Part 8 (2/2)

Directions for making dressing: Mix all ingredients. Cook over hot water until consistency of custard.

FISH CHOWDER

1/4 lb. fat salt pork 1 onion 2 cups fish 2 teaspoons salt 1/8 teaspoon pepper Water to cover 2 cups potatoes, diced

Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 dozen water crackers.

BAKED FINNAN HADDIE

1/2 cup each of milk and water, boiling hot 1 fish

Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat and bake 25 minutes. One tablespoon chopped parsley on top.

FISH CROQUETTES

1 cup of cooked fish 1-1/2 cups mashed potato 1 tablespoon parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon celery seed 1 teaspoon lemon juice

Shape as croquette and bake in a moderate oven 25 minutes.

CLAMS A LA BECHAMEL

1 cup chopped clams 1-1/2 cups milk 1 bay leaf 3 tablespoons fat 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon nutmeg 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs 1/2 cup breadcrumbs

Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes.

SCALLOPED SHRIMPS

1/4 cup fat 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup cooked shrimps 1/2 cup cheese 1/2 cup celery stalk 1 cup milk

Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve.

ESCALLOPED SALMON

1 large can salmon 1/2 doz. soda crackers 2 cups thin white sauce Salt, pepper 1 hard-boiled egg

Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of b.u.t.ter or b.u.t.ter subst.i.tute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with b.u.t.ter.

Bake in a moderate oven for 30 minutes, or until the top is well browned.

Fish for Frying.--Brook trout, black ba.s.s, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish.

<script>