Cusk-A-La-Creme

Put 1 pint milk in double boiler; add small bay leaf, sprig of parsley, little celery seed, tiny slice of onion and a little mace if desired. Scald. Rub 1 tablespoonful of butter and 2 tablespoonfuls of flour together. Stir into hot milk and add a teaspoonful of salt, a dash of pepper, and the beaten yolk of 2 eggs. Pick apart 2 cups of cold (cooked) fish and put a layer of the sauce in the bottom of a baking dish, then a layer of fish, etc., having the last layer sauce. Sprinkle with bread crumbs. Bake 10 to 15 minutes or until brown. - Jennie Baker.

Fish Chops

Boil 3 pounds fish, bone and chop fine. Fry a teaspoon of chopped onion and ½ cup of butter until brown. Add 1 tablespoonful of flour to 1 pint of milk and put into onion and butter and boil until thick. Then mix with the fish, season, and when cool mold into chops. Dip into yolk of egg and bread crumbs and fry in hot lard. - R. H.

Escalloped Salmon

Take contents of a pint of canned salmon. Remove all bits of skin and bone and drain off all fluid, and mince the fish fine. For a white sauce, boil a pint of milk and thicken with 2 tablespoons corn starch, adding two of butter, with white pepper and salt to taste. Prepare 1 pint of bread crumbs finely powdered. Put a thin layer of crumbs on bottom of dish, then a layer of minced fish, then a layer of white sauce until all is used, ending with crumbs on top. Bake till crumbs are a fine brown. - Mrs. T. F. Heth.

Creamed Salmon

Blend 2 tablespoons of flour and same of butter - do not brown. Add 1 pint of hot cream and milk; when cooked add ¼ teaspoon white pepper, 1 teaspoon sail, dash of cayenne, teaspoonful of lemon juice, then mix carefully with can of salmon which has been somewhat broken. Serve with a border of mashed potatoes. - Mrs. Leroy Calvert.

Salmon Loaf

2 cans salmon, 4 eggs, 2-3 cup bread crumbs, 2 tablespoonfuls melted butter, ½ teaspoonful salt, 1 tablespoonful minced parsley, a dash of red pepper. Put salmon and butter in an •earthen dish and with a spoon make into a smooth paste.

Beat eggs light and put bread crumbs, salt and pepper into them. Beat well together, then add to salmon and steam 1 hour. Serve hot with following dressing:

One cup milk, the salmon liquor, tablespoonful corn starch, 1 egg (may be omitted), pinch of mace, 1 tablespoon butter, pinch of salt, 1 tablespoon Worcestershire sauce. Let milk come to a boil, add cornstarch, let thicken, add butter, salt, mace and sprinkling of red pepper. Add egg well beaten. Cook 1 minute. When all done, add liquor from salmon and "Worcestershire sauce. Pour dressing over loaf and serve hot.

- Miss Jean McNair.

Salmon Loaf

One can salmon, 1 cup sweet milk, 1 cup bread crumbs, 3 eggs (well beaten), salt and pepper. Bake 1 hour.

- Mrs. Geo. Wright.

Salmon Croquettes

One teacup milk (sweet), 2 tablespoons flour, 1 tablespoon butter. 1 tablespoon parsley (chopped), yolk of 1 egg. Cook together. When cool, add 1 can salmon, mold into shape, roll in cracker crumbs and fry in deep fat.

- Mrs. Lawson M. La Fetra.

Tartaric Sauce

For meat and fish. The yolks of 2 uncooked eggs, half a cup of olive oil, 3 tablespoons of lemon juice or vinegar, 1 of mustard, a teaspoon (each) of salt and onion juice, half a teaspoon of pepper, and a tablespoon of chopped cucumber pickles. Beat the eggs and oil together with the seasoning like Mayonnaise dressing, then add the pickles.

- Mrs. James J. Ayers.

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