CREOLE CODFISH

1 cup codfish, soaked over night and cooked until tender 2 cups cold boiled potatoes 1/3 cup pimento 2 cups breadcrumbs 1 cup tomato sauce

Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole wheat flour.

1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon onion juice, and, gradually 1 cup of tomato and juice

Place the codfish, potatoes and pimento in a baking dish.  Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings.  Bake brown.

CREAMED SHRIMPS AND PEAS

1 cup shrimps 1 cup peas 2 tablespoons fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk 2 tablespoons flour

Melt fat, add dry ingredients, and gradually the liquid.  Then add fish and peas.

DRESSING FOR BAKED FISH

2 cups breadcrumbs 1/2 teaspoon salt 1/8 teaspoon pepper (cayenne) 1 teaspoon onion juice 1 tablespoon parsley 1 tablespoon chopped pickle 1/4 cup fat

Mix well and fill fish till it is plump with the mixture.

SHRIMP AND PEA SALAD

1 cup cooked fish 1 cup celery 2 tablespoons pickle 1 cup salad dressing 1 cup peas

FOR DRESSING

1 egg 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon mustard 2 tablespoons fat 3/4 cup milk 1/4 cup vinegar 2 tablespoons corn syrup

Directions for making dressing:  Mix all ingredients.  Cook over hot water until consistency of custard.

FISH CHOWDER

1/4 lb. fat salt pork 1 onion 2 cups fish 2 teaspoons salt 1/8 teaspoon pepper Water to cover 2 cups potatoes, diced

Cook slowly, covered, for 1/2 hour.  Add 1 pint of boiling milk and 1 dozen water crackers.

BAKED FINNAN HADDIE

  1/2 cup each of milk and water, boiling hot
  1 fish

Pour over fish.  Let stand, warm, 25 minutes.  Pour off.  Dot with fat and bake 25 minutes.  One tablespoon chopped parsley on top.

FISH CROQUETTES

1 cup of cooked fish 1-1/2 cups mashed potato 1 tablespoon parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon celery seed 1 teaspoon lemon juice

Shape as croquette and bake in a moderate oven 25 minutes.

CLAMS A LA BECHAMEL

1 cup chopped clams 1-1/2 cups milk 1 bay leaf 3 tablespoons fat 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon nutmeg 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs 1/2 cup breadcrumbs

Scald bay-leaf in milk.  Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid.  Add egg.  Add fish.  Put in baking dish.  Cover top with breadcrumbs.  Bake 20 minutes.