% cup mayonnaise.

Break the lobster into bite- gized pieces. Combine all in- gredients and chill. This salad may be, moulded in custard | eups and turned out on lettuce Makes 6 servings. —

CODFISH MEXICANO

1 pound boneless salt cod

1 green pepper, chopped

1 onion, chopped

2 cloves of garlic, erushed ' 4 tablespoons oil

“T cup canned tomatoes

1 cup water

%& teaspoon tarragon

Few drops Tobasco s cooked mce

P cok fish overnight Pour off water, cover with fresh water, and bring to the boil Drain fish and flake fr Fry green pepper. onion and garlic in oil, until it begins to brown... Add tomatoes, water, tarragon and

rice, and pour tomato mix-

‘ture over it. Makes 6 servings.

2

BAKED STUFFED FISH

Clean the fish by removing the entrails, scales and fins.

rp!

The ith fil; abaGSE®:

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a fael it eFe ye the

bey :

ar im By

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. salt

ift flour, baking powder, ealt

shortening. Mix in well with

t egg slightly in meas-,

. Add miilk to the 34 to first mixture. Roll board in sheet § inch

hes thick. Mix remain- ients, spread evenly Roll up. Bake in hot

(425 deg.) 30 minutes. Serve

egg sauce.

Sauce

2 cups white sauce Add:

rd cooked eggs, cheese, tin-

peas, chopped parsley.

Mrs. Mary MacKinnon

Mermaid W.1.

pe aee a Rees striker i

en

gc 883

CORN AND CLAM SCALLOP

Cook one small green pepper

% onion

2 thsp. butter

Add and blend well:

2 thsp: flour

l, tsp salt

% tgp. paprika

4 tsp. mustard :

Sir in %2 cup milk and bring to a boil: Add

l cup corn

1 evo minced ciams

% cup bread crumbs

Put in casserole and cover with cracker crumbs. Bake in 400

deg. oven until crumbs are brown. Serves 6 4 Elsie Bowness

?

serving The Fishing Industry ..« For Over 100 Years

We have been serving the Fishing Industry of P.F.1. and The Magdalene Islands for over one hundred vears; sup- plying them with complete lines of shelf and building hard- ware, incliding Glidden Marine Paint.

We wish everyone connected with the industry a safe successful and profitable season.

THE ROGERS HARDWARE Co. Ltd.

CHARLOTTETOWN

Tha PE. ileenien’s Reaclition

its Purpose and Achievements:

The Prince Edward Isiand Fishermen's Association was formed by a group of representative fishermen frem all parts of the Island on March 2%, 1952.

The first directors; three from each county, were as follows: Prince County:— Harold Cormier, Myri Matthews, Alyre Arsenault; Queen's County:—Stewart Ross, Allan Gauthier, Peter Hughes; King’s County:—Richard Power, Marcellus Gotell, Charies Eldershaw. The Secretary-Treasurer:—Charies F. Richards; Technical Ad- visers:—Rev. WillMaih Simpson, S¢. Dunstan’s Extension Department; Eugene Gorman, Fisheries Department, Charlottetown.

Some purposes of the Asseciation were.—

L. Te eonsider itself the velce of the fishermen of Prince Edward Island.

B. To take unlied sotien agen matters arising tn respect to the welfare of the fishermen.

3. Te procure and disseminate information im regards to methods of eatching, curing, processing, marketing of fish and fish products.

4. Te assist in protection and conservation of the fisheries.

5. Te promote social intercourse and adult education. ‘

6. Te co-operate with like organizations of the other provinces on the Maritime and national level.

This organization, like ethers ef its kind, had an up-hill job from the beginning owing, te the widely scattered fishing centres. Much credit, however, from the stand- point of the fishermen, is due this organization for the firm stand it took from the begin- ning in regard to the need and practicability of bringing fishermen under the Unemployment Insurance plan. Then too, the series of broadcasts and panel discussions” put om weekly over CFCY for a period of five years was welcomed and acknowledged from all over the Maritimes as a sane and appropriate way ta disseminate needed education, and indirectly a great help in deterring out-of-season lobster poaching by appealing to the fishermen’s individual sense of fair play.

The organization expresses appreciation for the “help and advice tt has received from both the Provincial and Federal governments, but admits a shot in the arm from many of the local fishing centres is needed to revamp and stimulate this very important and necessary organization te the fishing industry.

CHARLES F. RICHARDS, Secretary-Treasurer P.F.I. Fishermen's Association.

‘

Bedeque W.L.

