Take a two-quart tin mould, set it on ice, and pour enough of the liquid in it to cover the bottom. Let this become firm. Cut into slices, and then into diamonds, boiled beets, white turnips, and cold boiled tongue; dip each into the liquid, and place them in the mould in a very neat and artistic manner; when they become firm, spread over them a layer an inch thick, of cream-mashed potato; now add a pound of canned salmon, and pour round the edges and on top the remainder of the reduced soup, and set the mould in a very cold place to become firm. When wanted, dip the mould into hot water quickly, and turn it out. This is an excellent dish for collations, wedding breakfasts, etc. The potato must be made rich with butter and milk, and beaten to a light consistency before being placed in the mould. Any other kind of cold fish will answer quite as well as salmon for this and other dishes herein mentioned.
=Salmon Omelet.=--Separate half a pound of canned salmon into flakes, season with salt and pepper, a little lemon-juice, and add a little of the liquid; heat it a little, whip up the eggs for an omelet, prepare it as usual, and just before completing the fold add the salmon; then turn it out on a hot dish.
=Salmon, German Style.=--Boil two quarts of sauerkraut; drain it, and pile it on a hot dish; have ready a pound of canned salmon hot; make a hole in the centre of the kraut, insert the fish, simmer and season the salmon liquid, pour it over the dish, and serve.
=Salmon à l’Italienne.=--Boil half a pound of macaroni in water slightly salted; drain. Heat a can of salmon in hot water; turn it out on a dish; arrange the macaroni round it; pour over the macaroni the contents of a pound can of tomato-pulp (hot), sprinkle over this a little grated Parmesan cheese, and serve.
=Salmon à la Hollandaise.=--Heat a pound of canned salmon in the original can; turn it out on a hot dish, garnish neatly, and pour over it the following sauce: Cream two ounces of butter, whisk into it the yolks of two beaten eggs, add a little salt and white pepper, and half a teaspoonful of strong vinegar; put the pan in a larger one containing hot water, whisk it until it thickens, and just before serving add a little lemon-juice.