CRABMEAT EGG PANCAKE

1 cup fresh crabmeat (or small can)
14 cup celery chopped fine
2 tablespoons minced onion
Salt and pepper to taste
4 eggs (well beaten)

Heat 3 tablespoons cooking oil or peanut
oil in heavy skillet. Mix the beaten eggs
with the rest of the ingredients and cook
quickly, lifting the edges of the egg mix-
ture whilst cooking. This is the secret of
a tender pancake or omelette. Avoid over-
cooking. Serve at once with catsup or
Chili sauce. Serves four.
—WyN HAMILTON

BAKED SCALLOPS

Dip scallops in seasoned cream or melted
butter. Roll in fine crumbs and let set
for 15 minutes, (not essential but helps
coating to stick while cooking). You may
use a beaten egg in place of cream or
butter.

Place on shallow pan and bake in moder-
ate oven (350°F. to 375°F.) for 5 to 10
minutes. Scallops must not be overcooked,
as this toughens them. These may be
broiled or pan-fried as one chooses.
Serve with dill or tartar sauce, or any
sauce preferred. —ALLIE MoIR

SALMON SOUFFLE

Icup canned salmon
34, cup milk
2 tablespoons flour
Salt and pepper
2 eggs, separated

Make a sauce using the milk, butter,
flour and seasonings. Add beaten egg
yolks and salmon. Fold in beaten egg
whites. Place in buttered casserole and
sprinkle with bread crumbs, and dot with
butter. Bake in 350°F. oven for 1 hour.
Grated onion and parsley may be added.
—JESSIE MURRAY

SCALLOPED OYSTERS

14 cup dry bread crumbs
lf cup coarse cracker crumbs
3 tablespoons melted butter
1 pint oysters
14 teaspoon salt
14 teaspoon pepper
Dash of nutmeg
2 tablespoons chopped parsley
14 cup oyster liquor
4 cup milk
Combine crumbs and butter. Alternate
layers of crumbs and oysters in baking
dish. Sprinkle each layer with seasonings.
Pour liquid over and top with crumbs.
Bake at 350°F. for 1 hour. For unusual
flavor, substitute canned cream of mush-
room soup for oyster liquor and milk.
—DoroTHy DopMAN

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OYSTER COCKTAIL

6 oysters per person
3 tablespoons mayonnaise
Juice of 14 a lemon
4 tablespoons Chili sauce or tomato
chutney

14 teaspoon Worcestershire sauce

1 teaspoon grated horseradish

1 tablespoon cold water

Mix all the ingredients, except the oys-
ters, thoroughly. Place oysters in cocktail
glass and pour the sauce over them,
gently lifting the oysters with a fork to
mix in the sauce. If Crescent oysters are
used, cut them in small pieces. (I use
SCissors).
—JESSIE MURRAY

PLEASE PASS THE SAUCE

The right sauce enhances the delicate
neutral color of fish and makes it more
attractive and appetizing. Choose a sauce
that blends with, rather than disguises
or covers up, the natural flavor of fish.

LEMON BUTTER

4 cup butter
114 tablespoons lemon juice
2 tablespoons minced parsley
Salt and pepper

Cream butter until soft, gradually work
ing in lemon juice, parsley, salt and pep-
per. Beat until fluffy. Serve over hot fish.

TARTAR SAUCE

1 cup mayonnaise

1 tablespoon finely chopped sweet or
dill pickle

1 tablespoon chopped olives

1 tablespoon finely chopped parsley

1 teaspoon finely chopped onion

2 teaspoons lemon juice

Combine ingredients and chill. Serve
cold with fried, broiled or boiled fish, or
use as dressing for fish salads.

EGG SAUCE

1 cup white sauce
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
1 teaspoon dry mustard

Salt and pepper

Add eggs and seasoning to white sauce.
Serve hot with boiled, fried fish, or with
dishes made with cooked or canned fish.
Makes 1% cups sauce.

FOR ADDITIONAL FISH RECIPES
SEE CASSEROLE SECTION