Show I g f De DeI d a e ee e t h qa Serve Fish for Meal Variety See recipes below Lenten Specials Many of ot ui us never l ite te the of delectable tab Ash din din- dinner dinners ner ners until the thet I t Lenten leaion I Ir r o cant can't IDt help help- think think- t j j log In la pity because pah Un sit Is la a aG G 0 source 01 uch digested proteins protein and and la Ipe espe- rich in vitamins and minerals Fish Flah is I tender add and require little It can be prepared easily yen by the amateur cook If 11 she ahe follows tome some simple directions For the more experienced cook lere is le a wealth of ot fish dishes lany of ot them combining two types type t flab fish for tor extra deliciousness She an get let an aD amazing variety varlet Into the let simply by experimenting with ie delightful variety in flab cookery Baked Bed Red Supper Snapper Marguery Serves Serve Be I to te 10 I 0 pound red snapper t I t pounds pound boiled shrimp chopped U ij 1 pound American cheese grated 1 I cup cap white sauce I 1 II 3 I hard cooked ked eggs elP cup cap cooked mushrooms 1 tablespoon chopped or truffles truffle nail flatt Lab fish until tender tender and separate rom bones into large laree pieces Place half haU of ot fish in buttered or oiled casserole with one one halt half the cheese cheele shrimp mushrooms mushroom I and oysters Repeat then pour white sauce lauce over all Bake Dake 30 minutes In Ina Ina a moderate degree oven Any An boiled or leftover fish may be used in place of the red snapper Fish Steaks Serves Senes 8 S to It 10 4 pounds frozen or fresh tresh halibut salmon or swordfish H cup diced bacon H K cup cap rich milk 1 cup cap bread crumbs crumb Pepper U 14 teaspoon garlic garue or onion salt aalt Allow stew steaks to thaw if It frozen Dip in seasoned milk mills then in bread breadcrumbs breadcrumbs crumbs Place inpan in Inpan pan with diced Jg bacon on 00 top of i n sh h Cook in avery a aT T r very hot de gree oven for tor 30 minutes minute until un t II browned Transfer to nicely heat beat ed metal platter which has been sprinkled with water Serve imme imme- immedIately while sizzling fizzling Flab Fish With Mushrooms Serves t 41 2 Z cups cooked fish Halted flaked 1 cup cop medium thick white while sauce 2 Z tablespoons butter bulter or bacus baco fat fatH II fatiS H iS cup water 1 teaspoon lemon Juice 1 pound mushrooms 1 tablespoon minced green reen pepper Salt Bait pepper paprika Cut and saute ate mushrooms in but but- butter butter ter or bacon bacoD fat tat Remove mush mush- mushrooms rooms when cooked and add water fish green pepper lemon juice juke and seasonings Combine mushrooms with white sauce lauce After Arter fish 1st mixture has haa simmered 5 minutes add white sauce and transfer mixture to cas case serole Dust Dut top with paprika and bake in a hot degree oven for tor 25 minutes minute LYNN CHAMBERS MENU Tomato Juice with Lemon Wedge Wedee Scallop Cakes Tartar Sauce Browned Potatoes Harvard Haard Beets Beata Raisin Carrot Slaw Rye Ite Broad Bread Orange ca Beverage Ree Recipe git Ii e t Broiled B Boli atoned oli 4 M MackereL Serves Sees 8 I pound un p mackerel Salt and nd pepper 1 tablespoon salad oil 1 tablespoon butter batter Juice of 01 1 lemon lelDon 1 lemon lemon sliced Parsley Panle to to garnish famIsh If It fish is s large split in middle of ot back otherwise broil whole Sea Sea- Season son well wen by rubbing with salt and pepper mixed with salad oil Broil on rack rack browning well on all an sides Before Defore removing from om broiler spread with mustard paste and run through broiler long enough to melt paste Serve on hot platter gar gar gar- garnished with lemon slices and parsley Pour lemon Juice and melted butter butler over it before serving Mustard Paste Cream 1 teaspoon tea tea- spoon mustard with tablespoons tablespoon butter add 2 1 tablespoons of or finely chopped parsley parlIer and andaI ble lemon lemon- juice j Spread Spread eft en bi broiled d and sprinkle with paprika pap Scallop escallop Cake Serves Serve Sen 6 4 1 pint scallops scallop z 2 eggs ena enaZ gr 2 Z cups CUPI flour 2 Z teaspoons baking balt lr powder Milk Salt Balt and aDd pepper Cut scallops if It they the are large and parboil them Drain and chop very fine line Beat eggs eeg slightly add flour sifted lilted with baking powder Mix with enough milk to make a batter easily dropped from spoon Beat Deat well welland welland and add scallops Heat drippings dripping in in a skillet and drop batter by spoonfuls into hot fat tat Sprinkle with seasonings Brown turn to other side Ide and brown Serve S at once Broiled Sardines on OD Toast Serve 4 4 or- or orZ 2 Z tablespoons fat AJ K cup cap soft lott bread crumb crumbs 2 Z eggs hard cooked and chopped 1 cop cap rl l n Salt Sal and pepper Pepper k If 1 can sardine f Bettered toast r t Paprika Melt fat in top of double boiler boller add bread crumbs and milk heat thoroughly Add eggs eggl and season with salt and pepper Broil sardines for lor 5 S minutes arrange on toast and cover with toast tout Dust with paprika Tuna a la Ia King K lI 2 Z caps cup milk 4 tablespoons flour floor 4 tablespoons butter batter H 4 teaspoon salt aalt A teaspoon pepper peppery K y teaspoon Worcestershire sauce sauca 2 Z cups caps cup 1 lb Ib canned canoed tuna flab fish 3 S tablespoons chopped pimiento H se cup tiny tin mushroom mushrooms Scald milk in double boiler boner Make a paste of flour and melted butter and add to hot milk beating with an egg eee beater until thick and smooth Add seasonings and cook 15 IS minutes Flake Flake tuna fish into large pieces piece Mix with white sauce Add pimiento and mushrooms Released by Western Newspaper Union y f 1 VM 1 iril ei eit t elf SEWING CIR z 5 I pI I p t ta a Q G rt Wardrobe I forI for or n t ti tiU U o tx 4 I r tp ar v S s J 1 f iI iIo v V i o 1 fe y i 4 1 mOL aI 1 hat Isla rr hr eq r f tb the rID aerie 1603 smart as A t M Ii mat le r ea es d 20 tide la 15 J I ID- ID In SEWING PATTERN DEPT nEer 70 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