The new practical housekeeping

Potatoes ; add the two hard-boiled whites, finely chopped, and the lemon juice. Melt the butter in a saucepan, stir in the flour and gill cold water by degrees, and when boiling pour it over the materials in the bowl and stir all thoroughly together. Make into small shapes resembling the shad-roe, beat the raw egg and dip these into it, roll in the bread-crumbs, and fry as doughnuts in hot fat, draining on a piece of kitchen paper over a sieve in oven to keep hot, and serve in a folded napkin. Or for the four shad roes take one pint cream^ four tablespoons each corn-starch, and butter, one teaspoon salt, juice of two lemons, slight grating of nutmeg and a speck cayenne, Boil the roe as above, then drain and mash. Put the cream on to boil, mix the butter and corn-starch together, and stir into the boiling cream ; add the seasoning and roe ; boil up once, and set away to cool. Make into balls, or shape and fry as airected above. Baked Salmon. — Procure a middle cut of salmon ; butter both sides of a large sheet of writing paper and roll the fish in it, pinning the ends securely together. Put it in the baking pan and pour a half cup butter and water over it. Cover with another pan and bake in a moderate oven one hour, lifting the cover occasionally to baste and see that the paper does not scorch. Make a sauce by beating a cup of cream over boiling water, thicken with a heaping teaspoon corn-starch, add a tablespoon butter, and pepper, salt and finely chopped parsley to taste. When the salmon is done, take off the paper, place on a hot platter, pour half the sauce slowly over it and send the rest to table in a boat. If cream cannot be had for the sauce use milk and a well beaten egg. Salmon Croquettes. — This dainty dish may be made of tho fresh fish,' boiled and cold, or of the canned salmon. The meat must be carefully separated from bones and skin, chopped fine and the juice of <half a lemon, a tablespoon chopped parsley, a little salt and a pinch of cayenne added ; mix all together. Put two tablespoons best butter for each pint and a half chopped salmon into a saucepan with two teaspoons flour and cook together, stirring constantljr. Add a little of the stock the fish was boiled in and acup of cream. Boil for five or six minutes, stirring steadily, then mix in the chopped salmon, stir well together, and add and stir rapidly in yolks four eggs. Continue to stir briskly a few minutes longer, then pour the mixture out upon a large flat dish and set it in a cool place until perfectly cold. Then make in small roUs-or pear-shaped cones, using mst enough flour lo prevent the mixture from sticking to the hands. When all are done, dip them one at a time into eggs beaten up with a little cream, and roil them in freshly-made bread-crumbs. Let them rest for an hour, then fry them to a delicate brown color in plenty of boiling hot lard. Or, mix with three-fourths pint shred salmon, five tablespoons bread-crumbs ; melt one and one-half tablespoons butter and pour over the mixture, adding half teaspoon each salt and pepper and saltspoon each grated nutmeg and powdered mace ; beat all together and add juice of half a lemon, teaspoon anchovy sauce and Wo beaten eggs, stirring well; shape and fry as above.