FISH 137

celery liquid. In the meantime, let the fish stand in salt water for
9 minutes, allowing | tablespoon of salt to each cup of water. Drain
and dry. Make 3 or 4 incisions in the skin so that it will not crack
during baking. Stuff with the prepared filling; close the opening
with toothpicks or sew with coarse thread. Brush lightly with oil;
bake in a hot oven. Serve with mashed potatoes, Tartar Sauce
and a salad. Serves 6.

BAKED FISH LOAF

Temperature: 400°F. Time: 30 minutes
2 tablespoons fat lV teaspoon salt
2 cups cooked potatoes, lg teaspoon pepper
thinly sliced Dash of mace
11% pounds fresh or salt 4 cup milk
finnan haddie (or any fish 2 tablespoons parsley,
in season) chopped
1 egg, well beaten 1 tablespoon sweet green
34 cup soft bread crumbs pickle, chopped

Melt the fat; pour into the bottom of a loaf pan 9” x 5” x3”.
Cover the bottom with over-lapping layers of the thinly sliced
potatoes. Dust lightly with salt and pepper. Freshen the fish, if
necessary; flake; add the well beaten egg, crumbs, seasonings, milk,
parsley and pickle. Pack tightly in the pan on top of the potatoes.
Bake in a hot oven for 30 minutes. Loosen with a spatula; invert
on a hot platter. Serve with a tossed green salad. Serves 6.

SPECIAL BAKED SALMON

Temperature: 375°F. Time: 30 minutes
2 cups bread cubes, 114" thick 1 teaspoon salt
1 pound can salmon, lg teaspoon pepper
(2 cups) 2 cups milk, scalded
3 tablespoons butter 14 cup celery, chopped
1 small onion, chopped 2 tablespoons green pickle,

3 tablespoons sifted pastry flour chopped

Use stale bread for cubing. Toast the cubes in moderate oven
till golden brown. Place in bottom of an oiled 11% quart casserole.
Remove the skin, bones and oil from the salmon; flake. Place on
top of the toasted cubes. Melt the butter in the saucepan; add the
chopped onion. Stir gently until cooked; add the sifted flour, salt
and pepper; let bubble for 3 minutes. Slowly add the milk; stir
and cook until smooth. Add the chopped celery and pickle. Pour
over the flaked salmon; bake in a moderate oven for 30 minutes.
Serve with hot buttered cabbage. Serves 6.