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Show 1 1 Mary's Kitchen ( . OANTCED FISH Perhaps these recipes for using i lined li-ned fish will appeal to you. They are a bit out of tho oidlnar:. and quite j economical. Canned or smoked fish is apt to become be-come more or less monotonous and unpopular unless careful 1) prepared and served. SALMON PIP One and one-half cups flaked salmon, sal-mon, 11-2 cup6 cold mashed potatoes, eggs. I tablespoon bread crumbs. 2 'tablespoons butter, j tablespoon minced minc-ed parsley, milk, I teaspoon salt. 1-4 teaspoon pepper. Remove all skin and bones from salmon sal-mon and flake. Mix with potatoes, add butter, salt and pepper and eggs Mix well anil add enough milk to make of the consistency of very thick batter. Heat w ell. Turn Into a buttered bal: -big dish, cover with bread crumbs and ; bake In a moderate oven about 4D min-utes. min-utes. Any left-over cooked fish can be , used in place of salmon. SAJLMOK Wl M M'.oM Two cups flaked salmon. 1-2 CUP macaroni broken in inch pieces, 1 ta-1 blespoon butter. 1-2 teaspoon salt, 1-81 tespoon pepper, i cup White sauce. Remove all akin und bones from sal- j mon and flake. Poll macaroni for lo minutes In salted water. Drain and blanc h. Add to white sauce- Add tw o tablespoons chese, fish, nult and pep- per to macaroni mixture. Mix well! and turn Into a buttered baklnp dish ! Sprinkle w ith remaining cheese, dot j with bits of butter and bake lo min-. utes in a hot oven, SALMON KEDGEREE Two CUPS salmon. 1 cup boiled rice, 2 tablespoons butter, 1 tablespoon salt. 1-4 teaspoon parsley, j teaspoon salt. 1-4 teaspoon paprika. few gratlngi; I nutmeg. Remove skin and bones from snl-i mon ami divide in rather large flak' I Melt butter In a smooth sauce pan. add j rice, cover and shake over lire till thoroughly hot Season and add fish. Lift very gently and cook five minutes min-utes to heat the salmon Bervs poled on a hot dish. PUNA 1 ISH U n il i ,..- I Four eggs, l cup tuna fish, ?. tablespoons table-spoons buttr. 2 tablespoons milk. l-'J iteaspoon salt. 1-8 teaspoon pepper, hot I buttered toast. Beat egKs slightly with milk. Season Sea-son with salt and pepper. Melt but- Iter In saue-e pan and adu (he tuna fish Itiroken In flakes. When very hot acid the eggs Cook slowly and stir with a i sliver fork constamb. Lift the mlv- ture rather than stir It round and round In the pan When the whole begins to thicken, remove from the ffTO and .serve- on hot buttered toast. t rum OF SALMON line larne can salmon. . tablespoons butter. 1 dessertspoon curry' powder. I dessertspoon flour, 1 sour apple, 1 small onion, l teaspoon lemon Juice, 1 cup water, 1 teaspoon anchovy or bloater paste, 1-2 teaspoon salt. Melt l.uK.-r fn-'i fry onion (sliced) I without browning. Mix curry puwder I with flour and add to butter. Cook stirring constantly for 15 minutes. Add i water, apple e-oarsely chopped, and salt and simmer for half an hour. Strain add letnQn Juice. anchOvy paste. Conk two or thrift minutes and add the fish, s.parated In larm flake-. When perfectly hot, pour into a hor-eler hor-eler of hot boiled rice (Copyright. 1922. NEA S- rv i e) oo |