3 cupfuls flaked fish, cooked 2 cupfuls milk 2 tablespoonfuls butter 2 tablespoonfuls flour 1 cupful buttered crumbs

1 teaspoonful onion juice 1/2 teaspoonful celery salt 1/8 teaspoonful pepper Salt as needed

Select any white fish, as haddock, cod or halibut. Boil and flake in pieces, taking care to remove all skin and bones. Make a white sauce of the milk and butter, flour and seasonings and stir the fish into it. Pour into a well-oiled baking dish, sprinkle with the crumbs, mixed with two tablespoonfuls of melted butter, or oleomargarine, and set in a quick oven to brown.

Creamed Fish On Toast

3 cupfuls cooked haddock or cod flaked 2 cupfuls milk 1/2 teaspoonful salt 1/8 teaspoonful pepper

2 tablespoonfuls butter or oleomargarine 2 tablespoonfuls flour 1/2 teaspoonful onion juice Bit of bay leaf Buttered toast

Scald the bay leaf in the milk and remove it. Make a white sauce of the butter, flour, milk and seasonings. Add the fish, let stand to become very hot, and serve on buttered toast.

Matelote Of Haddock

(From the French)

2 pounds haddock

6 tablespoonfuls butter or oleomargarine 6 small onions 4 tablespoonfuls flour 1 spice bag 1 teaspoonful salt

1 tablespoonful lemon juice 1/2 cupful white grape juice, or 1/2 cupful very weak vinegar, slightly sweetened 1 1/4 cupfuls rich soup stock 1/8 teaspoonful pepper

Slice the fish and remove the skin. Slice the onions and fry them in the butter with the fish till browned. Then add the flour, the seasonings, the liquid and the spice bag (1 clove, bit bay leaf and a few celery leaves tied in a cloth). Simmer thirty minutes, add more seasonings, if necessary, and serve garnished with toast points.