Cover it closely, put it in a dry, cool place, and it will be good for many months.  This is the nicest way of preserving salmon, and is approved by all who have tried it.

SMOKED SALMON.

Smoked salmon to be broiled should be put upon the gridiron first, with the flesh side to the fire.

Smoked salmon is very nice when shaved like smoked beef, and served with coffee or tea.

FRICASSEE SALMON.

This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it.  Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade of mace, three pieces of sugar, one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar.  Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of parsley finely minced, and one wine-glassful of sherry.  Let all simmer gently for three-quarters of an hour.  Serve very hot, and garnish with dry toast cut in triangular pieces.  This dish is good, very cold, for luncheon or breakfast.

SALMON PATTIES.

Cut cold, cooked salmon into dice.  Heat about a pint of the dice in half a pint of cream.  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; 1/2 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, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour.

STEAMED FISH.

Secure the tail of the fish in its mouth, the body in a circle; pour over it half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a cool place; pour off the vinegar, and put it in a steamer over boiling water, and steam twenty minutes, or longer for large fish.  When the meat easily separates from the bone it is done.  Drain well and serve on a very clean white napkin, neatly folded and placed on the platter; decorate the napkin around the fish with sprigs of curled parsley, or with fanciful beet cuttings, or alternately with both.