Remove skin and bone, and pick the flesh fine with a silver fork.

Mix half a teaspoonful of salt, a teaspoonful of sugar, a teaspoonful of flour, half a teaspoonful of mustard, and a dash of paprica.

Over these pour very gradually three-fourths a cup of hot milk and stir and cook over hot water ten minutes, then add one-fourth a cup of hot vinegar and two tablespoonfuls of butter creamed and mixed with the beaten yolks of two eggs; stir until the egg is set, then add one level tablespoonful of granulated gelatine, softened in one-fourth a cup of cold water, and strain over the salmon; mix thoroughly, and turn into a mould.

When chilled serve with Cream Salad Dressing (page 27), to which half a cucumber, chopped fine and drained, has been added.

Reserve a part of the dressing, omitting the cucumber, and use with slices of cucumber as a garnish.