Pick to pieces 1 can of salmon with a fork, add 1 well beaten egg; take about 1 cup of cracker crumbs, coyer with 1/3 cup milk, and let stand until crumbs are soaked. Mix with salmon. Form into patties and fry.

Make a cream sauce of 1 tablespoonful each of butter and flour, cooked with 1 cup milk till thick; seasoned with salt and pepper. Put a layer in bottom of dish, then a layer of salmon, till all is used. Also put between each layer some cracker crumbs. Cover with crumbs and bake half an hour.

Cut some slices about an inch thick, and broil them over a gentle, bright fire of coals, for ten or twelve minutes. When both sides are done, take them on to a hot dish; butter each slice well with sweet butter; strew over each a very little salt and pepper to taste, and serve.

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs.

Here is a recipe for a nice pickle for cold salmon made out of the liquor in which the fish has been boiled, of which take as much as you wish, say three breakfast-cupfuls, to which add vinegar to taste (perhaps a teacupful will be enough), a good pinch of pepper, a dessert-spoonful of salt. Boil for a few minutes with a sprig or two of parsley and a little thyme. After it has become quite cold, pour it over the fish.

One pint of oysters
1/2 cup butter
3/4 cup bread crumbs
salt to taste
10 drops of onion juice.

Method: Drain oysters, add bread crumbs, butter and seasoning. Moisten with a little milk.

One quart oysters
1 1/2 pints milk
1 quart cracker crumbs
1 cup melted butter
scant salt, pepper

Stir all ingredients in mixing bowl and put in greased pan, with bread crumbs on the top, also bits of butter, and bake about 45 minutes.

One large can tuna, mix with cream sauce, about a pint; place in baking dish and cover with small biscuits cut from ordinary biscuit dough. Bake until covering is done.

Two tablespoonfuls gelatine
1/2 cup cold water
1 cup boiling water
1 cup peas
1/2 chopped green pepper
1 teaspoonful salt
1/4 teaspoonful pepper
juice of 1 lemon,
1 can salmon.

Soak gelatine in cold water, pour in boiling water, add salt and pepper and lemon juice. Pour into a pan which has been wet with cold water. When the mixture begins to thicken add fish, peas and pepper.

Put 1 can of salmon in a casserole; remove bones and liquid; make a white sauce, using 1 1/2 cups of milk, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful salt and butter size of walnut. Before removing from fire beat in 1 well-beaten egg; pour over the fish, add a few cracker crumbs and bake 20 minutes, or till well heated through. Cook sauce in double boiler.

Drain oysters; wash thoroughly and dry with soft cloth; sprinkle lightly with salt; roll in bread crumbs; cover with egg; cover again with bread crumbs. Place 4 or 5 in frying basket; immerse in hot fat until nice brown. Drain on paper and serve at once.