Salmon Custard

Mix together 1 can salmon, 2 eggs, 1 cup milk, small lump of butter, salt and pepper to taste. Bake for 20 minutes or 1/2 an hr., till brown. - Mrs. J. E. Catlin, 2717 S. Wabash Ave., Chicago, 111.

Deviled Salmon

This dish may be prepared from either canned or cold boiled salmon. Arrange fish in neat flakes, and pour over it the following dressing: Yolks of 3 eggs, boiled hard, 1 lb. salad oil or melted butter, rub with eggs to a smooth paste, add 2 teaspoons each of sugar and mustard, salt and cayenne to taste, add a little vinegar; arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of eggs, cut in rings. This is nice prepared with shredded cabbage. - Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111.

Salmon Fluff

Mix together 1 can salmon, 6 soda biscuits, 2 eggs, 1 tablespoon butter, salt and pepper; roll biscuits, beat eggs, and work all together; form into pats, and fry a few minutes. - Mrs. H. Dukes, 3618 S. State St., Chicago, 111.

Fried Salmon

Take 1 can salmon, soak 1/2 the quantity of bread in cold water until nice and soft, squeeze out the water, put a good tablespoon of butter in a frying-pan, place it on a good hot fire, put in salmon and bread, and a little salt and pepper, and fry like potatoes. - Mrs. Mary R. Clark, 2520 S. Wabash Ave., Chicago, 111.

Salmon Fritters

Mix together 1/2 can salmon, 1 cup mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, salt and pepper to taste; mould into round, flat balls, roll in flour, and fry until brown. - Mrs. Chas. C. Clemens, 316 W. Chicago Ave., Chicago, 111.

A Nice Dish Of Salmon

2 cans of red salmon; drop them unopened in boiling water, and boil 20 minutes; meanwhile put a pt. of sweet milk in a double boiler, mix a large spoonful of flour in a little cold milk, season with pepper and salt; when the milk boils, add a tablespoon of butter, then the flour, cook until thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn out the fish on a large dish, spread out, lay the sliced eggs on the fish, and put the sauce over all. - Mrs. James Cline, 1126 N. Clark St., Chicago, 111.

Salmon Loaf

roll 10 soda biscuits fine. Pick over and mince 1/2 can of salmon. Put half the salmon in the dish, and season with pepper and salt to taste. Then spread on a layer of biscuit crumbs, add the rest of the salmon, and then another layer of biscuit on top. Put little bits of butter over this, and milk enough to steam nicely. Bake 1/2 an hr. - Mrs. A. Cohen, 454 E. 58th Place, Chicago, 111.

Salmon Puffs

1 can salmon beaten lightly, season with salt and pepper, and celery salt, 1 cup bread crumbs, 2 tablespoons melted butter, 3 eggs, beaten lightly; put in a buttered mould and cook over boiling water until done, when it will turn out. Serve with cream sauce. - Mrs. J. Cunningham, 3735 S. Dearborn St., Chicago, 111.

Scalloped Salmon

In a baking-dish place a layer of rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and pepper; repeat until dish is nearly filled. Take a tablespoon each of butter and flour, beaten well together and stir in it a cup of boiling milk; when thoroughly cooked, stir in a beaten egg; pour this over dish, and bake. - Mrs. E. D. Kelley, Winnetka, 111.

Salmon Souffle

Make a white sauce of 1 pt. of milk, 2 tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, and a few drops onion juice, cook, then add 1 cup stale bread crumbs, 1 can salmon, picked free from bones, and rubbed smooth with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in whites, beaten very stiff; turn into buttered dish, and bake in pan over water in oven for 25 minutes. - Mrs. E. Dittrich, 701 Wells'st., Chicago, 111.

Steamed Salmon

1 can salmon, chopped, 1 cup fine bread crumbs, 4 eggs, beaten in, 1 tablespoon chopped parsley, 1 tablespoon melted butter, salt, pepper, a touch of mace. Pour into buttered mould and steam 1 hr. - Mrs. E. Freeman, 3304 S. State St., Chicago, 111.

Salmon Timbole

Mix together 2 eggs, 1 cup sweet milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter to suit the taste. Put into 8 or 10 cups, and steam for half an hr.

Dressing

1 1/2 cups milk, when hot thicken with flour, and add butter, salt, and 1 egg, or the yolks of 2, well beaten. - Mrs. Ella Boswell, 2628 S. State St., Chicago, 111.

Salmon Turbot

Heat 1 pt. of milk and 1/8 cup of butter, stir in 1 cup of flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in 2 well-beaten eggs. Fill a baking-dish with a layer of the same, and salmon, alternately. Sprinkle a layer of rolled crackers on top, moisten with milk and put 1/8 cup of butter in bits over all. Bake 20 minutes, and serve hot. - Mrs. E. D. Kelley, Win-netka, 111.