How to Cook Fish

by Myrtle Reed

SALMON CHOPS

Prepare according to directions given for Salmon Croquettes, shape into chops, dip into egg and crumbs, fry in deep fat, and serve with Tartar Sauce.

BAKED SALMON LOAF—I

Put a cupful of milk into a double-boiler and add enough bread crumbs to make a smooth paste. Cook until thick, stirring constantly. Add a can of salmon, chopped, half a cupful of cream, salt and red pepper to season and three eggs beaten separately, folding in the stiffly beaten whites last. Mix thoroughly, pour into a buttered mould, set into a pan of hot water, and bake until firm in a moderate oven.