Salmon Souffle

Milk, 1 cup.

Bread crumbs, 6 tablespoons.

Butter. 1 tablespoon.

Eggs, 2.

Salt and pepper,

Salmon, 1/2 large can.

Heat milk with bread crumbs to the scalding point, remove from fire and add butter, salt, pepper and the two eggs slightly beaten. Return to the fire a moment till butter is melted, then add the fish flaked fine, pour all in buttered baking dish and bake till light and slightly browned. Serves four persons. May be made equally well with tuna fish. Mrs. E. M. F.. Revere.

Salmon Cutlets

Salmon cutlets. Salt.

Vinegar. Parsley.

Cut the cutlets into slices 3/4 of an inch thick. Then drop into cold water to which a teaspoon of salt and a tablespoon of vinegar for every quart has been added. When the water is boiling hard the cutlets are done. Serve garnished with parsley.

Steamed Salmon

Salmon, 1 large can.

Whipped cream, 1 cup.

Salt and cayenne.

With a silver fork pick the salmon into very fine flakes. Season well and beat into the whipped cream. Mix well and pour into one large mold or individual molds. Steam until firm and serve garn-ished with potato balls, slices of lemon and parsley. White sauce may be used instead of the whipped cream if desired.

Baked Canned Salmon

Remove skin from a canned salmon steak, lay in a small baking pan and sprinkle with a little salt, pepper and chopped parsley. Spread with an inch thick layer of light, well seasoned mashed potato and sprinkle with buttered bread crumbs. Bake 1/2 hour in a hot oven, basting occasionally with a little melted butter and cream. Place on a platter and pour around it cream gravy.