A lady of good taste

Bone the salmon and flake it quite fine. Drain off the oil. Boil the peeled potatoes and mash them with butter, salt and pepper. Mix the salmon with the potatoes and form into croquettes and chill. Roll them in the egg and cracker crumbs and fry in deep hot fat until a golden brown at about 370 degrees. (M. C.) Sauce for Broiled Salmon (M.R.B.) 1 tablespoon butter 2 hard boiled eggs, chopped 2 tablespoons flour 14 cup cucumber, seeded 1% cup milk and chopped lf cup cream 1 tablespoon Worcestershire 1 beaten egg sauce 2 tablespoons vinegar 4 teaspoon salt lf teaspoon pepper Melt the butter in the top of the double boiler over low heat. Blend in the flour until smooth and then the milk and cream, stirring continuously. Add the beaten egg after the liquid is very hot and the other seasonings. Stir in the chopped egg and cucumber and set the sauce on the back of the stove to keep warm to serve over the broiled fish. [ 19 | Shrimp Armand Y, cup celery, chopped 2 tablespoons vinegar 14 cup green pepper chopped _1 tablespoon lemon juice 14 cup green olives chopped YZ teaspoon salt l4 cup parsley chopped creole mustard l4 cup green onions chopped ~— 2 pounds shrimp, unpeeled 6 tablespoons olive oil shredded lettuce Boil the shrimp in well salted water gently for 6 or 7 minutes and then peel them. The shells lend flavor to the shrimp. Let them cool. Mix all the ingredients given for the sauce and marinate the shrimp in this over an hour in the refrigerator. Serve on shredded lettuce. Poached Salmon 214 to 3 pounds of salmon 1% cup sliced onion (for 7 or 8) 1 sliced carrot 1 quart water 1 sprig thyme 2 teaspoons salt 6 peppercorns 2 bayleaves 1 cup dry white wine 2 whole cloves Select a piece of fresh salmon preferably from the tail end. Mix all the ingredients except the wine and simmer gently for 20 minutes to make a stock. Put the washed fish in an agate pan so that it is not crowded, add the stock and the wine with additional water (if necessary) to almost cover the fish and gently simmer 15 minutes on each side. Let the fish cool in the liquid. Remove the fish and skin it. If it is to be served cold wrap it in wax paper and serve at room temperature for the best flavor. If the fish is to be served hot return it to the liquid and when ready to serve bring gently to a simmer and leave over the flame just long enough to heat it. If the fish is very thick, it may take 40 or 45 minutes to cook but 30 minutes is usually long enough for a 3 pound piece. Egg sauce, Hollandaise or horseradish sauce are suitable to serve with boiled salmon and on special occasions a fine creamed lobster or shrimp sauce. [20] Scalloped Oysters 1 quart or 2 dozen oysters l4 teaspoon pepper 4 slices good bread, toasted 2 tablespoons light cream 14 cup butter 1 teaspoon Worcestershire lf teaspoon salt sauce 2 tablespoons sherry dash cayenne pepper oyster liquor Put a sieve over a bowl and put the oysters in the sieve. Examine them for bits of shell and reserve the oyster liquor to add to the sauce. Melt the butter in a pan, cut the toast into strips and toss them in the butter until they are well coated. Put 1% of the toast strips in the bottom of a fireproof 10 by 6 inch greased baking dish. Cover the toast with half of the oysters. Combine all the rest of the ingredients and pour half of it over the oysters. Lay another third of the toast strips on the oysters and the rest of the oysters on them and pour the rest of the sauce over the oysters. Crumble the rest of the toast on top. The oysters are not completely covered. Bake for 15 minutes at about 375 degrees and another 15 at 350 degrees. Serve with baked potatoes (which you have started in the oven 30 minutes earlier) topped with a bacon curl and a sprig of parsley. Oysters and Crabmeat Creamed in Champagne 1 dozen oysters sauce: