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Show Scalloped Fish With Potato Border 1 1 By Bertha E. Shapleigh, Cooking Authority of N E A Service and Columbia University. 2 cups any cold, cooked fish, 2 cups white sauce, 1 cup buttered j crumbs. 1 pint well seasoned mashed potatoes, salt and pepper Melt three tablespoons butter, add four tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper .and when smooth and bubbling add two cups milk Cook until thick. For one cup of buttered crumbs use one cup crumbs and one-fourth I cup butter, melted. Place the fish aud sauce in layers In a baking dish, or in individual shells or dishes. Put the potatoes through a bag and rose tube, or form with s spoon a wall around tho fish and sauce. Cover all but the potatoes with the buttered crumbs and set in a hot oven until the sauce, bubbles through and the crumbs are brown. Salmon is a good fitsh to use In this way, and green peas are a good accompaniment. J I (Cut this out and paste it in your cook book.) |