The new practical housekeeping

Salmon Frittsrs. — Remove skin and bone from a pound canned salmon, mince and add an equal quantity potato that has been mashed and mixed with butter and cream ; work the mixture into little cakes and fry in a little butter. Boiled Salmon, — Scale and clean fish, and be particular that no blood is left inside; lay in fish-kettle with sufficient hot water, to cover (hot is used to better preserve the color) adding salt in the proportion of six tablespoons to a gallon water. Bring it quickly to a boil, take off scum, and let simmer gently till the fish is done, which will be when the meat separates easily from the bone. Drain it, and if not wanted for a few minutes, keep warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster, oyster, shrimp or hollandaise sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish, and a little lemon-juice squeezed over it is considered by many persons a most agreeable addition. Peas are also, by some connoisseurs, considered especially adapted to be served with salmon. Boiled is the best way of cooking salmon. For a more fancy dish arrange in the form of a letter S, as follows: Thread a trussing-needle with some twine ; tie the end of the string around the head, fastening it tight; then pass the needle through the center part of the body, draw the string tight, and fasten it around the tail. The fish will assume the desired form. Salmon prepared thus is very nice served cold at evening parties with a mayonnaise sauce poured over. It may then be mounted on a pedestal which may be carved with a sharp knife in any form desired from bread two or three days old, fried a nice brown in deep lard, or made of wood covered with white paper brushed over with aspic jelly ; the salmon should then also be decorated with bits of aspic jelly in squares or other forms. Cauliflower blossoms and sliced or quartered hard-boiled eggs make a very pretty and appropriate decoration when served with the mayonnaise sauce. Broiled Salmon Cutlets. — Cut slices an inch thick, and season with pepper and salt ; butter a sheet of white paper, lay each slice on a separate piece, with the ends twisted ; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is liked, add a few chopped herbs and a little spice. Escalloped Salmon. — Roll fine one quart crackers, season with salt and pepper and mix with one can salmon ; put in a skillet and add milk (or milk and water) to moisten well, and some bits of butter. Cover and steam thoroughly. Fried Salmon Steaks. — Cut slices an incH thick from the middle of the fish, wipe drv and sprinkle on a little salt, then dip in egg and cracker dust and fry in hot salad oil or butter, turning to brown both sides. Drain and serve on hot platter lined with clean paper fringed at the ends ; garnish with parsley.