CRAB OMELETTE

1% cup fresh crab meat or
1 small can

1% cup celery, chopped fine

2 tablespoons minced onion
Salt and pepper to taste

4 eggs, well beaten

Heat 3 tablespoons oil in heavy skillet.
Mix the beaten eggs with the rest of
the ingredients and cook quickly, lift-
ing the edges of the egg mixture whilst
cooking. This is the secret of a tender
omelette. Avoid over-cooking. Serve
at once with ketchup or chili sauce.
Serves 4.

—JEAN BAIN

BAKED HALIBUT

2 pounds sliced halibut
1 teaspoon salt
1% teaspoon paprika
Dash of cayenne
2 tablespoons butter
1% cup sautéed green onions

Grease dish, put in halibut and top with
seasoning, butter and onions. Chopped,
cooked bacon and green pepper gives
a bit of color. Bake at 425 degrees for
20 minutes. Serves 4.

—ALLIE Morr

BAKED FISH IN SPANISH
SAUCE

2 Ibs, any white fish

16 cup chopped onion

% cup chopped celery

% cup chopped green pepper

1 bay leaf

1 tablespoon condiment sauce

2 cups tomato juice

3 tablespoons flour

1% teaspoon dry mustard

1 teaspoon salt

1 tablespoon vinegar

Few grains cayenne pepper
Cook onions, celery and green pepper
in 2 tablespoons cooking oil in fry
pan until onion is golden. Add 1 bay
leaf, vinegar, thick sauce and 2 cups
tomato juice. Boil one minute; then
remove bay leaf. Combine 3 tablespoons
flour, mustard, salt and cayenne in 4
cup cold water. Add to tomato mixture,
stir and cook till smooth. Place fish in
baking dish and cover with sauce. Bake
in preheated 400-degree oven, basting
several times, about 30-45 minutes
until fish flakes easily. Serves 6 or
more.
—LENA PECK

15

SWEET AND SOUR SHRIMP

1% cup brown sugar

2 tablespoons corn starch

1 teaspoon salt

1% teaspoon dry mustard

1% cup vinegar

1 tablespoon soy sauce
Blend above ingredients and add 1
cup pineapple juice. Cook, stirring, un-
til thick. Then add:

1 cup pineapple tidbits

1 green pepper, sliced

1 onion, chopped

2 cans shrimp

Cover and simmer 3 to 5 minutes stir-

ring often. Vegetables should be tender

but still crisp. Serve with rice.
—BERTHA SUTHERLAND

CUCUMBER SAUCE

1 onion

1 cucumber

1% cup sour cream

1 teaspoon vinegar

14 teaspoon salt
Chop the onion and cook in butter
until soft but not brown. Add chopped
cucumber to the sour cream. Add vine-
gar, salt and onion. Season to taste.

—LENA PECK

TARTAR SAUCE

1 cup mayonnaise

1 tablespoon chopped parsley

1 tablespoon chopped pickle relish

1 tablespoon minced onion

1 tablespoon chopped stuffed olives

1 tablespoon chopped pimiento

1 teaspoon lemon juice
Combine all ingredients; chill. Serve
with fish or seafood. Makes about 1%
Cups.

—ALLIE Mor

COCKTAIL SAUCE

% cup ketchup or chili sauce

2 teaspoons lemon juice

1 teaspoon grated onion

2 tablespoons finely chopped chives

1 tablespoon finely chopped celery

2 teaspoons well drained
horseradish

1%4 cup mayonnaise

1 teaspoon Worcestershire sauce
Salt and pepper

Combine all ingredients and chill. Serve
over fish cocktail. Serves 6-8.
—ANNE GARRETT