BAKED SCALLOPS

Dip scallops in seasoned cream or melted
butter. Roll in fine crumbs and let set
for 15 minutes, (not essential but helps
coating to stick while cooking). You may
use a beaten egg in place of cream or
butter.

Place on shallow pan and bake in moder-
ate oven (350°F. to 375°F.) for 5 to 10
minutes. Scallops must not be overcooked,
as this toughens them. These may be
broiled or pan-fried as one chooses.
Serve with dill or tartar sauce, or any
sauce preferred. —ALLIE Morr

SALMON SOUFFLE

Icup canned salmon
84 cup milk
2 tablespoons flour

Salt and pepper
2 eggs, separated
Make a sauce using the milk, butter,
flour and seasonings. Add beaten egg
yolks and salmon. Fold in beaten egg
whites. Place in buttered casserole and
sprinkle with bread crumbs, and dot with
butter. Bake in 350°F. oven for 1 hour.
Grated onion and parsley may be added.
—JESSIE MURRAY

SCALLOPED OYSTERS

14 cup dry bread crumbs
14 cup coarse cracker crumbs
3 tablespoons melted butter
1 pint oysters
4 teaspoon salt
Y4 teaspoon pepper
Dash of nutmeg
2 tablespoons chopped parsley
14 cup oyster liquor
14 cup milk
Combine crumbs and butter. Alternate
layers of crumbs and oysters in baking
dish. Sprinkle each layer with seasonings.
Pour liquid over and top with crumbs.
Bake at 350°F. for 1 hour. For unusual
flavor, substitute canned cream of mush-
room soup for oyster liquor and milk.
—DorotTHy DOopMAN

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FOR ADDITIONAL FISH RECIPES
SEE CASSEROLE SECTION

PLEASE
PASS THE SAUCE

The right sauce enhances the delicate
neutral color of fish and makes it more
attractive and appetizing. Choose a sauce
that blends with, rather than disguises
or covers up, the natural flavor of fish.

LEMON BUTTER

% cup butter
114 tablespoons lemon juice
2 tablespoons minced parsley
Salt and pepper

Cream butter until soft, gradually work
ing in lemon juice, parsley, salt and pep-
per. Beat until fluffy. Serve over hot fish.

TARTAR SAUCE

1 cup mayonnaise

1 tablespoon finely chopped sweet or
dill pickle

1 tablespoon chopped olives

1 tablespoon finely chopped parsley

1 teaspoon finely chopped onion

2 teaspoons lemon juice

Combine ingredients and chill. Serve
cold with fried, broiled or boiled fish, or
use as dressing for fish salads.

EGG SAUCE

1 cup white sauce
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
1 teaspoon dry mustard

Salt and pepper

Add eggs and seasoning to white sauce.
Serve hot with boiled, fried fish, or with
dishes made with cooked or canned fish.
Makes 13 cups sauce.

Western Fishing Co. Ltd.

Ft. of Campbell Ave., Vancouver, B.C.

Suppliers of Fresh Fish Products
Ask for “WESTERN” Brand

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