"THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK ’ * were 2 oR PR Sate Rema. TaRS Te ha) so rpeeze He Melee Ansys: GTM RAR Mab aT Te tans SCNT TR IIR pant! Mp tea Dey TIT te (INS RT 42 6b ei Pe th cay, x ee | ~ Salmon Roll a Biscuit Mixture Fee 4 tablespoons shertenins “9 cups flour — ae oh teaspoons baking powder 1 egg oe oh, teaspoon salt ¥ ey Cup. milk ' Sift together the dry ingredients. Add the shortening and i oon well, Beat the egg slightly and add enough milk to a ‘ -three- -quarters full measuring cup. Roll out on a floured board in sheets 8 inches long and about % inch thick. i arene Cera with. the following mixture: » ; , cya" AT ‘Mixture. | oe ee tin salmon (1% cups) 1% tablespoons finely © 4 tablespoons milk chopped parsley 2 tablespoons lemon juice YW teaspoon salt Sy Roll up like a jelly roll and bake on baking sheet in hot oven (425 deg. F.) about 30 minutes. _ 2 tablespoons minced onions ‘cook pepper and onion for just 2 minutes in bacon fat- tomato and seasoning and boil for 5 minutes. Add flakes, minc- ed bacon, olives and more seasoning as desired. Place in a _ Serve. in slices with hot egg sauce. ‘Egg Sauce for Roll | ‘Two cups: medium white sauce and add 2 hard. boiled - | eggs egbepped? and - feaphoons enopped werney: Serves 8. Mrs. W. A Biggs, RR. No. 1 White Roti: won a prize ‘for this recipe. Deviled Fish 6 minced olives % teaspoon cloves © 2 cups tomato ike and 4 tablespoons minced juice green pepper 1 cup crumbs Cook the bacon crisp. Remove from. pan and mince; Add 1 pound flaked fish 6 strips of bacon greased ramekin, cover. with crumbs, dot with butter and _ bake 20 minutes at 400’ F. Mrs. James A. Butler, 52 Paichtres St., N.E. Atlanta, Geor- _ gia, wins a $1 pies for this tasty supper dish. | % eup milk “Salmon Schooners. Rake 5 » potatoes; split them in half lengthwise and mash -the centres with the following: 2 tablespoons butter or tic 1 beaten egg . ping 2 teaspoons PrOwnes I nce si | medium size tin salmon ped onion in _ Restuff the potatoes and Make until eis are golden brown on top in an oven of 325’ to 350’ F. > - 1 cup bread crumbs, seasoned If you have run out of ideas for serving. Meese his try _ this one. The recipe won a prize for Mrs. “East 29th Ave. Hated Cod Middle. part of a large fish or a whole small fish. 1 tablespoor: _ 2 tablespoons chopped salted pork 1 teaspoon chopped. onion 3 tablespoons melted fat 1 tablespoon anchovy sauce & cup. melted butter Juice of half lemon. Lay fish in cold water (salted) for half hour. onion and seasonings, and 2 tablespoons melted shortening. a Lay fish in baking dish and pour over it the melted butter, A which should be quite thin, seasoned with the. sauce, lemon juice, pepper and a pinch of parsley. eoB ake in a 500 deg. F. oven for 15 minutes. Reduce to 400 . F. and allow 10 minutes per pound. Baste with the » ‘When the fish is done, remove to hot A’ few capers or ture in the pan. ter, ‘strain gravy, over it and serve. ed green pickles are a pleasant addition to the sauce. ie season of fresh fish is here and this 8 fn nal won a ae Mrs. W. A. Attwell, Crescent, B. sin P, Molberg, 3418 barbs étebl ar : Then wipe | ay and stuff with force- meat, made of crumbs, pork, herbs, supper dish. : es. Salad Cutlets’ 1 cup finely chopped celery 1 cup cracker crumbs 1 pound can salmon 7 teaspoon salt a tablespoon finely chopped” 1 teaspoon paprika onion % cup salad dressing | Parboil the celery for about 10 minutes. Drain. Remove the ‘skin and bone from the salmon and flake. Mix the celery, ie = salmon, % cup cracker crumbs, the seasonings and the salad — dressing. Form into cutlets. Roll these in the remaining cracker crumbs and brown in the hot melted wien >< a Garnish with parsley .and serve. Serves 4. The recipe for this substantial Lenten dish. won a prize for Miss Olive Walter, 115 16th Street ‘West, mages Vancou- ver. : me ‘ Pre Tung? tc: 1 pkg. granulated gelatine Wy teaspoon "feneikea!” -% cup cold water . % cup celery, cut small - % cup hot water “% eup cucumber 0 or “cucumber 1 tablespoon lemon juice pickle Sones y or mild vinegar... 1 teaspoon salt “Gy cup tuna fish, flaked Soften aun in cold water. until dissolved. Add salt, lemon juice and paprika. Cool and when mixture begins to congeal, add: tuna fish,’ celery and” cucumber. Mix thoroughly, pour into moulds that have been rinsed in cold water. Chill and serve on lettuce. Serves 6. Add hot water aay ‘stir Mrs. Geo. Thompson, 4038 Beatrice Street won a Prize for this Lenten ‘recipe. » Tuna Drumsticks 2 cups flaked tuna 14 teaspoon sage 2 eggs : % cup milk or onion juice 1% cup fine dry breadcrumbs 1/3 cup corn meal Ye teaspoon salt 6 wooden skewers 2 tablespoons grated onion Combine tuna, slightly-beaten eggs, bread crumbs, — ‘salt, ' sage and onion or onion juice, and mix well. Shape into six drumsticks, roll in cornmeal. Saute drumsticks in small amount of hot shortening in heavy frying pan until esesn ae brown, turning once. Insert skewers. Serves six. This economical recipe won a prize for Miss Beebe Ander- _ son, 714 Colbourne Street, New Westminster. Salmon and Rice Mold , 3 cups cooked rice 2 teaspoons lemon juice — 2 cups boiled fresh saimon % teaspoon grated lemon ‘1 tablespoon finely chopped rind parsley 2 tablespoons salad — 1 tablespoon finely chopped — dressing ewes % teaspoon white pepper Lettuce and cucumber green onion - Flake the cold salmon with a fork and add all the other — ingredients, mixing in the rice last. ' Press mixture into a mold. Turn out:on 4 bed of lettuce ? and garnish with sliced cucumber. Mrs. F. D. Ellis, 1768 Argyle Avetian Hollyburn, won a $1 prize for this fish recipe. - : Fish Pie 2 cups flaked cooked fish 1% cups white sauce 3 cups mashed potatoes | Butter baking dish and line with mashed potatoes, allow- ing the potatoes to come about one-half inch above the pan 3 teaspoons parsley | 1 cup grated cheese at the sides. Put a layer of fish which has been broken into | small pieces. Then a layer of sauce with parsiey mixed ‘in. Then half of the cheese and another layer each of. fish, sauce, and finally top with grated cheese. Bake in a hot oven | : iS for 20 minutes until the cheese is melted. Serves 4 to 6. Mrs. S. P. Kier, of iegt BA wins @ - pf va RY sewer Bie? Cor 4 @ . >», 4 y aq > ECE t- Qnty Boal ¥ > _ 2 $1 prize for ‘this wore ey fs J ‘ i TO Sf nifiod mart We ee