Whitefish Layer Salad
Lemon Jelly

1 tablespoon gelatin ¥% cup sugar
% cup cold water % cup lemon juice
\% cup boiling water 34 cup cold water

Soak gelatin in + cup cold water then dissolve in boiling water.
Add remaining ingredients and chill until partially set.

Bottom Layer
1 orange, sectioned 1 cup lemon jelly

Arrange orange sections in the bottom of a 5-cup loaf pan or
rectangular mould. Cover with partially set jelly and chill until
firm.

Middle Layer

\% tablespoon gelatin 2 cups cooked flaked whitefish
2 tablespoons cold water \% cup blanched almonds,
Y% cup mayonnaise shredded

1% cup lemon jelly

Soak gelatin in cold water and dissolve over hot water. Combine
with remaining ingredients. Spread on top of first layer. Chill
until set.
Top Layer

14 cup chopped celery 34 cup lemon jelly

¥% cup chopped cucumber
Combine celery and cucumber with remaining lemon jelly. Pour
on top of fish layer and allow to set. Unmould on salad greens.

Makes 6 to 8 servings.
Panfried Whitefish

2 pounds whitefish fillets % cup flour
1 teaspoon salt 34 cup fine dry bread crumbs
% cup milk

Cut fish into serving-size pieces. Dip in salted milk and then
in flour. Dip in milk again and then in bread crumbs. Use
about 4 inch hot fat in frying pan. Fry quickly on one side,
then turn and brown the other side. Allow about 10 minutes
for each inch of thickness of fish.

Makes 6 servings.

Note: Graham cracker crumbs may be used instead of bread
crumbs.

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