Remarks: If the fish is a salmon, it requires 20 minutes to cook it. No. 6—SALMON, BLUE. Quantity for 15 Persons. 7 lbs. of salmon 7 qts. of water ¾ bottle of white wine 1 cup of wine vinegar 1 tbsp. of pepper-corns 6 cloves 3 bay-leaves 1 onion, sliced 1 lemon, sliced 1 piece of carrot 1 piece of celery root 1 piece of parsley root ⅛ lb. of butter ¼ cup of salt Preparation: The is dressed, washed and dried. The vinegar is heated and poured on the fish, then it is placed into a fish kettle in a swimming position and the water is poured on cold, so that it almost covers the fish. All the ingredients are added; bring it to boil and set aside to simmer 1 hour. The fish must be served carefully and garnished with parsley and lemon slices; potato balls are good with it. For gravy, serve creamed butter, drawn butter, egg gravy, remoulade gravy or mayonnaise dressing. Remarks: Salmon is good served cold with a mayonnaise dressing. No. 7—SALMON SALAD. Quantity for 6 Persons. 2 lbs. of salmon 2 hard-boiled eggs 1 raw yolk of egg Fine salad oil 1 tsp. of mustard Juice of 1 lemon 1 tbsp. of vinegar 1 tsp. of sugar Salt 1 pinch of pepper Preparation: The boiled fish is arranged on a glass dish in a mound after being cut into nice pieces and the bones removed. The gravy or dressing is made by stirring the raw yolk of egg into the boiled yolks, adding the oil a few drops at a time, also the lemon juice, vinegar and the other ingredients. It must be thick. The dressing is poured over the salad and slightly mixed with a wooden spoon. Garnish the salad with hard-boiled eggs and green lettuce leaves. No. 8—SLICED SALMON BROILED. Quantity for 6 Persons. 2½ lbs. of salmon Salt ¼ cup melted butter 1 tbsp. of finely sliced onion 1 bunch of parsley ⅛ lb. of butter for frying 2 tbsps. of lemon juice Preparation: The salmon is cut into 2 to 3 slices, cleaned, washed and dried well. Brush the slices with the ¼ cup of melted butter, salt and put on the lemon juice, onion slices and parsley. Cover the dish and put on the stove for one hour but do not fry. After one hour, put into a broiler, broil for 10 to 15 minutes, basting with butter and turning frequently. You can also fry them in a buttered pan. Serve in a hot dish, garnish with lemon slices and parsley and serve with a tomato or olive gravy, or a cold, sour gravy. No. 9—BOILED SALMON TROUT. Quantity for 6 Persons. 3½ lbs. of salmon trout Water enough to cover the fish Salt ¾ pt. of vinegar 10 pepper-corns 2 cloves 1 bay-leaf ½ onion, sliced Preparation: The fish is cleaned and washed. The water with all ingredients in it is brought to boil, the fish placed into it in a swimming position, cooked 10 minutes and served on a hot platter. A fish or egg gravy may be served with it. No. 10—FRIED TROUT. Quantity for 6 Persons. 3½ lbs. of trout Salt, flour 1 beaten egg ¼ lb. of butter