Show SALMON CASSEROLE By Marguerite A Lenten entree with high food interest is this casserole of combined with The smooth texture of the creamed fish and the crispness and piquancy of the lemon-butter combine to produce a dish with both flavor and texture Kither steamed haddock or cod may be used in place of the This dish is of good quality in minerals and in SALMON CASSEROLE 2 tablespoon butter or 1 teaspoon minced onion margarine cup finely chopped celery 2 tablespoons 1 tablespoon horse- teaspoon salt radish 2 cups milk Mi prepared mustard 1 11 can salmon and juice teaspoon pepper 1 cup fine dry bread crumbs 2 hard-cooked chopped 1 tablespoon finely chopped parsley Melt butter in a Blend in flour und Add milk and cook until stirring Bone and Hake salmon Combine salmon dry bread pepper and chopped Fold salmon mix-tun- into white Spoon mixture into 6 greased individual or into a greased I quart casserole Hake in a moderate oven for thirty minutes for individual casseroles or for fifty minutes for large LEMON BUTTER TOAST 6 tablespoons soft butter teaspoons grated lemon rind or margarine 12 slices enriched bread 2 teaspoons lemon juice Combine lemon juice and lemon Toast sliced bread on one Spread lemon butter on side of bread Cut each slice in Place spread side on an cookie Toast under a preheated broiler for five minutes until golden Serve with fish entrees or 12 servings 1 slice toast per |