Salmon For a Lunch Or Tea
A pretty dish is to take a can of salmon, drain off the liquor, lay the fish on a platter and with a silver fork pick it into bits. Make a dressing as follows: The yolks of two hard-boiled eggs, two mealy potatoes, two tablespoons of butter, one teaspoon each of mustard and salt; rub them together smoothly with a case-knife, then mix in vinegar to make it of the consistency of thick cream ; lay this in spoonfuls here and there on the salmon, and a ring of the white of the egg on the side of it, if you like. Garnish the platter with nasturtium leaves and blossoms, or parsley will do, or lettuce with it is very nice. This dressing I use in making deviled ham for sandwiches, and for nearly all kinds of salad. It was sent to me by Mr. Dowd, of New York, more than twenty-five years ago.
Another nice dish for tea is to boil a cup of rice, very light and dry, then poach eggs, that is, break them carefully into a sauce-pan of water just at the boiling point, let them cook slowly till you can lift them easily from the water, and lay them on the rice, which you have spread upon a platter, put a bit of butter, salt and pepper on each egg.
