SALMON ENTREE

Put into a pan 3 tablespoonfuls of butter, 3 of flour, cook to a
smooth paste, add 2 cupfuls of milk, let boil, stirring constantly.
Draw saucepan to side of stove, add salt and pepper to taste, 1
tablespoonful of anchovy sauce, 1 tablespoonful of lemon juice, 1
dessertspoonful of minced parsley, the beaten yolks of 4 eggs, 4
tablespoonfuls tomato pulp, % pound finely chopped salmon,
weighed after chopping. When thoroughly mixed, stir in very
lightly the whites beaten stiff, with the addition of a pinch of salt,
to the mixture ; sprinkle with fine light brown bread crumbs, scatter
bits of butter over top and cook in moderate oven 34 of an hour ;
after which ornament top with dots of chopped parsley and sifted
egg yolk, and serve as quickly as possible, accompanied with a
sauce, either anchovy, shrimp, oyster or lobster, in hot sauce boat.
If salmon cannot be had, any fine white fish will do instead.

—Mrs. Blake Manning Wilson

SALMON VERMICELLI

Ys cupful vermicelli 14 teaspoonful salt
1 cupful white sauce 14 teaspoonful celery salt
1 cupful minced salmon Pepper to taste

Break vermicelli into convenient lengths and cook in boiling
salted water till tender (about 30 to 40 minutes). Drain thoroughly.
Put a layer in a baking dish, cover with ™% the salmon and white
sauce. Add another layer of each, cover with vermicelli and but-
tered crumbs and bake until brown on top.

Any cooked fresh fish may be used instead of salmon. Season
with lemon juice, thyme, celery salt, parsley and paprika. With
the white fleshed fish, substitute a tomato sauce for the white
sauce if desired. Macaroni or spaghetti may be substituted for the
vermicelli,

SWEET AND SOUR SALMON

Remove the tops of 2 or 3 cloves and put the latter with 5 or
6 whole peppers, a few bay leaves, 2 sliced onions, a sliced carrot,
and a stalk of sliced celery, on to boil in a pint of water. After
it boils 10 minutes, add % cupful each of granulated sugar and
white wine vinegar, and 3% lbs. of salmon cut in squares. When
tender remove to a platter. While it is cooking make a sauce of
4 yolks beaten light with an even teaspoonful of flour and 2 table-
spoonfuls of grated almonds. Lastly add % lb. of butter and some
finely chopped parsley. —Mr. Henry Reifel

SCALLOPS EN BROCHETTE

Place on skewers alternately thin slices of bacon cut in
squares and scallops. Place upright in oven and brown. Baste with
a little soup stock once or twice. Season and serve with toast to
garnish. |

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