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SALMON, MOULD OF (for supper or luncheon)

No. 1.--Take a slice of cooked salmon weighting about a pound. Fry this in hot fat till it is lightly browned, then pound it in a mortar to a smooth paste with its weight in fine bread-crumbs which have been soaked in hot milk for ten minutes. Season the mixture rather highly with salt and pepper and a blade of mace powdered. Bind it together with the yolks of four well-beaten eggs, press it into a buttered mould, and bake in a moderate oven, or steam it as a pudding would be steamed. Turn it out carefully, and garnish the dish with crayfish, parsley, or button mushrooms. Time to bake, twenty minutes. Probable cost, 2s. Sufficient for four or five persons. No. 2.--Butter a mould rather thickly, and fill it with slices of fresh salmon, freed from skin and bone, and seasoned with pepper and salt. Pack the slices as closely as possible, and fill the crevices with butter. Cover the mould closely, plunge it into boiling water, and keep it boiling for an hour. Turn it out carefully, and garnish the dish with parsley. Probable cost, salmon, when plentiful, 1s. to 1s. 4d. per pound.