FISH SALAD IRENE

2 cups cooked flaked 1% cups Mayonnaise
Codfish 1 tablespoon Lemon Juice
2 tablespoons clear % teaspoon Salt
Gelat'ne 2 hard boiled Eggs

% cup cold Water
1 cup Celery, chopped fine

Soften gelatine with cold water. Mix other ingredi-
ents together and add dissolved gelatine. Line glass
mould with sliced eggs and pour mixture ever top. If
aluminium pan is used instead of glass be sure to line pan
with waxed paper. Take out ‘in squares. Serves six.
This may be aiso served on toast.

BAKED EGGS AND CODFISH FLAKES

2 cups cooked flaked 1 cup White Sauce
Codfish 6 Eggs

1 teaspoon Lemon Juice Pepper and Paprika

1 teaspoon minced Green Salt if required
Pepper

Combine fish, onion, green pepper, lemon juice and
seasoning wth white sauce (See Sauces) and place in 6
buttered ramkins. Make indentation in top of each filled
ramkin wth bowl of tablespoon and break into it an egg.
Add dash of paprika and set in baking pan with hot water
coming almost to top of ramk‘ns. Bake in hot oven, 450
degrees, until eggs are cooked. Serves six.

See Freshen'ng Instructions on Page 5

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