Kedgeree

(East Indian dish)

1 cup cooked and flaked fish 1 cup cooked rice 1 teaspoon salt 1/16 teaspoon pepper

2 teaspoons lemon juice 1 egg, or none 1 tablespoon melted butter 1 tablespoon minced parsley

Mix ingredients, pack into a buttered bowl, and surround with hot water. Poach until heated through. Unmold, garnish with parsley, and serve.

Salmon Timbale Or Loaf

Individual recipe I tablespoon salmon, flaked I tablespoon crumbs 1/4 teaspoon parsley, minced Salt Pepper

1 teaspoon beaten egg, or none 1/4 teaspoon lemon juice

2 teaspoons milk

Large recipe 1 cup 1 cup

1 rounding tablespoon 1/2 teaspoon

1/16 teaspoon

2 eggs 1 tablespoon

1/4 to 1/2 cup

Mix thoroughly, adding milk enough to moisten. Put into buttered timbale molds or one bowl; set dishes in hot water in a moderate oven, or on back of stove, until food is heated through. Turn out and serve with white sauce to which minced parsley is added at last. Other fish may be used instead of salmon.

Scalloped Fish

I cup flaked fish

I cup stale bread crumbs

1 cup milk

1/4 teaspoon salt 1/16 teaspoon pepper 1 to 2 tablespoons butter

Mix, put in buttered dish, cover with buttered crumbs, and bake in a moderate oven 30 to 40 minutes.

Shrimp Wiggle

I cup boiled rice

1 cup cream

2 tablespoons tomato catsup 1/2 teaspoon salt

1 teaspoon onion juice

Paprika to taste I can shrimps

Heat the rice in the cream until it becomes smooth, adding more cream if necessary. Add flavorings. Stir in the shrimps.

Cut-up lobster, cold salmon, chicken, or ham may be used in place of the shrimps.

Fish Chowder

Home recipe

2 pounds haddock or cod Slice pork

1/2 onion 4 potatoes

3 pints cold water I pint hot milk

6 crackers 1 1/2 teaspoons salt Pepper to taste

Individual

1/4 pound 1 inch Slice 1/2 potato 1/2 cup 1/2 cup

1 cracker 1/4 teaspoon To taste

Have head, skin, and bones removed from fish at market, and take home with fish. Cut fish in I-inch pieces. Put head, skin, and bones in kettle with cold water, allow them to come slowly to boiling point and then simmer for one half hour. Strain this water and return it to kettle, throwing away head, bones, and skin. Cut pork in small pieces, put in frying-pan and fry until brown with onion cut small. Strain fat into kettle, add potatoes which have been pared, washed, and cut in 1/4-inch slices. Cook until potatoes are nearly soft. Add fish. Do not break fish by stirring. Add hot milk, salt, and pepper. Put crackers in a soup-dish and soften with a little cold milk before pouring on hot chowder. Serve at once.

Potato Shredded Fish Souffle

1 box "shredded fish"

2 eggs Salt

3 cups mashed potato Pepper

Put hot boiled potatoes through potato "ricer"; add butter and boiling milk and salt; beat until very light and creamy and soft; add eggs, beaten, and fish which has been soaked in cold water and squeezed dry, salt and pepper to taste.

Put in baking-dish with butter on top and bake about 20 minutes, until light brown. Serve at once.

Fish A La Creme

I 3/4 cups cold flaked fish

1 cup white sauce

Bit of bay leaf

1/2 slice onion

Salt and pepper 1/2 cup buttered cracker crumbs

Scald milk for making of white sauce, with bay leaf, pars-ley, and onion. Cover the bottom of small buttered platter with one half of the fish, sprinkle with salt and pepper, and pour over one half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown. If preferred, bake in scallop shells.

Whitebait

Wash the whitebait and dry thoroughly with a towel. Roll them in flour. Having quite a thick coating, toss them in a sieve to shake off the loose flour. Cover the bottom of the wire frying-basket with the fish. Put immediately into the hot fat. Remove when a golden brown. Turn them on a paper, and sprinkle with salt.