FISH FRITTERS

1 pound cooked fish, marked % teaspoon salt,

with fat, 14 teaspoon pepper,
3 eggs, separated, 1 tablespoon minced parsley
3 tablespoons flour, (if desired).

Beat egg yolks until light and thick. Add fish, flour and season-
ings. Fold in stiffly beaten egg whites. Drop by spoonsful into hot
deep fat (360°-370° F.) and fry until brown. Serves four. May be
served with tomato catsup, tartar or egg sauce.

FISH CHOWDER

14 pound fat salt pork, 13%, cups milk

2 onions, sliced, 1 teaspoon salt,

3 cups uncooked potatoes cubed, 1 tablespoon butter,
4 cups boiling water, 1 tablespoon flour,
3 pounds fish, Parsley if desired.

Cut salt pork into sma!l pieces and fry slowly in soup kettle.
Add onions and cook 5 minutes. Add potatoes, boiling water and
fish cut into small pieces. Simmer until potatoes are soft. Add milk
and seasoning. Melt butter and blend in flour. Add gradually to
chowder stirring until slightly thickened. Cook 5 minutes longer.
Serves eight.

SMOKED FISH

Smoked fish are generally eaten without further cooking, but may
be cooked if desired, and served in several ways. |

The method generally used is as follows:

Place fish in baking pan, cover with water, let come to boiling
point, simmer. a few minutes. Drain off water, dot with butter, add
one cup rich milk and place in oven to thoroughly heat. If desired
the milk may then be slightly thickened and poured over fish when
serving.

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