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52 : DAUGHTERS OF THE ALLIES

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FINNAN HADDIE DELMONICO

1 pound fillets finnan haddie, % dozen new potatoes, 1 cup
green peas, 2 hard boiled eggs. Cook finnan haddie well, cook po-
tatoes and péas separately. Cream the fish. Lay peas in ‘middle of
the platter and the potatoes around it. Pour the fish over the whole.
Cut the eggs in rings and garnish the edge of the platter, dash a
little red pepper over and lay on a few small bits of pimento.

—Mrs. Homer B. Wright.

FISH BAKED IN MILK

Select a fresh fish. Salt well and let stand for several hours.
Wipe dry. Lay a bay leaf inside the fish, place in a baking dish,
cover with sweet milk, salt and pepper and bake in a medium quick
oven.

—Mrs. H. E. Gibson.
SAUCE

1 tablespoon butter mixed smooth with 1 tablespoon flour; add
boiling water till it thickens; add 14 cup grated cheese. Serve hot.

SALMON LOAF

1 can salmon, % cup bread crumbs, 1 cup milk, 1 egg. Mix
bread crumbs. Let cool. Putin egg and salmon. Bake % an hour
in a moderate oven. Put in mould.

SCALLOPED OYSTERS

1 pint of solid oysters veaaicd: and drained, % cup of melted
butter. 1 cup cracker crumbs, moistened in th emelted butter.
Butter a shallow dish; put in a layer of crumlbs (moistened
with some of the liquor which has been previously drained from the

_ oysters and strained—there should be three gills), then a layer of

oysters seasoned with salt, pepper and butter; alternate until dish
in full, having a thick-layer of cracker on top. ‘Many prefer to heat
the oyster liquor and the butter, with an equal quantity of milk or
cream, and use more cracker. Moisten each layer of cracker with
the hot liquid. Reserve the larger part of butter for the top layer
of crumbs. In this way a larger dish may be prepared with the
same quantity of oysters. ;

\ —Diamond Cook Book.

For hunger try the Burns’ Cure.