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Salmon Croquettes

Flake two cups of cold boiled or canned salmon with a silver fork. Season it with a little salt, mustard and cayenne.

Mix with it one cup of thick cream sauce, made by blending together one tablespoon of butter with two tablespoons of flour, and adding gradually one cup of hot rich milk or thin cream. Cook this in a double boiler or saucepan until smooth and thick, seasoning the sauce with salt, pepper and celery salt. Spread the salmon mixture on a buttered platter to cool. Heat one cup of canned peas with three teaspoons of butter, one teaspoon of sugar, two teaspoons of flour and three tablespoons of thin cream.

When the salmon is cold, shape a portion into a flat round cake, put a spoon of creamed peas in the center, cover with the salmon, make into a ball, dip in crumbs, beaten egg, and crumbs again, and fry to a golden brown in hot fat.

Garnish with parsley.-Annabel Lee.

Salmon on Toast Make a cup of drawn butter sauce by melting one tablespoon of butter, and stirring into it an even tablespoon of flour. When this is quite smooth, add one cup of boiling milk. Season with salt and cayenne pepper, or according to taste, and stir in one large cup of salmon, picked into flakes. When quite hot, add one egg, well beaten with three tablespoons of cold sweet cream. m. It should be served smoking hot, poured over round pieces of bread fried in butter. If this is too rich, it is very good served on toasted bread instead. - Mrs S. M.

Jones, Toledo, O.