Delicacies

1 tsp salt (scant) 1 ' 2 c. milk 'j t^p paprika 2 tbsp melted butter Mix ingredients thoroughly and bake in buttered baking dish for about 30 minute-. — Mrs. John />. T re I crier. -53- Luncheon Dishes Thursday Club Delicacies Boston Fish Cakes 1 can B & M fish flakes 1 egg or 1 cup cooked fish salt and pepper to taste 2 scant cups mashed potatoes Mix fish, potatoes and egg quite thoroughly, shape into patties and fry a golden brown. Use quite a little fat for fry- ing. These can be made up in the morning and put in the ice box till used. — Mrs. Lloyd A. Kenncll. Escalloped Crab Make white sauce : 1 tbsp butter 1 large can of crab 1 tbsp of flour 8 boiled eggs, ground 1 cup milk- Add to sauce 1 tbsp of catsup, Worcestershire sauce to flavor, alternate — eggs with the crab in baking dish, then pour sauce over the mixture, cover with crumbs and bake. —Mrs. L. S. Eckles. Stuffed Baked Fish 1 cup bread crumbs pepper Yi tbsp butter )/\ cup hot water ! 8 tsp thyme 1 egg Y\ tsp salt 1 tbsp chopped parsley Clean fish but do not cut open. Sprinkle with salt. Mix all ingredients and place loosely in the fish. If fish has been cut open, sew it up. Lay fish in greased pan and bake 20 min- utes to the pound. Serve with or without sauce. —Mrs. E. J. Shackelford. Jellied Salmon With Cucumber Sauce 1 can salmon V/i bsp melted butter y2 tbsp sugar -;4 cup thin cream or milk 1 tsp salt *4 cup vinegar Vi tbsp flour }i tbsp gelatin 1 tsp mustard 2 tbsp cold water yolks of 2 hard boiled eggs^ Drain fish well and wash in collander, mix well with vin- egar, add gelatin dissolved in water last, put in mold until st.ff. Slice and serve with cucumber sauce. — Mrs. James M. Ta\lor. Thursday Club Delicacies Luncheon Dishes Cucumber Sauce Beat >S cup of heavy cream stiff, add a dash of salt and paprika, add gradually 2 tbsp of vinegar and one medium sized cucumber, peeled and chopped fine, with enough onion juice to flavor. — Mrs. James M. Taylor. Escalloped Salmon lyi cup salmon % tsp paprika 3tbsp sweet pickle cut fine ■ J/2 tsp salt 1 tbsp lemon juice /4 cup milk y2 cup cracker crumbs 2 tbsp fresh bread crumbs 1 egg 1 tbsp melted butter Pick the .salmon apart with fork, add pickles, lemon juice, cracker crumbs, egg, paprika, salt and milk. Place in a well buttered baking dish, melt the butter, add the fresh crumbs and spread evenly over top. Bake 20 minutes in a moderate oven. — Mrs. Herman Jacobson. Salmon Loaf 1 can of choice red salmon 2 eggs well beaten ]/2 lb of rolled crackers season with salt and pepper Mix well and add enough milk to make a perfect mold. More crackers may be added according to the desired size of loaf. Bake in moderate oven Y\ to 1 hour. Place mold on platter and pour creamed peas over before serving. For creamed peas prepare rich white sauce and put in either fresh or canned peas. — Mrs. Ralph A. Thompson. Salmon Loaf Juice of 1 lemon 2 egj4's 1 cup of cracker crumbs dash of cayenne pepper 1 onion salt and pepper to taste 3 tbsp of milk This dish may be prepared from either canned salmon or boiled salmon. Sbred 1 can salmon, or 2 cups of cold boiled salmon | re- moving bones) into mixing bowl. Add onion which has been —55- Luncheon Dishes ■ Thursday Club Delicacies