Fillets of Haddock, Lemon Sauce

1 small haddock 5 tablespoons butter

1 cup water

2 tablespoons Sunkist lemon juice 2 slices onion

2 tablespoons flour

1/4 cup cream

1 egg yolk

Salt

Pepper

Skin and bone the haddock, and put in buttered pan; cover with three tablespoons melted butter, and pour around the water, to which has been added the Sunkist lemon juice and onion. Cover and bake twenty-five minutes. Melt two tablespoons butter; add the flour, and, when smooth, the liquor from the pan, and stir until it boils. Beat egg yolk slightly; add cream, and stir into the sauce, just before serving. Season with salt and pepper; strain over fish, and garnish with parsley and lemon.

Sunkist Lemon GarnishingsSunkist Lemon Garnishings 2Sunkist Lemon Garnishings 3

Sunkist Lemon Garnishings.

Salmon Chartreuse - Boiled salmon

2 tablespoons gelatine

1/2 cup cold water

1 tablespoon chopped carrot

1 tablespoon chopped onion

1 bay leaf

2 tablespoons chopped celery Juice 1 Sunkist lemon

1/2 teaspoon salt Few grains cayenne 2 cups water

Soak gelatine in one-half cup cold water. Put carrot, onion, celery and small bay leaf in two cups cold water; bring to boiling point; boil four minutes; add dissolved gelatine; strain; add lemon juice, salt and cayenne. Put a layer of this in the bottom of the mold; when firm, cover with pieces of cold boiled salmon (or, put on top of it, after gelatine has stiffened, a whole slice of boiled salmon), and pour over the remaining portion of the gelatine. Canned salmon may be used if fresh salmon is not at hand. When gelatine has stiffened, unmold on bed of lettuce leaves, and serve with mayonnaise dressing, or a sauce tartare, or green mayonnaise, made by coloring ordinary mayonnaise with parsley rubbed to a pulp.

Galantine

1 pound round steak

1 pound raw ham

2 eggs

1 3/4 cups bread crumbs

1/4 teaspoon nutmeg

1/4 teaspoon pepper

1 teaspoon salt

Juice 1 Sunkist lemon

Grated rind of 1 Sunkist lemon

Put the meat through a food-chopper; add "eggs, well beaten, and remaining ingredients; pack into a well-greased breadpan; cover with buttered paper, and steam four hours. Serve cold, thinly sliced.

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Sunkist Lemon Garnishings.

Sardines with Japanese Rice

Sardines with Japanese Rice.