OYSTER STEW.

1 quart oysters.
8 cups milk.

Y, cup butter.
Salt and pepper.

Bring milk to boiling point, add
oysters and heat until oysters become
plump and edges begin to curl. Add
butter and salt and pepper to taste.

—Maria Jonsson.

Fish

BAKED FISH A LA RAREBIT.
Scotch-cured Finnan Haddie,
boneless Haddock Fillets:
1 pint rich milk.
2 cups shredded Canadian cheese.
Y% cup flour.
14%% level tablespoons mustard.
1 tablespoon butter.
1 teaspoon salt, if fresh fish is used.
Mix dry ingredients well together.
Blend well with portion of milk. Scald
remainder of milk and stir in flour
mixture. Add cheese and butter. Let
come to boil. Have fish fillet flat in
pyrex platter or roaster. Spread cook-
ed mixture over fish and bake 20
minutes.

Or

—Mrs. C. Goodman.

FISH FILLETS WITH DRESSING ON
TOP.

2 lbs. whitefish or pickerel fillets.

1 quart (or less if preferred) stale
bread crumbs as for stuffing.

1 teaspoon mixed _ poultry’ spices
(thyme, marjoram, savory, etc.).

14 cup fried onions (colorless).

Butter or oil to mix dressing.

Salt and pepper.

Cut fillets into small servings. Place
in oiled baking dish suitable for table
service. Sprinkle with salt and pepper.
Mix ingredients for dressing together
and sprinkle over top of fish. Place
in hot oven, 500 degrees, 15 minutes.
Invert a pan over fish for first 10
minutes to prevent dressing from
browning too rapidly. Remove cover
for last 5 minutes. Serve at once with
Tartare Sauce.

—Mrs. G. F. Jonasson.

A TASTY DISH OF FISH.
4 pickerel fillets.
14 cup mild vinegar.
14 teaspoon ground ginger.
1 teaspoon made mustard.
3 teaspoons sugar.

86

2 ozs. butter.
Salt and pepper.

Method—Wipe fish with cloth dip-
ped in salt water, rub with salt and
pepper and lay in pyrex plate. Melt
butter, add mustard, ginger and sugar,
stir in vinegar very slowly and mix
thoroughly, pour over fish and bake in
hot oven for 15 minutes. Have plate
closely covered. Serve hot or cold.

—RMrs. C. Sigmar.

FISH LOAF.
2 to 3 cups flaked left over fish, or
Ib. can salmon.

2 eggs, well beaten.
3 soda biscuits, rolled.
2 tablespoons milk.
2 tablespoons melted butter.
Salt and pepper.
1 teaspoon lemon juice.

Method—Flake the fish finely, dis-
carding all skin and bones. Then add
ingredients in order given, mix well.
Pack lightly in a buttered mould. Bake
45 minutes in a moderate oven 375 F.
Serve with hot tartar sauce, made as
follows: Season 1 cup white sauce with
pepper and cayenne, add one egg yolk,
when sauce is thick, add 14 cup of but-
ter, a little at a time and one table-
spoon lemon juice. Then just before
serving fold in the stiffly whipped egg
whites. —Mrs. Salome Backman.

FISH DUMPLINGS.

To be made of salted Cod or Finnan
Haddie or any kind of fish.

Run fish through food chopper so
that there will be enough for 2 cups.
Add an egg and 2 tablespoons of melt-
ed butter. Sift enough flour and bak-
ing powder to make a stiff dough
(about half a cup). Have ready a pot
of boiling water and drop fish mixture
from a spoon and boil for half hour.
Serve with drawn butter or white
sauce. —Mrs. J. G. Johannson.