BROILED SMOKED SALMON
Wash a piece of smoked salmon in three or four waters, parboil fifteen minutes. Skim out, wipe dry, rub with butter, and broil. Cover with melted butter, sprinkle with pepper and minced parsley, and garnish with lemon quarters.
FRIED SMOKED SALMON
Wash and parboil the salmon, drain, wipe, dip in egg and crumbs, and fry. Serve with lemon quarters and parsley.
Roughly speaking, the recipes for salt fish are interchangeable. A method of cooking recommended for one will be found equally good for some of the others.
Salt fish left-overs may be used in hash, scrambles, omelets or ramekin dishes, or reheated, rubbed to a paste, and served on toast, with a poached egg on each slice.
BREAKFAST MEATS
BEEF BALLS
One cupful of cooked chopped beef, one cupful of cold mashed potatoes, half a cupful of milk, two tablespoonfuls of butter, and one egg. Put the milk and butter in the frying-pan; when it boils up, add the beef and potatoes. Season with salt and pepper, then add the egg, well beaten, and take from the fire. Let cool. When stiff, shape into small flat cakes, dip in egg and bread crumbs, and put in a cool place. Fry in hot fat for three minutes. These can be prepared beforehand.