A Course of Lectures on the Principles of Domestic Economy and Cookery

it with flour, just before basting, if you want to. That gives it a rough surface. The flour browns with the fat. If you are basting with water of course the flour would not brown so quickly. I think I have given you good reasons for not basting it with water. CREAM OF SALMON. A cupful of boiled salmon separated from the skin and bone and rubbed through a sieve with a potato masher, mixed with a quart of cream soup, gives you cream of salmon. Any of the ladies who have seen cream sauce made will understand the making of the cream soup. Put a slice of salmon that will make a cupful, over the fire in enough boiling water to cover it, with a heaping tablespoonful of salt, and boil it until the flakes separate. That will be perhaps ten minutes. Watch it a little. When the flakes separate drain it, take away the skin and bones and put it into a fine colander or stout wire sieve, and rub it through with a potato masher. _Question._ Do you use canned salmon? MISS CORSON. Yes, you can use canned salmon. That is already cooked, and you simply would rub it through the sieve. The fresh salmon is to be boiled in salted water. If you use canned salmon you do not need to boil it. After the salmon is rubbed through the sieve it is called _puree_ or pulp of salmon. Now to make a quart of cream soup: For each quart of soup put in the sauce pan a heaping tablespoonful of butter, a heaping tablespoonful of flour; put them over the fire and stir them until they are quite smooth. Then begin to add hot milk, half a cupful at a time, stirring each half cupful smoothly with the butter and flour before you add any more, till you have added a quart, or if milk is scarce a pint of milk and a pint of water. If you haven't any milk at all, a quart of water. That gives you a white soup, if you