Salt Lake Telegram | 1941-08-19 | Page 16 | Feeding Four on $10 a Week

a o a 1 L 4 e 1 t q h ha ht V a at t B a i rs A Feeding Four on I IQ Q a Week Wee Serve erne erve Fish Any Day in the a Week 1 By META ETA GIVEN I Now that there Is such wide distribution of frozen fish which is ready for use and of excellent quality folks who like fish can serve It any day of or ort t I the the week Theres There's one one vital t point to remember Be sure the I i fish is fully thawed out before cooking it If It a a. core of ice is t left Jelt i ir In the center It means that J the fish ish will get too brown on onI I 1 the the outside before the the inside Is Ss done instead of cooking I evenly all aU through Another I J precaution Cut the serving I 1 pieces so each Is of uniform I 1 thickness and put the thicker I pieces on first allowing them themI I a slightly longer cooking time I And Arid dont don't overcook I if it you want tender juicy I tF Oilier Fille r. r of f Sole ole I 1 L J. x LI I One pound sole about 1 cup j breadcrumbs 2 eggs beaten 1 i teaspoon salt few few grains pep- pep 1 per I If It frozen fish ish are are a l. l I allow them to completely thaw I out before cooking Dip fish fishI I fillets in crumbs seasoned beatI beaten beat- beat I en egg and again in n crumbs I Fry Pry In fn deep fat heated to degrees F. F for about 2 minutes I Drain iDrain and serve h hot t with Creole I sauce four servings I Creole Sauce Three t tablespoons butter or bacon drippings cup finely diced celery 3 1 cup chopped onion y cup fresh or canned tomatoes teaspoon salt jew grains pepper pinch marjoram or r y bay leaf 1 tablespoon flour 2 tablespoons cold water Melt butter in a sauce pan or skillet Add washed diced celery onion and green pepper pepper pepper pep pep- per cover caver tightly and simmer for 5 3 minutes Add tomatoes and seasonings and simmer for another 5 minutes Blend flour and water together to make a smooth paste add the paste to the hot vegetables and heat with constant stirring for about 2 minutes Serve hot on fillet of sole MENUS FOR WEDNESDAY Breakfast Four oranges juiced puffy omel omelet t 3 eggs salt pepper bacon drippings 8 slices bread dread butter toasted 4 tablespoons coffee 2 cups milk for children Luncheon Cucumber stuffed with ham 2 2 tablespoons butter 3 tablespoons tablespoons table table- spoons flour 1 cup tomato juice 2 teaspoons grated onion 2 cups ground ham salt 3 medium medium medium me me- cucumbers buttered breadcrumbs 8 slices whole wheat bread butter blueberry tapioca tapioca 3 3 tablespoons quick- quick cooking tapioca 1 cups water Vi cup sugar salt 1 cups blueberries lemon juice top milk 4 cups milk for all Dinner Fillet of sole see recipe above 1 1112 1 pounds potatoes in 1 cups white sauce make with evaporated milk 2 cups canned or fresh cooked peas butter lettuce salad with 1000 Island dressing dressing l 1 small head lettuce V cup mayonnaise green pepper pimento hard- hard cooked egg 8 slices enriched bread butter 2 teaspoons tea Iced 2 cups milk for children Cost for day About