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FISHA

CREAMED CODFISH
2 cups white sauce 2 tablespoons min-

2 cups shredded cod- ced parsley
fish 1 tablespoon minced
1-6 teaspoon paprika pimenta

Freshen the codfish by pouring boiling water
over it. Drain, then add it to the white sauce
and simmer for 10 minutes. Add the minced
parsley, the pimento, paprika and salt if necessary.
Serve on toast or in a border of mashed potato.
Half a pound of solid codfish may be used in
place of the shredded, in which event soak the
codfish in cold water, drain, cover with warm
water, simmer until tender then flake the fish
and add to the white sauce, etc.

FISH FLAKE SOUFFLE

1 -cup milk — % cup cold water

3 egg yolks % cup boiling water
14 teaspoon salt 1 tablespoon gelatine
1 cup fish flakes 3 egg whites

Make a custard with the egg yolks, milk and
salt. Cool, soak gelatine in cold water and dissolve
in hot water and beat well. Combine with the
fish flakes, either canned or left over fish flaked.

Pour over the well beaten whites of eggs and
add beaten gelatine, then pour into wet mould.

Chill in cool place until firm. Serve with lettuce.

FRIED SMELTS WITH BACON

Clean smelts, remove heads and tails, and cut
in half-inch slices crosswise. Cut thin slices of

bacon in pieces. Arrange fish and bacon alter-

nately on skewers, having 4 of each for a service.
Brush over with salad oil, season with salt and

pepper, roll in crumbs, fry in deep fat. Drain on

brown paper.

SALMON SALAD

2 cups flaked sal- Shredded cabbage- or
mon, canned or lettuce
fresh Juice of % a lemon
3 tablespoons French % cup diced celery
dressing Diced cucumber or
; celery
Add the French dressing and lemon juice to
salmon and chill, then lightly mix with celery, or
other green and enough salad dressing to blend.
Make a nest of lettuce on individual plates, ar-

Tange salmon in centre. Garnish with sprigs of

parsley,

CRAB COCKTAIL

Crabmeat, 6 tablespoons mayonnaise, 2 tea-
spoons walnut catsup, 2 teaspoons Worcestershire
sauce, paprika, 3 tablespoons whipped cream.

Allow 3 tablespoons crabmeat, chilled, for each
cocktail glass. Divide into the cocktail glasses.
Make a sauce in the following manner, Combine
the mayonnaise, walnut catsup and Worcestershire
Sai ce. Pour the desired quantity over each cock-
tail. Then top with a very small teaspoon whipped
cream and sprinkle wih paprika. Set in the re-
frigerator to chill thoroughly before serving. If
a richer cocktail sauce is desired, the whipped
cream may be substituted for one half the quant-
ity of mayonnaise. It is really better to mix the
whipped cream with other ingredients and sprinkle
with paprika.

FISH LUNCHEON

2 slices halibut cut 1 inch thick, 1 can tomato —
soup, 2 slices salmon cut 1 inch thick, a little ~

grated cheese, 3-cups cooked rice,

Wipe the fish slices with a damp cloth. Alter- -

nate the two kinds and place in a greased baking
dish. Season with salt and pepper. Mix the rice
and tomato. Arrange on top of the fish slices,
cover with grated cheese and bake for 25 to 35

minutes in a hot oven, Garnish with parsley and >

Slices of lemon,

CREAMED CODFISH

3 cups cooked cod, 2 cups medium white
flaked sauce
2 tbsp. chopped pars- 1 tablespoon ¢hopped
ley 5 pimento
Heat the fish in the white sauce, add seasonings
and: parsley, pimento, etc. Serve on toast with
baked potatces.

POINTS IN SELECTING FISH

Freshness—Appearance will help you to judge
a fish; when right, it will look fresh and bright.
Press the flesh with your fingers—it should feel
elastic to your touch. The gills are brightly color-
ed, pink or red and the eyes full and clear,

Quality—A fish that is thick-fleshed and plump, —

is superior to a long thin one of the same kind.

Protection—If you are not using your fish im-
mediately as it is delivered from the market, rub
it well with salt, wrap it in wax paper and put
in the oldest section of your refrigerator,

Fresh Fish Sinks When Put in Water

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