The art of cooking

egg- Shred the salmon in small pieces, removing from it all the skin and bone. Melt the butter in a small saucepan, stir into this the flour, add the milk and stir all together until boiling. Throw into this mixture the shredded salmon and season all with half of the pepper and salt. Cover the saucepan and, drawing it to one side of the Are, let its contents simmer, but not boil, until the fish is heated through. The slices of bread should be cut at least an inch and a half thick and cut a large round from each with a biscuit cutter. With a smaller cutter cut these rounds half way through in the centre. Put the cream upon a plate and dip the rounds in this, quickly in order that they may not soak soft, beat the egg thoroughly and roll the rounds in this, after which season the bread crumbs with the remaining pepper and salt and roll the rounds in these also. Throw the prepared rounds into hot clarified fat or lard and fry them for three minutes. Take them from the faty drain them upon kitchen paper and splitting carefully off with a sharp knife the inner round to the depths at which it is cut, scrape out from the centre of the large round all of the bread remaining soft. Into this bread cup fill in equal portions the fish mixture, and place over this the small rounds of bread. Serve the patties garnished with sprigs of parsley. Note. — These patties may also be made with oysters» lobsters, truffles, mushrooms or any kind of boiled $sh. Chicken Livers. — One and one-half dozens of chicken livers, one-quarter of a pound of fat bacon, one saltspoonful of pepper one saltspoonful of salt. Place the livers into a saucepan, cover them with cold water, throw in the salt and bringing the water quickly to the boiling point, let the livers boil for five minutes. When done, remove the livers from the water, slice them lengthwise carefully, in order not to break them, and cutting the bacon into very thin slices, and of a size similar to the slices of liver, thread alternate slices of liver and bacon upon a spit, and broil all over a bright fire five minutes, turning them constantly in order that they may brown evenly. When broiled sprinkle over all the pepper and send them to the table on the spit. Note. — ^Livers of chicken or turkey boiled in the manner above described, may also be served with a hot, thick brown sauce poured over them, with the addition if desired of a little chopped onion, browned in butter. Pig'i Feet. — Four pigs feet, one and one-half pints of milk, one teaspoonful of salt, one-half teaspoonful of pepper, one ounce of flour. When the feet are cleaned and scraped, cut them each across the knuckle deep enough, to let the water penetrate to the joint. Place them in a large saucepan, cover them with cold water, and putting all over the fire, let the water boil up. When this occurs drain the first water off. Cover the feet with boiling water, and allow them to boil in this very slowly until the meat becomes tender. Poair the water off again, cover the feet with the milk, BOILED RICE, ^ij and let them simmer in this very slowly, for half an hour longer. Mix the flour in a bowl with a little cold water, and beat it smooth. Stir this into the milk in the saucepan, sprinkle in also the pepper and salt, and let all cook together for five minutes, when the feet should be removed to a hot, deep platter, and served with the sauce poured over them. Note, — Pig's feet are also very delicious broiled, and are prepared by first boiling until tender, as directed above. When cool, they should be rubbed over with butter, placed in a broiler and broiled for ten minutes over a clear fire. Boiled Oatmeal. — One quart of cold water, eight tablespoonfuls of oatmeal, one-half dessert spoonful of salt.