BOILED SALMON #2

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.

BOILED SALMON #1

The middle slice of salmon is the best.

Sew up neatly in a mosquito-net bag,
and boil a quarter of an hour to the
pound in hot salted water. When done,
unwrap with care, and lay upon a hot
dish, taking care not to break it.

Have ready a large cupful of drawn butter,
very rich, in which has been stirred a
tablespoonful of minced parsley and the
juice of a lemon. Pour half upon the salmon
and serve the rest in a boat.

Garnish with parsley and sliced eggs.

SALMON AND SPINACH SOUP

2 c. cooked salmon
2 cloves, pressed garlic
1 med. onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil
1 pkg. (10 oz.) frozen chopped
spinach, thawed undrained
1 bottle (8 oz.) clam juice
2 cans (14 1/2 oz.) chicken broth

In a Dutch oven saute' garlic, onion, oregano, nutmeg,
pepper with butter and oil until onion is soft.

Add undrained spinach, cook 5 minutes.

Pour clam juice into a blender.

Spoon in 1/2 sauteed spinach mixture and 1/4 salmon.

Whip until pureed.

Pour back into Dutch oven.

Add chicken broth and the rest of the salmon,
chunked.

Simmer 5 minutes.