HALIBUT BAKED IN FILLETS

2 slices of halibut 1 tablespoon sugar

1 teaspoon salt 2 tablespsons catsup

teaspoon pepner 8 lemon slices

2 medium sized 4 teaspoons butter
onions Cold water

Select 2 slices of halibut cut about 4% inch thick.
Remove the bones, leaving 8 fillets. Wash and
dry thoroughly aad place in a greased baking
dish. Sprinkle with salt and pepper and sugar.
Place over each piece of halibut 1 thin slice of
onion, 1 teaspoon of catsup, 1 thin/slice of lemon
and 1% teaspoon butter. Pour a little cold water
in the pan, but do not cover the fish. Bake for
30, minutes. at 425 degrees. Baste occasionally with
the liquor in the pan, adding more hot’water if
required. Do not let it boil entirely dry, though
_it should evaporate partially. Remove to a hot
serving dish and pour the liquid over all. Garnish
with parsley. You can prepare small fish and
, POOK in the same way.

HALIBUT BAKED IN MILK

2 pound halibut 1 teaspoon onion
2 cups milk juice
2 tablespoons minced 2-3 teaspoon salt

1% teaspoon pepper

3 tablespoons. flour
Mix the salt, pepper and flour, and roll the

fish in this. Lay it in a casserole, sprinkle over

with parsley and onion juice, and pour the milk

around it. Bake, covered about % of an hour,

temperature 350’F. Serve in casserole.

FRIED OYSTERS

24 large oysters 1 egg

1 teaspoon salt 16 teaspoon pepper.

1% cup bread crumbs
Clean and drain the oysters. Roll in bread
crumbs, season with salt and pepper. Let stand
15 minutes or more. Then dip in beaten egg, roll
in crumbs again. Let stand again, 15 minutes or
more in cool place. Fry one minute or until a
golden brown in deep fat. Drain on paper. Serve
on hot platter, garnished with parsley. ‘These are
good served with French fried potatoes.

FISH GARNISHES

Lemon, , lettuce, parsley, cucumbers,

-, parley.

pepper

grass, diced tomatoes, water cress, olives, celery,

_ pimentos.

SALMON LOAF WITH APPLES

1 pound tin salmon
1 cup cracker crumbs 2 eggs

1 teaspoon salt 4 medium , sized
apples. ‘oe
Quarter, core, but do not peel apples. Boil until

tender in one-third cup water. While cooking
flake the salmon, removing skin and bones. Add

the crumbs, sali, paprika and beaten eggs. Re- —

move the skins from the apples, by forcing through
a fine sieve and adq to salmon . mixture.
Place in a well buttered mold and bake in

a moderate oven (350’ to 375’ F.) for 40 minutes.

Allow to stand a few minutes before removing
from mould on the hot plater. Put a ring of
riced potatoes around the salmon with another
ring of peas and garnish each end with baby beets.

SALMON CUTLETS

14 cup butter 1 egg beaten light

¥% cup flour 1 teaspoon lemon
% teaspoon salt juice

4% teaspoon paprika 2 cups flaked salmon
1 cup ilk 1% teaspoon onion
1% cup cream juice.

Melt the butter, in it cook the flour and season-
ings. Add the milk and cream and stir until
boiling. Add the egg and let cook until set. Add
the lemon juice and the fish and mix lightly.
Turn upon a flat dish. When cold form into balls
in the hands wet with cold water, r ‘l in bread
crumbs. Then press into cutlets, cover with beat-
en egg and crumbs. Fry in deep fat.

BAKED SALMON AND CORN PIE

1 pound tin Clover 2 cups white sauce
Leaf salmon 2 cups mashed pota-;
1 tin white corn toes .
Seasonings

Turn out salmon, free from skin and bones and
flake lightly. Mix with equal quantity of canned
corn and combine with white sauce. Season with

salt and pepper, adding a little finely peat

green pepper or a grating of onion.

Turn mixture into a buttered baking dish; drop
fluffy mashed potatoes over the top by spoonfuls.
Brush the top with melted butter. Bake in a
moderate oven until golden brown on the surface.

Cook Frozen Fish Without Thawing os ;

% teaspoon paprika-