The new practical housekeeping

Canned Salmon. — The California canned salmon is nice served cold with any of the fish sauces ; mix together yolks of three eggs, half cup each cream and vinegar, two teaspoons brown sugar, salt, pepper, and celery-seed to taste ; boil thick like custard and pour over one can salmon. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices of toast, with milk thickened with flour and butter poured over it. Crimped Salmon. — Take a middle cut of fresh salmon and cut in slices two or three inches thick. Lay in cold salted water one hour ; then place in boiling salted water, skim and simmer gently twenty minutes, if very thick slices. Garnish as in boiled salmon and serve with same sauce. , Salmon Pudding. — Chop a can of preserved salmon or an equal amount of cold, either roast or boiled, and rub it in a mortar, or in a bowl with the back of a spoon, adding four tablespoons melted— not hot — ^butter. until it is a smooth paste. Beat a half cup fine bread-crumbs with tour eggs and season with salt, pepper and minced parsley, and mix all together. Put into a buttered pudding mold and boil or steam one hour. Make a sauce with one cup milk thickened with tablespoon corn-starch, the liquor from the canned salmon, and tablespoon butter, or double the quantity of butter when the liquor is not used, teaspoon anchovy, mushroom x)r tomato catsup, a pinch of mace or cayenne, and a beaten egg stirred in last very carefully. Boil one minute, and when the salmon is turned from the mold pour the sauce over it. Cut in slices at table. A very nice supper dish. Stewed Salmon, — Stew a can of salmon in the liquor, (or cold, boiled or roast in a very little water), slightly salted, ten minutes. Have ready in a large saucepan a cup drawn butter thickened with riceflour or corn-starch. Season with cayenne and salt to taste and stir in carefully two beaten eggs, then the salmon. Let it come to a gentle boil, add two hard-boiled eggs and some capers or green pickles, all chopped fine, and turn into a covered deep dish. Or add the hard-boiled eggs ana capers to the stewed salmon, with a tablespoon butter, toss up lightly with a fork, pepper slightly, and heap in the center of a hot flat dish, then pour the boiling sauce over alL Very nice either way. Sardines. — These are small fish of the herring family and come to us in half pound and pound tin boxes, preserved in oil, averaging from a dozen to twenty-four fish. They are an excellent relish and form a wholesome and agreeable addition to a breakfast, luncheon, or tea. Take out carefully, whole if possible, place on platter and garnish with parsley and slices of lemon, serving a slice with the fish. The American Sardines, or shrimps, are used but are larger and not considered as delicate. For Fried Sardines, procure largest-sized sardines, remove from oil, place on dish, and let drain a few minutes ; dip fish in well-beaten egg, and roll in cracker crumbs ; fry brown as fritters or in a little butter or oil ; mix oil left in box with cracker-crumbs, make in very small cakes and fry and use as a garnish for the fish, alternated with sprigs of parsley. Serve hot. If one wishes Home-Made Sardines can be made: Clean small fish, shrimps are nice, salt slightly and let stand overnight ; in the morning drain.