, a little parsley and about two table-spoonfuls dried bread crumbs. Make a thick cream sauce of one cup of cream, a piece of butter size of a walnut, and one rounded tablespoonful flour. When cooked, add this to the salmon, and when the mixture is cold, mould into forms the shape of chops. Dip into bread crumbs, then into egg, then into the bread crumbs again. Swim in hot lard.

Mrs. A. R. Mundorff.

Salmon Loaf

One can of salmon, two cups of bread crumbs, two eggs, one-half onion chopped fine, one tea-spoonful salt, one-half teaspoonful of pepper. Break up the salmon into small pieces, mix it with the bread crumbs, add the salt, pepper, and onion. Beat the egg up light and mix well. Roll in bread or cracker crumbs. Bake one-half hour in a mod-erate oven.

Mrs. William Maxwell, R. D. 5.