NOVEL WAY OF SERVING FISH.
2 cups Canadian fish (left over, can-
ned, or finely ground raw fish).
1 large or 2. small onions.
3 or 4 medium sized potatoes.
Salt and pepper.
Flour.
1 cup milk.

Remove bones and flake the fish,
spread one-half the amount in butter-
ed baking dish. Cover with thin slices
of raw onion, and on this place a gen-
erous layer of thinly sliced raw pota-
toes. Sprinkle with salt and pepper,
and dredge well with flour. Repeat
these three layers, then pour in enough
milk to show through the top layer.
Dot with butter, and bake at 375 to
400 degrees F. for about 45 minutes, or
until the potatoes are cooked.

—Mrs. Helga Jonsson.

SALMON SOUFFLE

2 cups soft bread crumbs.
1 cup scalded milk.
1 teaspoon salt.
¥, teaspoon dry mustard.
1/4 lb. sharp cheese.
3 eggs (yolks & whites separated).
2 cups flaked salmon (1 lb. can).

Method:— Soak 2 cups of soft
crumbs in 1 cup of scalded milk, add
1 teaspoon salt, 4% teaspoon dry must-
ard. % lb. cheese cut in small pieces.
Cook until cheese is melted, cool and
add 3 egg yolks beaten until lemon col-
ored. Fold in salmon and lastly 3 egg
whites beaten until stiff, pour into
well buttered casserole and bake in
slow oven 325 F. for 45 minutes.

Mrs. R. Gislason

SALMON DINNER
Line baking dish with 1 tin salmon,
salt, pepper, and lemon juice. Drain
tin peas and put on top and then mash-
ed potatoes dotted with butter. Brown
in oven. Mrs. E. L. Hardie

SALMON TAMALES
1 lb. can salmon.
1 cup soft bread crumbs.
Y% cup milk.
2 tablespoons melted butter.
1 tablespoon chopped onion.
2 beaten eggs.
Seasonings.

87

Method—Bone and flake salmon,
mix with bread crumbs and milk,
melted butter, chopped onion and
eggs. Add seasonings. Bake in but-
tered custard cups about 30 minutes
at 350 F. Unmould and serve hot with
this sauce, melt 1 package creamed
old English cheese in top of double
boiler with 1/3 cup milk, stirring until
sauce is smooth, garnish platter with
mashed potatoes made into rosettes
with pastry tube. Brown in oven and
top with peas.

—Mrs. S. K. Hall, Wynyard, Sask.

SALMON PIE.
1 lb. can salmon.
2 cups cold mashed potatoes.
2 eggs.
1 teaspoon butter.
1, teaspoon salt.
Y, teaspoon pepper.
Onion, small, chopped fine.
Mix well and bake in deep dish, in
moderate oven. |
—Mrs. Thorlakur Johnson.

CREAMED FINNAN HADDIE AND
MUSHROOMS.

4 tablespoons fat.

1% |b. sliced mushrooms.

2 tablespoons green peppers (diced).

2 tablespoons flour.

1144 teaspoons paprika.

2 cups milk.

2 egg yolks.

2 cups flaked cooked finnan haddie.
Method — Saute mushrooms and

green peppers in 2 tablespoons fat in
pan. Remove, melt remaining 2 table-
spoons fat in pan over boiling water,
add flour, paprika and peppers. Add
milk and stir thoroughly until thick.
Cook 10 minutes. Pour sauce over
beaten egg yolks, cook 2 or 3 minutes.
Add mushrooms, green peppers, and
finnan haddie. Heat 5 or 10 minutes.
—Hrefna B. McRae.

FINNAN HADDIE WITH CREAM

SAUCE.

3 tablespoons butter.

3 tablespoons flour.

Salt and pepper to taste.

2 cups flaked haddie.

2 hard cooked eggs.

1 tablespoon chopped pimento.

1% cups milk.