ctly cold and firm. Turn out on a platter
and serve with Mayonnaise.

SALMON LOAF--IV

Drain the oil from a can of salmon, remove skin, fat, and bone,
and flake the fish with a silver fork. Add the yolks of four eggs,
well beaten, half a cupful of bread crumbs, four tablespoonfuls
of melted butter, and pepper, salt, and minced parsley to season.
Fold in the stiffly beaten whites of the eggs, put into a buttered
pan, and bake for half an hour. Add to the drained oil one cupful
of milk. Thicken it with a tablespoonful each of butter and flour
cooked together, take from the fire, and add one egg well beaten.

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FRICASSEED SALMON

Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce,
adding half a cupful of cream, and salt, red and white pepper to
season. Take from the fire, add one egg, well beaten, pour over
buttered toast, and sprinkle with parsley.

CURRIED SALMON--I

Chop a small onion fine, and fry brown in butter. Add to it the
liquor drained from a can of salmon, and a tablespoonful of flour.
When the flour is smooth, add half a cupful of water, a teaspoonful
each of curry powder and lemon-juice, and salt and pepper to taste.
Add a can of salmon flaked, reheat, and serve.

CURRIED SALMON--II

Fry a chopped onion in olive-oil, and when the onion is brown add
a tablespoonful of flour mixed with a teaspoonful of curry powder.
Add one cupful of boiling water and cook until thick, stirring
constantly. Reheat flaked canned salmon in the sauce and serve with
a garnish of sliced lemon.

CURRIED SALMON--III

Fry a chopped onion brown in olive-oil.
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add two teaspoonfuls of curry powder and a tablespoonful of flour.
When the flour is cooked, add two cupfuls of hot water and cook
until thick, stirring constantly. Add a tablespoonful of tomato
catsup or Chutney Sauce and salt and pepper to season. Add a can
of salmon flaked. Reheat and serve.

CREAMED SALMON

Bring to the boil one cupful of cream and half a cupful of milk.
Add a teaspoonful of butter and two teaspoonfuls of corn-starch
rubbed smooth with a little cold milk. Cook until thick, stirring
constantly, and add one can of flaked salmon. Fill ramekins with
the mixture, sprinkle with crumbs, dot with butter, and brown in
the oven.

CREAMED SALMON ON TOAST

Prepare the fish according to directions given for Baked Creamed
Salmon. Pour over slices of buttered toast, sprinkle with minced
parsley, and serve.

BAKED CREAME