54 | DAUGHTERS OF THE ALLIES

SALMON LOAF

1 can salmon, % cup biscuit crumbs, % cup sweet milk, a very
tiny piece of butter, salt and pepper to season. Steam about one
hour. |

—Mrs. Kennedy.
CODFISH: BALLS

1 pint fish, 1 even tablespoon butter, pepper, 1 beaten egg, not
separated, 1 quart raw potato slices. Cook the fish and pick fine.
~ Cook potatoes until soft. Drain well, mash smooth, and butter, egg
and pepper. Beat well and form into balls. Fry in deep fat and
serve very hot. :

—Mrs. M. T. Chamberlain.

CREAMED COD

2 cups cooked. cod. Cream Sauce: 1% cups skim milk, 1%
tablespoons butter, 114 tablespoons flour, 1 teaspoon salt, cayenne,
chopped parsley, onion juice. Arrange alternate layers of flaked
fish and sauce in baking dish. Cover with butter crumbs and brown
in oven.

—Mrs. M. N. Deming.
STEAMED HALIBUT OR WHITE FISH

Steam until tender, then remove ‘to a platter. Garnish and
serve with potato ‘balls, slice of cucumber and lemon and a few
sprigs of parsley if in season. Steam the fish on a granite plate
which fitfs the steamer. It can be lifted out and the fish removed
without breaking up. | ;
—Helena M. Soley.

BAKED FISH

Prepare slices of fish and season with salt and pepper and onion
juice and dredge with flour. Take a baking dish, put 1 bay leaf and
a little white sauce in the bottom, then the fish and pour over re-

maider of sauce, sprinkle top with buttered crumbs and bake in’

oven for one hour.
—Mrs. D. E. Black.

ESCALLOPED SALMON

Butter a pudding dish, put a layer of crackers, not very finely
rolled; then a layer of canned salmon, butter, salt and pepper. Pro-

ceed as before, the last layer to be crackers. Put lumps of butter —

thickly on top, salt and pepper and moisten thoroughly with milk.
Bake one hour. |
—Mrs. Seibert.

The S. O. S. call of a housewife: Send over “Shamrock.”