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Show fcOLD SALMON ' t WITH MAYONNAISE ; -a . By tRTHA--l. ftHAPLEIQH. t .. Of Columbia University. For a warm night, eold flah aurh aa salmon, makes a dsHcloua and aat-ls aat-ls tying main dish. For a family of six or eight, buy a piece of salmon weighing two or three pounds, l'lace in two quart a cold water wa-ter to which haa been added a tablespoon table-spoon vinegar, half a tableapoon salt, one email sliced onion and a sprig of parsley. Bring quickly to the boll, than simmer until - salmon somas away oaaily Caom tho bone. He move from water, take out bones and remove skin, t'hlll, and at serving serv-ing time, cover with mayonnaise, and garnish with cold cooked green peas which have been dressed with oil, vinegar, pepper and aalt. Note: f mayonnala la not anjoyed by th family, a cooked dr easing may bo used Instead. - |