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C t Ns gw& *# Halibut En Coquille Au Graâ€" tin, Rockefeller, is worthy of consideration by discerning cooks and hostesses. The unâ€" usual creation can be prepared No selfâ€"respecting cook conâ€" siders her recipe files comâ€" plete without a good collecâ€" tion of those allencompassing main es. Canned salmon finds its way into many of the heartiest and tastiest of these. To add to your repertoire of really delectable casserole _ dishes which carn be served with equal pride and satisfaction to a hungry family or guests g: hered for an evening buffet, for a pictureâ€"pretty Saimon Potato Puff. The incomparable flavor of pink salmon is set off by a piquant. blend of celery soup and chopped dill pickles, lemon rind adding an intriguing accent of its own. A puffy crown of fluffy mashâ€" ed potatoes with a sprinkle of shredded cheese is a regal topping for this main dish gem offered as a Fish ‘N Seaâ€" food Week treat. SALMON POTATO PVUFF 2. 1pound cans pink salmon 1. 10â€"ounce can condensed the HALIBUT EN COQUILLE AU GRATIN, ROCKEFELLER CULINARY GE6M EYES EXAMINED «=â€" 20 QUuNAgg.".ngnm PHONE SR 2â€"1971 KITCHENER. ONTAR:O FOR APPOINTMENT ~ KOMINEK ~+ COUNCIL ° fOUNG‘S BETTER VISION GLASSES SALMON POTATO PUFF CASSEROLE . R. NIMMO OPTOMETRIST 1989 ... .__ _ THE WATERLOO (Ontario) CHRONICLE in advance with no loss of its fine flavor or good looks if it has to wait in a slow oven while guests wind up preâ€"dinâ€" ner conversation. It is a specâ€" ialtty at the Queen Elizabeth Hotel in Montreal where it was blend in milk and butter salt and pepper to taste, cream of ‘celery soup 14 cup choppped dill pickles 1 teaspoon grated lemon rind 1/8 teaspoon sait â€" ing lightly until fluffy. Fold in baking powder. Lightly pile on top of salmon mixture, liftâ€" ing with bottom of spoon to get attractive raised effect. Sprinkle shredded cheese on top. Bake®in preheated oven about 30 minutes, until thor 1 teaspoon baking powder lightly browned. Makes vings. GLASSES FITTED , with a feature of the wide array of enticing dishes offered at the National â€" Fish ‘N‘ Seafood Week Buffet held October 19. With such an impressive title the cook u;ifht well question the â€" ease preparation. _A glance at the recipe will allay amy fears of undue expenrse or 1 eup Hollandaize sauce % eup grated Swiss or ‘ Parmesan Cheese ; 1 cup melted butter | 6 baking shells (coquilles) : To cook fresh halibut, poach gently about ten minutes in fish stock, chicken broth or seasoned water. Drain and flake. Lightly saute spinach and shallots in 3 tablespoons butter until spinach is wilted. Divide spinach mixture into six equal portions and place in baking shells (coquilles). Arrange equal portions of fiak: _ (app. 1% pounds) 1 pound fresh spinach 2 tablespoons finely _eho.ped shallots or minced onion 3 tablespoons butter Salt and pepper 2 cups Mornay Sauce handy for many tanâ€" .3Ymuw(kuqyawwwu°efiw BE SURE â€" QIOYMMdmn(Chil'mnOfAflScniotConmium) @ 3 Years Public Utilities Commiss @ 4 Years On The Board Of Manag: . _ Home Of The Aged (Sunnyside) THIS YEAR PLACES A wHO KAVE THE ABI VERNON BAUMAN - HE HAS YEARS OF EXPERIENCE SERVING YOU ON CITY COUNCIL Faithfully) BAUMAN VERNON Years Board Of Health. VOTERS OF WATERLOO VOTE EXPERIENCE FIRST! _ ed, seasoned halibut on top. Place 1/3 cup hot Mornay sauce on top of each, then cover with hot Hollandaise sauce. Sprinkle with grated Swiss cheese and drizzle meltâ€" ed butter over cheese. Place . THE EXPERIENCE, ANI AND THE GENERAL GO T RESPONSIBILITY ON YOU TO ELECT PEOPLE 5 â€" PHONE SH5â€"8213 unuer broiler unU! WOWncq, about five to ten minutes. Serve piping hot. Makes 6. Sy desired, a border of hot masbâ€" ed potatoes may be piped around the edge of cogquille shells before browning.) Of Waterloo County PAGE LHTM