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Casserole of Fish and Rice

2 Minced Cooked Fish 1/4 Teaspoon Pepper Salt 1 Tablespoon Parsley 1/4 Teaspoon Scraped Onion 1 Egg 1/4 Cup Crumbs Stock to Moisten 4 Cups Cooked Rice 1109 115 Line buttered dish with cooked rice, put fish mixture in center, and cover with rice. Steam 40 minutes. Serve with tomato sauce it 3 Egg Yolks 3 Tablespoons Hot Water 1/4 Teaspoonful Salt Dash of Pepper 1/2 Cupful Cooked Cereals 3 Egg Whites 1 Cupful Left-over Fish in White Sauce Beat egg yolks until thick and lemon colored; add hot water and seasoning; then fold in the stiffly beaten whites.

Pour mixture into a hot, greased skillet or omelet pan and cook slowly until lightly browned underneath, turning the skillet around frequently, that it may brown evenly. Set in the oven to finish cooking the top. It is done when rather firm to a light pressure of the finger.

With a sharp knife make a two-inch cut across each side. Remove to a hot platter; on one-half spread the mixture of cooked cereal and fish, well seasoned; fold over the omelet at the cut edges and serve at once. A creamed fish sauce may be poured over the entire omelet if preferred.