ANYONE CAN COOK Page 17

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HALIBUT A LA CREOLE
By MRS. J. G. DAVY

1 lb, halibut 2 whole cloves

1 cup tomatoes 2 tbsp. butter
1% cup water 2 tbsp. flour

1 tsp. sugar ly tsp. salt

1 slice onion Pepper

Cook tomatoes, water, onion, cloves and sugar together for 10 minutes.
Melt butter and add flour and seasonings and stir until smooth. Add
the tomato mixture to the flour mixture and cook 5 minutes. Strain.
Prepare fish and put in casserole. Add half of the tomato mixture and
bake until the fish separates from the bone easily. Baste every 10
minutes during baking. Serve on a platter with the remainder of the
hot tomato sauce. Garnish with parsley.

NEW BRUNSWICK TUNA FISH PIE
By MRS. C. R. RIDEOUT

1 can tuna fish—flaked 3 cups hot water. Thicken with
1 can chicken gumbo soup 2 tbsp. flour. The water
1 can peas from vegetables may be
1 cup cooked diced carrots used for this.

1 cup cooked diced potatoes

Put all in greased casserole and cover top with small tea biscuits.
Bake in fairly hot oven for 15 or 20 minutes.

OYSTER STEW
By MISS M. E. STEWART

1 pt. oysters 2 tbsp. butter

1 qt. milk Salt and pepper to taste

2 tbsp. flour
Melt the butter, add flour and seasoning and the milk gradually, stirring
constantly until it boils; add the oysters and allow them to cook until
they are plump (about 5 minutes).
N.B.—For creamed oysters, use half cream and half milk.

SALMON CASSEROLE
By D. G. TAYLOR

1 can salmon 2 cups cold boiled rice
1 can creamed corn ; 4 slices Canadian cheese
1 large onion, fried brown 2 cups canned tomatoes

Put in layers in casserole. Sprinkle with cracker crumbs. Dot with
extra cheese and butter. Bake and serve with baked potatoes.

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