Place on ice a short time before serving.  Crisp crackers should be served at the same time this is served.

SALMON LOAF

One can of salmon, from which all bones have been removed, 1 cup of cracker crumbs, 1/2 cup of milk, 1 tablespoonful of butter, which had been melted; 2 eggs beaten, salt and pepper to season.  Mix all together, bake in a buttered pudding dish one-half hour or until browned on top.  Serve hot.

CREAMED SALMON

A half cup of canned salmon, a left-over from lunch the preceding day, may be added to double the quantity of cream dressing, and when heated through and served on crisply-toasted slices of stale bread, make a tasty addition to any meal.

Of course, it is not necessary to tell even unexperienced housewives never under any circumstances allow food to stand in tins in which it was canned; do not ever stand food away in tin; use small agateware dishes, in which food, such as small quantities of left-overs, etc, may be reheated.  Never use for cooking agate stew-pans, from the inside of which small parties have been chipped, as food cooked in such a vessel might become mixed with small particles of glazing, and such food when eaten would injure the stomach.

OYSTER CANAPES

1 cup cream. 4 tablespoonfuls of bread crumbs. 1 tablespoonful of butter. 3 dozen stewing oysters.

Season with paprika, tiny pinch of nutmeg and salt.  Boil the cream, add bread crumbs and butter.  Chop oysters fine, add seasoning.  Serve hot in pattie cups or on toast.  Serve small pickles or olives.  Good dish for chafing dish.

MEAT

Every young housewife should be taught that simmering is more effective than violent boiling, which converts water into useless steam.  Even a tough, undesirable piece of “chuck” or “pot roast” may be made more tender and palatable by long-continued simmering than it would be if put in rapidly boiling water and kept boiling at that rate.  Meat may be made more tender also by being marinated; that is, allowing the meat to stand for some time in a mixture of olive oil and vinegar before cooking it.  In stewing most meats a good plan is to put a large tablespoonful of finely-minced beef suet in the stew-pan; when fried out, add a little butter, and when sizzling hot add the meat, turn and sear on both sides to retain the juice in the meat, then add a little hot water and let come to a boil; then stand where the meat will just simmer but not slop cooking for several hours.  The meat then should be found quite tender.  Cheaper cuts of meat, especially, require long, slow cooking or simmering to make them tender, but are equally as nutritious as high-priced meats if properly prepared.