Casserole of Tuna Fish

1 3/4 cups noodles

1 can whole kernel corn

1 can tuna fish

1 can mushrooms

6 Tablespoons butter

6 Tablespoons flour

3 cups milk

1/4 pound grated cheese

salt to taste

pepper to taste

Cook noodles and combine with corn, tuna, and drained mushrooms. Make sauce of butter, flour, milk, and liquid from drained mushrooms. Add cheese, reserving little for topping. Season and add to noodle mixture and mix lightly. Sprinkle cheese on top. Bake about 50 minutes in 350 degree F. oven. Serves 10 to 12. 

Submitted by Mildred E. Nixson of Eau Claire, Wis. 

Huntington Shrimps

Melt two tablespoonfuls of butter and stir constantly until browned; add two tablespoonfuls of peanut butter and stir until blended; then add 3 1/2 tablespoonfuls of flour. When thoroughly mixed, pour in gradually 1 1/2 cupfuls chicken stock and bring to the boiling point. Add one cup of boiled rice and one cup of canned shrimps, broken in pieces. Season with one half teaspoonful salt and a few grains of pepper. Turn into a covered baking dish, cover with croutons and bake in a hot oven until browned.

Submitted by Mrs. G. B. M. of St. Louis 

Salmon Aspic

One can or one pound of fresh salmon

A little celery

Chile sauce

Chopped green peppers

Season to taste and mix well. 

Soak 1 package of gelatine in one cup (cold) water until dissolved, then add another cup of water seasoned with lemon juice and boil. Pour on fish- remove to mold and let remain until firm. Serve with boiled mayonnaise dressing.

Submitted by J. J. R. of St. Louis 

Herring Salad

Take 4 salted herring, soak in water one hour, then wash and take out bones, 3 large cooked potatoes, 3 cooked beets, 4 hard boiled eggs, 3 large pickles, 4 pared raw apples, grind all together. Then add to mixture one can of caviar, 2 tablespoons full of olive oil, and vinegar, salt and pepper to taste. Serve in salad bowl. Chop separately with a knife, 1 small pickle, a beet, and a hard boiled egg. Place this on top of salad.

Submitted by Mrs. Joseph Stiehl of St. Louis 

Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis 

Stuffed Baked Fish and Green Peppers

There is nothing more tasty in cold weather than stuffed and baked fish. Crumble two cupfuls of day-old bread, and a small onion chopped very fine, a teaspoonful of minced parsley, salt and pepper to suit and four tablespoonfuls of melted butter. Mix lightly together with a fork and add just enough boiling water to bind it together, a few tablespoonfuls being sufficient. Stuff the cavity of the cleaned fish and bake with slices of salt pork until a delicate brown. Serve with green peppers, stuffed with boiled rice seasoned with butter, pepper and salt. If liked, a tomato sauce can be added to the rice before stuffing the peppers. Set the latter in the pan and bake for twenty minutes. If the head is left on the fish, place an olive or cranberry in the eye socket before sending to the table. 

Contributed by Miss E. W. M. of New York