so FE ee 7 : * Ss as er ? 4 ee ; ; . og4,° a i: MEO dA OL ° ~~ 2 : 10B The Guardian, U Friday, Feb. 27, 1959 | QUICK BAKED risa STUFFED FISH FILLETS BAKED SCALLOPS 2 eggs ( beaten | p oe — 2 lbs. fish fillets : é Place one pound uncooked) 1 cup ‘(Use liquid from % cup evaporated milk 1 cup soft bread crumbs scallops ir a greased baking dish| canned salmon and enough milk i % cup water Minced onion to taste and pour over thenfthe following | to make up quantity) 2 . salt w tre « | PBeppen sauce: Drain and flake salmon, some ee ar ae ina-> enue salt 3 lbs. melted butter liquid. Combine bread crumbs Salad oil a sei oor Seen See eee oe ‘ serving protions fillets butter : on juice, eggs, liquid at ics eae dene an end eo. ae ‘ tap. salt : well. Press imto a greased 8 a mien ten ts breed cooked chopped spinach 2 cups warm milk added and/ inch pie plate..Bake in 350 deg crumbs till thickly coatel. Place 2 hard cooked eggs all cooked till smooth and thick|F. oven for 45 minutes. Makes on oiled shallow pan, drizzle each| Toss bread crumbs, onioa,| Tring constanily, = | 6 servings. peice lightly with salad oil. Al-| salt and pepper in a little sweet- : ; a ee low 2 thsps. oil for all the fish ened butter, cut fillets into long) weprum WHITE SAUCE 500-600 deg. for 10 minutes. ‘Do| ches. Season with salt and pep-| ¢ wis putter ‘ : jmot add water or turn fish while| per and spread with bread mix-| 9 was four . a? coe i baking. Remove to hot platter | ture ee eee eee 1 cup mijk 2 sl carrots wsing pancake ‘turnet, garaichit : = on we Salt and pepper Put in water from 1 can peas with parsley and lemon slices. | platter. Brush with butter. Bake) wei butter. Add the dry flour) cook until tender add Mrs. Francis MacQuarrie|3? minutes in 375 deg. oven. Al! and mix well. Then add the milk} 1 ¢an peas Reads Corner W.I.| Tange hot spinach, well _season-| gradually. Season ‘and bring. to salt es ace thas rolls. Grar nish ™ | bolting point. until. thick : FRIED OYSTERS _ er eos eee RW. Elliotvale WI.| 3 thon’ baer Ingredients: Sammerville| SALMON PIE : 1% cups milk 1% pints oysters i *-ste saes as oa: wii 2 eggs : cup bread crumbs butter, , flour 7 . pepper 4 kippered herring . 5 mixture thickens utter “4 thep. milk 1% cups tomato juice 1 tap. lemon juice . / baking dish and pour % of white 4 thsp. flour Papreka or pepper % cup fine bread crumbs Paprika or pepper 4 Drain the oysters. Beat eggs| 3 slices of onion FLOATING FISH CHOWDER edt’ atk Ge Ge, aed boat Place prepared fish on a greas| MOASE JEWELLERS - Summerside SEAFOOD RECIPES [ise De cori eof ting oun owe ; ; a is mixture. Finally, dip lightly in-/and add to fish. Pour tomato Sell watches designed for FLOATING FISH CHOWDER FILLETS TOMA soUP bread crumbs, without) juice over the fish sprinkle Pret aide sr ieee 2 ibs. fillets pressing them on, 90 as to keep! with pepper. Bake in oven until Fishermen and Farmers use % cup finely sliced onion 1 tsp. prepared mustard them fluffy and light. Fry in) fish is cooked through. 2 tablespoons butter % cup sweet pickle relish | deep fat. 37% degrees F. for 2'4 R. W. Ellictvale W.1. and service all of the many Brand Names % celery 1 tim cream of tomato soup | minutes. : , % ‘ Bake in a 450 deg. F. te 500 Mrs. Allison MacLeod) «7 4m CHOWDER they sell. 2 deg. F. 10 minutes g oe New Lendes | of thickness. using 1 shucked clams and liq- a fillets, allow 2 minutes per ae CALL AT MOASE JEWELLERS TODAY! i tan oF Mrs. L.P.. MeIsaac; 1 lb. dried boneless cod, soak-| 3 onions (sliced) ’ eo 7 Mermaid W.I.| ed in cold water for two hours| \% cupfal diced salt pork pieces. oe FISR SCALLOP 45 medium size potatoes 1 qt. scalded milk a ine Add the potatoes,| 1 small onion % Wb. fresh or salt pork, cut) 2 tsps. salt : earrots, celery, waler, salt and 5 eae ak | "arta tee ca oot a0) tone > waae boiling water . ee es ee ae 1 cup shrimp \ eold water; bring to boil and; Clean and pick over clams STAR OF THE SEA BRAND: and cook 10 minutes longer.| 1 cup lobstery oak ee ee | meen. Ty) nd ew het pose, bowing Add the milk that has been) 1 cup tuna Se Potatoes, aoag| ae arte whole. Strain liquor. warmed. Recheat, but do nof - awe ens about or — one: in em veatht tigi and — Canned Fish — Lobster Paste — Mackerel — boll. Makes 6 servings. % tsp. pepper Place on platter. Meanwhile fry potatoes boiling water, salt and. Lobster Cocktail — Chicken Haddie Fish Cakes % Worcestershire sauce out the pork until done. Slice one} pepper. Cook “10 minutes. Add LOBSTER AND RICE SALAD i ah Welenet oceeiie. gg a ee nice-| clams a pe. ae ee Bake in 350 deg. for 20, ly. Pour this over potatoes) minutes. mi ore a minutes. rT ~~ and fish. Serve at once. civdiea Top each serving with SALT FISH OF ALL KINDS: 1 tablespoon lemon juice Adah Mosher ro _ ae ane broken crackers, | Ara Acne: «nent pris = ~ | SPECIALIZING IN BONELESS SALT FISH PRODUCTS! % tablespoons chopped stuffed ; | vere ene olives - . % teaspoon salt

TIGNISH FISHERIES LTD.

Tignish Prince Edward Island

> —-

Compliments of | |

== mal a we i : '

a - IN P. E. I. eee

CLAM PATTIES ;

3 cups fresh clams

1 eup bread crumbs (dry) _ May you Enjoy—

18 tsp. pepper :

sor o One of the Fineet Sonsens fn 19591

_liloes desis, ot crus ond! , If we can be of serfice—Give us » call a

Seevaa 6

frying pan and drop in mixture 3 \ .

S:ace2e| CHAPPELL & C0.

i & ~~ *

;

es

&

| i Fi

i’

HUTT BROTHERS BOAT BUILDERS.

Alberton Prince Edward Island

1

@ Specializing in custom built lobster boats, long liners and

pleasure craft € Agents for Gray Marine Engines

=