15. 8 able fish with steamed potato? — One-half pound well-carved fish. (Al- 

 ways pick out the thick pieces when buying.) Place fish in steamer with 3 

 small potatoes and cook for 25 minutes. Serve with drawn butter and lemon. 



16. Sablefish luncheon rolls? — Make a white sauce, adding chopped parsley 

 and a few drops of lemon juice and 1 hard-boiled chopped egg if desired. Cut 

 off the top of fresh rolls and remove crumbs. Brush rolls with melted butter 

 and brown in oven. Fill with creamed fish and serve very hot. 



17. Fillet of sablefish tartar sauee. a — Three pounds fish, run knife along back- 

 bone, divide fish in half, then slice one-sixth of an inch thick in shape of small 

 fillets. Roll in flour, then in egg and milk, cover in cracker meal, and fry in 

 butter until well done. Serve with tarter sauce. 



IS. Fish cakes — Excellent made with sablefish. 1 ' — Chop fine .1 onion and fry 

 it in 2 tablespoonsfuls of butter. When tender add 1 tablespoonful of flour. 

 Chop very fine some cold, boiled sablefish, add above mixture and a pinch of 

 nutmeg, and stir until it seems thick. A very little water or broth may be 

 added. Cook about 5 minutes, remove from fire, add 2 beaten egg yolks, and 

 cool for 2 or 3 minutes. Make into flat cakes and fry like potato cakes in 

 very best drippings. 



19. Sablefish supper dish. 1 — Fried sablefish left from dinner and cold, boiled 

 potatoes. Put layer of each in baking dish; cover with white sauce; repeat'; 

 put buttered bread crumbs on top and bake until brown. 



20. Sablefish Huntingdon* — Chop fine cold boiled fish, add 2 tablespoonsfuls 

 butter (to about 2 cups of fish), 1 teaspoonful of salt, 1 teaspoonful of parsley, 

 2 cups of milk, slice of onion, and 1 cup of fine bread crumbs. Stew for about 

 15 minutes, or until smooth ; arrange stiff-mashed potato on a pan ; make a 

 wall ; fill center with fish and bake until brown. 



21. Sablefish a la Creole? — Cook 1 finely chopped green pepper in enough 

 butter to keep from burning; add 1 chopped onion, one-half can tomatoes. 

 Cook 10 minutes, or until tender ; remove from stove, add 1 cup milk, 2 cups 

 cold boiled fish, and reheat but do not boil. Season well. 



22. Kippered sablefish? — Kippered sablefish is delicious flaked and served 

 cold on toast or in a sandwich, or steamed, or rather heated in a steamer and 

 served with boiled potatoes and butter or parsley sauce. It can be heated 

 in oven, but is better if heated over boiling water. 



23. Kippered sablefish? — Take 2 cups boiled rice and add 1 chopped onion, 

 salt, and pepper. Add 2 cups of kippered fish. Mix soft and heat but do 

 not use any moisture. 



MORE ELABORATE RECIPES. 



24. Broiled sablefish maitre d'hotel? — Cut fish into half-pound steaks, dip- 

 ping it into sweet butter or cooking oil before placing on broiling irons. When 

 well done, remove and place on hot platter. To keep fish light and fluffy, 

 cover with hot platter, for when exposed to open air it becomes soggy and flat. 



Maitre d'hotel : Melt 3 ounces of good butter, add 1 tablespoonful of chopped 

 parsley, a little nutmeg, and juice of 1 lemon. Pour over fish just before serv- 

 ing. 



25. Stuffed sablefish? — Four pounds of fish. Take 2 bunches of celery 

 chopped fine, one-half pound crab meat, 2 pounds bread flakes, 4 eggs, half a 

 small onion. Season well with salt, pepper, and a little savory. Bake 1 



<■ Contributed by J. C. Grant, chef, Arctic Club, Seattle, Wash. 



b Contributed by Miss Mary F. Rausch, department of home economics, University of 

 Washington, Seattle, Wash. 



