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‘THE VANCOUVER SUN EIGHTH ANNUAL COOK BOOK

itil Nova Scotia Style

“Seale and clean herring; add spice, bay leaves, celery
sce, cloves, Salt and pepper.. _ Barely cover with water and

boil a short time until the fish: are tender. : ‘Drain off one- half

the liquid; add an equal amount of vinegar and. let ‘stand a
few hours before serving cold. is, :

Herring recipes are Sie hard 6 get so we waleoine |
this one from -Mrs. V. G. Copp, 414 4th: Avenue, New West- — _

‘minster.

LIGHT FLUFFY FISH BATTER

ie cup ‘flour _¥ teaspoon salt
2 teaspoons baking powder 1 tablespoon butter
1 cup. AaRe Watt water

Put flour, biiicinte: powder, and salt sifted into basin. Break
egg yolk in centre and mix thoroughly. Add butter which has
been melted in the water. Beat egg white stiff and fold it in.
Dip fish in batter and fry in deep fat. Serves 5.

-Mrs. Moriez, 589: Rosehill Ave., Nanaimo, won a prize with
this recipe we

‘Oleh Fried Skate Wing

. Cut the skate into individual portions, dip in salted canned
milk and dust with toasted bread crumbs.

Place in baking dish which has been greased with a table-

spoon of. cooking oil, sprinkle a. drop or two over each piece

of fish. Put in very hot oven (450° F.) for 15 minutes. Two

pounds of skate serves 6 persons.

eno Mss FR. Shiells, 1528 Charles Street won a prize for this
tasty way of preparing skate fish.

Rolled Fillets

‘Mushrooms (3. or 4)
chopped

, Seasonings a

6 fillets sole.
1 small “ste minced
butter .
1 cup stale: bread crumbs.

~ Saute the onion and mushrdoms slowly in butter, then
ae the bread crumbs and seasonings. Toss lightly. Cut the

_ fillets in half, spread éach fillet with: some of the dressing,

roll, and hold together with tooth picks. Place in a baking
dish, brush with melted butter and bake in a hot oven (450
deg. F.) for 10 to 15 minutes. Serve garnished with lemon
gual or sliced ee ae sia cia dior are 6."

Baked Fish Fillets

Cut 2 pounds fillets (halibut or cod) into serving pieces
and place in shallow greased beking dish. Sprinkle with a few
grains pepper, 14 eeneen salt, .’ 4, teaspoon paprika and juice
of 1 lemon.

Prepare a white sauce of 2 tablespoons butter, 1 table-

_ spoon dry mustard, salt, pepper and 1 cup top milk. Pour

over fillets.and sprinkle with 4% cup crumbs and 1 tablespoon
minced parsley. Bake for 35 minutes in a 350’ F. oven.
Serves four.

“This tasty way of preparing fillets won a prize for ‘Mrs.
A. Lane, 531 Renney Street, Nanaimo, |

1-3 cup butter Re

o. Table: pis Choking Fisk.

Baking, thick’ fish. pee eeeeeccees 10 to 15 minutes per ‘pound

Baking, . thin fish coeeesecoosecs e aoe to 10. ue rs = * : $e A
Boiling, thick. dish . eeeee teins oa 10:to 127° a a
Boiling, thin fish,..... 8 to’ 10.7%) er et

. Frying,. fillets or steak ce beseees voce ese "about 5 minutes
3 Frying, smelts or trout . ian wnen

Ye eats 6 about. 3 minutes

Kippered herring or. sai fillets ( sivalls .se+ee Simmered
in hot water about 5 to 7 minutes. |
Kippered herring or smoked fillets (baked) . . Place in
a greased dish, add a seasoned sauce, such as tomato,

and bake in a moderate oven for about 10 minutes.
Smoked Cod ..... SW OE sa igeent ys Same as kippered herring
Finnan Haddie .....
» to a boil and let stand over hot water or low ‘heat for

about 20 minutes.
curdle.

Fish Sauces
CAPER SAUCE ie
"4 teaspoons lemon juice ay
2 tablespoons capers
1-3°cup cream
2-eggs, slightly beaten

1-3 cup butter -

4 tablespoons flour
1% cups water

1 teaspoon salt

Melt butter, add flour and blend thoroughly. Add water -

and cook, stirring constantly, until the mixture thickens.. Add
salt, lemon juice and capers. Then add cream mixed with ‘the
slightly-beaten eggs. Continue cooking over low heat two
minutes longer. Serve hot with baked or boiled fish. ,

TOMATO

2 tablespoons butter
2 teaspoons flour

SAUCE

1-2 cup hot stock or water
1 tablespoon green pepper
~1can tomato soup (minced )—optional

densed ) Salt and pepper to taste

Melt butter, add flour and blend thoroughly. Add: tomato
soup slowly, stirring constantly. Add water or stock and
cook until thickened. Add seasoning to taste and minced
green pepper if desired.

(con-

_ DRAWN BUTTER SAUCE |

4 tablespoons flour 2 cups. boiling water or LIB
stock
1-4 teaspoon salt —

“Melt 4 tablespoons butter, add flour and blend thoroughly.

Add water gradually and cook 5 minutes, or until thick and

smooth, stirring constantly. When ready to serve, add ‘salt
and remaining butter, beating well. Serve with fried” or
broiled fish. : Die dag Ue fac
: i NORWEGIAN SAUCE
Mayonnaise with finely grated horseradish added. pod

with cold, boiled fish or fish salad.

CUCUMBER SAUCE

Mayonnaise with grated cucumber and seasonings.
with cold fish or fish salads.

FISH STUFFING .

2 cups soft bread crumbs 1-2 teaspoon salt. (or. salt to
1-2 cup tomato juice or 1-2 taste) a )
cup strained tomatoes Dash pepper
2 tablespoons melted butter 1-2 tablespoon onion juice
or fat

Thoroughly combine all ingredients and stuff whole fish,
or place the stuffing between two pieces of fillets or two fish
steaks. Approximately 1 Be of stuffing is required for a3
pound fish.

Good

. Cover with milk or water, bring slowly |

Do not: let milk boil — or: it: will

1-4 teaspoon poultry dressing ©

or

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