New-York tribune., 1920-10-24

beautiful color. The fruit WEIGHS
about one l pound S ounces and
the cup Of rich juice about ten
ounces.
Fish Flakes Caked, Puffed and
Spanished
Fish flakes once tried will become
as much of standby as salmon.
They have a delicate flavor, which
makes them equally desirable for
breakfast, luncheon and dinner.
There are no bones to wrestle with
before or after, and they are very
easy to prepare and at the same
time relatively inexpensive.
The fish fake cakes included In
the breakfast menu can be made the
night before and simply sauted be-
tore breakfast, a great point in
their favor. Combine two and
half cups Of cooked rice, one can Of
1lsh flakes, seasonings and one ia
olespoonful of butter. Add one tea
spoonful of onion juice and hot milk
enough to moisten. Form into fiat
cakes. Fry out the fat from about
SIX slices Of bacon and saute cakes
IN same. Serve a slice Of bacon
over each cake and cover with
either tomato or cream sauce. Many
prefer them plain with English
mustard.
Fish flakes and potatoes are, Of
course, an old orthodox combina-
ton. Use leftover boiled potatoes
and in the same amount as the fish.
Cover with cream and season we'll.
Cook slowly until the cream thick
ems. This will take about twenty
minutes.
Fish flake puff, too, makes a per-
fest luncheon dish. Slice about
pint Of potatoes. Cook with the con-
tents of one can e ounces) of fish
flakes until the potatoes are tender.
Mash and melt one tablespoonful of
butter with the same amount of
-four Rub smooth. Add one and
one-half cups Of milk and combine
with potato and fish mixture. Sea-
son, cook five minutes and cool. Add
the beaten yolks Of three eggs.
Then fold in the stiffiy beaten whites
Of the eggs. Put in creased glass
baking dish and bake 80 minutes in
slow oven 600 degrees F. About
one-half cup Of cheese can be COM
bined in this mixture if desired.
This amount will serve six persons.
A very nice chafng dish can be
made by preparing them Spanish
style. Cook two tablespoonsful of
butter with one Tablespoonful each
of minced green pepper, minced
onion and chill sauce, melt one table
spoonful Of butter and add the same
amount of -four, together with one
half cup of milk. Combine mixture
with about one-half cup of mush-
rooms which have been cooked In
in butter and one can 90 ounces)
of fish flakes.
New Company for the Chicken
la King
1t Is real relief to see the old
familiar chicken a la King appear
at luncheon, not with the proven
bial patty shells but accompanied by
rice tomato cakes. For the salad
course long tender stalks of canned
asparagus piled on hearts Of lettuce
with French dressing is appropriate
The dainty peach dessert is topped
off to perfection by chocolate ginger
cream as the beverage.
The chocolate ginger cream is a
mixture Of two tablespoonsful of
chocolate syrup mixed with the same
amount of cream and added to a
glass Of ginger ale with cracked ice
This can Of chicken a la King
VOC COtico Iva = oUliCco)p serves lWO
persons when extended with one
fourth cup Of cream or milk. The
rice cakes are made from cold
cooked rice, moistened with tomato
juice, we'll seasoned, made into fiat
cakes and sauted in butter.
Perfection Peach Compounds-
tho Can Assisting
The peach fluff Is very simple to
make. Beat the whites Of three
eggs very stiff. Put five halves of
peaches through a sieve. Add one
half cup of sugar, the juice of one
lemon and one-fourth cup of
chopped preserved ginger. Pile in
glass dishes and serve with custard
sauce made from the yolks Of the
eggs.
The canned peaches are also very
excellent for salads, combining deli
ciously with nuts, prunes, cherries
and dates. Tarts or pie made from
them are also as attractive. Ice
cream sherbets and puddings as