Dainty dinners and dishes for Jewish families

Boil the salmon, cut it up into very small pieces, removing all skin and bones. Mix the butter and flour in a stew-pan, add 1 gill cold water, boil up, stirring all the time. Add the lemon juice, cream, salt, and cayenne. Then mix the fish in this sauce, and turn out to cool. Make the mixture when cold into cutlet shaped pieces, dip in the egg and breadcrumbs, and fry them in boiling oil in a frying-basket. CUTLETS OF SALMON A LA SUEDOISE. Dames de Saumou a la Suedoise. 4 slices of salmon. Salt and pepper. Lemon juice. 3 large tomatoes. 1 dessertspoonful tarragon vinegar. Suedoise sauce. 1 tablespoonful salad oil. A few drops of liquid carmine. 2 table-spoonsful liquid aspic jelly. Chopped tarragon and chervil. Watercress salad. (see page 86). Place the slices of salmon on a buttered tin, sprinkle with pepper and lemon juice, cover with a buttered paper ; bake till firm. Pound the tomatoes, season with salt, pepper, oil, vinegar, and bring up the colour with carmine if necessary. Rub all through a sieve, mix in the aspic, chopped tarragon, and chervil ; pour this puree over the cooked salmon, and dish round watercress salad ; garnish with blocks of iced Suedoise sauce. SALMON FRITTERS. Croquettes de Saumon. | lb. cold cooked salmon or other fish. \ lb. mashed potatoes. 1 teaspoonful chopped parsley. 1 hard-boiled egg. 1 teaspoonful anchovy sauce. Pepper and salt to taste. Egg- Breadcrumbs. Frying oil. Free the fish from bones, flake it up, add to it the mashed potato, hard-boiled egg cut into small pieces, parsley, seasoning, and anchovy sauce ; a little beaten egg must be added if necessary to bind the mixture. Form into small Hat cakes, dip in egg and breadcrumbs, and fry in boiling oil till a golden brown colour. Drain on kitchen paper, dish neatly, and decorate with sprigs of parsley, or chopped parsley. PICKLED SALMON. Saumon d la Marinade. 1 thick slice salmon. 4 pint vinegar. 2 cloves. 1 shallot. 4 gill aspic. Pepper. Boil the salmon, drain it, set it aside to get cold, place it on a dish. Put all the other ingredients in a stew-pan, let them boil up, strain them over the salmon, and serye cold, BROCHET OF SMELTS. Brocket d'Eperlans. Melt 2 oz. of butter on a fire-proof dish, dredge raspings of bread on it, add pepper and salt to taste, a little chopped parsley and shallot. Place the smelts on this mixture, pour over them a wineglassful of white wine (if liked), some anchovy sauce, and finish with another ounce of butter, placed in little lumps on the fish. Bake in a moderate oven for 20 minutes, basting occasionally ; garnish with slices of lemon and some fried parsley, and serve hot. SOLES IN ASPIC. Soles en Aspic. 2 soles (or lemon soles). \ pint aspic jelly. 1 hard-boiled egg. Cut two moderate sized soles 1 spic. Green salad. 1 lemon. Salt, pepper and cayenne, into neat fillets, rub them with lemon juice, and sprinkle with salt and cayenne. Place them on a greased baking tin, cover with greased paper, and bake in a hot oven for 7 to 10 minutes. Remove them to a fiat dish, and when cold mask them with melted aspic jelly. Cut round when set, and arrange them round a good salad. Garnish with slices of hard-boiled egg and chillies. DEVILLED SOLE. Sole a la D/able. 1 sole. 1 dessertspoonful curry paste. 1 teaspoonful anchovy sauce. Juice of 1 lemon.