Take cold cooked salmon which may have been left from a previous day and some other fish or canned salmon to make enough, and pick it into pieces of even size without bones. Mix finely minced bread and cracker meal in equal quanti- ties. Butter a baking pan, cover the bottom with the crumbs, place fish enough to cover that, and plenty of crumbs again on top. Take soup stock and milk if to be in plain style, or soup stock and white wine if that way, enough to thoroughly moisten, season with pepper and salt✪ Scalloped Salmon, Plain cr au Vin, pour over the scallop and bake brown. Cut out squares, place on the dishes as neatly as possible, add a border of frizzed potatoes lor decoration. 773— Frizzed Potatoes. The same as Julienne (No. 729) but shred much finer. Slice raw potatoes* with a Saratoga cutter, then place the 9J COOKING JFOR FROIIT. slices upon each other and shred them. Fry almost white in fresh lard. Serve as a garnish. 774— Grenadins of Veal, Napolitaine. Small selected veal steaks, size of the palm of the hand, larded with a few strips of fat pork, baked in a quick oven, served with sauce in the dish. Slice the leg of veal for them and use the trimmings in soup or stews. Draw the lardoons through so that a dozen ends will cluster in the middle of each grena- din. Butter a pan, strew a very little minced onion, salt and pepper; place the veal close together; bake light brown. Have some clear soup stock boiled down to glaze and baste them with it while bak- ing. 775— Sauce Napolitaine, Mix grated horseradish in thin white sauce, made by tnickening strong chicken broth with white roux. Butter sauce di- luted will answer the purpose ordinarily — the horseradish is the chief ingredient. 776— Brochettes of Kidneys and Ham. Slice up the kidneys that may have ac- cumulated, and small pieces of ham, cut them to one size as near as can be, and not larger than a silver half dollar. Run them on iron skewers✪ Brochettes of Kidneys and Ham, a slice of kidney and a slice of ham alternately until the skewers are full. Trim off corners with a straight cut, lay in a pan and bake. Serve in a spooniul of sauce in the dish, pushing off the portion from the skewer with a fork. These may also be fried in hot fat and served for breakfast; also breaded and fried. 777— Sauce Claremont. I cup vmegar. I cup water. 4 yolks of eggs. I tablespoon butter* 1 tablespoon salt. Shred the cabbage fine, mix the yolks well with some water, put everything into a saucepan or into the sink of the steam chest and stjr occasionally until it reaches boiling point ; then keep it where it will not boil. This makes a yellow sort of cream dressing in the cabbage; but boiling curdles the egg and would make it noc so good. Add minced red pepper if you have it✪ Sauce Claremont; some add sugar. 779— Hot Slaw Another Way. The common hotel way of making hot slaw is to put the shred cabbage into a large saucepan with roast meat or bacon fat and vinegar and stir it over the fire until the cabbage is partly cooked and the vinegar has dried out, making a sort of imitation of sour krout ; it is cheap, 780— Steamed Pound Pudding. I pound sugar — any kind. ^ pound butter. lo eggs. I pound flour✪ Steamed Pound Pudding.

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Take cold cooked salmon which may have been left from a previous day and some other fish or canned salmon to make enough, and pick it into pieces of even size without bones. Mix finely minced bread and cracker meal in equal quanti- ties. Butter a baking pan, cover the bottom with the crumbs, place fish enough to cover that, and plenty of crumbs again on top. Take soup stock and milk if to be in plain style, or soup stock and white wine if that way, enough to thoroughly moisten, season with pepper and salt, pour over the scallop and bake brown. Cut out squares, place on the dishes as neatly as possible, add a border of frizzed potatoes lor decoration. 773— Frizzed Potatoes. The same as Julienne (No. 729) but shred much finer. Slice raw potatoes* with a Saratoga cutter, then place the 9J COOKING JFOR FROIIT. slices upon each other and shred them. Fry almost white in fresh lard. Serve as a garnish. 774— Grenadins of Veal, Napolitaine. Small selected veal steaks, size of the palm of the hand, larded with a few strips of fat pork, baked in a quick oven, served with sauce in the dish. Slice the leg of veal for them and use the trimmings in soup or stews. Draw the lardoons through so that a dozen ends will cluster in the middle of each grena- din. Butter a pan, strew a very little minced onion, salt and pepper; place the veal close together; bake light brown. Have some clear soup stock boiled down to glaze and baste them with it while bak- ing. 775— Sauce Napolitaine, Mix grated horseradish in thin white sauce, made by tnickening strong chicken broth with white roux. Butter sauce di- luted will answer the purpose ordinarily — the horseradish is the chief ingredient. 776— Brochettes of Kidneys and Ham. Slice up the kidneys that may have ac- cumulated, and small pieces of ham, cut them to one size as near as can be, and not larger than a silver half dollar. Run them on iron skewers, a slice of kidney and a slice of ham alternately until the skewers are full. Trim off corners with a straight cut, lay in a pan and bake. Serve in a spooniul of sauce in the dish, pushing off the portion from the skewer with a fork. These may also be fried in hot fat and served for breakfast; also breaded and fried. 777— Sauce Claremont. I cup vmegar. I cup water. 4 yolks of eggs. I tablespoon butter* 1 tablespoon salt. Shred the cabbage fine, mix the yolks well with some water, put everything into a saucepan or into the sink of the steam chest and stjr occasionally until it reaches boiling point ; then keep it where it will not boil. This makes a yellow sort of cream dressing in the cabbage; but boiling curdles the egg and would make it noc so good. Add minced red pepper if you have it; some add sugar. 779— Hot Slaw Another Way. The common hotel way of making hot slaw is to put the shred cabbage into a large saucepan with roast meat or bacon fat and vinegar and stir it over the fire until the cabbage is partly cooked and the vinegar has dried out, making a sort of imitation of sour krout ; it is cheap, 780— Steamed Pound Pudding. I pound sugar — any kind. ^ pound butter. lo eggs. I pound flour.

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