The national course in home economics

Remove from the can; break up carefully, taking away all the oil, and as many of the bones as possible. Arrange daintily on a platter with parsley and thin slices of lemon. M. A. C. SALMON TURBOT. One large can of salmon, two eggs, one pint of milk, one cup of sifted flour, one-fourth of a cup of butter. Heat the milk and half of the butter, stir into it the flour which has been mixed smooth in a little water, Salt and let cook until stiff, stirring to prevent burning. When cold, stir in the eggs well beaten. Have a baking dish ready, fill with a layer of the same and salmon alternately. Sprinkle a layer of rolled crackers on top, moisten with milk and put the balance of the butter in bits over all. Bake about twenty minutes. Serve hot. Mrs. C. F. Ginn., MOLDED SALMON. One can salmon, two eggs (beaten lightly), two tablespoonfuls melted butter, one-half cup fine bread-crumbs, one tablespoonful corn-starch; chop fish fine, beat in bowl with silver spoon, pepper and salt to taste; put in a buttered mold and steam one and one-half hours. Mrs. Harley. SALMON CREAM. One can salmon; remove skin, bone, and fluid, and mince fine. For sauce, a little more than one-half pint of milk thickened with corn-starch; add salt and pepper. Put bread-crumbs in bottom of a dish, then fish and sauce and bread-crumbs on top. Bake. Mrs. E. P. Campbell. PLANKED SHAD. Remove the scales, clean, wash, and split the shad, put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks, put the board over the fire, rubbing it once in a while with butter, and roast until done. The plank should be well seasoned and heated before placing the shad upon it or the fish will partake of the flavor of the wood. When done turn on a hot dish, sprinkle over it some salt and pepper, and drop upon it small bits of butter. Serve with slices of lemon. The Bourse, Philadelphia. BROILED SHAD. (Washington Style.) Split a good-sized shad down the back and lay on a platter, upon which is one tablespoonful of olive oil, and a little salt and pepper; leave it here an hour, but turn occasionally. Rub the bars of a double gridiron with oil to prevent sticking, lay the fish on and broil slowly, doing the inside first. Turn frequently. It will take from ten to fifteen minutes, according to the size of fish, to cook. When the bone can be easily lifted it is a sign that the cooking is sufficient; take off the bone, spread over a generous piece of butter, salt and pepper, and set in the oven for a minute. Excellent. Arlington Hotel, Washington, D. C. BAKED SHAD. Remove the scales and entrails but do not cut off the tail or head. Wash thoroughly and wipe dry. Fill with a dressing made of one cup of stale bread-crumbs, a tablespoonful of butter, a little chopped onion, half a teaspoonful of marjoram, same of salt and a shake of pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt and pep- per. Pour a cupful of hot water in the bottom of the pan; if it cooks away add more. Bake in a hot oven, allowing fifteen minutes to every pound. Serve with roe sauce. Roe Sauce. — Boil the roes of one shad, skin and mash fine; add one cupful of drawn butter and serve at once. Mrs. I. Tibbitts. BOILED FLOUNDERS.