1 tin sardines✪ Sardine Fritters A little mustard A teaspoonful chutney Two teaspoonf uls salad oil And a few drops Worcester sauce. Tinned Fish, Mode. — Mix all the ingredients together in a basin, then skin the sardines and roll them in the mixture, afterwards lay them on pieces of bread, which have been fried in boiling fat, put in the oven until they look crisp and serve. 65— HADDOCK SOUFFLE 1 tin haddocks 2 eggs A little white sauce Pepper and salt And some cold boiled rice✪ Haddock Souffle. Mode. — Bone the haddocks, and mix in a mortar until quite smooth, then add the white sauce, and the yolks of the eggs, well beaten, and the pepper and salt ; beat the whites of the eggs to a stiff froth ; mix altogether and place in a pie-dish, bake for twenty minutes. This mixed with well-boiled rice and a little butter is very nice. 66- COD'S ROE AND CEEAM. 1 tin cod's roes 1 cupful of cream or Cayenne and salt white sauce 1 egg Juice of two lemons✪ Cod's Roe and Cream. Mode. — 1 tin soft cod's roes, put into a mortar and pound well ; pick out all the skin ; then add the juice of the lemons, and cayenne and salt. Boil all with the cream, thicken with an egg well beaten. Serve on hot buttered toast. 67— LOBSTEE CUTLETS. 1 tin lobsters A cupful of white sauce 2 eggs Salt and pepper And breadcrumbs✪ Lobster Cutlets. Mode. — Mix up the lobster with the white sauce and one egg, well beaten, and pepper and salt to taste ; allow to stand until cold, roll out on a floured board, and shape into cutlets ; dip in egg and then breadcrumbs and fry in boiling fat ; also fry some strips of bread and serve with the cutlets. "~ ^ " Tinned Fish. 68— CUEEIED LOBSTEE. 1 tin lobsters ^ pt. milk 1 onion Cloves Curry powder Coeoanut Butter. Mode. — Slice and fry the onion in the butter ; and the cloves, coeoanut and curry powder ; allow these to simmer about ten minutes, then add the milk and boil ; when boiling add the lobster, and serve with boiled rice. 69— SAEDINE FEITTEES. 1 tin sardines 2 eggs Flour Pepper. Mode — Make a batter of the two eggs and flour, sprinkle the sardines with cayenne and juice of a lemon, dip each one in the batter and fry a golden brown. Have your pan full of boiling clarified dripping. 70— FEIED HADDOCKS. 1 tin haddocks 2 eggs • . Breadcrumbs✪ Fried Haddocks. Mode. — Cut the haddocks in nice small pieces ; dip in egg and breadcrumbs and fry. 71_SAyOIJEY OF TINNED HADDOCKS. 1 tin haddocks , ^ pt. cream or white sauce 2 eggs Cayenne Lemon✪ Savoy of Tinned Haddocks. Mode. — Pound the haddocks up in a mortar, remove any bones, add the cream and eggs well beaten up, and then a saltspoon of cayenne and juice of a lemon. Place in a pie-dish and bake for 15 minutes. Serve very hot. Tinned Fish, 1 tin salmon 72— GEILLED SALMON. Butter Tissue paper. Mode. —Turn out the salmon, pick out tlie firm pieces and roll in the tissue paper well buttered, put on the grill over a clear fire, allow to grill for ten minutes. Serve on croutons ; sprinkle a little chopped parsley over the fish. 73— SALMON MAEBLES AND LEMON SAUCE. ✪ Grilled Salmon

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1 tin sardines A little mustard A teaspoonful chutney Two teaspoonf uls salad oil And a few drops Worcester sauce. Tinned Fish, Mode. — Mix all the ingredients together in a basin, then skin the sardines and roll them in the mixture, afterwards lay them on pieces of bread, which have been fried in boiling fat, put in the oven until they look crisp and serve. 65— HADDOCK SOUFFLE 1 tin haddocks 2 eggs A little white sauce Pepper and salt And some cold boiled rice. Mode. — Bone the haddocks, and mix in a mortar until quite smooth, then add the white sauce, and the yolks of the eggs, well beaten, and the pepper and salt ; beat the whites of the eggs to a stiff froth ; mix altogether and place in a pie-dish, bake for twenty minutes. This mixed with well-boiled rice and a little butter is very nice. 66- COD'S ROE AND CEEAM. 1 tin cod's roes 1 cupful of cream or Cayenne and salt white sauce 1 egg Juice of two lemons. Mode. — 1 tin soft cod's roes, put into a mortar and pound well ; pick out all the skin ; then add the juice of the lemons, and cayenne and salt. Boil all with the cream, thicken with an egg well beaten. Serve on hot buttered toast. 67— LOBSTEE CUTLETS. 1 tin lobsters A cupful of white sauce 2 eggs Salt and pepper And breadcrumbs. Mode. — Mix up the lobster with the white sauce and one egg, well beaten, and pepper and salt to taste ; allow to stand until cold, roll out on a floured board, and shape into cutlets ; dip in egg and then breadcrumbs and fry in boiling fat ; also fry some strips of bread and serve with the cutlets. "~ ^ " Tinned Fish. 68— CUEEIED LOBSTEE. 1 tin lobsters ^ pt. milk 1 onion Cloves Curry powder Coeoanut Butter. Mode. — Slice and fry the onion in the butter ; and the cloves, coeoanut and curry powder ; allow these to simmer about ten minutes, then add the milk and boil ; when boiling add the lobster, and serve with boiled rice. 69— SAEDINE FEITTEES. 1 tin sardines 2 eggs Flour Pepper. Mode — Make a batter of the two eggs and flour, sprinkle the sardines with cayenne and juice of a lemon, dip each one in the batter and fry a golden brown. Have your pan full of boiling clarified dripping. 70— FEIED HADDOCKS. 1 tin haddocks 2 eggs • . Breadcrumbs. Mode. — Cut the haddocks in nice small pieces ; dip in egg and breadcrumbs and fry. 71_SAyOIJEY OF TINNED HADDOCKS. 1 tin haddocks , ^ pt. cream or white sauce 2 eggs Cayenne Lemon. Mode. — Pound the haddocks up in a mortar, remove any bones, add the cream and eggs well beaten up, and then a saltspoon of cayenne and juice of a lemon. Place in a pie-dish and bake for 15 minutes. Serve very hot. Tinned Fish, 1 tin salmon 72— GEILLED SALMON. Butter Tissue paper. Mode. —Turn out the salmon, pick out tlie firm pieces and roll in the tissue paper well buttered, put on the grill over a clear fire, allow to grill for ten minutes. Serve on croutons ; sprinkle a little chopped parsley over the fish. 73— SALMON MAEBLES AND LEMON SAUCE.

Mrs. Maclurcan's cookery book