Smoked salmon to be broiled should be put upon the gridiron first,
with the flesh side to the fire.

Smoked salmon is very nice when shaved like smoked beef, and served
with coffee or tea.


FRICASSEE SALMON.

This way of cooking fresh salmon is a pleasant change from the
ordinary modes of cooking it. Cut one and one-half pounds of salmon
into pieces one inch square; put the pieces in a stewpan with half a
cupful of water, a little salt, a little white pepper, one clove, one
blade of mace, three pieces of sugar, one shallot and a heaping
teaspoonful of mustard mixed smoothly with half a teacupful of
vinegar. Let this boil up once and add six tomatoes peeled and cut
into tiny pieces, a few sprigs of parsley finely minced, and one
wine-glassful of sherry. Let all simmer gently for three-quarters of
an hour. Serve very hot, and garnish with dry toast cut in triangular
pieces. This dish is good, very cold, for luncheon or breakfast.


SALMON PATTIES.

Cut cold, cooked salmon into dice. Heat about a pint of the dice in
half a pint of cream. Season to taste with cayenne pepper and salt.
Fill the shells and serve. Cold, cooked fish of any kind may be made
into patties in this way. Use any fish sauce you choose--all are
equally good.