Show IN X MV wid WIC x t x W af i A 14 4 AL ak serve fish often for meal variety aff see recipe redee below seafood specials so ISH do not swim in the ocean F just just juit to be eaten on friday ays says the old adage if youve had the good fortune of eating fish prepared properly then you certainly will win adhere to the adage for fish cooked to perfection is truly delicious but there are other reasons for eating fish tool toot you may have 1 abundant body 10 building proteins fg minerals and V vitamins vita mins when w h e n you have a fish dinner fish are modestly priced whether you buy them fresh quick frozen or canned so help you with food budgeting problems plentiful and amazingly versatile if youn your just give them a chance it if you dont particularly enjoy fish try a new way of preparation one of the recipes in column might start you on a new food adventure or if it you tend to get tired of tish fish try other methods of preparation with a dash of spanking brand new flavor tricks youn be surprised at how many new ways there are for tor preparing the same foods many have heard beard of fish and chips but have you ever tried them at home use filets of fish which have been cleaned then season with salt and pepper roll ron them in flour and dip in a thin batter and fry in deep fat served with shoe string potatoes also fried in deep fat until golden and crisp a hearts of lettuce salad and a generous serving of lemon quarters have a really delicious dinner for any night of the week 0 YOU OBJECT to the odor of daish DO fish tish fish which is not overcooked will win not have that odor to i which you may rightfully object its ICs wise to remember that fish is delicate and does not need long cooking to make it tender baked fish is popular especially when its stuffed with a nicely seasoned celery mixture then served with a 6 tangy lemon butter sauce stuffed baked fish serves 6 3 to 4 pound whole ish fish 3 tablespoons chopped onion cup chopped celery I 1 tablespoon minced parsley vt 24 cup bacon droppings drippings drip pings 4 cups cops dry bread cubes I 1 teaspoon salt jj i teaspoon pepper I 1 teaspoon sage safe inar marjoram joram or thyme 4 slices bacon have fish cleaned but leave on head tall and fins wipe dry rub inside and out with salt let stand about 10 minutes cook onion celery and parsley in drippings droppings drip pings until golden brown combine with bread cub cubes es and seasonings toss lightly and stuff fish loosely fasten fish with skewers and lace with string place fish seam side down in a shallow well greased baking pan brush with melted fat or salad oil bake uncovered in a moderately hot oven for 40 to 50 minutes baste occasionally with fat or oil during the last 15 LYNN SAYS these tested ways waya herp help in fish cookery when bre breading adint fisli fleets allow the fish to stand after breading for tor fo r at least one half hour so that the coating will ww not tail fall oft off when the fillets are fried potato nests are a nice innovation tor for serving creamed fish make them by cutting raw potatoes into slender strips and cook in hot fat tor for 2 minutes press the potatoes into muffin pans and brown in a hot oven LYNN CHAMBERS MENU fish lemon butter sauce creamed spinach with egg eeg garnish browned potatoes cabbage carrot slaw siaw crisp rolls beverage cherry cherny pie recipes given minutes of baking time lay strips of bacon on top of fish lemon nemon butter Hutter sauce combine cup melted butter or substitute with two tablespoons lemon juice and one tablespoon chopped parsley serve over baked fish fish goes to lunch just as nicely as to dinner when its tuna fish in golden brown and puffy sandwiches tuna tana fish sandwiches serves 4 fi 6 I 1 cup grated tuna fish canned cup chopped celery K cup chopped green pepper I 1 tablespoon grated onion 2 tablespoons lemon juice 4 cup salad dressing salt pepper and paprika cup coarsely grated american cheese combine all an ingredients except cheese and season to taste cut bread slice diagonally in half toast one side spread other side with tuna mixture sprinkle with cheese and broil until golden brown and puffy pully ERES A RECIPE tol fol fo the thin HERES batter into which lo 10 dip the fish for tor deep fat tat frying trying 3 acup 1 cup sifted flour floor s I 1 teaspoon baking powder i r teaspoon spoon salt 2 eggs cup cap milk I 1 tablespoon melted butter or salad on oil sitt sift together flour baking powder and satt salt beat eggs add melted fat or oil and milk combine with dry ingredients beat until smooth and use for tish fish filets which have been seasoned and rolled in flour fry pry in deep fat until uail gloden brown browd serve at once oysters have a delicate flavon flavor but you can coax them into an even more appetite tempting dish as follows savory oyster tey ter casserole serves 4 2 dozen oysters I 1 cup cooked chopped spinach 1 bay leaf V teaspoon tabasco sauce I 1 eup cap toasted bread crumbs 2 tablespoons bi utter batter 2 tablespoons chopped onion I 1 tablespoon minced parsley 2 tablespoons flour nour 2 tablespoons minced celery salt pepper and cayenne cayen nei nel peppers pepper add seasonings to parsley spin ach bay leaf onion and celery I 1 r y brown flour in butter and add spinach mixture mit wit to it cook slowly 13 for 15 minutes and then remove ba bay leaf drain and dry oysters and place in ih a buttered baking dish or in individual casseroles mix oysters with bread crumbs then top with vegetable mixture dress with lemon iemon juice bake in a hot oven for about 12 IZ minutes serve with additional lemon if desired chopped sweet pickles added to bread stuffing make a nice inno when used with pike or other white fleshed tish fish lemon browned d butteris another fine tine idea for serving with fish brown but do not burn bum butter over a slow SIOW fire in a heavy skillet add to this a dash of worcestershire sauce and lemon juice to season fish fillets are sometimes more interesting if it dipped in bread dressing rolled fastened with string and baked or tried fried than when served flat |