BAKED STUFFED WHOLE
SALMON

Choose a coho or small - ea salmon.
Remove the head, fins, backbone and tail.
If preferred the head may be left on,
but the gills and eyes should be removed.

DRESSING

cups soft bread crumbs
tablespoons butter
small onion minced

Y4 teaspoon rosemary

4 teaspoon salt

Y¥g teaspoon pepper

4% teaspoon thyme ~

1 tablespoon malt vinegar

1 cup chopped raw celery

2 tablespoons Canadian cheese, grated
Method: Melt butter in saucepan, add
onion, saute over low flame until lightly
done. Remove from heat add salt, pepper,
rosemary, thyme and blend well. Place
bread crumbs in mixing bowl, add the
blended seasonings, vinegar, celery, cheese
and mix well. This amount of dressing is
sufficient for a 4-lb. fish. Stuff the fish
and secure with string or skewers. Place
in pan which is either greased or covered
with aluminum foil. Bake in hot oven
450 to 500°F. Allow 10 minutes cooking
time per inch thickness of stuffed fish.
Yield: A whole fish will yield 2 servings
per lb. of dressed weight.

—ETHEL DICKIE

CRABMEAT EGG PANCAKE

1 cup fresh crabmeat (or small can)
14 cup celery chopped fine
2 tablespoons minced onion
Salt and pepper to taste
4 eggs (well beaten)

Heat 3 tablespoons cooking oil or peanut
oil in heavy skillet. Mix the beaten eggs
with the rest of the ingredients and cook
quickly, lifting the edges of the egg mix-
ture whilst cooking. This is the secret of
a tender pancake or omelette. Avoid over-
cooking. Serve at once with catsup or
Chili sauce. Serves four.
—Wyn HAMILTON

OYSTER COCKTAIL
6 oysters per person
3 tablespoons mayonnaise
Juice of 14 a lemon
4 tablespoons Chili sauce or tomato
chutney
4 teaspoon Worcestershire sauce
I teaspoon grated horseradish
1 tablespoon cold water

Mix all the ingredients, except the oys-
ters, thoroughly. Place oysters in cocktail
glass and pour the sauce over them,
gently lifting the oysters with a fork to
mix in the sauce. If Crescent oysters are
used, cut them in small pieces. (I use

SCissors). —JESSIE MURRAY

bet pha OS

(10)

SUNNY SALMON LOAF

1 Ib. salmon, canned or cooked fresh
1 tablespoon lemon juice

1 carrot, grated

1 potato, grated

1 onion, grated

1% cup grated cheese

1 egg
4 cup top milk or cream

Flake salmon into mixing bowl, sprinkle
with lemon juice. Add grated carrot,
potato, onion and cheese. Beat egg and
add to mixture. Season to taste with salt
and pepper. Blend thoroughly and press
lightly into greased loaf pan, or large
muffin tins or custard cups. Pour top
milk or cream over top and bake for 45
minutes in moderate oven for loaf, or 30
minutes for cups. Serves 5 or 6.

—CLARA LEITH

DEVILLED SHRIMPS

14, Ib. fresh or canned shrimps

3 tablespoons butter

4 tablespoons flour

2 cups milk

3 hard-boiled eggs (put through sieve)
Paprika to taste

1 tablespoon chopped parsley
Few drops onion juice
Buttered crumbs

Prepare shrimps as directed. Melt fat; add
flour, stir until smooth. Add the milk,
heat, stirring constantly. When it begins
to thicken add the eggs. Cut the shrimps
with a silver knife; add to sauce. Season
with paprika, parsley and onion juice.
Put the mixture in ramekins, cover with
crumbs and brown in a quick oven. .

—MARGARET ANDERSON

BOSTON CODFISH BALLS
1 cup salt codfish
2 heaping cups raw potatoes

1 egg
4 tablespoon butter

Poppe

Wash fish in cold water. Cut in very
small pieces using the scissors. Cut raw
potatoes in small pieces. Cook fish and
potatoes together in hot water until soft.
Drain thoroughly then mash, add butter
and egg well beaten and pepper. Beat
hard for two minutes. Make into balls
and drop into hot fat using a_ basket.
Drop about six balls at a time and fry
to a golden brown. Drain on brown

paper. —MAUDE TEAGLE