1 cup salad dressing
1 cup peas

FOR DRESSING

1 egg
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon mustard
2 tablespoons fat
3/4 cup milk
1/4 cup vinegar
2 tablespoons corn syrup

Directions for making dressing: Mix all ingredients. Cook over hot
water until consistency of custard.

FISH CHOWDER

1/4 lb. fat salt pork
1 onion
2 cups fish
2 teaspoons salt
1/8 teaspoon pepper
Water to cover
2 cups potatoes, diced

Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1
dozen water crackers.

BAKED FINNAN HADDIE

1/2 cup each of milk and water, boiling hot
1 fish

Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat
and bake 25 minutes. One tablespoon chopped parsley on top.

FISH CROQUETTES

1 cup of cooked fish
1-1/2 cups mashed potato
1 tablespoon parsley
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon celery seed
1 teaspoon lemon juice

Shape as croquette and bake in a moderate oven 25 minutes.

CLAMS A LA BECHAMEL

1 cup chopped clams
1-1/2 cups milk
1 bay leaf
3 tablespoons fat
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1 tablespoon chopped parsley
1 teaspoon lemon juice
Yolks of 2 eggs
1/2 cup breadcrumbs

Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry
ingredients, and gradually add the liquid. Add egg. Add fish. Put in
baking dish. Cover top with breadcrumbs. Bake 20 minutes.

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, picke