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SCALLOPED FISH

To 1% ec. cooked cod, haddock, halibut or salmon, add 1 c. white
sauce and season. Pour into a buttered baking dish, cover with buttered
crumbs and bake till. crumbs’are brown.

STEAMED SALMON

Line a bread pan or baking dish with steamed rice. Fill centre with
cold cooked salmon, seasoned. Cover with rice and steam 1 hour.

EGGS |
SOFT COOKED EGGS

Put eggs on in boiling water. Cover and remove dish at once to
back of range. Let stand from 5 to 8 minutes. |

HARD COOKED EGGS

Use same method, allowing eggs to remain in water 30 minutes.

POACHED EGGS

Break eggs into a saucer, then slip into boiling salted water. Reduce
heat so that water no longer boils. When white is firm and film formed
over the yolk, the egg is cooked. Remove with skimmer, drain well and
serve on toast. Season.

\

FOAMY OMELET

1 egg. 1% tsp. butter.
Y% tbsp. water. - 3 Salt and pepper.

Beat yolk well. Add seasoning and liquid. Beat white until stiff.

Melt fat into pan, greasing sides well. Cut and fold white into yolk.

Turn into hot pan, spread evenly, reduce heat. Brown on top in a hot
oven, if convenient. Fold, garnish with parsley and serve at once.

| CREAMY EGG
3 eggs. 3/4 tsp. salt.

3 tsp. butter. Pepper.
34 c. milk. Dry toast.

Beat the eggs slightly and add butter, seasoning and milk. Cook in a

double boiler. When the egg coagulates around the sides and bottom of

‘the boiler, draw it away with a spoon. Continue in this way until all of

the egg is cooked... If cooked too much the egg will curdle. Serve on
toast.

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