100 THE VANCOUVER BRIDE

varieties are caught more plentifully at certain seasons of the year, and
should then be available most cheaply.

Pacific salmon of different varieties are caught nearly all the year round.

Cod are mainly caught from April to November; but are most plentiful
from June to September, both months inclusive.

Herring are most plentiful on the Pacific Coast from November to Feb-

ruary.

Halibut are caught all the year round. They are most plentful from May

to November.

Smelts are caught from October to February. They are most plentiful

in December, January, and February.

Oysters are taken in October and November; but as oyster culture is
now being undertaken on a large scale they will soon be available during sev-

eral months in the year.

FISH SALAD

1 small tin tuna fish (Breast of O’-
Chicken).
3 medium sized tomatoes, chopped.
cup each of lettuce, cabbage, celery,
finely shredded.
Salt and pepper to taste.
1 small onion, finely chopped.
(This may be omitted).
1 cup cold, diced potatoes.
2 hard boiled eggs.

Whites finely chopped and mixed with
salad. Garnish with crushed egg yolks
and celery tips or parsley. Mayonnaise
with a sifting of paprika. This serves
about 12 people. (Mrs. E. Greyall).

rary

FISH BALLS»

1 cup salt codfish.
2 cups raw potato cubes.
1 tablespoon crisco.
1 egg. :
Wash and shred fish. Cook with pota-
toes in enough boiling water to cover un-
til soft. Drain, mash thoroughly. Beat
in egg and crisco. Drop by spoonfuls in-
to deep crisco and fry until nicely brown-
ed. Serve with egg sauce.
Egg sauce—
2 tablespoon flour.
2 tablespoons crisco.
1 cup milk.
14 teaspoon salt.
lg teaspoon pepper.
% to 1 cup chopped, hardboiled egg.
Melt crisco, blend in flour, add slowly
the hot milk, stirring constantly. Cook
until the mixture boils. Add seasoning
and eggs. (Mrs. C. M. Poole)

To guests serve Spencer’s

CASSEROLE RICE AND FISH

Flake salmon with fork; season with salt
and cayenne pepper, and one teaspoon-
ful lemon juice. Boil rice in salted wa-
ter until cooked and very thick. Line
mould with rice % inch thick, then pack
salmon in centre, and put a little rice on
top. Steam 1 hour. Turn out of mould
and serve with yellow sauce made as
follows:

1 tablespoon butter, melted.
1 tablespoon flour.
Salt and cayenne pepper to taste.

4 teaspoonful lemon juice.

1 cup hot water.
1 tablespoonful more butter:

Stir until blended and add yolk of 1
egg, slightly beaten. Cook a few minutes.

(Mrs. E. S. Learn)

LOBSTER A LA NEWBURG

tablespoons butter.

cup milk,

can lobster.

tablespoon cornstarch.
l egg. Salt and pepper.

Melt butter and add lobster. When hot
add milk. Thicken with cornstarch, dis-
solved in milk. Fold in egg just before
serving. Serve on hot buttered toast.

(Mrs. J. A. Gillespie)

poh eh het

TUNA FISH SCALLOP

1 tin tuna fish.
2 hard boiled eggs.
4 tin pimento.
1 small onion.
Mix with white sauce and place in oven
to brown. (Mrs. J. A. Gillespie).

‘Royal Roast’ Coffee