Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad. The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by European epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies. FISH SHORTCAKE 2 cups cooked meat or fish 1 cup gravy or water 1 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice 2 cups rye flour 1 teaspoon of salt 1/8 teaspoon cayenne 4 teaspoons baking powder 4 tablespoons fat 1 cup gravy, water or milk Place meat or fish and seasonings in greased dish. Make shortcake by sifting dry ingredients, cut in fat, and add liquid. Place on top of meat or fish mixture. Bake 30 minutes. CREOLE CODFISH 1 cup codfish, soaked over night and cooked until tender 2 cups cold boiled potatoes 1/3 cup pimento 2 cups breadcrumbs 1 cup tomato sauce Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole wheat flour. 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon onion juice, and, gradually 1 cup of tomato and juice Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown. CREAMED SHRIMPS AND PEAS 1 cup shrimps 1 cup peas 2 tablespoons fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk 2 tablespoons flour Melt fat, add dry ingredients, and gradually the liquid. Then add fish and peas. DRESSING FOR BAKED FISH 2 cups breadcrumbs 1/2 teaspoon salt 1/8 teaspoon pepper (cayenne) 1 teaspoon onion juice 1 tablespoon parsley 1 tablespoon chopped pickle 1/4 cup fat Mix well and fill fish till it is plump with the mixture. SHRIMP AND PEA SALAD 1 cup cooked fish 1 cup celery 2 tablespoons pickle 1 cup salad dressing 1 cup peas FOR DRESSING 1 egg 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon mustard 2 tablespoons fat 3/4 cup milk 1/4 cup vinegar 2 tablespoons corn syrup Directions for making dressing: Mix all ingredients. Cook over hot water until consistency of custard. FISH CHOWDER 1/4 lb. fat salt pork 1 onion 2 cups fish 2 teaspoons salt 1/8 teaspoon pepper Water to cover 2 cups potatoes, diced