Baked Salmon

Stir 1 tablespoon of flour with milk, and thicken with this 1 qt. of hot milk, as for gravy. Add to this, while hot, 2/3 cup of butter, 1 teaspoon chopped onion, and a pinch of red pepper, 1/2 a teaspoon of sage. Drain all the oil from a can of salmon, and remove bones. Then put in a dish alternate layers rolled crackers, salmon, and dressing. Put butter on top, and bake 40 minutes. - Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111.

Baked Salmon Trout

Dress fish, season with salt and pepper; cut gashes in back about 2 inches apart; lay in slices of salt pork; bake, basting frequently. Thicken liquor for dressing. - Mrs. D. E. Gentry, Glencoe, 111.

Salmon Balls

Have ready potatoes, boiled tender well mashed, and seasoned with butter. Take half as much salmon as potatoes, season with pepper and salt, and make into balls or flat cakes, and fry in hot fat. A well-beaten egg added makes them much lighter, but it is not necessary. - Mrs. Mittie Buford, 3251 S. State St., Chicago, 111.

Boiled Salmon

Sew as many lbs. as desired up in a cheese-cloth bag, and boil in slightly salted water a 1/4 hr. for every lb. When done take out and lay upon the platter. Stir a spoonful of minced parsley and the juice of 1/4 lemon in a cup of drawn butter. Pour over the salmon and serve. Garnish with parsley. - Mrs. E. D. Kelley, Winnetka, 111.

Broiled Salt Salmon

Soak in tepid water 24 hrs., changing the water several times. If in a hurry, or desiring a very salt relish, it may do to soak a shorter time, having water warm, and changing and parboiling slightly. Broil sharply; seasoning to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. - Mrs. Ida Butler, 907 N. Franklin St., Chicago, 111.

Salmon Cheese

1 can good salmon, 4 eggs, 1 cup cream, 6 soda biscuits, rolled fine, pepper and salt, and a little vinegar, to taste. Mix all together, and steam 2 hrs. When cold, slice down, and serve. - Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111.

Salmon Cream

Remove the skin, bone and fluid of 1 can salmon. Mince fine. For sauce, take a little more than 1/2 pt. of milk, thickened with corn starch, add salt and pepper. Put bread crumbs in the bottom of a dish, add fish and sauce, put bread crumbs on top. Bake. - Mrs. E. D. Kelley, Winnetka, 111.

Creamed Salmon

Pick 1 can of salmon to pieces. Put 1/2 a cup of milk in a double boiler, and add pinch of salt, 2 teaspoons corn starch, creamed with 1 tablespoon butter. Add salmon, stir lightly with fork till heated through. Put on dish sprinkled with bread crumbs and butter. Brown in oven 10 minutes. - Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111.

Salmon Croquettes

Remove bones and skin of 1 can salmon. Mince with fork, add juice of 1 lemon, pinch of cayenne pepper, salt to taste, yolk of 1 egg. Cook 1 tablespoon of butter and 1 of flour until smooth; then add 1 cup of milk, cook until it thickens, add this to salmon, and thicken with bread crumbs till you can mould into croquettes. Moisten with white of an egg or milk, roll in bread crumbs and fry in deep fat. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.