ock with a tablespoonful of butter,
the yolks of two eggs, and parsley, pepper and salt, and grated
onion to season. Add a can of flaked salmon and cook until thick,
stirring constantly. Cool, shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with Tartar Sauce.

SALMON CUTLETS

Cook together one tablespoonful of butter and three of flour. Add
one cupful of cream and cook until thick, stirring constantly. Add
a can of salmon, chopped, the juice of half a lemon, a tablespoonful
of minced parsley, and salt and red pepper to season. Mix thoroughly,
and cool. Shape into cutlets, dip in egg and crumbs and fry in
deep fat.

SALMON CHOPS

Prepare according to directions given for Salmon Croquettes, shape
into chops, dip into egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.

[Page 297]
BAKED SALMON LOAF--I

Put a cupful of milk into a double-boiler and add enough bread
crumbs to make a smooth paste. Cook until thick, stirring constantly.
Add a can of salmon, chopped, half a cupful of cream, salt and
red pepper to season and three eggs beaten separately, folding
in the stiffly beaten whites last. Mix thoroughly, pour into a
buttered mould, set into a pan of hot water, and bake until firm
in a moderate oven.

SALMON LOAF--II

Mash a can of salmon, add the juice of a lemon, and half a cupful
of fresh bread-crumbs, three tablespoonfuls of minced parsley, four
tablespoonfuls of melted butter and four eggs beaten separately,
folding in the stiffly beaten whites last. Put into a buttered
mould and steam for an hour. Add to the oil drained from the salmon
one cupful of boiling milk, one tablespoonful of cornstarch rubbed
smooth in a little cold milk, and a tablespoonful of butter. Cook
until thick, stirring constantly, take from the fire, add one egg
well beaten, a teaspoonful of tomato catsup and mace and pepper to
season. Turn the mould out on a platter and pour the sauce around
it.

[Page 298]
SALMON LOAF--III

Flake a can of salmon and mix it with the pounded yolks of two
hard-boiled eggs, a tablespoonful of capers, and pepper, salt,
mace, and parsley to season. Dissolve a teaspoonful of anchovy paste
in a cupful of boiling water, add a tablespoonful of lemon-juice
and a tablespoonful of soaked gelatine. Heat until the gelatine is
dissolved and mix with the fish. Butter a mould and arrange upon
it the rings of the hard-boiled eggs. Put the fish into it and
put on ice until perfe