@@&& TESTED HOUSEHOLD RECIPES a2@®

Delicious Fish Cakes

TO make fish cakes really at their best, the potato should be freshly cooked and for

just that little extra flavour which makes some dishes stand out above all—let
the potatoes be baked rather than boiled. In either case, force the hot potato through
aricer. ‘To three cups of potato add 114 cups of cooked fish (which has been freed from
skin and bone and flaked lightly), 1 egg, beaten until light, 144 cup cream (and once
again for a very special result let the cream be whipped), 1 teaspoon salt and a pinch of
pepper. Mix riced potato, fish, beaten egg, cream and seasoning together, beat well
and drop by spoonfuls into deep fat which is smoking hot. ‘They will require but a
minute or two to heat through and should be lifted out and drained on crumpled brown
paper. It is much easier to fry them if you have a frying basket on which to place them,
so that it may just be lowered into the deep fat and withdrawn at the proper moment.
These will just be bubbles of the most delicious fish cake.

Of course left-over riced potato or mashed potato that is beaten very: light, may be
substituted still with excellent results.

Fresh Fish Chowder

RITHER salt or fresh water fish may be used for chowder, cod, haddock and pickerel

being those most frequently selected. The skin and bones should be removed
(by the way, to skin a fish, cut the skin across just below the head and peel it off), and
the fish left whole or cut in solid pieces. Cover the well washed head and the bones
with cold water and bring very slowly to the boiling point. Then allow it to simmer
for 1 hour or more.

Dice three potatoes of medium size and put one layer in the bottom of an earthenware
baking dish; put on this a layer of the fish, then one of canned tomatoes to which has
been added a tablespoon of chopped onion, a good pinch of powdered thyme, 14 teaspoon
salt and a little pepper; a little celery salt or celery seed is also an improvement; add
another layer of potatoes and repeat with fish and tomatoes, making the top layer
potato.

Pour off the stock which has been simmering from the bones and add enough boiling
water to make one pint and pour this over the fish, etc.; cover and cook slowly for twenty
minutes. Add one pint of hot milk before serving.

Hot Lobster Creole

FOR eight to ten people, take one medium Spanish onion and cut into small pieces.

Put it in the inner pan of a double boiler with sufficient melted butter to cover.
Put your pan directly over the flame and cook until the onion is a delicate bown; re-
move from the fire, add sufficient flour to form a ball; to this, stirring all the time, put
the contents of one can of tomato soup. Now put your inner pan in the outer pan which
has been filled with boiling water; let the water continue to boil while you add to your
tomato liquor a half pound can of lobster broken into small pieces, 2 tablespoons of
pimento cut into small pieces and from 1 to 2 cups cooked rice, season with salt and
. paprika and serve very hot.

This can be made ahead of time and reheated in the double pan without the slightest
trouble. The rice, of course, should be cooked by throwing it into swiftly boiling,
salted water and allowing it to boil quickly until tender (ten or fifteen minutes). When
quite tender, remove from the fire, put into a large strainer and run cold water over it;
stand away to drain until needed.

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