SMELTS GREEN BAY STYLE
(makes 4 servings)

3/4 c. fine dry bread 1 egg

crumbs 1 Tbsp. water
3/4 tsp. salt 12 medium sized smelts (about 1
dash of pepper Ib. cleaned)

Melt shortening, lard or salad oil to make 4 inches
depth in kettle, or in electric fryer.

1, Combine bread crumbs, salt and pepper in pie plate
or shallow dish.

2. Beat egg with water until foamy in small bowl.

3. Dip each smelt in beaten egg then in bread crumbs.

4. Heat fat in deep heavy kettle to 365 or 375 degrees.
(A 1-inch cube of bread will brown in about 1 minute. )

>. Fry fish 2 or 3 at a time, 4 to 6 minutes, or until
golden brown. Drain on absorbent paper.

6. Serve with Tartare Sauce, if desired.

Tartare Sauce: (Makes 3/4 cup sauce)
Combine: (in smail bowl)

1/2 c. mayonnaise or salad 1 Tbsp. chopped parsley
dressing 1 tsp. finely minced onion
3 Tbsp. chopped sweet pickle

Chill to blend flavors. Serve cold.
Mrs. Gosau

SALMON LOAF

1 large tin salmon or 1/4 c. butter, melted

2 small tins salt and pepper
2 eggs, beaten ~ 1/2 c. undiluted Pacific milk
1/2 c. soft bread crumbs 1 Tbsp. chopped parsley

F lake saimon and add beaten eggs. Add remaining in-
gredients and place in buttered loaf pan. Bake in moderate oven
at 350 degrees for 40 minutes. Serves 4.

Mrs. Ann Suelzle

PORCUPINE MEAT BALLS

1 1/2 lb. ground beef 1 small onion, chopped fine
1/2 c. uncooked rice 1 tin tomato soup
1 tsp. salt 1/2 c. water

1/8 tsp. pepper

-12- Port Alberni, B.C.

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