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Show LETS EAT ' Varied Recipes Make Fish Boon to Your Pocketbook . By IDA BAILEY ALLEN "Will you tell me, madam, why all the homemakera crowd in the fish market to buy fish on Friday and forget about it the rest of the week?" Inquired the chef. . "Fish la a protein; it ia less expensive than meat; it is plentiful and available; it ia eaaily digested: It is good for young and old; it ia easy to cook. Then why ia it that ao many homemakera neglect the flah. six daya out of even?" '. "If because they are need to serving it once a week on Fridays. Fri-days. It'a Juet a habit, chef. But there' really every reason for eating fish two or three timea a week. It is equal In food value to other meats In every respect. Pound for pound it costs less and there ia less waste. Excellent fish la available avail-able in eome form all over the country all the time. Along the aeacoaata and th Great Lakea aa well aa In the larger cities, many kinda of fresh fish and aeafood are sold throughout the week. However, in smaller inland in-land cities and towns, fresh fish is sold only on Fridays. But 1 qultk-fiwwn fish fillet, canned fish, canned shrimp, clams and oysters, and dried fish are alwaya available." . Tomorrow's Dinner Vegetable Soup with Dumplette Tomato-Baked Porgie or Mackerel Baker Potatoee 8ummer Squaah Cabbage Salad with "Green Dreaaing" Apple Cream Pie Coffee or Tea Milk (Children) Include enriched or whole grain bread or rolls with butter or margarine. Vegetable Soup with Domplettea Bring 3 qta. water to a bolL Add IV, Up. aalt, M Up. pepper and 1 c. plit yellow pea. Cover and boil until they are nearly oft, about SO min. If precooked; from 1 to m hra If not precooked. pre-cooked. Then add t a. thln-sHced thln-sHced carrot round. 4 - c. chopped onion, H c fine-diced .celery, H c flne-ehredded green bean. H c. fine-diced white or yellow turnip and 3 tbep. minced parsley. Continue to cook until - vegetable - are tender, about 25-30 min. longer. If desired, a ham bone or any kind of meat bone may be put In the aoup In the beginning to give a meat flavor and removed before serving. serv-ing. Garnish each plateful with 3 dumplette. Dumplette Melt 3 tbap. ahortening. Add 1 email seeded and minced green pepper, and 1 small minced peeled onion. Cook until yellowed. yel-lowed. Then stir into 3 e. enriched en-riched flour, lifted with 3 Up. baking powder. 4 Up. aalt and 4 Up. powdered thyme. Stir In V e. water or reconstituted dry akim milk. Transfer to a lightly floured board, and pat to hi in. In thickness. Cut Into J-in, squares. Droplnto a kettle con-taming con-taming 3 qta. rapidly boiling salted water. . Cover and boll 12-13 min. Remove with a perforated per-forated spoon and serve la vegetable vege-table soup. Tomato-Baked Porgie or Mackerel - Clean, aplit and aeaaon two (1 lb.) porgiea or mackerel. Rub the fish with Up. powdered pow-dered thyme or marjoram, and place In an oiled baking pan. Dust with aalt and pepper. Put a layer of seasoned, drained canned tomato Inside each fish. Surround with tomato. Dot the fish with 1 tbep. margarine, ahortening or savory fat, and bake 35 min. In a moderate oven, 350 F., or until the flesh flake when tested with fork. Serve sprinkled with prsley. Tomato-Baked Fish Fillets: In place of whole fish uae from 1 "4 to 2 lbs. flah fillets, any kind. Season aa described above. Place half th fllleU In an oiled baking bak-ing pan. Cover with seasoned canned tomatoes, then with a second layer of fillet, and finish aa directed. , |