6 EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

FISH

FRASER RIVER SALMON ROYAL
(Native Dish Contest Grand Winner)

Clean a salmon, fillet, and sprinkle with
salt inside and out. Stuff with oyster stuff-
ing end sew. Cut 5 gashes diagonally on
each side of backbone and insert narrow
pieces of salt pork. Arrange on a baking
dish and sprinkle with salt, pepper and
dredge with flour. Bake in a 400 degree
F. oven 25 minutes to the pound. serve
with drawn butter or tomato sauce.

Oyster Stuffing:
Mix 2 cups soft bread crumbs with 4
cup mild shortening. Add:
34 teaspoon salt
™%4 teaspoon black pepper
1 tablespoon parsley
1%4 tablespoons lemon juice
t cup chopped oysters

Drawn Butter Sauce:

Melt 3 tablespoons butter, add 3 table-
spoons flour and stir until well blended.
Add 1% cups boiling water gradually and
stir until sauce is smooth. Then add %4
cup butter in small pieces. Season with
14 teaspoon salt. Add 1 tablespoon lemon
juice and 1 tablespoon chopped parsley.

Tomato Sauce:
1 medium size onion, chopped fine
% cup chopped celery
2 tablespoons shortening
14 teaspoon salt
t® teaspoon pepper
1 bayleaf
2 cups canned tomatoes
1 tablespoon finely chopped parsley
Y%4 teaspoon nutmeg
Combine ingredients and cook for 5
minutes. Pour over skinned fish just before
serving.
Mrs. S. Bingaman, 777 Eighteenth
Avenue, New Westminster, B.C.

HALIBUT QUEEN CHARLOTTE
(Native Dish Winner)

Take 3 pounds halibut. Wrap halibut in
cheesecloth. and steam for about 45 min-
utes. Put in a baking dish with dabs of
butter and sprinkle with parsley. Put
white sauce over the top, sprinkle with
bread crumbs. Serve with sliced hard
cooked eggs.

White Sauce
1 tablespoon butter
1%4 tablespoons flour
1 cup scalded milk
Salt and pepper to taste
Dash of Worcestershire sauce

Combine all together and pour over fish
in baking dish.

Mrs. W. Dalgleish, 2316 West Nine-
teenth Avenue, Vancouver, B.C.

FISH BATTER

1 cup flour
% teaspoon salt
¥3 cup milk
2 eggs, separated
1 tablespoon melted fat or butter

Mix salt and flour. Add milk gradu-
ally. Add beaten egg yolks until thick and
add egg whites beaten stiff. Wipe fish
fillets with damp cloth, dip in batter and
fry in hot fat. Serve with chip potatoes.

“This is a grand batter for fish.”

Mrs. W. Fowler, 4132 Parker Street,
Vancouver, B.C.

FISH CASSEROLE SUPREME

Cook 1 pint of noodles until tender.
Arrange a layer of noodles in a greased
casserole, then add a layer of tuna fish.
Continue, ending with noodles. Over this
mixture pour 1 can of condensed mush-
room soup. Bake in a 350 degree F. oven
for 30 to 45 minutes, until it is hot and
heated through.

“This is a treat, now that we can get
tuna again, but it is also nice with salmon.”

Mrs. J. T. Calhoun, R.R. 1, Sardis, B.C.

“I make this dish whenever I have a
little left-over roast or ham. Just cut the
meat into small pieces and use in place of
the tuna fish. Any quantity of meat can
be used and it’s a wonderful dish for those
scraps which are too few to be made into
stew or a loaf. If the mixture seems a
little dry, it may be necessary to add just
a little milk. Otherwise, the mushroom
soup will make it into a lovely moist
casserole dish.” —(E. A.)

FISH PUFF CASSEROLE

1 can mushroom soup
¥e cup grated mild cheese
3 eggs separated
2 cups soft bread crumbs
1% cups flaked fish (salmon or halibut)
Salt and pepper to taste

Heat soup in saucepan and add cheese,
stirring until cheese is melted. Add each
egg yolk separately, stirring well. Remove
from fire and add bread crumbs. Cool.
When cool, fold in beaten egg whites and
pour into casserole. Bake for 50 to 60
minutes in a 350 degree F. oven.

“This dish is very satisfying on a meat-
less day, or on just any cold day. It can
be baked in individual casseroles, if de-
sired.”

Mrs. H. Singleton, 103 West Eighth
Avenue, Vancouver, B. C.