Left-overs made palatable

Croquettes are an excellent method for using up scraps of fish, especially salmon or any white-fleshed fish. When heated in a sauce it can be daintily served in ramekins or large scallop shells which are sold by the dozen in crockery stores. With a fine crust of brown crumbs these individual dishes are very attractive. Delicious curries, soups and deviled dishes may be prepared from cold fish. It can be combined with mashed potato and crumbs in a pie ; it makes a tempting souffle, excellent timbales, and may be used with cold potatoes for a relishing hash. Save even a few spoonfuls of any sauce accompanying fish. A half cup of egg, tomato, shrimp, oyster or plain white sauce adds much to the flavor of a fresh sauce used for reheating the dish. If the amount of fish is scant add two or three hard-boiled eggs, using them !as a garnish or cutting the white in rings and squeezing the yolk through a potato ricer and sifting it over the top of the dish. Sometimes there are small left-overs of cooked oysters or clams. If the oysters are in a milk stew, strain off the liquor and save it. It may be enriched by a spoonful of butter or half a cup of cream. Season well and heat in the double boiler and add the oysters, but only just long enough to heat them. More than a minute will overcook them. Oysters or clams which have been broiled or lightly cooked in any way may be deviled, curried or used in rissoles or chops. Chop coarsely a cup of cold scalloped oysters with a well-beaten egg and shape into croquettes.. Flour, egg, crumb and fry. Lobster meat can be utilized in almost any recipe that calls for that excellent shellfish or converted into delicate lobster soup. The smallest amount, of fish or shellfish can be utilized for Made Palatable 147 a sauce to accompany baked fish, lobster, oyster and shrimp being most suitable. FISH BISQUE 2 cups cold fish 1 tablespoon butter 1 teaspoon parsley 1 tablespoon Worcestershire sauce 1 quart white or chicken stock 1 tablespoon butter 1 tablespoon flour 2 cups hot milk 2 tablespoons cracker crumbs % teaspoon salt Dash cayenne Mince the fish fine, add to it the butter* chopped parsley, Worcestershire saruce and stock. Bind with the butter and flour cooked together. Add the milk, cracker crumbs and seasoning. SALMON LOAF 2 cups salmon 1 cup stale bread crumbs 1 teaspoon onion juice Salt and pepper 1 teaspoon chopped parsley 3 eggs . Flake the salmon fine, mix with the bread crumbs and seasonings and moisten with the wellbeaten eggs. Pack into a buttered mold and steam for two hours. Serve hot. Any left-over of this dish may be broken into small pieces, and served with mayonnaise it makes a palatable salad. HALIBUT BOUDINS * ■ • 1 . cup cold halibut ' i cup cold mashed potato 148 Left-Overs J cup soft bread crumbs \ teaspoon pepper 1 teaspoon salt 1 egg \ teaspoon onion juice Mash the halibut, mix well with the other ingredients and press through a potato ricer. Moisten with the beaten egg. Butter Dario molds and dust them with fine bread crumbs. Fill each mold with the fish mixture, set them in a pan of hot water and bake for twenty minutes in a moderate oven. Serve on a hot platter, pour a white sauce over them and garnish with slices of hard-boiled egg. KEDGEREE 1 cup cold rice 1 cup cold flaked fish 1 tablespoon butter 1 *gg Salt and pepper Into a double boiler put the rice and fish and let them grow quite hot, stirring lightly that the fish may not break and the mixture grow pasty. When hot add the butter, the egg unbeaten and salt and pepper. Stir till well blended and serve. HALIBUT RAMEKINS 2 tablespoons butter 2 tablespoons flour i cup cream i cup fish stock 2 cups cold flaked halibut Yolk 1 egg