The bride's cook book

Free from skin and bones, flake it, put in greased baking-dish or pan, pour over it a white sauce, then a second layer of fish, then sauce to moisten. Cover the top with greased bread crumbs (stale) and bake until the crumbs are brown. FISH IN POTATO BORDER Warm up some left-over fish in white sauce, mash potatoes lightly, and make a border of them, leaving the center for the fish. Pour the warmed up fish in the center, sprinkle greased crumbs lightly over the whole, and set high in the oven till brown. FISH A LA CREME 4 to 6 Pounds of Fish 1 Cup Bread Crumbs Moistened in 1-3 Cup IVIelted Fat 1-1'/2 Pints of Cream Sauce 2 Tablespoons Grated Cheese Make as for scalloped dish, using the bread crumbs to spread over the top after combining them with the grated cheese. Brown in oven. ^ Do not mash the fish or get it too moist. CASSEROLE OF FISH AND RICE Contributed by Grosjean Rice Company. 2 IVIInced Coolced Fish J4 Teaspoon Pepper Salt 1 Tablespoon Parsley ¼ Teaspoon Scraped Onion 1 Egg *A Cup Crumbs Stock to Moisten 4 Cups Cooked Rice Line buttered dish with cooked rice, put fish mixture in center, and cover with rice. Steam 40 minutes. Serve with tomato sauce. FISH AND CEREAL OMELET 3 Egg Yolks 3 Tablespoons Hot Water . >4 Teaspoonful Salt Dash of Pepper 1/2 Cupful Cooked Cereals 3 Egg Whites 1 Cupful Left-over Fish in White Sauce Beat egg yolks until thick and lemon colored; add hot water and seasoning; then fold in the stiffly beaten whites. Pour mixture into a hot, greased skillet or omelet pan and cook slowly until lightly browned underneath, turning the skillet around frequently, that it may brown evenly. Set in the oven to finish cooking the top. It is done when rather firm to a light pressure of the finger. With a sharp knife make a two-inch cut across each side. Remove to a hot platter; on one-half spread the mixture of cooked cereal and fish, well seasoned; fold over the omelet at the cut edges and serve at once. A creamed fish sauce may be poured over the entire omelet if preferred. SPICED FISH 2 Cupfuls Cooked Flaked Fish 1 Cupful Cooked Oats 2 Teaspoons Sage Yz Teaspoon Savory '/j Teaspoon Thyme Pinch of Sweet Marjoram Salt and Pepper to Taste 1 Tablespoon Melted Fat ■4 Cup Fine Cracker Crumbs Mix, form into flat or oblong sausages, roll in crumbs and brown in the oven, basting with drippings, or saute in drippings. SALMON LOAF 2 Cupfuls Salmon 1 Cupful Cooked Hominy Grits 1 Cupful Bread Crumbs 1 Teaspoon Salt •4 Teaspoon Pepper 1 Tablespoon Drippings or Salmon Oil 2 Tablespoons Minced Onion Juice and Grated Rind of Half a Lemon 1 Minced Green Pepper 2 Cupfuls of White Sauce Mix together all ingredients but white sauce. Make sauce as follows: Melt one tablespoonful fat, stir in three tablespoonfuls rice flour, add gradually two cupfuls milk, stirring and cooking until thick. Mix with salmon mixture; turn into a greased bread pan, cover the top with oiled crumbs and bake in moderate oven about forty minutes. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes SKATE