ANYONE CAN COOK. Page 15

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Fish and Shellfish

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BAKED HALIBUT WITH TOMATO SAUCE
By TREVA JOHNSTON
2 lb. halibut 2 cups tomato sauce or canned
Salt and pepper tomato soup
Wipe the slices of halibut with a damp cloth or paper and place in
buttered baking dish. Pour the sauce or soup around the fish and cook in
moderate oven 35 minutes. .

DEVILLED CRAB
By MRS. E. M. WILDER

1 lb. fresh crab (flaked) 1 tsp. black pepper
4 tbsp. lime (or lemon) juice 2 dashes tobasco
2 tsp. finely grated onion Salt

Marinate crab in lime or lemon juice, onion, pepper and _=tobasco.
Season to taste with salt. Put this mixture into covered dish in the
refrigerator for at least two hours.

2 tbsp. butter Dry mustard

2 tbsp. chopped onion Mace

2 tbsp. chopped green pepper Basil

1 small tomato chopped 2 tbsp. white wine

14 clove crushed garlic 2 tbsp. fine breadcrumbs

1 tbsp. chopped parsley

Melt butter in a skillet and add onion, green pepper, tomato, garlic
and parsley. Saute until vegetables are tender. Add generous pinch
of dry mustard, a pinch each of mace and basil, white wine and
breadcrumbs. Stir over low flame for about two minutes.

Mix the marinated crab with above mixture and heat, stirring well for
about five minutes. Remove from heat, pack into individual ramekins
or shells. Sprinkle with equal amounts of cracker crumbs and grated
Parmesan, dot with butter and bake in modeum oven until top is
browned—about five minutes.

FRIED OYSTERS

(Contributed)
1 pt. oysters 14 doz. slices bacon
12 soda crackers Salt, pepper, paprika

1 egg
Drop oysters into beaten egg. Crush soda crackers to crumbs. Pour
oysters in crumbs. Cook bacon. Remove from frying pan. Cook oysters
in hot fat. Season with salt, pepper and paprika. Serve with buttered
toast.

FISH SOUFFLE
By MRS. CLARENCE MacKINNON

2 tbsp. butter 3 eggs—yolks

3 tbsp. flour 3 eggs—whites

14 cup scalded milk 2 cups cooked halibut
4 tsp. salt Cayenne pepper

Melt butter, add flour and when well mixed add gradually, scalded milk;
then add salt, pepper and fish. Remove from fire; add yolks of eggs,
beaten until lemon coloured; cool mixture and cut and fold in whites
of eggs, beaten until stiff and dry. Turn unto buttered baking dish and
bake 20 minuies in slow oven. Serve at once.

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