Boiled fish flakes lend themselves to a variety of salad combinations with vegetables, cooked or uncooked. The flakes of either broiled, baked or boiled left-over fish can be used up in a tasty hash, a souffle, fish pie, omelet or fish loaf.

When it is appetizingly prepared, the housewife generally finds that she can serve seafood more often. Fish is not only easily assimilated by the body, but most fish has relatively high vitamin value. The American eating public has become tremendously vitamin - conscious and, according to the Fishery Council, is consuming more fish.

Here are recipes for interesting left-over fish dishes.

Fish Flake Omelet

2 cups cold cooked fish, flaked
3 tablespoons vinegar or lemon juice
4 tablespoons melted butter or cooking oil
4 eggs, separated
1/2 cup milk or fish stock
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley
2 tablespoons grated onion

Light oven for slow heat. To fish flakes, add vinegar or lemon juice. Heat butter slowly in frying pan. Beat egg whites stiff and set aside. Beat egg yolks and add milk or stock, salt, pepper, parsley, onion and stir. Add cold flakes and mix well. Last fold in stiff egg whites and pour in hot fat in frying pan. Cook slowly over low heat. When cooked through, place in oven to dry on top. When dry enough to touch without wetting fingers, remove and cut opposite edges of omelet loose from pan. Fold over and remove to a hot. platter.

Fish Loaf

4 cups cold cooked fish (about)
2 cups milk
2 eggs, beaten lightly
2 cups soft bread crumbs
Salt, pepper, paprika
1 tablespoon poultry seasoning
Juice of 1 lemon
1 tablespoon finely minced parsley
1/4 cup melted butter

Chop fish fine or put through meat chopper. To milk, add beaten eggs and soft bread crumbs. Add seasonings, lemon juice and parsley. Add bread and milk mixture to fish. Shape into loaf in baking dish or shallow pan. Cover with finely sifted dried bread crumbs and sprinkle with melted butter. Bake in moderate oven (375 degrees F.) 40
minutes. Garnish with paprika. This may be served plain or with a mushroom or tomato sauce if desired.

Fish Flakes In Cream

4 tablespoons butter or cooking oil
1 cup cream or cream and fish
3 tablespoons chopped parsley
2 tablespoons onion, grated
1/2 i teaspoon salt
1/4 teaspoon pepper
2.5 cups fish flakes

Heat butter in frying pan over a slow fire. In a bowl combine other ingredients with cream, adding fish flakes last. Put into fat and simmer slowly until thoroughly heated and seasonings are well blended. Serve on toast or with baked potatoes.