SCALLOPED FISH FLAKES

1 pound cooked Codfish 2 tablespoons Onions,
1 quart Milk Minced
3 tablespoons Butter 2 cups Bread Crumbs -
2 tablespoons Parsley,
minced

Place layer of fish on bottom of well buttered baking
dish and spr’nkle with part of onion, parsley, salt and a
small dash of cayenne pepper. Next place a layer of
crumbs dotted with butter. Repeat layers sprinkiing fish
with flour as well as the ingredients mentioned, using
buttered crumbs for the top layer. Add miik and bake in
a hot oven 400 to 450 degrees for 30 minutes. Serves 6.
Serve wth sliced tomatoes, beets or pick.es.

FISH CROQUETTES WITH POTATO

Flake cold cooked Codfish and add salt, pepper, tea-_

spoon tomato sauce, teaspoon onion juice or less if desir-

ed, and one well beaten egg. Mix in enowgh mashed

potatoes to make firm and shane into balls or cakes. Fry

in deep fat, 850 degrees, until brown. Serve with parsicy
and cream sauce.

_CODFISH BALLS

1 cup cooked Codf'sh, 6 medium sized Petatoes,
flaked boiled

.2 tablespoons Cream 2 teaspoons Onion, grated
2 Eggs

Chop fish and add te potatoes that have been riced or
mashed. ‘Beat in eggs one at a time and beat until fluffy.
Add cream, salt, pepper and onion and shape into balls or

rop from teaspoon into deep fat and bake at 378 degrees
for 35 minutes.

See Freshen ng Instructions on Page 5
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