Salmon a L'lndienne

Broil a salmon steak. While it is broiling make the following sauce:

Put a small piece of butter in a sauce-pan. When melted, dredge in a little curry powder, and a little flour. Stir it until smooth, and thick as cream. Add a little gravy. Boil five minutes ; then stir in a spoonful of chowchow, made with mustard, and chopped coarse. Boil five minutes more.

Have ready a hot platter, with some hot mashed potato in the centre, flattened on top. Lay the fish on the potato, and pour the sauce around it. Serve very hot.

Canned Salmon On Toast

Take off the top of the can. Set it in a kettle of boiling water to become very hot. Have ready slices of hot toast on a platter. Pick the fish into shreds. Lay it over the toast (previously moistened), and sprinkle with a few drops of lemon or vinegar. Arrange tastefully with parsley if you have it. A more elaborate dish is to pour plenty of drawn butter over the fish on toast, and if in season garnish the dish with lettuce leaves all around the edges. Have the stems covered by the toast, and help to each person with the toast. What fish is left will make good sandwiches.

Pince Of Canned Salmon

1/2 can of salmon.

1 quart of milk.

1 tablespoonful of butter.

2 tablespoonfuls of flour. 1 teaspoonful of salt. 1 saltspoonful of pepper.

Remove the oil, skin and bones from the salmon. Boil the milk. Rub the butter into the flour, and stir into the boiling milk. Season with the salt and pepper, and add the salmon broken into bits. When heated it is ready to serve.

Boiled Salmon

(See "To Boil Fish.") Salmon requires more constant skimming than other fish, and also takes longer to boil. Allow twenty minutes to each pound from the time it begins to boil. Use warm water, or it will lose its color. Serve with "Cream Sauce."

Mix what is left over with the sauce, and warm for breakfast. Or make into "Fish Balls."

Canned Salmon Baked

1 can of salmon. 1/2 cupful of fine, soft bread-crumbs. 3 or 4 eggs, beaten light.

1 tablespoonful of melted butter. Pepper and salt.

Pick the salmon fine, and mix it with the breadcrumbs ; add the eggs, melted butter and seasoning; put into a buttered pudding dish or into gem pans; set in a pan of hot water and bake twenty minutes at longest in a hot oven. Serve hot, with or without "Lobster" or "Oyster Sauce." If baked in gem-pans, turn them out on a platter, and pour the sauce over.