Creamed Canned Fish

If our small cook wishes to serve a hot dish, however, in a hurry for

company, she can make to use with her canned fish, the favorite white

sauce. For this she must first melt one tablespoonful of butter and add

to it one tablespoonful of flour, a quarter teaspoonful of salt, a dash

of pepper, and lastly, after mixing well, one cupful of milk, stirring

all the time until thick. After boiling two minutes put in the can of

lobster, shrimps or salmon, broken in small pieces, and allow to boil

gently for three minutes more. Then serve on rounds of buttered toast,

garnished with parsley.