Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

directed for “Sardines in Cups,” and keep hot while you make the filling thus: Two tablespoonfuls of caviar, one teaspoonful of lemon juice, one-fourth teaspoonful of curry powder, and the same of paprika. Put all into a saucepan over the fire and stir until quite hot; then put it into the hot and crisped “saucers.” Caviar strips Cut an equal number of slices of brown and of white bread—quite thin—and butter on one side. Trim into neat oblongs and spread the white bread with caviar. Fit a brown strip over each piece thus prepared, press lightly and firmly together, and lay, log-cabin-wise, in a tray lined with a doily. A curry of salmon Open a can of salmon two hours before using, and remove all bits of skin and bone. Pour two tablespoonfuls of olive oil into a frying-pan and fry in it a minced onion. When the onion is brown stir into the oil a tablespoonful of flour mixed with a teaspoonful of curry powder, and when these are blended add a large coffee-cupful of boiling water. Season and stir for a moment, and turn the salmon into the mixture. Cook for two minutes and serve. Pass sliced lemon with this dish. Salmon mayonnaise Have boiling in a kettle a gallon of salted water to which a gill of vinegar has been added. Lay carefully in this two salmon steaks and let them boil very slowly. Test with a silver fork, and when done, but not at all broken, lift carefully from the water and drain. Set aside until cool, then keep on the ice until wanted. Lay the steaks on a cold platter and pour a very thick mayonnaise over them. Spread this smooth with a knife that the steaks may be covered. Garnish with an abundance of water-cress. Scallop of salmon Open a can of salmon several hours before it is needed. Remove all bits of skin and bone, and flake the fish into small pieces. Make a white sauce and stir the salmon into this. Pour into a buttered pudding-dish, cover thickly with bread crumbs and