Salmon Croquettes

1 can of salmon, 1 tbsp. melted butter, yolks of 2 hard boiled eggs, 1 tbsp. lemon juice, 1/2 slice of stale bread (crumbed), 1/2 tbsp. Anchovy sauce, pinch of pepper, 1/4 tsp. salt, nutmeg to taste. Mince the salmon fine and powder the yolks of eggs; work them in together with lemon juice, bread crumbs, Anchovy sauce, salt, pepper and nutmeg. Make into little rolls, dip in beaten egg, roll in cracker crumbs or dust, and fry in hot drippings. Serve dry and hot and garnish with water cress.

Salmon Loaves

Use 1 roll for each person, cut off the tops of rolls, scoop out the crumbs, brush inside and outside with melted butter and put in a hot oven until they are a delicate brown.

Make a creamed salmon with chopped parsley and the whites of hard-boiled eggs in it. Heat the cases, fill with the creamed salmon, cover and serve.

Steamed Salmon Loaf

2 cans salmon boned and flaked, 2 cups dry bread crumbs, 1 tsp. salt, 1/4 tsp. pepper, 2 tsp. baking powder, 3 eggs or 6 yolks, 1/2 lemon or 2 tbsp. vinegar.

Mix together, form in loaf, add 1/2 cup water and steam 1 hour. Serve with tomato sauce.

- Mrs. C. M. Parrish.

Salmon Patties

1 large can salmon, 1 large egg, 1/2 cup flour, salt and pepper to taste.

Beat egg well; add to salmon. Stir in flour and seasoning. Drop by spoonfuls into a skillet of hot fat and fry brown. - Mrs. W. E. Hosier.

Salmon Patties

1 cup salmon, picked apart and bones removed. 2 eggs beaten very light. Mix eggs with salmon then add 1/2 cup thick sweet cream and 1/2 tsp. salt. Fill egg poachers with salmon and steam 10 minutes. One can of salmon will make 10 patties.

- Mrs. W. Severance.

Scalloped Salmon

1 can salmon, 1 cup of White Sauce, 5 or 6 soda crackers. Pick salmon over, remove skin, bones and oil; flake fish with a fork. Take a medium-sized agate dish, place a layer of salmon, a layer of sauce, a layer of crackers, another of salmon, and so on, continuing until the fish is all used. Bake in hot oven until brown.

White Sauce

2 tbsp. flour, 2 tbsp. butter, 1 cup hot milk, 1/4 tsp. salt, pinch of pepper. Melt butter in sauce pan until it bubbles; add the flour, salt, and pepper; mix until smooth, then pour the hot milk in gradually, stirring and beating each time. Cook until it thickens.

Scalloped Salmon

Drain and flake 1 can salmon. Mix soft with milk. Make a cream dressing of 1 cup milk, 1 large tbsp. butter, 2 tbsp. flour and a little salt. Cook until thick like cream, mix with the salmon. Bake in layers, alternating with cooked spaghetti. Cover with powdered crackers. - Mrs. U. G. Buck.

Salmon A La Waldorf

Drain, bone and flake 1 can salmon. Butter a deep dish, place a layer of fish in the bottom, then a layer of cold sliced boiled potatoes. Sprinkle with salt, pepper, onion and minced parsley. Continue in this way until materials are used; place bits of butter on top and pour 5 or 6 tbsp. cream or milk over all. Bake in a hot oven for 10 minutes.

- Mrs. H. M. Bannister.