Method—Melt butter and blend in flour. Add seasonings, then milk slow- ly, stirring constantly so it will be smooth. Add the flaked fish and heat mixture but do not let it boil. Chop eggs and add with pimento. Mix light- ly with fork so the eggs will not streak mixture. Serve on hot buttered toast. —Mrs. H. J. Vopni.

KIPPERED HERRINGS.

Remove the fish carefully from the can, lay on a platter which may be put in the oven (or a pie plate). Sprin- kle with pepper and lemon juice, pour over them the liquid from the can and heat. Garnish with parsley and slices of lemon. —Mrs. Elinborg Hansson.

TUNA FISH DISH.

1 can tuna fish. 1, package noodles. 1 smail can pimento, 1 small can peas. 1 small can mushrooms.

Method — Boil noodles in saited water and drain. Add fish, peas, mushrooms and pimento cut in strips. Make 2 cups white sauce and pour over. Bake in casserole for half hour.

—Mrs. H. Johnson.

ESCALLOPED TUNA.

1% cups tuna fish. 1 teaspoon paprika. 4 tablespoons butter. 2 cups milk. 1 teaspoon salt. 1% cup diced celery. 4 tablespoons flour. 2 tablespoons chopped pimento,

Method—Melt butter, add dry in- gredients, mix and add milk, cook until creamy sauce forms. Add tuna, celery and pimento and pour into a buttered baking dish. Bake 25 min- utes in moderate oven.

Mrs W. H. Carey

TUNA FISH SCALLOP 144 cups carrots cubed 14 cup onion chopped fine 1% cups potatoes 1 small can tuna fish 4 tablespoons butter.

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2 cups milk 1 can peas 1 tsp. salt

Boil carrots, and onions together 15 minutes, add potatoes and boil all until tender. Make white sauce of milk etc., add vegetable juice if any left, add peas to vegetables. Flake tuna fish and add to white sauce, butter baking dish and put a layer of vegetables, add layer of cream mixture, until all is used up. Cover with bread crumbs and bake in moderate oven for about 30 to 40 minutes.

Mrs. M. J. Mathiasson

PANNED OYSTERS

Pick over oysters and drain. Melt 2 tablespoons butter in hot frying pan put in oysters, sprinkle with salt and pepper, cook, stirring constantly until oysters curl on the edges. Serve on buttered toast pouring over them the liquid from the pan, adding to it the juice drained from the oysters, more salt, pepper and butter if needed and serve with tomato catsup.

—Mrs. Elinborg Hansson.

HOW TO COOK LUTEFISH.

Cover fish with cold water to thaw if frozen.

To cook, place fish in cold water and allow to come to a boil, add a little salt, boil for about two minutes.

Serve with melted butter or white

creamed gravy. —Mrs. F. Shaw.

OYSTER PIE

Pastry— 1 cup flour. 1 teaspoon baking powder. 3 tablespoons butter. 14 teaspoon salt. 2 tablespoons cold water (more or less). Filling— Oysters, (fresh or canned). 1 teaspoon grated onion, 1 teaspoon minced parsley, 1 cup thick white sauce with cheese melted in, salt, pep- per to taste.