Curry of Salmon.

Fresh cold boiled salmon may be served as a Curry, and a salmon steak, cooked in a Curry sauce until it is done, is very good eating, but there is no better way of serving canned salmon than as a Curry. The only point is to be sure to buy the best known brand of salmon. Fry a minced onion brown, with an overflowing tablespoonful of Antonini Olive Oil, add two tablespoonfuls of J. P. Smith's Curry Powder, let cook a moment and add a pint of hot water, a tablespoonful of flour dissolved in cold water, a tablespoonful of tomato catsup, or Chutney, and a little salt, stir and simmer until the sauce thickens, then add the contents of a one-pound can of salmon to the sauce; let it warm through before serving, and send to table with hot boiled rice, or other cereal, such as hominy, cerealine, etc.