Fish Hash

Prepare the fish as for fish balls; chop fine cold potatoes, and mix with the fish or use rice in place of potatoes. Turn the hash into the frying-pan with two tablespoons of hot fat; add half a cup of boiling water; let this heat slowly, stirring often; then spread smoothly, and brown, being careful not to let it burn. When brown fold it as you would an omelet.

Fish With Tomato Sauce

One cup tomatoes or canned tomato pulp, one-half cup water, one-half of an onion sliced. Cook tomatoes, water and onion twenty minutes. Melt one tablespoon of drippings and add one tablespoon of flour, stir into hot mixture, add one-half teaspoon salt and one-eighth teaspoon pepper, cook until it thickens; then strain. Put fish in a baking-dish and pour the tomato sauce around it. Bake from fifteen to twenty minutes in a moderate oven.

Fish With Green Pepper

One and three-quarters cups cold cooked fish, one cup white sauce, one-half small green pepper, one-half slice onion or flavor to taste with extract of onion, salt and pepper.

Cut a slice from stem end of pepper, remove every seed and parboil pepper fifteen minutes. Make a white sauce with one cup milk, two tablespoons butter or drippings, two tablespoons flour, bit of bay-leaf, sprig of parsley, salt and pepper to taste, scalding the milk with the parsley and bay-leaf. Cook the onion finely chopped in the butter or drippings three minutes, or flavor with onion extract to taste; add the flour when well mingled, the milk, salt and pepper; when thickened and smooth add the fish broken into flakes and the green pepper cut into narrow strips; heat thoroughly, and serve.

Fish Pudding

2 cups boiled Halibut, half cup of milk, one and one-half tablespoons of butter or drippings, half tablespoon of flour, one and one-half teaspoons salt, quarter teaspoon pepper, half teaspoon onion juice, two eggs.

Pound the fish until it is thoroughly mashed, then rub it through a sieve; season the fish pulp with salt, pepper, and onion juice. Put the butter or drippings into a saucepan; when melted add the flour and cook for a few minutes; then add the milk slowly, stirring constantly until well scalded; then add the fish pulp, take from the fire, add the beaten eggs, and mix thoroughly.

Grease well a mold holding a pint or a little more; put in the mixture, pressing it well against the sides to remove any air bubbles. Cover the mold with a greased paper, and set in a pan of warm water covering one-half the mold. Place in moderate oven for thirty minutes, and do not let the water boil.

Fish Toast

One cup flaked cold fish, free from skin and bones. Heat in water sufficient to moisten; add butter or drippings, pepper and salt. When hot pour on slice of buttered toast; garnish with poached eggs.

Salmon Loaf

1/2 cup salmon, fresh or canned 1/2 cup stale bread crumbs 1 beaten egg

1/2 cup milk

1/2 teaspoon lemon juice

1/2 teaspoon onion juice

Salt and pepper to taste Mix all the abovetogether; put in a greased baking-dish or any greased tins or custard-cups and bake in moderate oven for about twenty minutes.

Salmon And Rice. Form freshly boiled rice into flat cakes, brown slightly in fat on both sides and place on a warmed platter. Warm Salmon that has been left over and spread over the rice. Over this pour a white sauce into which has been stirred the whites of two hard - boiled eggs cut in dice. Garnish with the yolks cut into slices.

Scalloped Fish

Two cups cold fish (Cod. Haddock, Tile fish or Halibut), one and one-half cups milk, one slice onion, blade of mace, bit of bay-leaf, three teaspoons drippings, three tablespoons flour, one - half teaspoon salt, one-eighth teaspoon pepper, one-half cup crumbs fried in drippings.

Scald the milk with onion, mace and bay-leaf. Remove seasonings. Melt the drippings, add flour, salt and pepper, then gradually the milk. Boil three minutes. Put one-half the fish in a greased baking - dish, sprinkle with salt and pepper and pour over one-half the sauce. Repeat, cover with crumbs, and bake until the crumbs are brown in a hot oven.