Creamed Codfish

Soak over night some good salt codfish. In the morning, drain, and cut into small pieces. To one cup of fish add two cupfuls of cold boiled potatoes cut into cubes. Season with salt and pepper, and add cream enough to cover. Cook slowly one-half hour. The cream thickens by evaporation, and the potatoes and fish are very delicate prepared this way. Serve with fresh tomatoes, dressed with oil and vinegar, in the season of tomatoes.

Salmon Jelly Salad

Soften one tablespoonful of granulated gelatin in two tablespoonfuls of cold water; add half a cupful of boiling water, one tablespoonful of lemon juice, half a tea-spoonful of salt, and one-eighth teaspoonful of pepper. Strain and place the bowl in ice water; stir until it begins to stiffen, then add one cupful of cold flaked salmon, half a cupful of finely cut celery, and two table-spoonfuls of peas. When stiff enough, fill small individual molds, which have been wet with cold water, and chill. Turn out upon lettuce leaves and garnish with mayonnaise.

Salmon Shells

Remove all skin, bones, and oil from a one-pound can of salmon. Break into bits. Add a chopped boiled egg. Add one cupful of bread (one day old). Stir into thickened cream, a cupful for this amount. Fill green pepper shells. Top off with butter, and bread or cracker crumbs. Bake till brown, and serve.

Parisian Salmon

The salmon-should be cut if possible from the middle of the fish in rather thick slices. After it is washed and dried, wrap it securely in cheesecloth and let it simmer until tender in soup stock, to which have been added a bay leaf, two chopped onions, a stalk of celery, one diced carrot, and some parsley, then drain and place on a hot platter, pouring over the following sauce: Place in the upper part of the double boiler a cupful of milk, adding, when hot, half a teaspoonful of meat extract, salt, and celery salt to taste, and a tablespoonful of cornstarch dissolved in a little cold water; be sure the sauce boils at least twice, and then stir in a cupful of asparagus tips. Serve garnished with a border of mashed potatoes and a tiny circle of green peas.

Salmon Salad

A can of salmon makes a delicious salad if used in any of these combinations: a few finely cut capers and a stalk of celery; a diced cucumber, and a quarter of a Bermuda onion finely shaved; two tomatoes sliced, and four small cucumber pickles, minced finely. In all these the salmon is marinated, broken into pieces, and the mayonnaise dressing, in which the vegetables have been lightly tossed, is poured over one large mound of salad or individual small ones.

Molded Mackerel

Clean and cut a small mackerel in thick slices. Place in a kettle, cover with three cupfuls of cold water, and add one slice of onion, a sprig of parsley, a bit of bay leaf, two whole cloves, and six peppercorns (whole pepper) ; simmer for an hour. Remove the fish and separate into pieces freed from skin and bones. To the liquor in which the fish- was cooked, add one tablespoonful of gelatine, which has been soaked in one-fourth cupful of cold water. Season with salt and pepper. Strain into molds, which have been wet with cold water, placing pieces of the mackerel in the bottom. Chill, unmold on lettuce leaves, and serve with the following sauce: Beat one-half cupful of cream until stiff, add two tablespoonfuls of grated horseradish, one-half teaspoonful of salt, one-fourth teaspoonful of paprika, and one tablespoonful of vinegar.