SCALLOPED SHRIMPS

1/4 cup fat 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup cooked shrimps 1/2 cup cheese 1/2 cup celery stalk 1 cup milk

Melt fat, add dry ingredients, and gradually the liquid.  Then add fish and cheese.  Bring to boiling point and serve.

ESCALLOPED SALMON

1 large can salmon 1/2 doz. soda crackers 2 cups thin white sauce Salt, pepper 1 hard-boiled egg

Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce.  Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter.  Bake in a moderate oven for 30 minutes, or until the top is well browned.

Fish for Frying.—­Brook trout, black bass, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish.

Fish for Boiling.—­Cod, fresh herring, weakfish, tilefish, sea bass, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead.

Fish for Baking.—­Black bass, bluefish, haddock, halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, shad, muskellunge.

Fish for Broiling.—­Bluefish, flounder, fresh mackerel, pompano, salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, trout steaks, shad roe, shad (whole).

CHEESE AS A MEAT SUBSTITUTE

CHEESE AND BREAD RELISH

2 cups of stale breadcrumbs 1 cup of American cheese, grated 2 teaspoons of salt 1/8 teaspoon of pepper 2 cups of milk 1 egg 2 tablespoons of fat

Mix well.  Bake in a greased dish in moderate oven for 25 minutes.

WELSH RAREBIT

1 cup of cheese 1 cup of milk 1/4 teaspoon of mustard 1/8 teaspoon of pepper 2 tablespoons of flour 1 teaspoon of fat 1 teaspoon of salt 1 egg

Put milk and cheese in top of double boiler over hot water.  Heat until cheese is melted.  Mix other ingredients.  Add to cheese and milk.  Cook five minutes, stirring constantly, and serve at once on toast.

MACARONI WITH CHEESE

Over 1 cup macaroni, boiled in salted water, pour this sauce: 

2 tablespoons flour 2 tablespoons fat 1 cupful milk 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup grated American cheese

Melt fat, add dry ingredients.  Add liquid slowly.  Bring to boiling point.  Add cheese.  Stir until melted.  Pour over macaroni.

CHEESE AND CABBAGE