Deviled Salmon

Take either canned or fresh boiled salmon and pick it apart. Put one tablespoonful butter and one table-spoonful flour in a saucepan and mix. Add one-half pint milk, stir until boiling, take from fire and add salmon freed from skin and bones, one teaspoonful salt, a dash of red pepper, one teaspoonful onion juice, one-half teaspoonful white pepper. Fill this into shells or cups, put one tablespoonful butter into a frying-pan, sprinkle into it when hot one cup bread crumbs and brown, cover crumbs over top of salmon and bake ten or fifteen minutes. Halibut may be used same way. Mrs. C. S. S.

Salmon Pudding

One can salmon, one cup bread crumbs, four tablespoonfuls melted butter, minced parsley, salt and pepper, yolks of two eggs, whites of three eggs.

Drain oil from fish and save for sauce. Chop the salmon very fine, beat eggs and mix all the ingred-ients. Put in a buttered dish and steam one and one-fourth hours.

Sauce

One cup milk, oil of salmon, yolk of egg, one lemon, one teaspoonful of cornstarch, one tablespoonful melted butter, pepper and salt to taste. Put milk, oil of fish and butter in a sauce pan, moisten cornstarch with a little milk and stir it into the boiling mixture. When it commences to thicken add the yolk of egg well beaten. Remove from fire and add juice of half a lemon. Pour around the salmon and garnish with the remaining half lemon. Mrs. Dr. Stick.

Deviled Clams

Put a dozen clams in a saucepan and bring to a boil, then remove from the fire and let cool. When cool put through a meat grinder, then add the liquor, one teaspoonful chopped parsley, two hard boiled eggs, one cup cracker crumbs, a pinch of cayenne, and salt to taste. Fill clam shells, sprinkle with bread crumbs and dots of butter. Bake in oven until a golden brown. Blanche Hostetter.

Stewed Clams

Always open them at home by placing a dull knife over the mouth and knocking with a hammer on a clean firm board. You save the liquor and they are free from dirt and filth. Wash your clams with a brush and open as above, strain the liquor and remove the dark substance from clams, run them through your meat grinder or chop on a board, put a piece of butter size of an egg in stew-pan or skillet, when hot put in clams, stew for ten minutes, add liquor and water, pepper to taste and stew ten minutes more, add a little cream or milk just before taking from fire. Have some thickening of flour and make it the consistency of cream. Have some bread toasted, buttered and cut into cubes, in a deep dish, pour the clams over these. This makes a most healthful and appetizing home dish for tea.

Mrs. H. D. Shepperd.

Soft Shell Crabs

Lift the shell and remove the spongy substance on both sides, then pull off the apron by putting thumb under the point in the middle of the under shell. Wipe dry and while alive put in a pan and fry brown in hot butter. Season with pepper and salt. Serve with tartare sauce, and garnish with lemon and parsley.