Farm and home cook book and housekeeper's assistant

For 4 salmons weighing about 3 lbs each allow 4 doz onions and 4 ozs each whole cloves and pepper, and cinnamon bark. Clean the fish thoroughly, salt slightly, and let stand over night. In the morning remove the skin, cut the fish up in pieces of convenient size, put them in boiling hot water, a few at a time, and let cook only a few minutes. Drain and put a layer of the fish pieces in a jar, alternating with layers of onions and spices, until the jar is full. Cover with good cider vinegar, cold, and put on an inverted plate with a weight, cover the jar with paper and cloth, and set away in a cold place. In 2 or 3 weeks the fish will be pickled sufficiently for use.— [Mrs. F. M., .Wash. Salmon Loaf with Cream Sauce Remove the skin and bones from 1 can of the very best salmon, add V2 of the liquor with the fat skimmed off, 3 wellbeaten eggs, scant y2 cup melted butter, 1 cup rolled cracker or bread crumbs, 1 tablesp lemon juice, 2 tablesp tomato catsup, and V2 tablesp finely minced onion. Mix thoroughly and steam 1 hour in well buttered pans, then dry off in the oven about 15 minutes. Serve with the following sauce: Rub 1 tablesp butter and 2 tablesp flour to a cream, add scant % teasp salt, a dash of pepper, and 1 pt rich, scalded milk, and cook until smooth. Pour the sauce over and around the salmon loaf, and serve hot. The salmon loaf can be served cold without sauce, garnished with hard-boiled eggs, slices of lemon, and sprigs of fresh parsley. — [Mrs. F. E. A., Wash. Fish Roe Wash and handle carefully, so as not to break them, dry on a clean towel, dip in beaten salted eggs, roll in salted cracker crumbs, and fry light brown on both sides in hot drippings. Serve with slices of lemon. — [M. S., O. Pickled Fish Prepare and clean the fish, cut in slices, sprinkle with salt, and let stand over night. Next morning drain off the liquid, put the fish in a kettle, add a few whole peppers and cloves, a few slices of onion, and bring slowly to a boil. Let simmer until tender. Can be served hot or cold — we prefer it cold. — [Mrs. H. C. O., Minn. Fish Chowder Trim and cut up about 4 or 5 lbs of any fresh fish, discarding bones and skin. Put the bones and skin on in a separate vessel in a little water, and let simmer gently 10 minutes. Cut up V2 lb salt pork, and fry until light brown, then add 2 onions cut in thin slices and cover and cook 5 minutes, after which add 2 tablesp flour and cook 5 minutes longer, stirring frequently. Over this strain the water in which the fish bones were cooked, and add the fish and 1 qt potatoes cut in slices. Season with salt and pepper, and simmer 15 minutes, or until the potatoes and fish are done, after which add 1 pt milk. Let boil up once more, then serve hot with oyster crackers. The milk may be omitted and 1 pt tomatoes used instead. — [N. P., N. H. DEVILED AND PICKLED OYSTERS 151 About Oysters and Clams