1 pound Saskatchewan Whitefish "Fillets for 2 people,
% cup milk, ee oe

3 tablespoons butter,

3 tablespoons flour,

% teaspoon lemon juice.

Wipe fish that has thawed out at room temperature and cut in
pieces for serving. Place in a well greased baking dish. Sprinkle
with salt. Pour milk over each piece carefully to allow it to soak in
as much as possible. Melt butter and mix with flour and lemon juice.
Spread this mixture over fish. Bake in an extremely hot oven (550°)
for 12 to 15 minutes. The very hot oven is necessary if fish is to have
delicate texture.

BAKED TROUT FOR CAMPERS

Reserve the large fish for this overnight cooking. At night,
clean fish and season with salt and pepper. Roll in waxed paper,
folding end in, and wrap in thick wet newspaper. Dig a trench for
each fish deep enough to allow one inch of earth on top, Bury

bundles, build campfire over the trenches and leave until breakfast
time. |

FISH AU GRATIN |

2 cups left over fish, flaked, 2 tablespoons butter,
1/3 cup grated cheese, 2 tablespoons flour,
% cup buttered bread crumbs, 11% cups milk.

Make white sauce of butter, flour, milk. Season to taste. Add
cheese. Stir till cheese melts, Add fish and pour in greased bake

dish. Sprinkle with buttered crumbs. Brown in oven.

SCALLOPED FISH

1 pound of cooled fish, 2 cups bread crumbs,
4 hard boiled eggs, 1 cup chopped onion,
1 cup chopped celery, 2 cups white sauce.

Prepare the white sauce by combining 4 tablespoons butter and
4 tablespoons flour and 2 cups milk. 3

Mix the fish, celery, onion, crumbs, salt together and a bit of
chopped parsley if desired. Put in a greased baking dish a layer of
this mixture, a layer of the sliced hard-boiled eggs. Repeat until dish
is full. Cover with white sauce. Top with crumbs. Bake until brown.

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