Salt Mackerel

Wash the fish and soak over night with the skin side up. Next morning dry, put in wire broiler and broil, flesh side down, until a golden brown. Turn and broil the skin side quickly. Put on heated platter, moisten with butter that has been rubbed with an equal quantity of lemon juice, and serve.

Salmon Loaf

Loaf 1 can salmon

1 egg

1/2 cup milk

1/2 cup bread or cracker crumbs salt and pepper

Sauce

1 cup milk

2 tablespoons flour 1 tablespoon butter

Mix well and steam one hour. Turn on platter and pour over the sauce made of milk, flour, and butter.

Salmon Loaf

Loaf

1 can salmon 4 eggs

2 tablespoons butter 1 cup bread crumbs

salt and pepper

Sauce

liquor from salmon

1 tablespoon flour 1 cup milk

1 egg a little salt

Drain off the liquor for the sauce, pick out the bones, mash salmon fine with a spoon, add the eggs well beaten, melted butter, grated bread crumbs, and salt and mix well. Steam three-quarters of an hour either in a mould or a bag, serve with the sauce below: -

Add to the liquor from salmon milk, flour, egg, a little salt, and boil till it thickens. Slice the loaf, pour the sauce over slices, and garnish with bits of parsley and slices of lemon.

Steamed Salmon

Mrs. Quinan.

Salmon loaf, 1 can salmon ,1 tablespoon butter, 3 eggs, 1/2 cupful cracker crumbs.

salt, pepper and parsley

Sauce

oil from can salmon ,1/2 cup water ,1 teaspoon catsup, 1 teaspoon corn starch

Remove bones and skin from salmon and rub butter into it. Beat up eggs and mix with salmon. Add cracker crumbs with salt, pepper and parsley. Pack in buttered mould and steam one hour.

Sauce for above: - Cook until thick the oil drained from salmon, one-half cup water, the catsup and corn starch. Serve hot.

White Fish In Pimiento Cases

Rosamund Lampman.

1/2 pound of white fish or halibut dash of cayenne pepper 1 teaspoon onion juice whites of 4 eggs pimientos

Sauce 2 tablespoons butter, 1 tablespoon flour.

1 cup hot water, 1 tablespoon lemon juice, 1 egg yolk, 1/2 cup shrimps, 1 saltspoon salt, pepper.

Cook white fish, or halibut, in salted water, then drain and rub through a sieve. Season with a few grains of cayenne pepper and lemon juice, then add cream sauce. Blend thoroughly, and fold in the beaten whites of eggs. Butter individual moulds and line with pimientos. Fill with the mixture, and stand moulds in pan of hot water. Cover tops with buttered paper, and bake in a moderate oven for twenty minutes. Unmould on a hot platter. Garnish with parsley and serve with shrimp sauce.

To make the sauce: - Melt butter, add flour, and gradually hot water. Stir and cook until smooth. Season with salt, a dash of pepper, lemon juice. Then add the yolk of an egg. Reheat and stir in shrimps, mashed and cut into pieces.