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Show Use Fish to Save Points ( 1 - v J. Red points low? Don't overlook fish the non-rationed, high-quality protein food that is truly delicious when cooked according to the Spencer Spen-cer Method below. Authorities on fish cookery agree that this is "tops." For a delightful surprise, try some of the less-known varieties vari-eties like whiting, fresh herring, ocean pout and red perch. Seal in all the tasty fish juices by using an all-vegetable shortening one so pure and bland that it actually saves flavors. See for yourself your-self how crisp, tender and delicate-flavored delicate-flavored fish can be made this way. Clip the recipe today, sure. Cooking in extremely hot oven in purer all - vcfielable shortening cooks fish Quick'y insuring deliciousness. Spencer Method of Cooking Fish 1 cup milk pike, ocean pout. 1 tablespoon salt trout, etc. ) 2 pounds fish 2 cups finely mfLed (haiibut, -haddock. bread crumbs flounder, perch. cracker crumb, whitefish. cod. or corn meal 2 tablespoons Spry Combine milk and salt. Cut fish into pieces for serving. Dip fish in milk, then in crumbs or corn meal. Melt Spry in hot skillet. Put in fillets, turning once to cover with melted Spry. Eake in extremely hot oven (550-F.) about 10 minutes. Serves 4 to 6. If desired, fish may bo fried in a hot skillet on top of the stove. Raw fish is dipped in heavily salted milk to season, then coated irith crumbs to seal in succulent juices. |