Baked Fresh Salmon

When I lived in Oregon a friend showed me how to bake fresh salmon, and I have never tasted anything more delicious. Wash and clean a small salmon thoroughly, in and outside, rub with butter, salt, and pepper, slice 1 onion, and put some of the slices in the fish and over the fish, and then pour 1 pt can of tomatoes over all. Bake in a moderate oven and baste frequently, Turn out on a hot platter and garnish with parsley.- [Mrs. E. G., Mich.

Boiled Fresh Salmon

Clean the fish thoroughly inside and out, put on in boiling water to cover, and add salt and 1 or 2 tablesp vinegar, according to the size of the fish. Serve with an egg or cream sauce. -[E. L., Neb.

Fried Fresh Salmon

Cut fish into slices about 3/4 inch thick, dip in salted beaten egg, then in salted cracker or bread crumbs, and fry a light brown on both sides in hot fat.-[E. T., n. Y.

Scalloped Salmon

Drain off the liquor and remove the skin and bones from 1 can of the very best salmon. Pick the fish into small pieces, then add 1 cup cream, 1/2 cup milk, 2 teasp flour rubbed smooth with 1 tablesp butter, and pepper and salt to taste. Boil until smooth, then fill into patty pans, sprinkle the top with crumbs, dot with bits of butter, and brown in a hot oven.- [Mrs. M. R., N. Y.

Pickled Salmon

For 4 salmons weighing about 3 lbs each allow 4 doz onions and 4 ozs each whole cloves and pepper, and cinnamon bark. Clean the fish thoroughly, salt slightly, and let stand over night. In the morning remove the skin, cut the fish up in pieces of convenient size, put them in boiling hot water, a few at a time, and let cook only a few minutes. Drain and put a layer of the fish pieces in a jar, alternating with layers of onions and spices, until the jar is full. Cover with good cider vinegar, cold, and put on an inverted plate with a weight, cover the jar with paper and cloth, and set away in a cold place. In 2 or 3 weeks the fish will be pickled sufficiently for use.- [Mrs. F. M., Wash.

Salmon Loaf with Cream Sauce

Remove the skin and bones from 1 can of the very best salmon, add 1/2 of the liquor with the fat skimmed off, 3 well-beaten eggs, scant 1/2 cup melted butter, 1 cup rolled cracker or bread crumbs, 1 tablesp lemon juice, 2 tablesp tomato catsup, and 1/2 tablesp finely minced onion. Mix thoroughly and steam 1 hour in well buttered pans, then dry off in the oven about 15 minutes. Serve with the following sauce: Rub 1 tablesp butter and 2 tablesp flour to a cream, add scant 1/2 teasp salt, a dash of pepper, and 1 pt rich, scalded milk, and cook until smooth. Pour the sauce over and around the salmon loaf, and serve hot. The salmon loaf can be served cold without sauce, garnished with hard-boiled eggs, slices of lemon, and sprigs of fresh parsley.-[Mrs. F. E. A., Wash.