ur, add one cupful of cream, and cook until thick, stirring
constantly. Take from the fire, add one egg well beaten, and one
pound of cold cooked salmon flaked. Let cool, shape into croquettes,
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dip into egg and crumbs, and fry in deep fat. Serve with any
preferred sauce.

SALMON CROQUETTES--II

Cook together one tablespoonful of butter and three tablespoonfuls
of flour. Add one cupful of cream, and cook until thick, stirring
constantly. Season with salt, red pepper, and minced parsley, take
from the fire, add the juice of a lemon and a can of flaked salmon.
Mix thoroughly and cool. Shape into croquettes, dip in egg and
crumbs, and fry in deep fat.

SALMON CROQUETTES--III

Cook together one tablespoonful of flour and two of butter, add a
cupful of cream or milk, and cook until thick, stirring constantly.
Take from the fire, add an egg well beaten, half a cupful of crumbs,
a small can of flaked salmon, and salt, red pepper, and powdered
mace to season. Mix thoroughly, cool, shape into croquettes, dip
into egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--IV

Cook together two tablespoonfuls each of
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butter and flour and add one cupful of cream in which the yolks
of two eggs have been beaten. Cook until very thick, stirring
constantly. Take from the fire, add a pound can of salmon, flaked,
salt and pepper to season, and a teaspoonful of minced parsley. Stir
in the beaten whites of the eggs and cool. Shape into croquettes,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

SALMON CROQUETTES--V

Cook together two tablespoonfuls of butter and one of flour. Add
one cupful of milk and cook until thick, stirring constantly. Add
a small can of flaked salmon, pepper and salt to season, and three
eggs well beaten. Reheat, but do not boil. When it thickens, take
from the fire, and cool. When cold, shape into croquettes, dip
in egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--VI

Cook together one tablespoonful of butter and two of flour. Add
one cupful of milk and cook until very thick, stirring constantly.
Season with salt, pepper, and celery salt. Add two cupfuls of canned
salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly
and spread on a platter to cool. Shape into croquettes, dip in crumbs,
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then in beaten egg, then in crumbs, and fry in deep fat. Serve with
green peas.

SWEDISH SALMON CROQUETTES

Cook one cupful of white st