RECIPES FROM CANADA.

Hutt News, Volume 3, Issue 13, 21 August 1930, Page 2

RECIPES FROM CANADA.

* Pish Pie With Macaroni,

One to tfiroe cups cooked fish/ flaked, 2 to 3 cups macaroni, 1 cup, medium, white sauce, 1 tablespoon lemon juice, i teaspoon, salt, cayenne to taste, .1 cup buttered crumbs. Break up macaroni; cook as usual. Butter a baking dish; arrange macaroni and lish 'in alternate layers; sprinkle with seasonings. Pour irhite sauce- over. Cover with buttered crumbs. Brown in hot' oven.. Fricasseed Oysters. !'■ One pint oysters, 2 tablespoons but-' tely 1 teaspoon salt, 1-8 teaspoon pepper few •grains cayenne. . Sauce for O.ysters—2 tablespoons butter. 2 -tablespoons flour, .1 cup milk j and oyster liquor, 1 teaspoon lombnjuice/ 2 yolks. Place butter and seasonings in a'1 chafing-dish or saucepan. When hot, add., oysters, cover; shake the pan occasionally. When "oysters are plump- drain and keep hot. Add milk to liqivid. from pan to make one eiip:l* Make white sauce. Beat eggs . until t-Mek. Add sauce and lemon juice. Reheat oysters in sauce. Serve*on toast or wafers in canapes or tyiibales. ■... . -■-'■■' ; Oyster Gocktail. , Twelve oysters, 2 tablespoons tomato catsup^' 1 tablespoon lemohTJuiee, 2 to 3. tablespoons Wproestershire sauce, 3- ■■' drops Tabasco ; sauce^ % teaspoon grated horseradish, salt, -2 teaspoons celery finely chopped. "Select small or nledium sized oysters,;Lclean and add strained' oyster juice. ,:A;dd other* :ingredierits, except celery, chill thoroughly. Serve in cocktail glasses. . Sprinkle Kvith celery. Garnish with finely chopped parsley. ' • : '