in a hot oven. Individual dishes or shells may be used.
ESCALLOPED FISH AND POTATO
Prepare creamed salmon according to directions given above, or use any cold, boiled fish in the same way. Put a layer of creamed fish into a baking-dish, cover with a layer of cold, mashed potato, then add another layer of fish, and so on until the dish is full, having potato on top. Dot with butter, sprinkle with crumbs and grated Parmesan cheese, and bake in a hot oven until brown. Shells or ramekins may be used instead of the baking-dish.
SALMON AND RICE
Line a buttered mould with cold, boiled rice left from breakfast, fill the centre with creamed salmon, cover with more rice, put the cover on the mould, and steam half an hour or more. Serve with cream sauce, which may be seasoned with lemon-juice or curry powder or minced parsley.
PRESSED SALMON
Two eggs, a tablespoonful of butter melted, two cupfuls of rolled and sifted bread-crumbs, and a can of salmon. Mix together thoroughly,
