FISH AND SHELL FISH

Fried Frog Legs. Dry legs, roll in flour, shake free from ex- tra flour, dip in beaten egg mixed with a little milk, pepper and salt, roll in very fine cracker crumbs, and fry in deep fat. Garnish with minced parsley and slices of lemon.

To Bake Fish. Clean, and bake on a greased dish-sheet placed in dripping pan. If fish-sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan.

To Fry Fish: Clean fish, and wipe as dry as possible, sprinkle with salt, dip in flour or crumbs, egg, and crumbs and fry in deep fat.

To Saute Fish. Prepare as for frying, and cook in frying pan with small amount of fat; or, if preferred, dip in granulated corn meal.

Stuffing for Baked Fish. Mix i cup bread crumbs, 3 table- spoons melted butter, 1 teaspoon minced parsley, 1 of minced onion, 1 of Worcestershire, 1 teaspoon each capers, gherkins, and olives chopped fine, 1 teaspoon tomato catsup, 1 of lemon juice or vinegar. Add enough water to make it soft enough to stuff.

Spanish Salmon. Fry a large onion in hot olive oil or lard. Add Yz can tomatoes and little water and when onions are well cooked add a small can of salmon, salt, pepper, and large green sweet pepper if you have it. A little cayenne pepper improves all Spanish dishes. Mrs. Edith Harris.

Salmon Puffs. Chop meat from 1 can salmon, add 1 table- spoon melted butter, saltspoon salt and pepper, Y/2 cup bread crumbs, 1 tablespoon lemon juice and 3 well beaten eggs. Mix thoroughly and pack in cups about full. Set cups in pan of water and bake one-half hour. Turn out on hot platter and put a sprig of parsley in the top of each puff. Pour around the following sauce : Pour slowly over the well beaten yolks of two eggs, 1 cup of hot sweet cream. Set the bowl in hot water and stir until thick, taking care

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not to let boil. Add saltspoon of salt, half as much pepper and a

tablespoon of lemon juice.

Crab Flake Cocktail. Chop fine the inner stalks of a head of celery, a small green pepper, from which seeds have been taken, and the flesh of six green olives. Mix with this 2-3 cup of mayonnaise dressing and 1-3 cup of tomato catsup. Have ready a little more than an equal bulk of crab meat flaked. Put small amount of cock- tail sauce in cocktail glasses, then a layer of crab meat ; continue lay- ers having crab meat at top. Let stand an hour or more before serving and serve very cold.

Deviled Salmon, Oysters or Chicken. 25 oysters or 1 cup of salmon or chicken, }2 pint cream (part milk will do), 1 tablespoon- ful of butter. 2 tablespoons flour, yolks 2 eggs. Salt and cayenne pepper to taste. Chopped parsley if desired. Put cream on to boil, rub flour and butter together and stir into the cream when boiling. As soon as it thickens take from fire, and add other ingredients. Beat yolks of eggs before adding them. Fill shells or baking dishes with this mixture, sprinkle with cracker crumbs, and brown in quick oven.

Mrs. Edith Harris.

Salmon Loaf. Pick one can of salmon and remove bones, add

1 tablespoon of melted butter, two beaten eggs, one cup of bread or cracker crumbs, one cup of milk, salt and pepper to taste. Bake in a buttered pan one hour. Turn loaf out on a platter when done and pour over gravy.

Gravy : Heat 1 pint of milk to boiling point, 1 tablespoon but- ter, season with salt and pepper. 2 tablespoons corn starch.

Mrs. C. J. Gohhnan.

Salmon Loaf With Cucumber Sauce. 1 pound of canned sal- mon. \'2 tablespoon each of sugar and flour, 1 tablespoon melted but- ter. 1 teaspoon salt, y2 teaspoon mustard, dash of cayenne, yolks of

2 eggs well beaten. % cup cream or milk, y± cup vinegar. Pick over salmon and put with other ingredients, after carefully blending them in, a double boiler. Cook eggs until done. Remove from fire and add 3 tablespoons gelatine, softened in cold water. Mould, chill and serve with cucumber sauce.

Cucumber Sauce : y> cup cream beaten, season with salt, pep- per and onion juice. Add 2 tablespoons vinegar and one cucumber chopped fine and drain as dry as possible. Lena A. S. Blessing.

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Creamed Oysters, i pint oysters, y2 pint cream, i tablespoon flour, i teaspoon salt and a pinch of cayenne pepper. Cook oysters in their own liquor until edges begin to curl; then drain. Cook cream in double boiler thickened with flour and butter, add oysters and serve.

Fried Oysters. Lay upon clean cloth and press another lightly over them; prepare crackers by crushing fine; beat two eggs, tea- spoon salt and pepper in a bowl ; dip each oyster in crumbs, then in egg and again in crumbs, until well encrusted ; let stand an hour in cool place. Fry to a delicate brown in hot lard and butter (half of each) and serve at once on hot platter. Mrs. W . A. Edson.

Scalloped Oysters. I pint oysters, 4 tablespoons oyster liquor,

2 tablespoons milk or cream, y2 cup stale bread crumbs, 1 cup cracker crumbs, y2 cup melted butter, salt and pepper. Mix bread and cracker crumbs and stir in butter. Put a thin layer in bottom of a buttered baking-dish, cover with oysters, and sprinkle with salt and pepper; add one half each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake 30 minutes in hot oven. Never allow more than 2 layers of oysters for scalloped oysters ; if

3 layers are used, the middle layer will be underdone.

Oyster Boulettes. To 1 cup minced oysters add 1 cup soft bread crumbs, salt, pepper, bit of mace, and a beaten egg. Put on ice for 2 hours, then drop small spoonfuls in hot butter in spider and cook quickly on both sides. Serve with tomato sauce.

Oyster Pie. Drain 1 y2 pints large oysters, add 2 cups cream, pepper, salt, and dash nutmeg, and enough fine cracker crumbs to thicken. Line a buttered dish with puff paste, put in mixture, put an inverted cup in centre, cover with the paste, and bake of an hour.

Oyster Cocktail. 8 small raw oysters, 1 tablespoon tomato catsup, y2 tablespoon vinegar or lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery, finely chopped, y2 teaspoon Worcestershire Sauce. Mix ingredients, chill thoroughly, and serve in cocktail glasses, or cases made from green peppers placed on a bed of crushed ice.

Panned Oysters. Clean 1 pint large oysters. Place in drip- ping pan small oblong pieces of toast, put an oyster on each piece, sprinkle with salt and pepper, and bake until oysters are plump.

Hunting Coat;

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Hunting Cap:

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Serve with lemon butter : — Cream 3 tablespoons butter, add ^ tea- spoon salt, 1 tablespoon lemon juice, and a few grains cayenne.

Lobster Cutlets. 1 can lobsters, 2 heaping tablespoons butter, y2 cup milk, 1 teaspoon lemon juice, 1 teaspoon salt, paprika, 1 whole egg, 1 tablespoon flour, 1 teaspoon white pepper. Cook together and add lobster. Spread on platter to cool. Shape into 12 cutlets. Roll

in egg and cracker crumbs. Fry.

Sauce : — Mayonnaise dressing, 1 teaspoon capers, 3 olives, 2 gherkins, red pepper, onion juice and Worcestershire sauce.

Shell Vests— "Nasby," 136 Main Street

Shell Belts— "Nasby," 136 Main Street