FISH 139

serve the salmon in slices with tartar sauce, escalloped potatoes and
peas. This loaf may be baked in a pan 9” x 5” x 3”. Serves 6.

ESCALLOPED FINNAN HADDIE

Temperature: 400°F. Time: 14 minutes
2 tablespoons fat 14 teaspoon salt
2 cups cooked or canned Dash of pepper
finnan haddie _ 1 tablespoon parsley or green
1 cup cooked rice pickle, chopped (optional)
2 hard cooked eggs, chopped lg cup soft bread crumbs
¥ cup hot milk lg cup cheese, grated

Heat the fat in the top of the double boiler. Add the flaked
fish, rice, chopped eggs, milk, seasonings and parsley or pickle.
Heat thoroughly; pour into a shallow oiled baking dish. Cover
with a mixture of the crumbs and cheese. Bake in a fairly hot oven
till browned. Serve with a green salad. Serves 6.

OVEN BAKED FISH STEAKS

Temperature: 350°F. Time: 25-30 minutes

2 pounds fresh fish steaks lg teaspoon powdered thyme
1 teaspoon salt 2 cups hot milk

Dash of pepper and cayenne ¥4 cup fine cracker crumbs

2 tablespoons salad oil

Lay the steaks singly in a well oiled baking pan. Sprinkle
with /4 teaspoon salt, the pepper and cayenne. Heat the salad oil;
add the thyme and the reserved 14 teaspoon salt. Brush over the
fish steaks; pour the milk carefully around them. Over all,
sprinkle the cracker crumbs. Bake in a moderate oven; lift out
carefully to a hot platter. Serve with Tartar Sauce. Serves 6.

LEMON BUTTER

14 cup butter ¥4 teaspoon lemon rind, grated
1 tablespoon parsley, minced 4, teaspoons lemon juice
V teaspoon salt 1 green onion, finely chopped

Dash of pepper and paprika

Cream the butter till soft but not oily. Stir constantly while
adding all the remaining ingredients. Serve with fish. Serves 6.

EASY TARTAR SAUCE

1 cup mayonnaise (chilled) 1 tablespoon green pickle,
1 teaspoon onion, _ finely chopped
finely chopped 1 teaspoon cider vinegar
1 teaspoon parsley, 1 tablespoon green celery,
finely chopped finely chopped

Mix all the ingredients just before serving. Serves 6.