LONG ISLAND DEEP SEA PIE

Grease a deep baking dish and then sprinkle with fine bread crumbs.  Now place a layer of finely diced potatoes in the bottom of the dish.  Next a layer of cooked fish, cut into pieces the size of a walnut.  Next a layer of sliced onions; then a layer of sliced tomatoes; repeat, making two layers.  Season each layer with salt, pepper and finely minced parsley.  Now prepare a sauce as follows: 

Place

  One and one-half cups of milk in a saucepan,
  Six level tablespoons of flour.

Stir until the flour is dissolved and then bring to a boil.  Remove from the fire and add

  Two tablespoons of Worcestershire sauce,
  One well-beaten egg.

Pour over the prepared pie.  Place a crust on top, making three or four gashes in it to permit the steam to escape.  Bake in slow oven one hour.

APPETIZERS

The appetizer is a small morsel of food served at the beginning of the meal, causes a free flow of digestive juice and thus helps the digestion.  During the growing season these canapes may be scullions, served icy cold, radishes, cold and crisp and cut into thin pieces, but still left on the stem; well-cleaned, crisp, crinkly watercress; coleslaw, with celery; coleslaw with green and red peppers or with scullions, or with bacon or ham nicely browned; or just a slice of full ripe tomato, spread with mayonnaise and dusted with grated cheese or paprika.

Many housewives have the impression that the preparation of the delicious accessories of the cosmopolitan meal is expensive.  Well, I hardly need tell you that the French housewife is noted for her thrift and that these dainty tidbits are frequently portions of leftovers from a meal, sometimes the scrapings of a saucepan or a tablespoon of meat, vegetables and gravy.

Have you ever had just a small piece of fish left over, entirely too small to serve by itself?  And rather than leave it on a plate or saucer to form an accumulation you think, “Well, I can’t use it, so into the garbage it goes.”

Now this tablespoon or two of fish would have made you a few delicious canapes; by flaking it and then putting it through a sieve.  Place it on a platter and then add

  Two tablespoons of butter,
  One teaspoon of paprika,
  One tablespoon of grated onion,
  One tablespoon of finely minced parsley.

Work to a smooth paste and then spread on a narrow strip of toast.  Garnish with a slice of hard-boiled egg.

The canape, though it bears a foreign name, is not necessarily an expensive addition to the menu for the family, nor is it elaborate.  This delectable morsel is rather dainty, delicate and used as an appetizer that helps to start and stimulate the digestive juices and thus cause them to flow freely for the digestion of the food.