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Show By Mrs. Julia Kiene Westinghouse Home Economist I . : No Meat? IF your ration card says "no meat" as often as mine does, then what a break this is August is the perfect month for fish, espe- cially as the gov-ernment gov-ernment has stocked so many fresh water streams and lakes with fish. This is a tasty way to serve bass, haddock, halibut, perch, pike and trout: Cut into serving-size serving-size pieces, dip in salted milk piece of cheesecloth under the fish and it can be lifted out more easily. Fresh fish has these unmistakable unmistak-able characteristics: Flesh is firm and leaves no impression when you touch it with your finger. Flesh is also firmly attached to the backbone. back-bone. Eyes are clear and bulging, not sunken. There is very little fishy smell. MENU Salmon Loaf Sweet Pepper Relish Potatoes au Gratin Swiss Chard or other Greens Tomatoes stuffed -with Cottage Cheese, Chives and Cucumber Salad Health Oatmeal Bread Butter or Fortified Margarine Lemon Sponee Cups Milk Health Oatmeal Bread Recipe 2 c. sifted all-pur- cookinsr rolled pose enriched oats flour H e. molasses 1 tsp. salt 2 tbsp. melted 1 tsp. baking pow- shortening jer 2 c. sour milk or ,. 1 c. sweet c sugar milk with 1 tbsp. 1 tsp. sods. vinegar added 2 c ground quick- 1 c. raisins Sift flour, salt, baking powder, soda and sugar together. Grind quick cooking oats or crush with a rolling pin. Add I to the other dry ingredients. Add the molasses, mo-lasses, melted shortening and milk. Mi thoroughly and add the raisins. Pour into a greasJ loaf pan. Let set 20 minutes, then bake for 1 hour in nreheated 350 NEXT WEEK: PLANNING BOX LUNCHES. either sweet mine Mrs. Kiene or buttermilk then roll in finely sifted bread crumbs. (Just to be different sometime, use soya flour to bread crumbs.) Place in a pan greased with bacon drippings or butter. Bake on the bottom rack of a preheated 400" oven for about 30 minutes. Don't use any water in the baking dish. Should you have to turn the fish once so it will brown evenly on both sides, use a pancake turner; otherwise the fish may fall apart. Whenever fish must be precooked, pre-cooked, as in croquettes and fish balls, steam it (don't boil it) on a rack over steaming water. Place a |