Salmon Croquettes

1 can salmon, 2 eggs, 1/2 cup of butter, 1 cup fine bread crumbs, 1 teaspoon baking powder in bread crumbs, 1/2 cup cream, 1/4 teaspoon of cayenne pepper. Salt to taste. Mix all together and make in pear shape. Roll in egg cracker dust and fry light brown.

Salmon Croquettes

(Kate F. Floyd.)

l 1/2 cup cold salmon flaked, 1 cup thick white sauce. Season with salt, pepper and the juice of 1 lemon. Spread on a plate to cool. Add 1 tablespoon parsley, chopped fine or part of a green pepper. Form into croquettes; roll in crumbs, then egg, and again in crumbs. Fry in deep lard. Serve garnished with parsley and then slices of lemon.

Steamed Salmon

(Mrs. John V, Norcross.)

1 can salmon picked up fine, 2 eggs beaten, 3 tablespoons bread crumbs, salt and pepper. Work together with hands; put in pan or mold and steam 1 hour. Serve hot with white sauce; garnish with slices of hard boiled egg.

Salmon Loaf

1 can salmon, rub fine; 3 eggs well beaten, 1/2 cup bread crumbs, 2 tablespoons melted butter, salt and pepper to taste: sauce; 1 cup milk, 1 tablespoon cornstarch. Boil 1 minute, add juice from salmon can, 1 egg well beaten. Salt, pepper and lemon juice.

Molded Salmon

(Mrs. Thorn.)

Ingredients. - 1 pound cold salmon, 2 eggs, 2 table-spoonfuls of butter, melted but not hot, 1 tablespoonful of fine bread crumbs, seasoning of salt and pepper and minced parsley. Mode. - Chop the fish fine, then rub it in a bowl with back of silver spoon, adding butter until it is a smooth paste, sprinkle the bread crumbs into the eggs and season before working all together, put it into a buttered mold and steam or boil for half an hour.

Sauce For The Above

Mode. - 1 cup of milk heated to a boil and thickened with a tablespoonful of cornstarch, 1 large spoonful of butter, 1 raw egg, 1 teaspoonful anchovie, mushroom, or tomato catsup, a small pinch of mace and one of cay enne. Put the egg in last and boil 1 minute to cook it. When the pudding is turned out of the mold pour the sauce over it and serve. -N. B. - Canned salmon may be used for it if liked and the liquor added to the sauce.

Salmon Loaf And Sauce

(Mrs. Gr. A. Mason.)

1 can salmon, 1 cup bread crumbs, 2 eggs, 1 cup milk, 1 tablespoon melted butter. Drain the fish, pick fine, mix with butter; beat the eggs, and mix bread crumbs with them. Season, and bake 1 hour in long narrow buttered tin, or bread tin. Turn loaf out on platter, and pour over it a cream sauce.

Lobster Or Salmon Chops

Boil in salt water for 20 to 25 minutes. Chop as fine as possible. 1/2 pint sweet cream, butter size of an egg. Peel and chop 1 onion into cream. Add 1 tablespoon of cornstarch wet with the cold cream. Boil and stir in the lobster or salmon, season with cayenne and a little Worcestershire sauce. When cold form into chop shape, dip in the beaten yolk of an egg, then in the bread or cracker crumbs and fry in hot lard as you would oysters. If canned lobster or salmon is used omit the boiling. One can makes a good dish.

Lobster Cutlets

2 cups chopped lobster meat, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1 teaspoon finely chopped parsley, yolk of 1 egg with 2 tablespoons cold water, 1 cup thick white sauce, small quantity of grated nutmeg and cayenne pepper. Mix ingredients in order given, cool and form in cutlets; dip in beaten egg, crumb and fry in deep fat. Serve with tomato sauce.

Creamed Lobster

(Mrs. Thorn.)

Ingredients. - Meat of 3 lobsters, 1 pint of cream, juice of 1 lemon, 1 grated nutmeg, 1 teaspoonful of Worcestershire sauce, cayenne pepper and salt. Mode. - Chop lobster rather fine, then add lemon juice, nutmeg, salt and cayenne pepper.

White Sauce

Mix 1/2 cupful of butter and 1 tablespoonful of flour, add this.to the pint of cream, mix well with the lobster, and put in shells or ramikins, sprinkle with crumbs and brown.