Two tablespoons of finely chopped onion,
  Two tablespoons of finely chopped parsley,
  Two tablespoons of carrots,
  Faggot of soup herbs,
  Two cups of water.

Bring to a boil and cook slowly for ten minutes.  Strain and then add

  The juice of one-half lemon,
  One and one-quarter teaspoons of salt,
  One teaspoon of paprika,

and the dissolved gelatine.

Mix thoroughly and then cool and add the prepared salmon.

  One tablespoon of grated onion,
  Three tablespoons of finely chopped parsley.

Pour into a mould that has been rinsed with cold water and chilled on ice.  Set in a cool place to mould.  When ready to serve unmould on a bed of lettuce and serve with Russian dressing.  This may be prepared Saturday afternoon.

BROILED SALT MACKEREL, FLEMISH STYLE

Soak the mackerel overnight in plenty of cold water to cover, keeping the skin side up.  In the morning remove the head and then wash and parboil.  Drain and then place on a baking dish and spread lightly with bacon or ham fat and dust lightly with flour.  Place in the broiler of the gas range and broil until nicely browned.  Now, while the mackerel is cooking, prepare a Flemish sauce as follows: 

  One onion,
  One green pepper,
  Two branches of parsley.

Chop very fine and then place in a saucepan with three tablespoons of butter.  Cover closely and steam until the vegetables are soft.  Now add: 

  One tablespoon of vinegar,
  One teaspoon of sugar,
  One-half teaspoon of mustard,
  One teaspoon of pumpkin,
  Two tablespoons of boiling water.

Bring to a boil and pour over the fish.  Garnish with cress.

SALT COD, VERMONT

Select a thick centre; cut and soak for one hour in warm water.  Wrap in a piece of cheese-cloth and plunge into boiling water.  Boil for fifteen minutes and then drain.  Divide into four individual baking dishes and cover with cream sauce.  Sprinkle with fine bread crumbs and a little grated onion, and bake for ten minutes in a hot oven.

MEATS

In order to purchase meats intelligently so that we will receive the best value for money expended, it is necessary to know the nature of the cuts, and especially the proportionate amounts of lean meat, fat and bone that they contain; also the approximate food values of the meat obtained from various parts of the carcass.

HIND QUARTERS

Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per cent. bone.  Sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks.

Rib cuts contain 52 per cent. lean meat, 31 per cent. fat, 17 per cent. bone.  The greatest percentage of lean meat is found in the sixth rib, and the smallest in the eleventh and twelfth rib cuts.