'1‘“: Guardian - ven n‘ m r o nge ___ _._...— _. 7. W . 7.

_*‘_‘

I Preparing the ocean’s harvest

SALMON SEERBET Take 1 can good salmon (red) — Make white sauce and put in layers with salmon. Cover with cracker crumbs and but-

(on Bake about % hour in mod- erate oven. Serve with new bread rolls or tea biscuits. G Y PIERCE Brncklcy

SALMON OR TUNA PUFF 1 small can fish 1 small onion 11% cup chopped celery 5‘; cup chopped cucumber 1 chopped ripe tomato 2 eggs I. cup b ad crumbs Mix all together. If too dry odd canned milk. Pat. in a loaf pan. Bake in moderate oven till browned well. Serve with ha sauce. .. MRS. A, . ISON ;' ve WI

OYSTER STEW

Hz cups milk

2 tbsp. cracker crumbs

2 tbsp. butter

it tsp. salt and pepper

1 pt. oysters

-Ileat milk, add butter etc.

. Add oysters last and cook only

n few minutes, Serve with

tea biscuits.

MRS. GUY PIERCE Brock l e 1

OYSTER ROLLS

Trim crusts from thin sliced

white bread; brush both sides with butter. Put a well season- od oyster on each slice; roll diagonally; fasten with tooth- pick. Broil. ‘ . MRS. RAY GADLAN'I‘ Millcove. WI

' COOKING LOBSTERS Place the live lobster in boil- ing salted water (sea water is best if‘ available). Cover a nd cook 10 to 15 minutes, depend ing on size d the lobsters. Re- move from fire and cool. Serve as preferred. MR8. RAY GALLAN'I‘ Millcove, WI

PIGS IN BLANKE'I‘S Drain oysters dry and each in a thin slice of bacon. Fasten with a wooden tooth pick. Fry until the bacon is crisp and brown. nuts, RAY GALLANT

Mlllcove. WI

LOBSTER LOAF l 6 oz. can lobster 1 cup soft bread crumbs 1355‘ °°"' , . .

Meet Your Best Friends

Financially . . .

2 eggs slightly beaten 9E cup milk

1 tsp. onion

2 tbsp. chopped pickles

salt and pepper to taste

and combine

Dice lobst well with bread crumbs

1 first mixture; add onions, pick- les and seasoning.

Turn into a greased loaf pan, bake in moderate oven until firm. Serve hot. Serves 8. good when served with peas. tomato and sliced lemon.) MRS. ARTIMAS ACORN Wood Islands East W1.

OLAM SOUFFLE 2-7 oz. cans'small clans Drain juice off the clam and put them in w . Add a dash of cayenne, yolks of 5 eggs and mix thoroughly. Beat whites of eggs and com- bine with clams. Bake in 350 degree oven for no minutes. MRS. Jeanetta MncPherson Wood Islam East W.I.

STUFFING FOR BAKED FISH 2 cups bread crumbs 1 tsp. finely chopped parsley ‘6 tsp. salt 1 tsp. chopped pickle 1A tsp. white pepper 3 tbsp. melted butter 1 tsp. onion juice Mix togethe moist stuffing a little cream. MRS. RAY GALLAN’I‘ Mlllcove W.I.

FISH CHOWDER 2 lbs, fresh haddock

6 thinly sliced potatoes 1 onion

r. If a more is preferred add

_ 3 cups milk

1 or 2 pieces celery ‘ri tsp. pepper 1 tsp. salt small piece butter fish till bones can be re- moved, then add all the a ve ingredients. A small portion of fried bacon or pork may be added if desired. Also a piece of butter-and mil . MRS. MAJOR YOUNG East Baltic

FISH FILLE'I’S

2 to 3 lbs. fish fillets 1 tbsp. salt cup of finely sifted bread cran oil or melted fot

Cut fillets into portions, 3 to a pound. Soak the pieces in salted milk, then cover with bread crumbs. Place in a pan

J. C. Montgomery

and sprinkle with cooking oil or fat. Bake in oven 450 degrees to 500 degrees until fish is cooked. Grated cheese may be sprin- kled over the top just before re- moving it from the oven. RAY GALLANT Millcolve W.I.

nUGGER-IN-BUFF

Shred and freshen 3/. lb. salt codfish. Change the water several times. Add 2V: cups of diced potatoes and cook toge- ther. Cut 5% lb. of salt, fat pork in small cubes and try with one large onion, sliced.

