A can of salmon or tuna, or a package of codfish, should be found in every pantry, not only for emergencies, but because it saves meat and money, and provides the change in diet which is so necessary, particularly in the late winter.

Creamed Codfish

Creamed codfish with potatoes is a good and inexpensive dish. To prepare it, soak one pound of salt codfish over night, drain and set aside. With a fork, break up enough cold boiled potatoes to equal one-third the amount of fish, and mix together. Heat one and a half cupfuls of milk, and rub together a heaping tablespoonful of flour and a scant tablespoonful of butter. When the milk reaches the boiling point, pour it over the flour and butter and stir well, then let it cook slowly until thickened. When thick, smooth and creamy, set the pan containing it in a dish of hot water. Fifteen minutes before serving time, turn the fish and potatoes into the cream and cook briskly for ten minutes. Break one or two eggs into the creamed mass and stir rapidly until eggs are cooked. Serve with hot toast.

Fish Balls

Fish balls are prepared thus: One cupful of prepared codfish, one pint of potatoes, one teaspoonful of drippings, one egg, well beaten, a dash of cayenne pepper, salt if needed. Wash the fish, pick apart and free from bones. Pare the potatoes and cut into quarters. Put the potatoes and fish into a saucepan, cover with boiling water and boil until the potatoes are tender, but not soggy. Drain off all the water, mash, and beat the fish and potatoes while hot, until very light. Add the drippings and pepper, and when slightly cooled add the egg and salt, if needed, and beat again. Shape in a tablespoon without smoothing very much, slip them off into a pan and fry in smoking hot lard or drippings.

Fish in Potato Cases

Fish in potato cases can be prepared with fresh flounder or with tuna fish. Peel large potatoes and cut into halves. Bake, then scoop out as for stuffed potatoes. Fill the shells with small pieces of fish prepared in white sauce. Put buttered crumbs over the top and return to the over to brown. Having peeled the potato, the crisp shell is an edible bit.

Salmon Loaf

Salmon loaf: Half a cupful of salmon, fresh or canned; half a cupful of stale bread crumbs, one beaten egg, half a cupful of lemon juice, half a teaspoonful of onion juice, salt and pepper to taste. Mix all ingredients together; put into a greased baking-dish and bake in a moderate oven for about twenty minutes.

Shrimp Salad

Shrimp salad is greatly enjoyed by those who like sea food. It makes an especially nice dish for company, being unusual yet inexpensive. Open a can of shrimps, pour off the liquid and rinse them in cold water. Arrange on lettuce leaves in a salad bowl, or upon individual plates, and serve with any nice salad dressing, or, if preferred, salt, pepper and vinegar.