THE VANCOUVER BRIDE 101

FISH CUSTARD
2 Ibs. filleted fish (haddock).

3% teacupfuls sweet milk.
4 eggs.
Salt and pepper.

Boil fish in salted water till soft enough
to flake easily; flake it, and put into pud-
ding dish; beat up four eggs, adding the
required amount of milk, and season to
taste; then mix all together and put into

a moderate oven for % hour. |
(Mrs. R. Cleat)

FISH PIE

1 lb. boiled cod.
1 cup milk.
1%4 cup stale bread crumbs.
1 egg. |
14 teaspoon salt and dash of pepper.
Butter, size of an egg.
Minced parsley if desired.
Mix and bake for one half hour.
(Mrs. A. C. Douglas)

DEVILLED LOBSTER

1 can lobster.
1 pint cream.
2 tablespoons flour.
1 teaspoon mustard.
Red pepper.
Salt and pepper.

Let butter melt. Stir in flour and sea-
soning and slowly add scalded cream,
stirring constantly. Add lobster last;
cook 1 minute. When cool, put in pud-
ding dish; cover with crumbs and bake
20 minutes in hot oven.

(Mrs. L. W. Taylor)

CHARTREUSE OF HALIBUT

2 cups diced carrots.

1 cup celery, cut fine.

1 cup fish stock (in which boil 1 or 2
onions).

2 lbs. halibut.

1 cup peas.

2 teaspoons salt.

1 teaspoon white pepper.

Place carrots in bottom of greased cas-
serole, then halibut; cover with celery
and peas; pour over fish stock, made from
skin and bone. Bake 1% hours.

(Mrs. Milton Jones)

SALMON OR TUNA FISH MOULD

Make a white sauce.
Season with salt, pepper and onion
juice.
1 large can fish.
Yolks of 2 eggs.

Mix all together with white sauce and
add stiffly beaten whites of eggs. Bake
14 hour and serve immediately.

(Mrs. W. L. Bell)

BAKED COD

3 lbs. cod.
3 tablespoons crisco.
1 teaspoon salt.
lg teaspoon pepper.
Juice of 1 lemon.
2 tablespoons chopped onion.
2 tablespoons chopped green pepper.
2 tablespoons parsley.

1% cup fine crumbs.

Put cod on plate; and put 2 tablespoons
crisco on top. Sprinkle with salt, pepper,
onion, parsley, green pepper and lemon
juice, well mixed. Cover with crumbs,
put 1 tablespoon crisco on top and bake
in’ oven. Serve baked potatoes with this.

(Mrs. J. M. Bovyer)

BOILED COD

Put the fish into a large pan with
enough tepid water to cover. Add salt and
enough vinegar to flavour the water, boil
gently till the fin or tail bone will come
out if lightly pulled. When fish is boiled
too fast the skin will break. A medium-
sized piece of fish usually takes from fif-
teen to twenty minutes to cook. When
done lift the fish carefully out of the wa-
ter, drain it, and dish up: Serve with
melted butter, anchovy or parsley sauce.

BAKED COD STEAK WITH BACON

Procure a slice of cod weighing from
Y% to 34 lb. Wipe it, and place on a but-
tered baking tin. Prepare a mixture of
bread crumbs, savoury herbs, and parsley,
and bind it with a little beaten egg. Place
this upon the fish, and season. On top
put one or two thin slices of bacon, and
bake for about twenty minutes in a mod-
erate oven. Dish up, pour around some
anchovy sauce, and serve.

Fraser Valley Milh—drink it often!