Menu Suggestion
Serve scalloped potatoes with chives, cooked carrots, and have floating island with a topping of a bright, tart jelly for dessert.
For Variety
A Hearty Salad.—Place cold flaked cooked fish in lettuce cups. Surround with slices of tomatoes and cucumbers (in season), and very thin slices of cold boiled potato dipped in french dressing. Garnish with hard-cooked eggs.
A Cold Platter.—Serve chilled salmon which has been boned and cut into serving-size pieces. Surround with slices of tomatoes and mounds of tossed green salad.
Fried fish fillets
1 pound fish fillets (salmon, cod, rosefish, or haddock)
Milk, flour
1 egg, beaten
1 tablespoon water