Creamed shad
(Contributed)
Make a white sauce by cooking together a tablespoonful of butter and a heaping one of flour, and, when they are blended, pouring upon them a pint of unskimmed milk. Add a few drops of onion juice, then pour slowly upon the beaten yolks of two eggs. Season with salt, pepper and a teaspoonful of minced parsley. Into this sauce stir a pint of cold, cooked shad that has been freed of bones and flaked very fine. Turn into a greased pudding-dish, sprinkle with crumbs and bake for twenty minutes or until heated through.
A “pick-up” of fish
This is a good dish for Saturday when you are gathering up left-overs to clear decks for the Sunday which is to begin the new week.
A cupful of cold, cooked fish—cod, halibut, salmon or any other firm fish; the same quantity of cold, cooked macaroni, cut into small bits; half a cupful of tomato sauce, one cupful of oyster liquor, which any fish dealer will give you; a heaping tablespoonful of butter and the same of flour, a teaspoonful of onion juice and the same of minced parsley. Salt and paprika to taste.
Heat the butter in a saucepan; stir in the flour, and, when it bubbles, the tomato sauce, the oyster liquor and the seasoning. Boil up once, add fish and macaroni; heat to a bubble without stirring, and turn into a deep dish.
Fish scallop
Prepare as above, but instead of stewing turn all into a buttered pudding-dish as soon as macaroni and fish are added to the hot sauce; strew crumbs on top, stick bits of butter over it and bake, covered, half an hour. Then brown.