The housewife's referee

lump of butter, a dash of cayenne, and a little veloute sauce ; when fine pass it through a sieve, and add enough whipped cream to make the mixture soft and light. Coat some small moulds with aspic jelly ; when set, fill them with the cream. Cover with aspic and leave till firm. When turned out, dish them round a thinly-sliced cucumber salad. Salmon Fritters, Beignets de Saumon. — Take some cold salmon, and with a fork pull it into flakes. Sprinkle over some salt, pepper, and chopped parsley, with just a dust of cayenne pepper. Make a batter the consistency of thick cream, into which dip each piece of salmon when boiling. Fry a nice brown ; drain, and serve up garnished with cucumber. Salmon Puddings ; Boudins de Saumon. — Take some cold boiled salmon from the skin, pound it with a lump of butter then pass it through a sieve, add about half the quantity of breadcrumbs soaked in milk and squeezed out, add pepper, salt, and eggs ; the yolks should be worked in first, then the whites whisked to a froth ; butter some small moulds, fill three parts full with the mixture, and steam in a saucepan of boiling water. Salmon Puddings ala Romaine ; Boudins de Saumon a la Eomaine {Hot). — Line a mould with salmon force-meat, then put in the centre a salpicon composed of prawns, truffles, and mushrooms cut up into dice, and mixed with allemande sauce. Fill up the mould with the force-meat and poach ; and dish up on a quenelle border and pour over cardinal sauce. Salmon Pudding, Boudins de Saumon a la Romaine {Gold). — Line the mould with aspic jelly ; put in a layer of chaudfroid sauce, half a lobster, and half a tomato. Garnish with a salpicon of lobster and anchovies, mixed in a mayonnaise of aspic jelly and cream. Cover with chaudfroid sauce. Salmon Roll. — Take some salmon, remove the bones, and cut it fine ; salt, pepper, parsley, thyme, a teaspoonful of butter, the juice of a lemon, an egg, and add one third as many breadcrumbs as fish. Mould it into a roll ; smear with the yolk of an egg ; dust with fine breadcrumbs ; cover with buttered paper, and bake from three-quarters of an hour to one hour. Garnish with peas, and serve with caper sauce. Salmon, Spiced. — Put into a fish kettle one pint of water, two quarts of good vinegar, half an ounce of black pepper, and a quarter of an ounce of cloves. Cut the salmon into neat slices, and put it into the liquor ; when it boils allow it to simmer till well done ; then take it out and let it cool. When the fish is cold put it into the covered dish in which it is to be kept. Strew bay leaves and a peppercorn between each piece. Send to table garnished with fennel and cucumber. It will keep for a month in the hottest weather. Salmon Trout a la Suedoise. — Boil a good-sized salmon trout and let it get cold. Make a sauce by chopping a cucumber small and passing it through a sieve, add some salad oil and cream to it with pepper and salt to taste. Mix thoroughly, then add to it half a pint of aspic jelly, coloured green ; it must be mixed in the cool, but still in the liquid state. Put the sauce on ice, and when nearly firm and smooth entirely mask the fish with it ; put it on ice again, and before sending it up to table garnish with whipped green aspic round and stick prawns down the back, or put in three brochettes, on each of which stick two or three prawns.