FISH AND SEA FOOD

Remove all bones, skin and fat. Mash fine, add bread crumbs, beaten eggs and melted butter, salt and pep- per. Bake in loaf. — Mrs. R. C. Day, 643 East 48th street North.

Honorable Mention.

(Second Choice for First Prize.) Steamed Salmon with Turkish Pilau.

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2 lbs. salmon $0.3000

1 T salt 0008

y2 c rice 0156

2 c stock 0500

1 c strained tomato 0267

V2 t salt 0002

% t pepper 0010

Parsley to garnish 0000

Gas to steam salmon, 30 min.. .0057 Gas to cook rice, 30 min 0057

Serves 6 people $0.4057

About 6 2-3c per portion.

Rub the salmon with salt and steam until tender. Cook the rice in the stock. When all is absorbed, add the tomato. Add the salt to the rice while cooking, and the pepper with the to- mato. Lift the salmon to the serving platter. Heap the rice about it and garnish with parsley. — Mrs. Metzger. Steamed Fish. Cost

1 small salmon, weight 4% lbs. $0.2000

1 T butter 0156

1 t salt 0003

% t pepper 0042

1 t sage 0083

2 c stale bread or crackers 0300

Wood fuel, 25 min. (% use)... .0060

Cost $0.2644

Salmon is considered the most nu- tritious of all fish.

Clean well. Cut off the head. Fill the fish with a nicely prepared stuf- fing made of rolled cracker or stale bread crumbs, seasoned with butter, pepper, salt and sage. Wrap in a well floured cloth, tied closely with twine and steam for 25 minutes. The gar- nishes are parsley and slices of boiled egg- or sliced lemon and beets. While steaming or boiling fish, if a little vinegar and salt are added to the wa- ter they will prevent the nutriment from escaping. — Mrs. Egger.

Steamed Salmon Loaf.

I have found the following recipes satisfactory to all people liking fish and have figured them out as best I could: Cost

1 lb. fresh salmon $0.2000

Vz c stale bread crumbs 0075

Vz c sweet milk 0134

% t salt 0001

1 egg , 0417

Dash cayenne 0010

Gas, top burner, 1 hour 0114

Serves 4 large portions for. .$0.2751

Or about 7 cents per portion.

Boil fresh salmon % hour, separate from bones, mix very fine, add bread crumbs and salt. Beat egg in milk and add, mixing thoroughly. Grease double boiler, put in mixture and

steam % hour. Serve with cream sauce if preferred. — Mrs. Reid, 110 21st street North.

Escalloped Salmon.

2 lbs. salmon $0.3000

1 c bread crumbs 0150

1 T salt 0008 '

V8 t pepper 0010

Lemon 0200

1 t butter 0032

1% c milk, about 0402

Gas, 45 minutes 0085

Serves 6 people $0.3887

Make alternate layers, in a casser- ole, of salmon, minced, and bread crumbs. Season each layer with salt, pepper and a few drops of lemon. Have bread crumbs on top. Place bits of butter on top. Pour over enough milk to just cover. Bake 45 minutes. Or, if cooked salmon is used bake about 20 minutes in a hot oven. — Mrs. Metzger.

Creamed Salmon.

1 lb. salmon $0.2000

1 T vinegar 0017

1 pint milk 0535

1 egg 0417

1 T cornstarch 0016

1 T flour 0009

1 t salt 0003

Parsley in garden 0000

Gas, 20 minutes 0038

Cost $0.3035

Should serve six and costs 5 cents each.

Cover dish with hot water in which is a tablespoonful of vinegar. Boil five minutes. Drain off water, pour milk over fish and heat. Mix corn- starch flour with beaten egg and lit- tle cold milk. Add when fish is ten- der. Let boil without stirring. Add salt and chopped parsley. — Mary G. Morrison, 752 Montgomery Drive.

Creamed Salmon.

A very delightful way of serving salmon, from a little left over, or as a main dish, as it was served at luncheon.

1 cup salmon, shredded $0.1000

1 pint milk 0600

14 T nutmeg 0032

y2 T salt 0001

Dash red pepper 0001

1 T butter 0156

1 T flour 0009

Fuel 15 minutes (xh use) 0001

Cost $0.1815

(Without pricing leftover fish this onlv costs 8 cents.)

This will serve from 4 to 6 people and is a splendid lunch dish — poured over toast, which uses the stale bread as well as any small amount of left- over fish. I don't think it would really cost over 5 cents for the fish left over. — Mrs. May S. Hembree, 194 Boundary avenue.