SALMON PATTIES

Cut cold, cooked salmon into dice. Heat about a pint of the dice in half a pint ofcream. Season to taste with cayenne pepper and salt. Fill the shells and serve. Cold, cooked fish of any kind may be made into patties in this way. Use any fish sauce you choose—all are equally good

FISH AND OYSTER PIE.

Any remains of cold fish, such as cod or haddock, 2 dozen oysters, pepper and salt to taste, bread crumbs, sufficient for the quantity of fish; ½ teaspoonful of grated nutmeg, 1 teaspoonful of finely chopped parsley.

Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg and chopped parsley.

Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge.

Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake.Time .—If of cooked fish, ¼ hour; if made of fresh fish and puff-paste, ¾ hour.