Salmon Loaf

1  can salmon (2 cups)

2 eggs

1 cup cooked rice

3/4 cup milk

1/4 cup cracker crumbs

1 1/2 cups white sauce

1 tablespoon butter

1 teaspoonful lemon juice

1 teaspoon paprika

1 teaspoon salt

Remove spines and bones; mix with cold rice, one whole egg, and white of one egg. Add milk and seasoning. Grease loaf pan, turn in mixture, cover with crumbs and dot with butter. Bake at 400 F. for one-half hour. Mix remaining yolk with white sauce, add lemon and serve as sauce. Makes an excellent luncheon dish. Serves six.

Codfish a la Creole

2 cups codfish

4 boiled potatoes

1 cup canned tomato

2 pimentos

Wash salt codfish in cold water. Bone and shred. Cover with tepid water and allow to stand until fish is soft. Drain. Place alternately layer of boiled potatoes, cold, then layer of shredded fish, one-half can red pimento cut in squares and season with salt and pepper. Pour over all one cup canned tomato, spread cracker crumbs on top and bake until crumbs turn brown.

Codfish Balls

Boil codfish thoroughly. Boil potatoes and mash the codfish and potatoes together. Add 1 egg, butter and cream, enough salt and pepper to season. Fry in deep hot fat until nice and brown. Serve hot.

Salmon Cutlet

1 pound can of salmon

2 cups white sauce

1 cup canned peas

2 teaspoons salt

2 eggs

Speck pepper

2 cups mashed potatoes

Bread crumbs

Mash salmon with fork, removing spine and bones. Beat one egg, add potatoes and seasoning. Mix well with salmon and form into cutlets. Add one tablespoon water to second egg. Crumb and egg. Fry in deep fat. Serve with hot peas in white sauce. Garnish with parsley.

New England Codfish Balls

1 cup salt codfish

1 egg

1/2 tablespoon butter

2 1/2 cups potatoes (raw) Pepper, a speck

Wash the fish in cold water. Remove bones and shred. Pare and cut the potatoes in pieces. The fish and potatoes are cooked together in boiling water until potatoes are cooked soft. Drain dry, mash and add the butter. Beat the egg, add the seasoning and beat all together until well mixed. Shape in balls from the end of spoon and fry until brown in deep fat. Drain onto brown paper. Should the balls break, add part of another egg to mixture.

Finnan Haddie

1 finnan haddie

1 1/2 cups milk

1 small onion

1 green pepper

1 teaspoon salt

1/2 teaspoon paprika

4 tablespoons butter

2 tablespoons parsley

1/4 teaspoon white pepper

Clean and dry the finnan haddie. Prepare in a large baking pan. Cover with onion, chopped parsley, chopped pepper, paprika, salt and pepper. Dot with pieces of butter. Cover with milk and bake in medium oven for one hour, basting with milk. Serve quickly. Serves six.

Broiled Halibut Steak

Lay halibut in salt water for onehalf hour. Then soak in a bath of salad oil and lemon juice for another half hour. Dry and broil for fifteen minutes. Turn twice, being careful not to break the flesh. Spread with parsley butter, garnish and serve.

Baked Halibut

Place spices in a bread pan: allspice, bay leaf, whole pepper, cloves, etc. Rub lemon juice in fish and allow to stand for an hour or more. Sprinkle with salt and pepper and bake in bread pan for fifteen minutes in a hot oven. Dot with two tablespoons of butter. Serve with tomato sauce.

Baked Halibut in Tomato Sauce

Boil the halibut and break into small pieces. Make one cup of white sauce, adding one can of tomatoes, strained. Make the white sauce very smooth and stir while adding tomato juice. Place the halibut in a greased baking dish, cover with the sauce, season and cover with cracker crumbs. Dot with pepper and bake for twenty minutes until brown.

Sweet-Sour Fish

4 pound pike, trout or other fish 1/2 cup vinegar 1/2 cup brown sugar 1 cup fish stock Tablespoon seeded raisins 1/2 teaspoon onion juice Clean, salt and slice the fish and allow to stand several hours. Boil the fish until the flesh drops away from the bone. Drain, reserving the liquid, and bone the fish. Mix and cook the other ingredients. Pour hot over the fish.

Serve cool.