Delicate dishes

Use 4 short, thick cucumbers and i can of shrimp. Mince shrimp very fine; add 4 common soda crackers, rolled very fine; 3 tablespoonfuls of melted butter, a pinch of cayenne pepper, ^ cupful of milk and a pinch of salt, if necessary. Halve the cucumbers, scoop out the [illustration: A.N. Warner & Co., 53rd St. & Lake Ave., Chicago] 53rd St. & Lake Ave., Chicago seeds and add to the shrimp mixture. Fill the cucumber shells with the mixture, adding a little water, if not moist enough. Sprinkle with cracker crumbs and place in the oven 20 minutes. Put a whole shrimp on the top for effect. Mrs. F. W. Norwood. SALMON IN A MOULD. Drain the liquor from i can of salmon, and remove the bones and skin. Chop fine and rub into it until smooth, 4 tablespoonfuls of melted butter, season with salt, pepper and minced parsley, also a little celery, if liked. Beat 4 eggs well, add Y-z cupful of cracker crumbs, mix all well and thoroughly. Put into a buttered mould and steam one hour. Boil I cupful of milk and thicken with i tablespoonful of corn starch; add to the liquor from the salmon, i tablespoonful of butter, i egg, and i teaspoonful of catsup. Put the egg in last and very carefully. Boil i minute. Turn the salmon out of the mold and pour the sauce around. Mrs. L. B. Mason. TURBOT OR ESCALLOPED FISH. Steam or boil a large whitefish with 2 bay leaves, 4 cloves and a small sliced onion, until the fish is done; [illustration: Valentine & Company, Coach and Car Varnishes and Colors] about i^ an hour. Boil i pint of milk, thicken with 2 tablespoonfuls of flour, and add ^ pound of butter, salt, pepper and minced parsley. When cool add 2 beaten eggs. Pick the fish to pieces, laying it in a buttered dish, covering each layer with the sauce, until the dish is full; cover the top with bread crumbs, dot thickly with bits of butter and bake until brown. Mrs. Elmer Washburn. LYONNAISE POTATOES. Cut into cubes enough cold boiled potatoes to make I quart, add i large teaspoonful salt and ^ of pepper. Put 3 tablespoonfuls butter into frying pan, add i tablespoonful minced onion and i of minced parsley, cook 3 minutes, stirring constantly; add the potatoes and stir with a fork, very carefully, until brown and hot. Mrs. Homer P. Knapp. CHICKEN SOUFFLE. Put I tablespoonful of butter in a saucepan and when melted, stir in i tablespoonful of flour until smooth, add I pint of milk and stir until it boils. Add ^ cup of stale bread crumbs; cook i minute. Take from the fire, add y^, teaspoonful of salt, 2 dashes of pepper, i [illustration: A. N. Warner & Co., Chicago] tablespoonful of chopped parsley, i can of chopped chicken and the well beaten yolks of 3 eggs. Beat the whites to a stiff froth and stir them in, carefully. Butter a baking dish, pour in this mixture and bake 20 minutes; serve quickly. Mrs. B. R. Wells. EGG PLANT, FRENCH STYLE. Boil a large egg plant until tender, peel and mash smooth, season with butter, pepper, salt and a little thyme. Chop fine 2 hard boiled eggs and ^ an onion, add 2 tablespoonfuls of bread crumbs. Mix well, put into buttered dish, put bread crumbs oyer the top with bits of butter and bake in quick oven until brown. Mrs. Walter R. Comstock.