For salad, take either shrimps, lobster or salmon, and after breaking in small pieces, add an equal amount of celery, season with salt and moisten with salad dressing. Serve on lettuce.
CREAMED CANNED FISH
If our small cook wishes to serve a hot dish, however, in a hurry for company, she can make to use with her canned fish, the favorite white sauce. For this she must first melt one tablespoonful of butter and add to it one tablespoonful of flour, a quarter teaspoonful of salt, a dash of pepper, and lastly, after mixing well, one cupful of milk, stirring all the time until thick. After boiling two minutes put in the can of lobster, shrimps or salmon, broken in small pieces, and allow to boil gently for three minutes more. Then serve on rounds of buttered toast, garnished with parsley.
SARDINE CANAPES
If only sardines happen to be left in the reserve stock and yet something hot is needed, let the mother show the child how to make that rather unusual dish, sardine canapés. After removing the bones and tails, the sardines should be rubbed to a paste and mixed with an equal quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a teaspoonful of lemon juice and half a teaspoonful of Worcestershire sauce. Then she must cut circles of bread, toast or fry them brown in butter, and spread on the sardine paste. Send to the table immediately, garnished with circles of the hard-boiled white of egg.
CHAPTER IX
Rice and Macaroni
BOILED RICE