utes. Uncover and brown delicately. +f ~ PIG IN BLANKET—Take bacon that has been sliced real. ae thin and rather large oysters. Put two oysters in each ae as “remove ‘from the grease and take out the toothpicks and the bacon wil stay in shape. These must be served these minute they are removed from the fire in order to have: them ie @ success. : ae OYSTER SAUTE—Toast six slices of bread. Drain: a a quart of oysters and dry on a clean towel. Then roll oysters in a little flour seasoned with salt and pepper. Put three lices of bacon into a large frying pan. Remove bacon when fat has all fried out of it. Add two rounding table-_ spoons butter and let brown a little. Put oysters in pan over hot fire and turn oysters as fast as edges curl and re- “move from fire quickly. Serve six or eight oysters over “each slice of toast. Garnish with cut olives or pimolas, or i: pickles and sliced lemon points, Will serve six per- on OYSTER Rae e peas one cup of strained oyster. jquor a saltspoon of pepper, "one tablespoon butter and one table- ‘spoon rolled crackers. When it begins to boil add one bate il of oysters; boil one minute. Put half ae of baobegp: - oysters with their liquid; ele they come ‘ie a boil put in Bicne pint milk✪ Oyster Recipe, one tablespoon butter mixed with two table- — spoons fiour and a little salt and pepper. Let it boil up, ~ _ then Bony over slices of nicely browned and buttered toast serve ~ SALMON CAKE—One can salmon, one slice bread, crumb ‘ed, a little finely minced onion, a pinch of red pepper, on eggs, a little salt; mix and form into cakes; fry a ligh brown. These are nice cold for picnics or lunch. ' SALMON- CHOPS—One box salmon (eight ehops), thre - shredded wheat biscuits, roll out finely, keeping two fo breading and one for white sauce. '. White Sauce: One tablespoon butter, one- tablespoo flour, one cup: milk. Melt butter, stir in flour, add milk, le Beiscuit, boil, stirring all the. time, and add one ee - biscu . Drain liquor from salmon. Mince salmon with fork. ag ne-half teaspoon salt and one-eighth teaspoon _ paprilca fouls. fish with white sauce and set in cool Pisce: Form it J ete sy ~ een d “to .elght chop "a cuit crumbs. Salt and pep- = per to taste. eG SALMON CROQUETTES—Shred one can of salmon, re-. moving all skin and bone, then mix with about one-half — - dozen of mashed potatoes, two eggs well beaten and sea- gon with salt and pepper; roll in bread crumbs and fry in hot lard. This makes one dozen of nice sized cakes. ee ' FRIED SALMON—Remove from can as whole as you can, cut in pieces. Beat two eggs and have ready with some -eracker crumbs; dip in the eggs.and roll in cracker crumbs — and fry. Sa aA seasoned with salt and a little cayenne pepper. Stir one teaspoon flour smoothly into one-half cup cream, cook @ few minutes, and mix thoroughly with salmon. Put into baking dish layer of bread crumbs and bits of butter, layer ~ of salmon and so on, with top layer of bread crumbs and ve butter. Bake in hot oven about 85 minutes. Garnish with — ~ sprigs of parsley and serve hot. ; ae ee - - SALMON PIE—Make a creamed salmon as follows: Melt two level tablespoons butter in a saucepan (do not brown), — add two level tablespoons flour, salt to taste and a little © ' pepper. Stir until smooth. Now add a little at a time, beating well, a cup. of hot milk; when smooth add a can of — good salmon, freed from bones and skin and broken into — inch ,pieces. Stir lightly until thoroughly heated. Have a pudding dish lined one inch thick with hot mashed potatoes well seasoned, pour in the creamed salmon, cover with more potato, brush over with butter and bake a delicate brown. Or arrange the potatoes on a hot, dish, in a circle, pour creamed salmon in center and serve at once.✪ Salmon Cake

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utes. Uncover and brown delicately. +f ~ PIG IN BLANKET—Take bacon that has been sliced real. ae thin and rather large oysters. Put two oysters in each ae as “remove ‘from the grease and take out the toothpicks and the bacon wil stay in shape. These must be served these minute they are removed from the fire in order to have: them ie @ success. : ae OYSTER SAUTE—Toast six slices of bread. Drain: a a quart of oysters and dry on a clean towel. Then roll oysters in a little flour seasoned with salt and pepper. Put three lices of bacon into a large frying pan. Remove bacon when fat has all fried out of it. Add two rounding table-_ spoons butter and let brown a little. Put oysters in pan over hot fire and turn oysters as fast as edges curl and re- “move from fire quickly. Serve six or eight oysters over “each slice of toast. Garnish with cut olives or pimolas, or i: pickles and sliced lemon points, Will serve six per- on OYSTER Rae e peas one cup of strained oyster. jquor a saltspoon of pepper, "one tablespoon butter and one table- ‘spoon rolled crackers. When it begins to boil add one bate il of oysters; boil one minute. Put half ae of baobegp: - oysters with their liquid; ele they come ‘ie a boil put in Bicne pint milk, one tablespoon butter mixed with two table- — spoons fiour and a little salt and pepper. Let it boil up, ~ _ then Bony over slices of nicely browned and buttered toast serve ~ SALMON CAKE—One can salmon, one slice bread, crumb ‘ed, a little finely minced onion, a pinch of red pepper, on eggs, a little salt; mix and form into cakes; fry a ligh brown. These are nice cold for picnics or lunch. ' SALMON- CHOPS—One box salmon (eight ehops), thre - shredded wheat biscuits, roll out finely, keeping two fo breading and one for white sauce. '. White Sauce: One tablespoon butter, one- tablespoo flour, one cup: milk. Melt butter, stir in flour, add milk, le Beiscuit, boil, stirring all the. time, and add one ee - biscu . Drain liquor from salmon. Mince salmon with fork. ag ne-half teaspoon salt and one-eighth teaspoon _ paprilca fouls. fish with white sauce and set in cool Pisce: Form it J ete sy ~ een d “to .elght chop "a cuit crumbs. Salt and pep- = per to taste. eG SALMON CROQUETTES—Shred one can of salmon, re-. moving all skin and bone, then mix with about one-half — - dozen of mashed potatoes, two eggs well beaten and sea- gon with salt and pepper; roll in bread crumbs and fry in hot lard. This makes one dozen of nice sized cakes. ee ' FRIED SALMON—Remove from can as whole as you can, cut in pieces. Beat two eggs and have ready with some -eracker crumbs; dip in the eggs.and roll in cracker crumbs — and fry. Sa aA seasoned with salt and a little cayenne pepper. Stir one teaspoon flour smoothly into one-half cup cream, cook @ few minutes, and mix thoroughly with salmon. Put into baking dish layer of bread crumbs and bits of butter, layer ~ of salmon and so on, with top layer of bread crumbs and ve butter. Bake in hot oven about 85 minutes. Garnish with — ~ sprigs of parsley and serve hot. ; ae ee - - SALMON PIE—Make a creamed salmon as follows: Melt two level tablespoons butter in a saucepan (do not brown), — add two level tablespoons flour, salt to taste and a little © ' pepper. Stir until smooth. Now add a little at a time, beating well, a cup. of hot milk; when smooth add a can of — good salmon, freed from bones and skin and broken into — inch ,pieces. Stir lightly until thoroughly heated. Have a pudding dish lined one inch thick with hot mashed potatoes well seasoned, pour in the creamed salmon, cover with more potato, brush over with butter and bake a delicate brown. Or arrange the potatoes on a hot, dish, in a circle, pour creamed salmon in center and serve at once.

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