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I , , eS n % , 3W k r ,4a 4a ,4aI ,4aus , I d 'Ni i . us w sir sird sir'N 'N N 'Na ' a . < r rCrisply Crisply Coated Fish Takes It Easy on the Budget BudgetSee ( See Recipes Below ) Serve Fish OftenAs Often OftenAs As civ han lIan meat supplies grow growleaner growleaner growleaner leaner fish will again come to therescue therescue the rescue as a good goodprotem goodprotein goodprotein protem protein food FIsh FIshIS Fishis Fishis IS easier t to , pre preI prepare prepare prepare I pare than meat meatand " , and it bakesbro bakes bakesbro bakesbrols bro Is fries and andcooks andcooks andcooks cooks qUIckly gmckly qUIcklyFIsh gmcklyo gmcklyFtsh quicklyFish FIsh Ftsh is at itsbest ItS ItSbest itsbest o best when it s sperfectly sperfectly sperfectly perfectly cookedBy cooked cookedBy cookedBy By that I mean the bones sepa separate separate separate rate from the delicate flesh and the thecoating thecoating thecoating coating is crisp and golden brown If IfLhe ifthe ifthe Lhe the fish is pan fried or bro broiledTh broiled broiledTh ed edTh Th s delectable food is available availablein In large quantity no now . and it s W1se wise W1seto wiseto wiseto to plan to serve it not once a week weekbut weekbut weekbut but several times to lessen the thedrain thedrain thedrain drain on red points pomts When served servedwith servedwith servedwith with a garn Barn sh of lemon and parsley parsleyor parsleyDr Dr or one of the excellent sauces fishan fishan fish fishan an become a regular family favor favorILe favorIte favorIte favorIteCondiments ILe Ite ILeCondtments IteCondiments Condiments Condtments should be used wIsely wiselyo o that fish can take on an agree agreeable agreeable agreeable able flavor Their flavors should shouldJe shouldoe shouldae Je oe subtle subLle rather than pronounced pronouncedo .0 0 . o that the delicate flavor of the fish fishs s not completely lostBaked lostBaked lost lostBaked Baked Whitefish 3 poundshJlefsh pounds ahitefshZ \ whitefsh \\hJlefsh hJlefsh ahitefsh whitefshT.VI T.VI TVI 2 Z . 44 cups bread crumbs ( ( dry ) ) 2 tablespoons bacon mincedteaspoon minced 1 ! teaspoon green pepper mmeedOm mincedOnion minced mmeed mincedOnion Om Onion on large minced mmced 5 slices sbces baconI baconis bacon bacon's 's s is I ' , teaspoon saltPepper saltPepper salt saltPepper PepperMix Pepper Mix bread crumbs minced mmced bacon bacongreen baconreen green ; reen pepper onion omon and season ngs ngsmd ngsind ngsand md ind lay on fish Place a a slice of ofJacon ofbacon ofacon Jacon bacon ? on th s and told fold over fish fishPlace fishPlace fishPlace Place on rack in m open pan and lay layemammg layemaining layemaming emammg emaining bacon over top Bake 35'Iunutes 35minutes 35 nmutes 'Iunutes Iunutes minutes ' in m a very hot oven (450 450 (450iegrees (450legrees (450iegrees 450iegrees ( iegrees legrees ) basting often with fat m in man inoan inaan oan , an Serve with green pepper and andlemon andlemon andlemon lemon shoes slices For sauce mix to together toether together gether , ether the following 3 teaspoons teaspoonsminced teaspoonsminced teaspoonsminced minced green pepper 3 tablespoons tablespoonsatsup tablespoonsatsup tablespoonsatsup atsup and 5 tablespoons mayon mayonGalse mayonoaise mayonnaise mayonnaiseBroiled Galse oaise GalseBro oaiseBroiled Bro Broiled ed Halibut HalibutAnchovy HalibutAnchovy HalibutAnchovy Anchovy butter or lemon lemonnal1but lemonHalibut lemonIIalibutSalt nal1but Halibut nal1butSalt HalibutSalt Salt and pepper pepperWIpe pepperWipe pepperWipe WIpe fish with damp