Scalloped Salmon - No. 2

Canned salmon forms the basis of many nice dishes. Turn the contents of a can into an earthen bowl for an hour before using. Never let a tin of meat, vegetables or fruit stand after it is opened, but turn out the contents at once into some crockery or stone dish. Pick the salmon into small fragments, mix with one-third the quantity of bread-crumbs and add a beaten egg, two tablespoonfuls of melted butter and a teaspoonful of lemon juice for every pint of the mixture; season to taste, put in a buttered dish, dust with crumbs and bake brown.

A nice cream sauce is made for canned salmon by adding the fish, as it comes fromthe can, to a pint of the sauce, and garnishing with bits of toast. M. E. H.

Salmon-Au Entree

Remove from the can; break up carefully, taking away all the oil, and as many of the bones as possible. Arrange daintily on a platter with parsley and thin slices of lemon. M. A. C.

Salmon Turbot

One large can of salmon, two eggs, one pint of milk, one cup of sifted flour, one-fourth of a cup of butter. Heat the milk and half of the butter, stir into it the flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in the eggs well beaten. Have a baking dish ready, fill with a layer of the same and salmon alternately. Sprinkle a layer of rolled crackers on top, moisten with milk and put the balance of the butter in bits over all. Bake about twenty minutes. Serve hot. Mrs. C. F. G.

Salmon Cutlets With Caper Sauce

Take a slice of salmon two inches thick, carefully remove the bones and skin, cut into slices half an inch thick, and flatten them on the chop-ping-board with a cutlet bat dipped in water. From these slices cut as many cutlets of as uniform shape as you can. Place them quite flat on a well-buttered baking tin, sprinkle pepper and salt over them, and, ten minutes before they are wanted, put them into the oven with a sheet of buttered white paper over them. Put all the trimmings of the salmon into a saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves, some whole pepper, salt to taste, and a little more than a pint of good stock. Leave this to boil gently till reduced one-half, then strain the liquor into a basin, and remove any fat there may be. Melt a piece of butter the size of a walnut, add to it half a teaspoonful of flour, and stir it on the fire till it is well colored. Add the liquor to this, and continue stirring until the sauce boils, then add a heaped teaspoonful of capers; pour the same over the cutlets, and serve. B. Ellis.

Molded Salmon

One can salmon, two eggs (beaten lightly), two tablespoonfuls melted butter, one-half cup fine bread-crumbs, one tablespoonful corn-starch; chop fish fine, beat in bowl with silver spoon, pepper and salt to taste; put in a buttered mold and steam one and one-half hours.

Mrs. Harley.

Salmon Cream

One can salmon; remove skin, bone, and fluid, and mince fine. For sauce, a little more than one-half pint of milk thickened with corn-starch; add salt and pepper. Put bread-crumbs in bottom of a dish, then fish and sauce and bread-crumbs on top. Bake. Mrs. E. P. Campbell.