Common-Sense Papers on Cookery

first comes in, it is best to have it boiled; but a very nice way of cooking salmon is to grill it—_i.e._, do it on the gridiron just like a steak. Of course, the salmon for this purpose must be cut in slices. Great care should be taken that the gridiron is perfectly clean. The slice of salmon can be placed on the gridiron just as it is, but if the fire is nice and clear it will be better to wrap each slice in oiled paper; by this means the flavour of the salmon is kept in. Of course, the cooking must be carefully watched, or the paper will very likely catch fire. The best sauce with grilled salmon is tartare sauce, which may briefly be described as follows:—First make some mayonnaise sauce as thick as butter in summer-time, add to it about a tea-spoonful of finely-chopped parsley, chopped on a chopping-board previously rubbed over with a shallot; mix this in with a good-sized tea-spoonful of French mustard flavoured with tarragon. The mayonnaise sauce is supposed to contain sufficient vinegar or _dilute_ acetic acid. Grilled salmon is more suitable for three or four persons than for a large party, as few fires are capable of cooking more than two slices at a time, and one slice is only sufficient for two persons. ------------------------------------------------------------------------ X.—SAVOURY SUMMER DISHES. “It is almost too hot to eat.” How often do we hear this remark during what is popularly known as the dog days! There is no doubt that as a nation we do not make sufficient allowance for the variations of our climate, and are too apt to feed ourselves and children on almost the same food both in summer and winter. The hotel waiter will give exactly the same answer both in July and December: “Dinner, sir—yes, sir—chops, sir—steak—cutlet,” and he stops, having exhausted the English bill of fare. But it is not so much in hotel life that the difficulty of getting suitable summer food is found as in home life. How many tens of thousands of men are there who