SALMON PUFFS.
Two cups of boiled salmon chopped fine, one table-
spoon of butter (melted), pinch of salt and white pepper,
saltspoon of grated onion, one cup of bread crumbs, three
well-beaten eggs, one tablespoon lemon juice or fine vin-
egar. Mix well and put into cups; set cups in boiling
water and bake thirty minutes in good hot oven. When
done, turn out on platter and pour sauce around. For
sauce use any good white sauce, cream or egg; decorate
with parsley and slices of lemon.
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