Creamed Fish

Mrs. G. E. Seybolt.

1 tablespoon butter, 1 tablespoon flour, 1/2 pint milk.

1 level teaspoon salt, 1 salt spoon pepper, 1 pint cooked fish.

Rub together butter and flour. Add milk. Stir until boiling. Take from fire. Add salt and pepper and cold cooked fish picked into flakes. Stand this over hot water until thoroughly heated. Serve on toast, in pate shells, potato cases, or in a potato border.

Fried Fish

Season with salt and pepper. Dredge with flour. Brush over with beaten egg. Roll in bread crumbs, and fry in hot lard or drippings sufficient to cover. If the fat is very hot, the fish will fry without absorbing it, and it will be palatably cooked. When browned on one side, turn it over in the fat and brown the other; draining when done. Serve with tomato sauce, garnished with sliced lemons.

Scalloped Fish In Ramekins

Mrs. J. B. Rodgers.

1 medium can fish-flakes.

2 hard-boiled eggs.

1/2 onion.

white sauce.

Pick over can of fish-flakes. Chop onion and eggs. Mix all together with rich white or cream sauce. Bake in ramekins. Dust top of each with buttered bread or cracker crumbs.

Creamed Codfish

1/2 pound salt codfish 1 tablespoon butter 1 tablespoon flour.

1/2 pint of milk.

dash of pepper, 1 egg yolk ,1/4 teaspoon salt.

Pick apart codfish. Wash thoroughly in two waters. Soak over night in cold water. Next morning, drain, cover with boiling water and cook below the boiling point for five minutes. Drain and press. Rub butter and flour together. Add milk. Stir until boiling. Add a dash of pepper and the codfish. Cover and stand over hot water ten minutes. Add the beaten yolk of an egg adn salt, and serve with plain boiled potatoos.

Salt Codfish With Macaroni

Mrs. G. E. Seybolt.

2 ounces macaroni, 1/2 pound boneless codfish, 1 tablespoon butter, 1 tablespoon flour.

1/2 pint strained tomato, 1 tablespoon grated onion.

1/2 teaspoon salt, 1 saltspoon white pepper.

Break macaroni into two inch lengths. Throw them into boiling water and boil rapidly for thirty minutes. Drain. Blanch for fifteen minutes in cold water; then cut in pieces half inch long. Wash codfish, cut into dice and cover with cold water. Bring just to the boiling point. Drain. Cover again with boiling water, and let it stand for five minutes, then drain. Rub together butter with flour. Add strained tomato, onion, salt and pepper. Stir until boiling. Add macaroni and fish. Stand over hot water five miutes and serve in a heated dish.

Codfish Balls And Codfish Souffle

1/2 pound salt cod, 1 pint mashed potatoes, 1 rounding tablespoon butter.

1 saltspoon pepper

2 egg yolks bread crumbs

Pick apart salt cod, cover with cold water, bring to boiling point and drain. Cover with boiling water again and let stand five minutes; drain and press; add hot mashed potatoes, butter, pepper and the yolk of eggs; mix thoroughly and form balls, dip in beaten egg, roll in bread crumbs and fry in deep, hot fat. Serve plain with tomato sauce.

Persons who do not eat fried foods may change the recipe into codfish souffle by adding the well beaten whites of the eggs and baking the mixture a golden brown.

Fish Chowder

1 pound of white fish 3 medium size potatoes 1 large onion 1 pint boiling water 1 pint of milk 1 tablespoon butter powdered thyme

salt pepper celery seed tomatoes

Wash and cut in squares any white fish. Pare and cut into dice potatoes. Chop fine the onion. Put in the bottom of the kettle a layer of the potatoes, then a layer of fish, then tomatoes. Add a teaspoon of onion, 1/2 teaspoon thyme, a saltspoon of salt, a dash of pepper, 1/2 teaspoon celery seed, and so continue until the materials are all used. Have the top layer potatoes. Pour over a pint of boiling water, cover the kettle and cook over a moderate fire, without stirring, for twenty minutes. Meantime heat milk in double boiler, take the chowder from the fire and cover the top with crushed water crackers, pour over the milk, add butter, cut in bits, and serve.

Fish (Hawaiian Style)

Miss A. L. Ide.

3 pound haddock

4 tablespoons butter or olive oil 2 potatoes

1/2 can tomatoes, 1 sweet chili pepper.

1 large onion

1 clove of garlic

1 saltspoon ground cloves

1 bay leaf

1 level teaspoon salt

1 rounding tablespoon butter

Clean, wash and dry haddock, dust it with salt and pepper. Pour butter, or olive oil, into a shallow baking pan. When hot drop in the fish, brown on both sides, then put in hot oven and cook slowly for thirty minutes, turning once. While this is cooking put potatoes that have been peeled, tomatoes, grated onion, clove of garlic, mashed, cloves and bay leaf in sauce pan; cook for five minutes, press through a sieve. Add a level teaspoon of salt, a dash of cayenne, sweet chili, chopped fine, and butter. Place the fish on heated dish, pour over this mixture, and send to the table with a plate of plain boiled potatoes.