I Seafood. An Islan

SALMON Pm'ATo ROLL

1 can U5“: net salmon

1/. cup mayonnaise

1/2 cup chopped green onion

4 medium polaloes. cookad

2 tbsp. butter

2 tbsp. mayunnalac

chopped green onion

Frw grains at pepper

Drain and [lake salmon: mash bones. Blend salmon with 1/. cup mayonnaise Cnver lisz shot-l oi waxed aper or aln- minum [oi] wull ‘1 cup chopped green ornnn, Mash potatoes im— trl llnlly.

Mlx in remaining ingradiems. sorcad potato mixture evenly on top or chopped green onion and cover with salmon mixture. Roll in jelly roll style and chill (or several hours To serve cut rn slices. Makes 6 to a perv- rags.

HILDA nAMsA! Indian lliver w. L

11an TOWERS 1 can (6 01' 7 ounces} Hull 2 tbsp. diced celery 2 lbspr mayonnaise 2 cups shredded lelluce 2 large tluck slices tumalo mayonnaise 2 slum-d ollves Drain and tlakc tuna. com- blue wiLII celery and : tosp. mayonnaise Arrange 1 cup at shredded lettuce in n round on each or m. servme plates. Top each round wllh a thick slice lrom a large tomato. Divide rlrc tuna mlxmre mm two portions and mould each portron by pressing it mtu a measuring cup (‘2 cup size) or a lea cup. vumould Im tomato slice, aar- nlsll each "loucl'" wrtlr a dab ul mayonnaise and stiilcd olive. IIILDA RAMSAY lndian nivcr w. L-

BAKED llALmUT 2 llrs halitrur 1 Bull milk

under. sail and pepper Rub llsll wrtn butter and sea- \ltnlnga’ place or hakurz dish and pour milk dyer. Essie orten wllllt‘ Cooking um“ all milk 5 used About :ts lo 40 minutes at 173 deg. RITA MANN. lndirn lliver w. L FAVORITE FISH RECPE Split and L'leun one large lresn

mackerel Place nal in shallow linking pan. Sprinkle min Ir cup lrnc bread crllml» l t 1 tbsp. at th butler.

‘1 TURNER lnd n Rita-r w.l.

SALMON PUFF z cults cooked. (Inked salmon 3 cups masnol potatoes 2 eel; yolks hr . all

Ir cu

mer minced onion 1 lhsp. liacly nunccd parsley 2 re: whites Fluke salmon. and mix with maclred potatoes, beaten egg yolks. Salt, anion and parsley. Fold in beaten egg whiics. Pour ruin a greased casserole. Bake in moderate oven, :50 deg F. ror so minutes. Yields servings. , mam-:1. MncLI-ILLAN ludiaa River I. 1.

SUMMER TUNA Mount 1 cup salad dressing 1 envelope unllavoured gelatine I can tomato soup Is in. package creamed cheese 1-: cup diced green pepper "c cup chappd onion ‘r cup drained pickle relish l6 oz, can tuna drained

Melt gelatine in ‘,-'r cup cold water. heal soup add creamed so. peat till smooth add pa in salad dressmg.

remaining IﬂErEd< Clull in P: cup mold I545 persons

DONALD J. Mat-LEAN ncuroa Marsh

l-LaM CHOWDER

clams and liquor or can- ned clams «20 ounces)

1.: cup chopped onion

1 cup diced potatoes

2 cups liquid lclarn liquor add walEl’)

2 cups rich mrlk ,

It tap. ll

‘n lsP. pepper

2 lhsp. butler

1 tbsp. chopped parsley Melimd: Drain clean and

rave liquor Cook onion until

lender in bacon lat. Add pota-

loes and quain Cover and sim-

mer ID to l5 mlnules until

mlatmare tender. Add clams.

--umE hair do a“ boil.

milk. salt and butter, bring In W .

TEMPTING BESS l :

servrng Eurnish with parsley. MRS. Eule BROWN YORK ALPHA w. L

CURRl'El) SALT con SALAn

1 lo. nit cod 1 tbsp. lemon juice l unpeeled red apple, drcad 1 cup diced celery with leave- I/r cup seedless raisin. In rap elioppcd onion 1% too. curry powder 1/: cup salad dressing Deluxe C||P

Cover iron with cold waiter and soar overnight. in morning bring In Simmering IEmPel’Blil! over low heal [or “V: In lo mrnoles. Dram, nakc lire nan and chill. Sprinkle lemon iurco over dread Apple.

Combine apple. celery. rai- sins and union. 31¢ sail cud :llur curry powder wrtlr salad dressing. Cumhrpc wrtlr lrsa mixture and toss lightly Serve on lettuce cups Makes ti serv- rugs.

lule RAMS" lndiaa River w. L

FOR EXPERT. TV SERVICE AND REPAIR Call

Wallace I. MucKenzig

d speéigltgm

BAKED IIADDoCK FILLE‘I

1 pkg haddock (lllel

v. cup cracker crumbs

3 ol. hullel'

gulcc ul In lemon

Method: Remove rran lmm

packet, drlrost for 1 hr at room

temperature. Cut crosswise t-

rnnlre six servings Roll in cra-

cker crumbs. ace in ma pan

or casserole. Melt butler and

lemon juice and pour over alL

Sprinkle any

on top and dot wilh generoua

dots ol nutter. Bake 3a to 35

rnin. in good wul and serve. MRS. 3. M. (‘ARI'NPLL I’le

SALMON CASSEROLE

: tasp. nutter

l lb tin salmon

1 an lz tin of peas

1 tarp. chopped omnn

In cup bread crumbs

3 tbsp. hour

1": cups lrnnirl lrnm peas on. milk (Take liquid lrom Perl. Plus enough milk in make lv.

Method; Drain the salmon and pars. melt the butter in a skllle'. add the ﬂour then the liquid from ll": pens slir’ when “at uqutd boil. add the sump-t peas and seasonings heat 1 t- a min, Stir lnlo n autlcred cu- aerolc. not will: the bread crumbs run in a 150 doe. r. even lor l min

0 . MRS. HARVEY SILLIPHAN'! Hunter Rim

BOWNESS FUNERAL HOME Summeﬁide Phone 43643327

24 HOUR AMBULANCE

SERVICE

Fresh Sea Foods I

. OYSTERS . OUAHAUGS . LOBSTERS

Ag new Sea Foods

Prince 5L “han mu 4—115:

soul’ils _' Phone 95 I

A good cook will appreciate our philosophy, and a woman who knows her furs will appreciah doing business with us. For into every one of our furs go the finest pelts, crafted and minted with the utmost skill, and only then does the finished product receive the Island Farrier: label of qualitv and satisfaction. And you sat ’ervice at lslilnd Furriers . . . .llze. pickup and delivery We care enough _ lur guud Judgment to give you the service lisl'dciirlll demanda . . . beltin- dlld lifts!

Dial 24213

BLI , . l luur ATDO (’AKE . WITH FURS AS WITH COOKING The ﬁner I'he ingredienls . . .. The greafer the skill . v . The beﬁer ihe finished producl! complete fur the sale. . fur sales and service ésx . . fur siorage . . . Island furners ltd. 79 Grafton St. 3...». .,..,,.r .

"9

j