7 quarts cooked fish 6 tablespoons parsley

4 quarts White Sauce II 2 teaspoons pepper

Any kind of canned or cooked fresh fish may be used. Separate carefully into flakes, or cut in pieces; sprinkle with salt. Boiled rice, samp, noodles, macaroni, or peas may be used in place of part of fish. Reheat in sauce. Serve on a bed, or in a border of potato, or on toast, or with baked potatoes. Sprinkle with parsley.

Creamed Fish With Mushrooms

5 quarts cooked fish 2 or 3 quarts mushrooms or diced puff balls

4 quarts White Sauce II

2 teaspoons salt

2 teaspoons paprika

Use any kind of cooked white fish. If it has not been salted in cooking, more salt will be required. Cut mushrooms in small pieces, and saute in fat before making sauce. Remove from fat, and add with fish to sauce about twenty minutes before serving. Cut or flake fish carefully into inch pieces, and sprinkle with salt and paprika before adding to sauce.

Creamed Fish With Green Peppers

7 quarts cooked fish of any kind 3 cups green peppers

4 quarts White Sauce II

1 teaspoon or more salt

2 teaspoons paprika

Prepare as for Creamed Fish. Wash peppers, remove seeds, and parboil five minutes; then cut in half-inch pieces and add to fish. Serve as Creamed Fish.

Creamed Fish With Cheese

Prepare and serve as Creamed Fish. Just before adding fish to sauce, beat in half a pound or more grated cheese.