Fish cookery

(Also suitable for canned herrings, mackerel and sardines or for soused fresh herrings or mackerel.) 3 oz. chopped raw spinach 4 pilchards 6 oz. raw grated carrot Salad dressing 4 oz. sliced cauliflower A few sprigs of cauliflower Mix the vegetables and place in a bowl. Place the fish on top and decorate with the salad dressing and sprigs of cauliflower.ay ” Sardine and Egg Salad 1 can sardines (4½ oz. size) 1 cooked beetroot 3 medium-sized potatoes, cooked and diced 4 oz. watercress or shredded cabbage 1 small onion, chopped 2 level tablespoons salad dressing 4 hard-boiled eggs, fresh or reconstituted 1 level tablespoon chopped parsley Mix the sardines with the potatoes, onion and 1 chopped egg. Add the salad dressing. Pile ona bed of watercress or cabbage. (If desired, mix the cabbage with a little extra dressing.) Decorate with alternate heaps of sliced beetroot and hard-boiled egg, sprinkled with chopped parsley. Sandwich Fillings and Spreads White Fish Fish Paste 3 oz. cooked fish 1 tablespoon vinegar 3 oz. mashed potatoes 1 level teaspoon made mustard 1 level tablespoon chopped parsley Salt and pepper to taste 2 level tablespoons chopped onion 4 oz. melted margarine Flake the fish and mix it with all the other ingredients. Mix thoroughly to form a smooth paste. Use as a sandwich spread or on toast. Fish Sandwiches 8 oz. cooked flaked fish Half a lettuce, shredded 4 level tablespoons chopped pickle 1 level teaspoon salt 4 tablespoons salad dressing Mix the fish and pickle with the salad dressing. Spread the mixture on 4 slices of bread and butter. Put a layer of lettuce on top and sprinkle with salt. Cover with the other slices of bread and butter. Herring Spread (1) 6 oz. cooked flaked herring ½ level tablespoon finely chopped onion 4 oz. margarine, melted 1 level tablespoon chopped parsley 1 level teaspoon salt 2 teaspoons vinegar Pinch of pepper Mash the ingredients together to form a smooth paste. Use as required for a sandwich filling or on hot toast. If preferred the onion may be fried in the melted margarine before adding to the mixture. [illustration: Page 30] Canned Fish Herring Spread (2) 2 level tablespoons oatmeal Half an 8 oz. can herrings or other fish 4 level tablespoons shredded raw root vegetables Vinegar or salad dressing to flavour Put the oatmeal in a tin and toast until crisp. Mash the fish and oil in a basin. Add the oatmeal and grated vegetables. Add enough salad dressing or vinegar to bind the ingredients together. Spread on rolls or slices of bread which do NOT need to be spread with butter or margarine. Watercress and Salmon or Sardine Spread 4 level tablespoons flaked tinned salmon or mashed sardines 4 level tablespoons chopped watercress 1 level dessertspoon chopped leek or onion 1 tablespoon vinegar Salt and pepper Mix all the ingredients together, seasoning well. Use as a sandwich filling. Fish and Cabbage Spread 4 oz. pilchards or sardines 1 tablespoon vinegar 4 oz. finely shredded cabbage 1 level teaspoon mustard 1-2 level tablespoons chopped parsley 2 level teaspoons salt Mix all the ingredients together, mixing in some of the liquor from the fish. Beat well and use - as a filling for scones, rolls or sandwiches. [illustration: Page 31] 4 Handy Measure Table The measures used are the Standard British Kitchen Measuring Cup, tablespoon and teaspoon The cup holds halfa pint. The figures given here are a useful average. All measures are level