in flour and place a layer of fish, then a layer of thinly
sliced tomatoes, a layer of thinly sliced potatoes and then a layer of
prepared fish. Season each layer with salt, pepper and finely chopped
green peppers. Pour over it two cups of thick cream sauce with

One-half dozen clams,
One cup of cooked peas,
Two teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely chopped parsley.

Cover with a crust rolled one-half inch thick. Bake in a moderate oven
for one and one-quarter hours. Brush the pastry with milk and as soon
as it browns lightly cover with a pie plate to prevent taking on too
deep a color.

FISH SOUFFLE

This dainty dish is made by rubbing one-half cup of cold boiled fish
through a fine sieve. Then add

One cup of cold cream sauce,
One tablespoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
Three tablespoons of finely chopped parsley,
One tablespoon of Worcestershire sauce,
Yolk of two eggs.

Beat hard to mix and then carefully fold in the stiffly beaten whites
of two eggs. Pour into well-greased custard cups and then set the cups
in a pan containing warm water, and bake in a moderate oven until firm
in the centre, usually about twenty minutes.

FISH LOAF

Two cups of cold boiled fish,
One cup of prepared bread crumbs,
One cup of thick cream sauce,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of grated onions,
One green pepper, minced fine,
One well-beaten egg.

Mix and then pack into the prepared loaf-shaped pan. Stand this pan in
a larger one containing hot water. Bake in a moderate oven for fifty
minutes. Remove from the oven and let stand for a few minutes. Then
unmould on a hot platter and serve with creole sauce.

To prepare the crumbs, soak stale bread in cold water; then place in a
cloth and squeeze dry. Rub through a fine sieve and then measure.

To prepare the pan, grease the pan and then line it with a greased and
floured paper.

BOILED SALT COD

Soak one and one-quarter pounds of boneless salt cod for four hours
and then drain and wipe in a piece of cheese-cloth and plunge in a
deep saucepan containing sufficient boiling water to cover the fish.
Bring to a boil and then cook for thirty-five minutes. Lift and drain
well and place on a hot platter. Cover with two cupfuls of cream sauce
and garnish with one-quarter cupful of finely minced parsley and then
sprinkl