Show SOME INNER DINNER DISHES T HESH recipes have been gathered from various arlous sources some will like to try them ns as they tire are not coin inon salmon with sauce piquant take tb chrep roe charter inch sil slices aps cps of sal mon inon place in a saucepan liot hot fisa broth adding a touch of fruit juice or vinegar simmer fifteen minutes komove from the broth wipe dry place on a hot platter and serve with the sance prepared as follows melt a quantity of butter flavor to taste with tarragon vinegar pepper mus alus tard fennel and any spices liked stir over the heat beat until cooked move to the back of the range and add the yolk of an egg to thicken serve at once of herbs chop together a handful of lettuce sorrel spinach a small onion n little celery and and chervil and cook with two tablespoonfuls of butter until soft constantly add three table spoonfuls of lour flour with four cupfuls of 0 cauliflower water add a beaten egg in ind serve with croutons fresh perch parch prepare six fresh perch and marl nite teiei tl em in two tablespoonfuls of olive oil fl 4 sprig of parsley a little pepper pep er and silt all eplee baleff bayleaf and other spices neep keep the fish in the mar inada for an hour remove kemoe roll in crumbs which have been seasonal d with spices and cook until ei a golden brown serve with a beitter saive stuffed eca E plant cut es egg plant into h ilves halves length wisp wise remove the inside aind ul of this a stuffing ng by eaf chopping fine and adding topped anil onions stuff the egg eg plant the mixture and blare in ili it a casserole irole with plenty of melted butter li itter simmer over n slow tire until all is well cooked cover the top with bread ahro id crumbs crumlish add a little melted nutter butter inid keep lint until served 0 1832 1932 western newspaper union |