Olivettes

1 pint ripe olives 1 small can oysters 1 cup milk

1 heaping teaspoon flour

Butter

Salt, pepper

Put butter into sauce-pan, when melted, mix in flour, add milk, olives and liquor from oysters; boil a few minutes; add salt, pepper and oysters. Serve on toast.

Oysters And Macaroni

1 pint oysters

3/4 cup macaroni broken into inch pieces 3/4 cup grated American cheese

1/4 cup butter

1/2 cup dried bread crumbs

1/2 teaspoon salt

1/3 teaspoon paprika

Cook macaroni until tender. Scald the oysters. Put layer about of oysters, macaroni, cheese and bread crumbs into buttered baking pan. Season each layer. Pour over all oyster liquor. Bake thirty minutes in moderate oven.

Salmon Cutlets

2 tablespoons butter, level

1/2 cup flour

1 cup cold water salted

1 teaspoon lemon juice 1 3/4 cups cooked salmon Cracker crumbs

Melt butter in saucepan, add flour, rub smooth with spoon, add cold water, stir constantly to prevent lumping. Remove from fire, add lemon juice and salmon. Have ready a platter of rolled cracker crumbs; drop spoonfuls of mixture on these, shaping with the spoon into cutlets. Sprinkle with crumbs and with pancake turner, put in buttered skillet and fry brown.

Salmon Loaf

2 pound cans salmon 2 cups bread crumbs

2 teaspoons baking powder, level

3 eggs

1/2 teaspoon salt, level Juice of 1/2 lemon Parsley Pepper

Flake salmon, add dry ingredients previously mixed, then slightly beaten eggs and lemon juice. Wrap in a greased cheesecloth and steam forty- five minutes.

Salmon Tomato Aspic

2 pounds salmon

1 can tomatoes

1 package Knox gelatine

1 cucumber

Mayonnaise dressing Lettuce

Little parsley, onion, bay leaf, whole cloves, lemon

Boil salmon twenty minutes in enough water to cover, first seasoning water with salt, onion, one bay leaf, few cloves, pepper, slice of lemon, parsley and little sugar. Let get cold in this water. To a can of tomatoes add onion, bay leaf, cloves, pepper, salt and little sugar. Boil twenty minutes. Soak gelatine in cup cold water for twenty minutes. Strain tomatoes, add gelatine and pour into mold to jelly.

Place salmon and jelly on same platter. Garnish with lettuce, sliced cucumber and sprigs of curly parsley. Serve with Mayonnaise dressing.

Scalloped Salmon And Spaghetti

1/2 cup spaghetti

1 can salmon

1 cup thin white sauce

1 tablespoon lemon juice Salt, pepper

Break spaghetti into short pieces, cover with boiling salted water and boil until tender. Free salmon from bones and skin. Place in buttered baking dish, layer about. Pour over all a cup of thin Cream Sauce, No. 1, to which add a little lemon juice. Cover with buttered bread crumbs and bake twenty minutes in moderate oven.

Scalloped Oysters

1 quart fresh oysters 1 quart milk 1 pound coarse cracker crumbs

2 eggs Salt, pepper Butter

Place in buttered baking dish layer about with cracker crumbs and oysters, seasoning each layer with salt, pepper and butter. Finish with fine cracker crumbs, pour over rich milk until it can be seen in dish. Bake in moderate oven.

Scalloped Corn And Oysters

2 cans corn 1 can oysters 1 pint milk

6 soda crackers Butter, salt, pepper

Put in a baking dish layer about of corn, oysters and crackers. Season each layer with salt, butter and pepper. Moisten each layer with milk and oyster liquor. Bake in moderate oven for one-half hour.

Tuna Fish Cutlets

Make like Salmon Cutlets using one small can of tuna instead of salmon.

Tuna Fish Cakes

1 small can tuna fish

2 cups hot mashed potatoes 1 egg

1 tablespoon melted butter 1/4 teaspoon salt

Season the potatoes with the butter and salt, add the minced fish and egg unbeaten. Mix well and form into round cakes and fry. Codfish or salmon may be used in place of the tuna.

Tuna Loaf

1 can tuna

2 cups cracker crumbs 2 eggs

1 cup milk Juice 1 lemon Butter

Beat eggs, add milk, tuna, crumbs, seasoning and lemon last. Bake twenty minutes. Serve with Egg Sauce No. 1.