From the Salem Cook Book.

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SALMON LOAF. —N. B. H.

One can salmon, pour off liquor into a cup and mince salmon fine.

- four eggs,
- small piece of butter,
- one cup of crackers or bread crumbs,
- one cup of milk,
- salt and pepper,
- one onion grated and
- juice of one lemon.

Mix well. Steam one hour.

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SAUCE FOR SALMON LOAF. —N. B. H.

To one cup of milk scalded, add one level tablespoonful of cornstarch wet with a little cold water.

Add one egg beaten lightly and a small piece of butter.

Cook a little, then add liquor of fish. When thickened pour sauce over loaf and serve hot.

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SALMON LOAF—MRS. HERBERT SMITH.

- One can salmon,
- one and one-half cupfuls rolled crackers,
- three tablespoonfuls melted butter,
- three eggs,
- salt and pepper,
- milk to moisten.

Bake or steam.

EDITOR’S NOTE: There is an excess of similar Salmon Loaf and Patty Recipes in the cookbook. These have been moved to the end of this article.

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FISH TURBOT. —MRS. FRANK TERRILL.

- Three cupfuls of cold flaked fish,
- one pint milk,
- three tablespoonfuls Aristos flour,
- three tablespoonfuls butter,
- two eggs,
- one teaspoonful minced onion,
- one teaspoonful minced parsley,
- salt and pepper;

Make a white sauce with the milk, flour and butter, season with salt and pepper; when cool add beaten egg, parsley and onions.

Put a layer of fish in baking dish, sprinkle with salt and pepper, add a few drops of lemon juice, cover with white sauce and continue until fish and sauce are used, having sauce on the top, then sprinkle with buttered crumbs.

Bake in hot oven until brown.

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FINNAN HADDIE A LA DELMONICO. —F. M. F.

Cut fish in strips (there should be one cupful).

Put in baking pan, cover with cold water, place on back of range and allow water to heat to boiling point.

Let stand on range, keeping water below boiling point for twenty-five minutes, drain and rinse thoroughly.

Separate fish into flakes, add one-half cupful heavy cream and four hard boiled eggs thinly sliced. Season with pepper, add one tablespoonful of butter and sprinkle with finely chopped parsley.

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CODFISH BALLS. —MRS. ISAAC MAXWELL.

Pick into small pieces two cupfuls of codfish, soak in cold water for half an hour, drain and pour over boiling water. Let stand on the back of the stove for fifteen minutes.

Drain and mix with two cupfuls of cold mashed potatoes, a tablespoonful of butter, two tablespoonfuls of cream and a little pepper.

Mix into balls, dip first in beaten egg and then in bread crumbs, and fry in hot fat.

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CREAMED CODFISH. —MRS. ISAAC MAXWELL.

- One cupful codfish,
- two cupfuls milk,
- one tablespoonful butter.

Let come to a boil, then add:
- one teaspoonful Kingsford’s cornstarch,
- one egg well beaten.

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BOILED SALT MACKEREL. —M. C. R.

Soak mackerel over night.

Put in a pan with boiling water, let simmer fifteen minutes and drain.

Put on a few lumps of butter, pour on a cupful of sweet cream, set in oven and leave about five minutes.

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CLAM CHOWDER. —MISS CARRIE FOSSETT.

Cook in an old fashioned round bottom iron kettle. Dice up rather fine two slices of salt pork and brown the same, also brown four small onions sliced.

Add the following and cook one hour:
- two quarts of thinly sliced potatoes,
- two quarts water,
- one pint milk,
- one quart clam juice,
- a dash of pepper.

Just before removing from stove add one quart of clams and let come to a boil.

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FRIED OYSTERS. —N. B.

Take one pint of large oysters and cover with rolled cracker crumbs seasoned with salt and pepper.

Let them stand half an hour and roll again in meal. Fry brown in deep fat.

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PHILADELPHIA FRY. —N. B.

One pint large oysters, dry and dip in rich mayonnaise dressing, then in cracker crumbs. Repeat the dipping in the dressing and crumbs and fry brown in deep fat. Handle as little as possible and be sure to have the fat very hot.

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FISH TURBOT. —MRS. NATHAN BROKAW.

Flake salmon, season with salt and pepper.

Make white sauce of:
- one pint milk,
- three tablespoonfuls Aristos flour,
- three tablespoonfuls butter,
- salt and pepper.

When cool add:
- two beaten eggs,
- one tablespoonful minced onion and
- parsley.

Put layers of fish and sauce in baking dish sprinkle with buttered crumbs and bake brown.

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SCALLOPED OYSTERS.— MRS. ROY WATERMAN.

Place alternate layers of oysters and cracker crumbs in a baking dish, seasoning each layer with butter, pepper and salt.

Nearly cover with sweet milk and bake about one hour in a slow oven.

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FRIED OYSTERS. —M. C. R.

Roll crackers very fine and sift. Take select oysters and drain in colander.

Roll in cracker crumbs, dip in beaten egg to which a little milk has been added, then again in cracker crumbs.

Salt and pepper and fry in deep lard.

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OYSTER COCKTAIL. —MRS. FRED C. WHEELER.

For every twenty-five oysters take:
- two and one-half tablespoonfuls of tomato catsup,
- two tablespoonfuls Heinz Mandalay sauce or Worcestershire sauce,
- juice of one lemon,
- one-fourth cupful of vinegar,
- one-half cupful of oyster liquor (strained),
- salt,
- dash of cayenne pepper,
- dash of black pepper.

Mix cocktail one half hour before serving and thoroughly chill.

Put not more than six oysters in each cocktail glass or sherbet cup and cover with the dressing. Serve thin slices of brown bread and celery with the cocktails.

Excess of Similar Salmon Loaf and Patty Recipes

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SALMON LOAF. —MRS. ISAAC MAXWELL.

- One can salmon,
- one-half cupful cracker crumbs,
- one tablespoonful butter,
- three well beaten eggs.

Mix all together, season with salt and a little lemon juice.

Pack closely in a pan put in oven long enough to cook eggs, serve with brown sauce.

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SALMON LOAF. —MRS. FRANK CRANE.

- One can of best salmon,
- one-half cupful of rolled cracker crumbs,
- one-half cupful of sweet milk,
- three eggs well beaten,
- one tablespoonful of butter.

Mix well and steam one hour.

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FRIED SALMON. —MRS. FRED WHEELER.

- One can salmon (bones removed),
- one cup cracker crumbs (fine),
- two eggs, well beaten,
- one-half cupful of sweet milk,
- salt and pepper.

Fry in hot butter until heated through, cover while frying.

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FRIED SALMON. —MRS. DANIEL SMITH.

Put a generous lump of butter, or half butter and half lard in a frying pan. Remove the bones from a can of salmon, add about the same amount of rolled cracker crumbs as you have fish.

Salt and pepper to taste and brown nicely.

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SALMON PATTIES.—CONTRIBUTED.

Mix the two together thoroughly:
- three cupfuls of bread crumbs,
- one cupful salmon, well minced.

add:

- beaten egg,
- salt,
- pepper,
- just a pinch of cayenne pepper.

moisten with milk just enough to make hold together nicely, mould in patties and fry in hot butter a golden brown on both sides. Serve hot.

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SALMON PATTIES. —MRS. ROY WATERMAN.

- One can salmon (bones removed), picked up fine,
- one cupful bread crumbs,
- one-half cupful sweet milk,
- salt and pepper.

Mix thoroughly, shape into patties, roll in Aristos flour and fry in hot lard.