C/he PURITY CK BAK

100 BROILED FISH

Prepare fish for cooking. If fish is
dry, brush over with melted butter,
season with salt and pepper and put
in hot, greased broiler. Sear flesh
side first, then cook with moderate
heat, turning 3 or 4 times. Serve,
garnished with parsley or lemon.

101 BOILED FISH

Put fish into large pan; add
enough tepid water to cover it. Add
salt and enough vinegar to flavor
water. Boil gently until fin or tail
bone will come out if lightly pulled.
When cooked, lift fish carefully out
of water and drain. Serve with
melted butter.

102 CURRIED COD

2 slices cod or left-over cod fish

3 tablespoons butter

1 onion, sliced

1 cup white stock

Thickening made of | tablespoon melted
butter and 3 tablespoons Purity Flour

| tablespoon curry powder

14 cup cream

Salt and cayenne pepper to taste

Method:—Flake fish and fry with
butter and onion to golden brown.
Place in saucepan; add stock and
thickening; simmer for 10 minutes;
then add curry powder mixed with
cream, and salt and pepper. Bring
to boiling point. Serve.

103 CURRIED FINNAN HADDIE

Cook 2 tablespoons butter with
Y% sliced onion until onion is soft
but not brown. Add mashed yolks

of 2 eggs, boiled hard, and 14% cups
milk. Add 1 teaspoon curry powder
dissolved in a little milk, 44 cup
boiled rice, 1% teaspoon salt, 14 tea-
spoon pepper and 2 cups flaked left-
over haddie. Serve in casserole with
browned crumbs sprinkled on top,
or on platter with rice border.

104 BAKED SALMON LOAF

1 cup browned cracker crumbs
2 cups mashed potatoes

| can salmon

Salt and pepper to taste

2 cups parsley sauce

Method:—Grease mould with but-
ter, sprinkle in few cracker crumbs
and line with mashed potatoes.
Drain oil from salmon and remove
skin and bones. Season with salt and
pepper and pack in mould. Cover
with layer each of potatoes and
cracker crumbs. Place a few pieces
of butter on top and bake % hour in
hot oven of 400 degrees. Turn out
on platter and serve with egg and
parsley sauce (see Recipe No. 693).

105 CREAMED SALMON IN
PURITY PUFF PATTIES

2 tablespoons butter

2 tablespoons Purity Flour

1 cup milk

| teaspoon parsley (chopped)
| can salmon

Method:—Melt butter, add flour;
stir together until flour begins to
cook; then add milk, stirring con-
stantly; boil until smooth and add
parsley and salmon. Heat salmon
through, then serve in Patty Shells
(see Recipe No. 472).

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +