Fish
Reading edition
A variety of canned fish available at all times and places can be easily converted into a number of appetizing dishes which add variety to the menu. By keeping a selection of these canned products on hand the housewife is always prepared for the unexpected guest.
SALMON CROQUETTES
1 cup white sauce No. 3 (see recipe page 7) 1¾ cup flaked salmon 1 tsp. lemon juice Salt and pepper 1 egg Bread crumbs Parsley
Add flaked salmon and lemon juice to white sauce and season with salt and pepper. Shape, roll in crumbs, then in slightly beaten egg, and again in the bread crumbs. Fry in deep fat, heated until hot enough to brown a piece of bread in 40 seconds (375°F). Drain and garnish with parsley. Serves 5.
SHRIMP WIGGLE
2¼ tbsp. butter 2¼ tbsp. flour ½ tsp. salt Few grains pepper Paprika ¾ cup Carnation Milk ¾ cup water 1 cup shrimps 1 cup canned peas
Make a white sauce of the butter, flour, seasonings, and Carnation diluted with the water. Drain the shrimps, remove the dark vein; break the shrimps into pieces and add to white sauce. Also add the drained peas. When the mixture is thoroughly heated serve on toast points. Garnish with parsley or olives. Serves 5.
TUNA FISH A LA KING
2 tbsp. butter ½ green pepper, shredded 1 hard cooked egg ½ cup chopped mushrooms 3 tbsp. flour 1 cup Carnation Milk 1 cup water Salt and pepper 1½ cups tuna fish ½ cup peas
Sauté green pepper and mushrooms in butter until tender (about 10 minutes), keeping covered while cooking. Remove mushrooms and pepper and blend flour with the fat. Add the Carnation diluted with the water and cook until the mixture is thickened, stirring constantly to prevent lumping. Place flaked tuna fish, peas, egg, mushrooms, and pepper in top of double boiler. Pour over this the sauce and continue cooking over hot water for 10 minutes. Serve in patty shells or on toast points. Serves 6. Lobster or shrimp may be used instead of tuna fish.
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