This fish is at once so delicious and so expensive that a wise housewife is careful not to lose so much as an inch of it. A good accompaniment to boiled salmon is spaghetti, or some other form of macaroni, baked with cheese. On the morrow, pick the bones and skin from the remnants of the fish, and flake it fine with a silver fork. Cut the cold spaghetti up small and mix with the fish, seasoning to taste. Have ready in a sauce-pan a cupful of white sauce, or drawn butter, in which has been beaten an egg. Perhaps you may have another "left over" in the shape of the egg sauce that went with yesterday's fish. Heat it to scalding, put in the fish and macaroni, toss and stir with a silver fork, now and then, to prevent lumping, but do not beat the mixture to a pulp or mush. The salmon should keep its individuality. A few capers in the sauce will give piquancy to the rechauffe. As soon as it is smoking hot, dish.

If you have no spaghetti on hand, use a handful (not more) of bread-crumbs. Do not spoil the salmon flavor with mashed potato.

CANNED SALMON STEAK is excellent, treated as above. Or, you may broil and dress it with a few spoonfuls of mayonnaise, or butter and lemon-juice rubbed together with minced parsley.

Or you may steam it and treat as you would boiled salmon.

Or, still again, divide into cutlets with a keen knife, roll in egg and cracker-crumbs, set away for two or three hours to harden, and fry in deep cottolene.

*                      SALMON CROQUETTES.

The remains of yesterday's fish may be used for this, or canned salmon, as may be convenient.

Flake fine with a silver fork, and season with paprica, or cayenne, salt, and a tiny pinch of mace. Heat a cupful of white sauce in a saucepan, beat into it a raw egg, stir in the picked salmon and a handful of very dry crumbs. When heated all through, spread upon a flat dish to cool. It should be cold and just stiff enough to handle before you mould your croquettes. Flour your hands and make a great spoonful of the paste into a roll two-and-a-half inches long and an inch in diameter, or into a small cone. Roll this upon a floured dish to get it quite smooth, dip into beaten egg, then roll in fine cracker-crumbs; lay upon a flat dish, lightly floured, not near enough to touch one another, and set in a cold place for several hours before you fry them in deep cottolene brought slowly to a boil before they go in. Croquettes made according to this rule are sure to be good. Many fail with them because unwilling to take the forethought to prepare them early enough in the day to insure firmness. Others get them too stiff. A hard croquette is worse than a leathery doughnut. You can use almost any kind of cold fish for this purpose.