cloth Brush BrushWIth Brushwith Brushwith WIth melted butter and season WIth WIthsalt withsalt withsalt salt and pepperArrange pepperArrange pepper Arrange on broiler broil . " , er pan and broil " . . / II IIuntil until fish is well wellt IJ Oj Oo Obrowned I O ( \t t \ J \ 0 o 0browned browned Spread Spreadwith ' * " \with with \ , With anchovy but butx C o Cter oter ' -x x - - ter when ready to serve or garmsh garnish garmshwith garnishwith garnishwith with lemon lemonBaked lemonBaked lemonBaked Baked Fish With IYith ' Mustard l'tIustard ltIustard Sauce Saucel Saucelid SauceW l lid pounds diet fillet of haddock haddock2 2 tablespoons melted butter butter1 1 tablcspoon tablespoon flour flour1 1 cup boiline bollmg boiling water water1 1 tablespoon lemon Juice juice1 1 tablespoon prepared mustard mustard'j mustardj mustardis is ' 1 cup dried bread crumbs crumbsSalt crumbsSalt crumbsSalt Salt and pepper Lynn Chambers ' ' | POIDt-SavlDg POIDt SavlDg Point-Saving Point Saving Pomt - - Saving Menu'Baked \ BIenn I\lenu I lenu Menu | Baked .Baked 'Baked . ' Fish With Cheese Sauce SauceBaked SauceBaked SauceBaked Baked Carrots Mashed Potatoes PotatoesWhole PotatoesWhole PotatoesWhole Whole Wheat Rolls RollsGreen RollsGreen RollsGreen Green Bean Salad SaladOrange SaladOrange SaladOrange Orange Chiffon PIe PIeBeverage PieBeverage PieBeverage Beverage Beverage.Reclpe Beverage'Recipe Recipe .Reclpe Reclpe 'Recipe . ' givenCut given givenCut Cut fillets in six servings Season Seasonlightly Seasonlightly Seasonbghtly lightly with salt and pepper Lay ID in IDshallow inshallow mshallow shallow well greased pan Make Makesauce Makesauce Makesauce sauce of 1 tablespoon butter flour flourwater flourwater flourwater water lemon JU ] ) u ce and mustard mustardstlrrmg mustardstirring mustardstirring stlrrmg stirring constantly unt I 1 thickened thickenedAdd thickenedAdd thickenedAdd Add remaining tablespoonful of but butter butter butter ter to bread crumbs and sprinkle sprinkleover sprinkleover ' over fish Bake in a hot oven (400 400 (400degrees (400degrees (400degrees 400degrees ( degrees ) ) tor for about 20 minutesWhen minutes minutesWhen When much fish is served it is isI isgood isgood isgood I good to vary the method of cooking cookingand cookingand cookmgand and serve it as a souffle occasional occasionally lyFish lyFish ly Fish SouffleServes Souffle SouffleServes ( Serves 6) 6 6)1 61 ) 1 package flounder or similar fish fishI fishis fish'a fisha I ' is , cup boiling water watery wateri waterV\ waterV waterVteaspoon y , i \ teaspoon salt saltneavy saltHeavy saltHeavy neavy Heavy cream cream7Vt 2 214 , tablespoons liour flour flour2 2 tablespoons butter buller or substitute'4 substitute4 substitutera substitute ra ' ' 8 teaspoon pepper pepper4 4 ess egg yolks stiffly beaten beaten4 4 ess egg whites stiffly beatenCook beaten beatenCook Cook the fillet of flounder m In bo boil boiling boiling mg ing salted water until untII tender Drainreserving Drain Dram ' ( reserving liquidAdd liquid v . . Add the cream to toQ tomake toF ( Q 00 o Sepo T ) ) make 1 cup Sep Sep- Sep Sepfyyf6 - fy-yf6- fy yf6 fyyf6arate - - ? ( arate orate fish into fineflakes fine fineyy /yy\ yy / yyl % \ < l " , , flakes Combine Combinehutter Combinebutter Combinet ' L JCTj butter hutter flour saltand saltand salt SiSSf ' and Pepper Add Addcream Addi Addcream Add7 ? i trt\y'v trt y'v yv \ ' cream and cookuntil cookuntil cook cookai a-i a i - Ij Ar ! until smooth andthIck andthick and > SSiSjs SWW thick Add fish fishand fishand fishand and cool Blend m beaten egg yolks yolksmIXing yolksmixing yolksmixing