Foods that will win the war

Mix well and fill fish till it is plump with the mixture, hot SHRIMP AND PEA SALAD 1 cup cooked fish 2 tablespoons pickle 1 cup celery ‘ 1 cup salad dressing 1 cup peas FOR DRESSING 1 egg 2 tablespoons fat 2 tablespoons flour 3 cup milk 1 teaspoon salt + cup vinegar 4+ teaspoon mustard 2 tablespoons corn syrup Directions for making dressing: Mix all ingredients. Cook over water until consistency of custard. FISH CHOWDER + lb. fat salt pork 2. teaspoons salt 1 onion 4 teaspoon pepper 2 cups fish Water to cover 2 cups potatoes, diced Cook slowly, covered, for 4 hour. Add 1 pint of boiling milk and 1 dozen water crackers. fat > BAKED FINNAN HADDIE 4 cup each of milk and water, boiling hot 1 fish Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with and bake 25 minutes. One tablespoon chopped parsley on top. FISH CROQUETTES teaspoon salt teaspoon cayenne teaspoon celery seed teaspoon lemon juice 1 cup cooked fish 4 cups mashed potato 1 tablespoon parsley Shape as croquette and bake in a moderate oven 25 minutes. CLAMS A LA BECHAMEL 1 1 cup chopped clams 4 teaspoon cayenne 14 cups milk 4 teaspoon nutmeg 1 bay leaf 1 tablespoon chopped parsley 8 tablespoons fat 1 teaspoon lemon juice 3 tablespoons flour Yolks of 2 eggs 4 teaspoon salt 4 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 + cup fat 1 cup cooked shrimps 4+ cup flour 4 cup cheese 4 teaspoon salt 4 cup celery stalk 4 teaspoon cayenne 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 2 cups thin white sauce + doz. soda crackers Sait, 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 butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake ina moderate oven for 30 minutes, or until the top is well browned. Fish for Frying.—Brook trout, black bass, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish. Fish for Boiling.—Cod, fresh herring, weakfish, tilefish, sea bass, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead. Fish for Baking.—Black bass, bluefish, haddock, halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, shad, muskellunge. Fish for Broiling.—Bluefish, flounder, fresh mackerel, pompano, salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, trout steaks, shad roe, shad (whole). _——— a ee CHEESE AS A MEAT SUBSTITUTE CHEESE AND BREAD RELISH 2 cups of stale breadcrumbs 4 teaspoon of pepper 1 cup of American cheese, 2 cups of milk grated 1 egg 2 teaspoons of salt 2 tablespoons of fat Mix well. Bake in a greased dish in moderate oven for 25 minutes. WELSH RAREBIT 1 cup of cheese 2 tablespoons of flour 1 cup of milk 1 teaspoon of fat + teaspoon of mustard 1 teaspoon of salt 4 teaspoon of pepper 1 egg Put milk and cheese in top of double boiler over hot water. Heat until cheese is melted. Mix other ingredients. Add to cheese and milk. Cook five minutes, stirring constantly, and serve at once on toast. MACARONI WITH CHEESE Over 1 cup ‘macaroni, boiled in salted water, pour this sauce: