BAKED SCALLOPS AU GRATIN

Heat 1 pint scallops in a stew pan, add 1 teaspoonful butter,
1 teaspoonful flour and % pint milk. Stir until thickened. Season
to taste. Put ingredients in casserole, sprinkle with grated cheese,
a little paprika and melted butter. Bake until brown and serve
with buttered toast.

BAKED FILLET OF SALMON

2 ozs. chopped green pepper
2 ozs. chopped celery

2 ozs. chopped bacon

2 ozs. chopped onions

Remove bone and skin from salmon trout, place in baking pan,
spread the above over the salmon.

Cook slowly until done, then add fresh chopped parsley and

a dab of thyme. When spread over salmon, add a few bread

crumbs, paprika and cook in a slow oven until done. May serve

with green peas.
—Mrs. Van Roggan

CRAB FARCI

2 cupfuls crab meat 1 tablespoonful chopped parsley

3 hard-boiled eggs 1 tablespoonful flour

14 pint milk Salt and pepper to taste

14 teaspoonful nutmeg, grated

Cut the crabs into small pieces. Put milk in double boiler

and when hot stir into it butter and flour rubbed well together.
Stir until smooth and cook a few minutes. Then remove from
fire and add the crumbs, parsley, crab, salt and pepper and eggs
cut finely. Mix altogether, put in a baking dish or individual
ramekins, brush over the top with beaten egg. Sprinkle lightly
with bread crumbs and bake in a quick oven for fifteen minutes.

—Mrs. O. O. Lyons (Powell River)

BAKED FISH WITH STUFFING

Fresh fish—Rock Bass or Rock Cod—size, 2% to 3 pounds.
Wash fish, wipe with a dry cloth and put in the stuffing. Sew up
the opening. Place in a baking pan, dredge with salt, pepper
and flour. Pour 1 cupful of tomato into the bottom of the pan,
and bake in a moderate oven; baste frequently. Allow 15 min-
utes to each pound of fish and 15 minutes extra for heating
through. Garnish with lemon and parsley. Serve with a sauce
made from the tomato, adding more juice if necessary. Stuffing:
1 cupful bread or cracker crumbs; 2 tablespoonfuls melted butter ;
1 tablespoonful minced pickle; 1 tablespoonful minced onion; 1
tablespoonful minced parsley; ™% teaspoonful salt; %4 teaspoonful
pepper; % teaspoonful powdered thyme; mix well together.

—Mrs. A. C. Eddy