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Show ISHOPPER'S CORNER By DOROTHY BARCLAY SUDDENLY LENT pHE Lenten season catching you off-guard? Suddenly out of the depths of winter comes that usher-ing-in season bringing spring in Its wake. No Ideas for those meatless meals that even non-observers plan for during Lent? Be of good cheer, lady, for fish, eggs, and all those nutrition-laden dairy products are plentiful and reasonable. That king of all fish, Whftefish, is flooding your market right now, all the way from Can- " ada, and at half the price you've been iJlAlU, paying for your na-iiji na-iiji n r-rj tive Lake Superior STKtti type. How about t FEATURE 11181 roval Planked I ' 1 -I Whltefish which has brought fame to many a restaurant, honor to many a home-maker, and joy to your family? fam-ily? Haddock, too, the crown prince of the fish kingdom, is available in increasing supply. This fish lends itself to all manner of tasty and nutritious nu-tritious variations. The most popular popu-lar of all treatments is stuffed and baked, of course. But if you have bone trouble, why not remove the bones, and bake the fillets like pies, with a double crust of your favorite bread or cracker crumb dressing? Put it together, and what have you got? The tastiest slices of pie your oven has turned out in weeks. And to curry favor with your family, fam-ily, curry the flavor. Haddock's delicate taste combines Ideally with that exotic taste from the Indies, curry powder. Oysters, too, are plentiful these cold waiting-for-sprlng days. Have them in a nourishing stew for a satisfying, one-dish supper. Or bake them, scalloped, for stretching them farther. If you really want to make a hit bake individual casseroles for each member of the family, and make like a party. Some of your stores even have seashells for such purposes very attractive, and very special. tt ! Kl A EGGS APLENTY As for that other Lenten stand-by, eggs the Department of Agriculture Agricul-ture avows that egg production is up 5 per cent over a year ago, and egg prices probably the lowest right now that they'll be in all of 1952. So rejoice, homemaker, for not only are these early eggs cheap, but they're top-quality. Grade A eggs are especially abundant during the Lenten season, and are a bargain because there's such a minute difference dif-ference between A's and B's, in value and in price. While the two grades are equally nutritious, Grade A eggs show a large proportion of thick white, which stands up well around a firm, high yolk. These eggs are especially es-pecially suited to poaching, frying, cooking in the shell, and for oven-baked oven-baked dishes. And while eggs are so plentiful, why not look ahead to the time when they won't be, and tuck some in your freezer for later use? You can freeze 'em whole, or separated whites and yolks, depending on your future plans for them. Label them, whole or which separate, and remember re-member that the yolks or the whole eggs should be used within six months, but the whites will last a year. asMsMaawaaswMawasasasan.M |