The Portland Woman's Exchange Cook Book

One lb. cooked salmon, picked very fine. To ^ cup scalded milk add gradually Yi teaspoon salt, 1 teaspoon flour and 1 teaspoon mustard; stir and cook 10 minutes in double boiler; add Yi teaspoon melted butter, the beaten yolks of 2 eggs, and |4 cup hot vinegar. Stir while cooking a moment; add % tablespoon gelatine melted in 2 tablespoons water; add salmon and mold. Serve cold, with cucumber sauce. Mrs. David Loring, Cold Salmon. A 4 or 5-lb. salmon boned, with head and tail left on. Add to water you boil fish in a few slices of lemon, 1 onion, cut up, 4 bay leaves, salt and pepper and a little red pepper and 1 cup of white wine. Boil until well cooked, remove and skim. When cool, pack in ice, for fish must be very cold when served. Just before using put on platter, and around fish put salad, consisting of crisp lettuce leaves, sliced tomatoes, sliced cucumbers, sliced young onions, grated green peppers and chopped olives. Mix carefully, leaving out the lettuce, with mayonnaise so as not to break the slices, arrange all on dish so fish is in a nest of salad. Cover fish with mayonnaise and down the center lay thin slices of lemon and between each slice of lemon a little watercress and sprinkle with paprika. K. B. Mather. Salmon Loaf. Mince 1 can of salmon, saving liquor for sauce. Put in 4 tablespoons of melted butter, Yi cup fine bread crumbs, pepper and salt, and 3 well beaten eggs. Put in buttered mold, set in pan of hot water, cover and steam in oven 1 hour, filling with boiling water as it evaporates. Set in cold water a minute and turn out. Sauce. Heat 1 cup of milk to boiling point, and thicken with 1 tablespoon of cornstarch wet in cold water, add a spoonful of butter, the salmon liquor and a beaten egg; take from fire, season, and stand in hot water 3 minutes covered; add juice of a lemon and pour around loaf. Mrs. Guy W. Talbot. Cod Fish Balls. 1 quart of cut-up potatoes. ^ pint of fish picked fine (codfish) . 1 yolk of egg. 2 whites whipped very stiff. Pepper and salt to taste. I dessertspoon of butter. Boil potatoes and fish together until soft. Strain all the water out of them; mash them well. Stir in yolk and stir the whole mixture thoroughly. Add whites last thing when it is almost cold and beat a long time. Drop spoonfuls of the mixture in deep lard after having gotten the latter very hot. If clams are used instead of fish dry them well and take only the tender parts of the razor clam. Chop very fine and stir into the potatoes without cooking and add 2 tablespoons of flour so the mixture will hold together. Mrs. W. J. Burns. Baked Salt Codfish. Soak 3 hours 1 cup salt codfish which has been cut in smaH pieces. Cut 4 cold boiled potatoes in slices, place in bottom of a casserole, add fish, salt and pepper, and 3 pimentos cut in strips. Over all pour 1 cup tomato sauce, cover with crumbs and bake 25 minutes. Mrs: R. W. Wilbur. Baked Shad. Leave the head on the cleaned shad. Fill with Creole or bread stuffing and bake 1 hour, basting every 2 minutes with melted butter. The oven should be slow after 15 minutes. Serve with roe sauce. Creole Staffing. 1 green sweet pepper. J/2 cucumber. 1 bunch parsley. 3 large, or J/^ can of tomatoes. 1 slice salt pork. Grind all together in meat chopper, drain off liquor, add 1 teaspoon onion juice, 2 tablespoons butter, and cracker crumbs until stiff. Bread Stuffing. Stir 2 cups bread crumbs into }/2 cup softened butter, add a slice of onion chopped fine, add fried without browning in a tablespoon of butter, 1 tablespon finely chopped parsley, 3 or 4 tablespoons tomato juice, salt and pepper to taste. Shad Roe Croquettes.