mIXing well Fold in beaten wh tes tesTurn tesTurn tesTurn Turn into mto buttered casserole Place PlaceIn Placem In a pan of hot water and bake for 1 1hour 1hour 1hour hour m In pre heated 350 degree ovenStuffings oven ovenStuffings Stuffings add interest to any type typeof typeof typeof of fish Bread stuffings or thosewith those thoseWIth thosewith WIth celery mushrooms or chest chestnuts chestnuts chestnuts nuts may be used In the followmg following followmgnce followingrice followingrice nce rice stuffing is suggested with pikeFish pike pikeFish Fish With Kice Rice Stuffing StuffingServes StuffingServes StuflineServes ( Serves 4) 4 ) 1 3 pound pike 2 tablespoons butter butteriS butter1 iS , ) pound mushrooms chopped chopped2 2 tablespoons chopped onionr onion r ' ' 4 < { cup bacon drippings drlppmgs 1 cup cooked riceSalt riceSalt rice riceSalt Salt and pepperi5 pepper pepper'i , 'i i i5 ' ) teaspoon poultry seasoning 2 beaten eggsPlace eggs eggsPlace Place fish m In shallow pan and broil broilunder broilunder broilunder under moderate heat for 15 rom mm romutes mmutes nunutes utes basting with the 2 tablespoons tablespoonsof of butter Turn broil 10 minutes minutesSeason minutesSeason minutesSeason Season with salt and pepper Cook Cookmushrooms Cookmushrooms Cookmushrooms mushrooms and onions omons m in bacon bacondrippings bacondrippings bacondrippings drippings until tender Add rice riceseasonings riceseasonings riceseasonmgs seasonings and eggs mix well and andmound andmound andmound mound the stuffing in center of serv servIng serving serving Ing platter Place fish skin side up upover upover upover over stuffing Fish may a also Iso be bebaked bebaked bebaked baked with stuffing in rn a moderate moderateoven moderateoven moderateoven oven for 45 minutes basting wltil with wltilbutter withbutter withbutter butter Gam Garn sh with lemon slicesCheese slicesCheese slices slicesCheese Cheese sauce is an excellent ae ac aecompanlment aceompaniment accompaniment companlment eompaniment tor for fish as in m th s scase scase scase case case.Baked case'Baked Baked .Baked 'Baked . ' Fish With Cheese SauceServes SauceServes Sauce SauceServes ( ( Serves 4) 4 4)1 41 ) ) 1 chopped omon onion onioni onion'i onioni i " ' , pound sliced cheese cheese1 1 12iz 2'2 22 2iz 2 ' ' . pound pike halibut or perch perch1K 1 teaspoons Worcestershire sauce sauce1 1 teaspoon dry mustard mustard1 1 teaspoon salt salti5 salt'4 salt4 i5 ' , ) teaspoon pepper pepper1 1 cup milkPlace milk milkPlace Place onion omon and half of cheese in infish Infish infish fish cavity Place remaining cheese cheeseon cheeseon cheeseon on top of fish . . . Add remaining In Ingredlents ingredients ingredients gredlents gredients and pour over fish flsh Bake BakeID Bakein Bakein ID in hot oven ( (400 400 ( degrees ) ) tor for 25 25m 25m 25m m nutes nutesGet Get the most m05t from your rour ; meatI meaty meat I ' Get Getyo Getyo Gelyo yo r meat roasting roaMing chart from MilsL U.s Us Slits U.sL SlitsL . L ) n Cl CI CIumbers CIembers umbers embers by writing Wrlung la to her incan In Incan incare can care ol of Western ifestern WesternVewipaer if " estern Newpor Newspai /Vewipa/er Vewipa er / , / er or Union 210 110 210South 110South 270South South De'plai Deplai De.plal Deplal Desplat . ' ss es Street Chicago Chuago : 6 III Ill IIIPlease IllPlease IIIPlease Please senda send a stamped selfaddressed self addressedcm addressedem addressedeat addressed em eat d ' cloi 1'101 1101 o ; e I ' f fn I n " > r your re relty reltyReleased ref ] lyRclcaaed ly lyReleased Released by Western Newspaper Union |
