Have two quarts of water boiling in a stew-pan, with sig
ounces of salt, in which place two slices of crimped salmon ;
if more than two are wanted, a proportionate addition must
be made to the water. Boil quickly for eighteen minutes ;
try the bone in the middle, and if it leaves easily, your fish is
 done ; don't leave it soddening in the water after it is done,
or it will lose its aroma ; but if you are not quite ready to
dish it up, cover it with a wet unstarched napkin and stand
it in your hot-closet. Dish it up prettily garnished with
fresh parsley ; but if I were you, I would dish it up neither
on a starched napkin nor on paper. I don't like :starch
in a dissolved or sticky form. The fish looks quite as well
on a strainer. Yon can serve either lobster or shrimp sauce
with it.
  I have given one of the simplest recipes for dressing this
splendid fish, because, as a rule, you will begin to eat salmon
about the end of April, and your taste will then be innocent
enough to enjoy it in its most unadorned form. But if you
dine out, or give dinners frequently during the season, your
palate will become more and more cloyed, until about the
beginning of July you will get satiated with and sick of'
salmon altogether.

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