Fanny Stanhope
FISH-FLAKE
1 large can fish-flakes; or 2 cupfuls any cooked white fish 2 small onions 2 green peppers
CASSEROLE
1/4 cupful melted butter 2 cupfuls boiled rice 1 pint sifted tomato-pulp 1/4 teaspoonfuls salt 1/8 teaspoonful pepper Combine ingredients in the order given, transfer to a buttered casserole, cover, and bake for fifty minutes in a moderate oven.