Stuffed Baked Fish With White Sauce

Prepare fish for cooking and wash in cold water. Make a dressing of bread crumbs, salt, pepper, melted butter and 1 egg. Stuff the fish and sew together, leaving room for the dressing to raise while cooking. Have hot water and melted butter in the roasting pan with which baste fish every 10 or 15 minutes. In one corner of the pan place a large favor . onion which will absorb all the undesirable Stock Bake at least The fish, however, will not taste of toCover with white sauce one hour. Place on hot Mrs. M. S. ColemaN.

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White Sauce For Fish

1 tablespoon butter, 1 tablespoon flour, 1 cup boiling water, 1/2 teaspoon salt, 1 salt spoon pepper, 1 tablespoon lemon juice. Rub butter and flour together, add slowly stirring constantly, the boiling water. Stir until it reaches boiling point and add salt, pepper and lemon juice.

Mrs. M. S. COLEMAN.

Crab Meat With Macaroni

Boil macaroni in 2 quarts salted boiling water 30 minutes. Drain and pour cold water over it to blanch. Place in the bottom of a greased baking dish, a layer of macaroni, then a layer of butter and grated cheese, next a layer of crab meat (canned or fresh) and repeat in layers until material is all used, having top layer butter and cheese. Place in oven and brown. Mrs. Fred Baumer.

Creole Shrimp

Cook together rather low 1 cup tomatoes, 1 green pepper, a little chopped onion, salt and pepper. Add 1 cup veined shrimp and heat thoroughly about 10 minutes. Serve with rice. Reba Gaskins.

Tuna Fish Salad

Line a dish with 2 cups of shredded lettuce; place contents of 1 can of tuna fish in center; pour over French dressing to which onion juice has been added and cover the top of the fish with celery, put mayonnaise on top. Sprinkle with chopped parsley.

Creamer Baked Tuna Fish

Make a regular cream sauce of 1 lump of butter, 1 table-on flour, 1 pint milk. Cream 1 can tuna fish in this sauce, stir in about 1 cup bread crumbs, previously fried in Wesson oil, and spread another 1/2 cup over the top. Bake in hot oven 1 hour. Mrs. R. F. BrowN.

Shrimps A La Newburg

Cut into small pieces 2 cups of shrimps; melt 1/4 cup of fat and add 2 tablespoons of flour, cook 3 minutes, add 11/4 cups of cream and when the mixture has thickened, pour in the yolks of 2 eggs, slightly beaten, then put in the shrimps. Stir constantly until the shrimps are heated through and the yolks are cooked. Serve on toast.

Lobster A La Newburg

Follow above recipe, substituting lobster for shrimp.

P. E. O. Loaf

1 Can salmon, 4 eggs, 1 tablespoon melted butter, 3/4 cup rolled crackers. Remove skin and bone from salmon, mix with butter, melted but not hot, until smooth. Beat the eggs and add them to the cracker crumbs. Season all with salt and pepper and mix. Mold into loaf and steam 1 hour. Serve with the following sauce: 1 cup hot milk, 1 tablespoon cornstarch or flour, 1 tablespoon butter, 1 raw egg, dash of red pepper and liquor from the salmon. Melt the butter, add the flour, then the milk, stir until thickened, then add liquor. Beat the egg slightly and add to sauce as it is taken from the stove, beating well.

Mrs. D. B. Harvey.

Salmon Chowder

1 Pound can salmon, 1 large potato, 1 small onion, 1/4 pound salt pork, 1 cup milk or cream, a few crackers, salt and pepper to taste. Break the fish into small pieces, slice potato and onion and cut the pork into 1/2 inch dice. Fry pork and onion together until lightly browned and parboil potato. Place alternate layers. potato, fish, pork and onion in a large saucepan, dust with Salt and Pepper.and cover with boiling water and let simmer 20 minutes. Scald the milk or cream and add 1 tablespoon butter. Arrange the fish mixture in tureen and pour over it the scalded mine. Serve very hot with crackers. G. D.

Salmon En Casserole

Cook 1 cup of rice; when cold line baking dish. Take 1 can of salmon and flake, beat 2 eggs, 1/3 cup of milk, 1 tablespoon of butter, pinch of salt and a dash of paprika. Stir into the salmon, cover lightly with rice. Steam 1 hour and serve with white sauce.