Clean and scale a small salmon, stuff with one-half a loaf of stale bread moistened with hot water, seasoned with one-fourth a cup of butter, salt and pepper to taste, and one-half a cup of capers. Mix all well, and bind with one beaten egg. Place the salmon on the rack of a baking-pan in a very hot oven, cover with thin slices of bacon, and let cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a little bouillon, and garnish the dish with small fresh tomatoes. Brother Jonathan Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as baking powder boxes or brown bread moulds. Let stand until next day, and cut into slices. Arrange the slices on a large porcelain pie-plate in pyramidal form, sprinkling each layer with some sharp, hard cheese, grated, and seasoned with a very little red pepper. Sift buttered crumbs freely over the whole; brown in a hot oven, and serve as a vegetable with fish, with sour grape jelly melted and poured over it. Plymouth Succotash Boil, separately, one chicken and four pounds of corned beef. The next day remove meat and fat from both kettles of liquid, combine liquids, season with salt (if needed) and pepper; when boiling add five quarts of hulled corn; remove to slow fire and let simmer three hours. Have ready three pints of New York pea beans that have been soaked twelve hours, boiled until soft and strained through a sieve; add to soup (for thickening). Boil one yellow turnip (or two white turnips), and six potatoes; when done add to succotash. This recipe makes eight quarts. [Illustration: PLYMOUTH SUCCOTASH] [Illustration: NEW ENGLAND SALAD] New England Salad Dress flowerets of cold, cooked cauliflower with oil, salt, pepper and vinegar. From cold, cooked beets remove the top and center portions to make beet cups. Arrange the prepared cauliflower to fill cups, pour over boiled salad dressing and arrange a heart of celery in each filled beet-cup. Guinea Chickens Clean and truss two guinea chickens; place on a bed of sliced, uncooked carrots, potatoes and celery, arranged in the bottom of a casserole--(a large bean-pot serves as well). Sprinkle the chicks with salt and pour over them melted butter; set the cover in place. Bake in a moderate oven one hour and one-quarter, basting every fifteen minutes with melted butter. Add no water to the casserole. [Illustration: GUINEA CHICKENS] Rib Roast of Beef with Yorkshire Pudding Place a rib roast of beef on a rack in a dripping pan; dredge with flour and sear over the outside in a hot oven, then add salt and pepper and drippings and let cook at a low temperature until done, basting every ten minutes. Remove to a platter and serve with Yorkshire pudding. Yorkshire Pudding