Salt Herring. Mrs. Judge B.
Heat them on gridiron; remove the skin and serve with pepper and melted butter.
Salmon Loaf. Margaret Leonard
One small can salmon, four eggs beaten light, four tablespoons melted butter—not hot—one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.
SAUCE FOR SAME.—One cup of milk, heated to a boil; thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.