SALMON LOAF

1 large or 2 small cans shredded 1 teaspoonful salt
salmon 14 teaspoonful paprika
2 eggs, well beaten 116 cupfuls bread crumbs, soaked
4 tablespoonfuls melted butter in 1 cupful milk
Steam % hour. Sauce: One egg, well beaten; 2 tablespoon-
fuls butter or olive oil; 1 tablespoonful lemon juice or vinegar; |
teaspoonful salt; ™% teaspoonful paprika; 1 tablespoonful corn
starch. Cook in double boiler. When thickened stir in 34 cupful
boiling water and 1 tablespoonful chopped cucumber pickle.

ROLLED SMELTS

Sprinkle boneless smelts with salt and pepper on the meat side,
place one anchovy on each smelt and roll together. Place fish
close together in a well buttered shallow baking dish. Pour a
small amount of the anchovy brine over them, dot with butter,
sprinkle with bread crumbs and bake slowly for 15 to 20 minutes.
Serve warm.

MAYONNAISE OF FISH

Tie up in napkin a fine trout and boil in a shallow dish. Sea-
son the water well with onions and a bouquet of bay leaves, thyme,
and parsley and salt to taste. Put small potatoes around the fish
and when all is done prepare the mayonnaise. Take the yolks of
8 raw eggs and a cupful of chopped green onions, chervil and
pickles. Lastly the juice of a lemon, and salt and pepper to taste.
Stand in a cool place till needed, and serve with the fish.

—Miss Edith Hanbury

TERRAPIN A LA MARQUISE

Prepare a terrapin and cut into dice. Simmer in its own liquor
until tender, drain and cook for 10 minutes in 3 tablespoonfuls
of butter. Add 1 tablespoonful of arrow root dissolved in 1 cupful
of cream, and cook until thick, seasoning with salt, black pepper,
cayenne, grated nutmeg, cloves and powered mace; add the terra- |
pin eggs and 3 tablespoonfuls of sherry. Serve immediately.

ROE CROQUETTES

Parboil 2 fish roe, drain, cool, and mash. Cook together 1
tablespoonful of butter and 2 of flour; add 1 cupful of boiling milk
and cook! until thick, stirring constantly. Take from the fire, add
the beaten yolks of 2 eggs, and minced parsley, lemon juice, grated
nutmeg, salt, pepper and celery to taste. Reheat, stir until thick,
add the mashed roe, mix thoroughly, and cool. Shape into
croquettes, dip in egg and crumbs, fry in deep fat, and serve with
Hollandaise sauce. —Mrs. George Wooster

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