Drain potatoes and fish and nerve with the pork scraps and onion. Butter may be used in- stead of pork scraps. Serves 6.

MRS. RAY GALLAN’I‘ Mlllcove W.I.

QUICK FISH CASSEROLE 1 pound or 2 cups cooked fish 2 cups cooked rice 56 cup chopped onion 1/: cup diced green pepper 2 tbsp. butter or other fat 1 tsp. salt 1 can condensed tomato soup

(10 ounce) '

1.12 cup milk 2 cups potato chips coarsely

crush Flake fish and add to cooked

mix lightly. Blend in soup and milk, place half of the potato chips in bottom of a greased 2 qt, size casserole. Cover with layers of fish soup mix- ture. T with remaining pota- to chips. Bake in oven 350 de- L

grees for 30 minutes Makes 6 servings.

MRS. MAJOR YOUNG

E Baltic

CHOWDER 2 cups raw diced lish 4 cups water 3 tbsp. butter 2-3 cup minced onion 2 cups raw diced potatoes 4 cups milk 1 cup chopped celery salt and pepper Fry onion in melted butter, add fish, potatoes and celery. Cook ew minutes, season well. Add cold water. Cook un- til tender. Add cold milk and heat to boiling point. Serve hot. MRS. RAY GALLAN'I‘ Mlllcove W.l.

CODFISII BALLS .

Cook and mash sufficient po- tatoes for number of servings required. To 3 cups potatoes add

1 tbsp. milk 2 tbsp. butter I small egg

Shape into balls and saute in trying pan till brown. Makes 5 to 6 servings.

Pour over servings a can of cream of tomato soup which has been heated. Calmsn with two slices of fried bacon.

MRS. GUY PIERCE Brnckley OYSTER COCKTAIL Oysters 2 tbsp. tomato catsup 1 tbsp. horseradish

'1 tbsp. Worcestershire same.

1 tbsp. Vinegar 1 tbsp. lemon juice V2 tsp. salt 32 tsp. Tabasco Sauce

‘x ingredients. .Keep in re- frigerator for several hours and serve 1% tap. for every five oysters. Serve five oysters to one cup.

and ShMtL MRS. RA;“(:::‘LA'N: ‘16 tsp. pepper e ' '35:“: I newness '° ° m es FUNERAL HOME Home 5 . ummersnde Appliances! Phone 436-2321 STOREY $1.1m. ELECTRIC ' SERVICE

Dial 4-1841 Day or Nltc

RATES Single $6.00 Double $8 - 12 Daily ‘50 - ‘65 Weekly

LADIES

ON THE BEAUTIFUL SOUTH SHORE IN EASTERN KINGS

Lordmllollo

lholidny.Wofootm I Dropinandsoons.

RESORT MOTEL soums WEST

ThoShoroond Countryatyoorboor Every RounwithaWonderfiIIViewoflhoSIiore

RESTAURANT - lOUNGE - TELEVISION Golf - Tennis - Badminton - Archery - Croquet 8: Others

AllonMofoIGrounds

Beamifid Beach — Trou- and Deep Sea Fishing

As Available Housekeeping Suites

Here's how to cook up a really pleasant

Island home cook-

315 - $20 Dain

:75 Weekly

Open June 20th to Sept. 18th

They‘re the Men from Investors . able and willing to be your best friends financially. They'll show you how to turn modest but regular savings into a useful cash reserve for future op- portunities.

10 Main Reasons Why More Women Than Ever Before Are Now

BUYING

emergencies or secure retirement. They’ll show you many ways to grow richer through Investors investment programs designed to fit

your ambitions and your resources.

Find out about the great variety of Investors Syndicate programs avail- able to you. There is no obligation.

Earle N. Atkinaon

J. c. MONTGOMERY

l. Cleanliness 6. Price Division Manager, Charlottetown 2. Courtesy 7 H t . ones _‘ _ Wei Ill Earle N. Atkinson, Fulton Pierce, 3' self-sewn” ‘ 8, Val-fay Summerside Charlottetown ‘ 4- Qu‘lity . “N 9. Fair Dealing t q 5- 1!:th i. 10. Merchandise Inventors! % ' . a Gun“. "W “m HARVEY'S CLO ' .. VER FARM . Iona onio- m-um o Moo- i- Prim 0”" cannon . PHONE 15-2 r r. .. '

'o--“-.- I- II-II~ m-rnvuvnn-U“. "“ ...i.‘,.kd..i ~' I