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Show FOOD fere's a Bit OfVariety n Codfish ly META GIVEN Jomething a little different In the fish line Is relished in most Households, and it is supplied In the form of tonight's recipe. Codfish Cod-fish au Gratin. Codfish au Gratin j S lb. salt codfish; 1 table-poon table-poon minced onion: 3 table-spoons table-spoons butter; 2 tablespoons flour; m cups milk; finely . (hopped parsley; 1-3 cup grated cheeae. Soak codfish In cold water overnight; drain, cover with frh water, bring to boiling point, and aimmer gently for 5 minutes. Drain. Saute onion until soft In 1 tablespoon of the butter; add drained flaked codfish cod-fish and cook over moderate heat for 2 minutes. Prepare cream snuce by melting rest of butter, blending In flour, and adding milk slowly; stir constantly over direct heat until sauce bolls and thickens. Combine with fish, -onion and parsley, and turn Into al buttered casserole. Sprinkle vith the grated cheese. Bake la a moderate oven (350 degree V..) about '20 mintues, or until cheese Is nicely toasted. Serve 3. MENUS FOR FRIDAY J Breakfast Pineapple juice, left from 'ednesday breakfast; 2 c. cereal, '4 e. honey; 10 slices bread, butter, but-ter, toasted; 4 tbsp, coffee; milk for children. J Luncheon Celery souffle, 3 tbsp. butter, . e. flour, 1 e. evap. milk. 1 c. water, 1 tsp. salt, dash pepper, 5 eggs, separated; 1 c. diced cilery. I "4 lb. rye wafers, butter If desired; de-sired; 4 lb. dried figs, stewed; milk for all. Dinner Codfish au gratin (See recipe i above ) Two lbs. potatoes, butter, ' chopped parsley. Head lettuce, i with 10OO Mand dressing -One 1 saiall head lettuce. 1-3 c. mayon- ' naisp, 1 tbsp. green pepper, 1 liKil-conkiHl egg, diced; 1 tsp. HI I nerd onion. , 10 allce bread, butter; 3 grape- i fifuit, brown sugar, broiled; 4 J tbsp. coffee; milk for children. l I Coat for day: About 1.65. |