Roast Beef - Grated horse-radish, tomato or cranberry sauce.

Mutton - Caper sauce, a tart jelly.

Roast Pork - Apple sauce.

Roast Lamb - Mint sauce.

Roast Goose - Apple sauce, cranberries.

Roast Turkey - Cranberry sauce.

Venison or Wild Duck - Currant jelly.

Boiled Ham - Mustard, currant jelly.

Boiled Tongue - Sliced lemon, horse-radish.

Fresh Mackerel - Gooseberry sauce.

Garnish for Fowls or Birds. Two inch square cranberry jelly on a slice of orange.

Mrs. J. M. Woodruff.

A Dainty Dish for Luncheon.

Here is a delicious dish for luncheon or tea: Flake fresh or canned salmon fine and mix with it 4 table-spoonfuls of melted butter; beat two eggs and mix with them half a cupful of bread crumbs, salt, pepper, and a little minced parsley; mix in the salmon; place in a buttered mold and steam for an hour; when cold send to the table on a bed of parsley. This is fine.

Mrs. S. B. Snyder.

Salmon Loaf.

One can salmon minced fine, 1 cup rolled crackers, butter size of walnut, salt and pepper to taste, 3/4 cup milk. Bake in buttered dish 1/2 hour.

Mrs. O. Stewart.

Salmon Loaf.

One can of salmon from which all particles of skin and bone have been removed, 2 eggs beaten light, 2 tablespoons melted butter, 1/2 cup of fine cracker crumbs, salt and pepper to taste. Rub to a smooth paste, put into a buttered mold and steam 1 1/2 hours. When done turn on to a platter and surround with fresh peas which have been boiled in salt water.

Sauce for Salmon Loaf.

Over all pour a sauce made as follows: Heat 2 cups of milk, into this stir 1 heaping teaspoon of corn starch rubbed smooth in a little milk, 1 teaspoon of butter, pepper and salt, cook until smooth and creamy.

Mrs. Webb.

Baked Fish (delicious).

Fish weighing three or four pounds. Place in a baking pan with a stick across each end to keep head and tail out of water, and parboil until nearly done. Then take the meat from the bone without breaking the bone or head. Pick the meat up, removing all small bones and skin. To this add one can of oysters and one can of shrimps, and chop, not too fine. Use about 1/2 cup bread crumbs to hold the mixture together; over this sprinkle salt and cayenne pepper. Then take 1 cup butter, set on fire to melt, add 1 onion and a little parsley chopped fine and fry slowly until nearly done, then mix with the above ingredients. Deftly mold the mixture on the bone of the fish, shaping as nearly like the original as possible. Sprinkle with cracker crumbs and place in oven, baste with melted butter until nicely browned. Garnish with parsley, lettuce leaves and sliced lemon.

Mrs. H. M. Clayton.

Salmon Loaf.

One can salmon (pour off juice and oil), 1 cup sweet milk, 2 eggs well beaten, juice of 1 lemon, 1 cup bread crumbs, salt and pepper to taste. Mix well, steam 1 hour.

Dressing for Salmon Loaf.

To the juice and oil add 1 cup of milk, salt and pepper, juice of 2 tomatoes, lump of butter, boil and thicken with flour. Serve on the loaf.

Baking powder cans are good to steam loaf in. This served with mashed potatoes makes a nice dish for luncheon.

Mrs. C. P. Modle.