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Show m w . ' v'V'- v - ' . V r V - T 3 . 7 a- - ,. ' i : X ' v- ., I rJ G 'Xt - V v Ztf f s'- ti f ' " b'Vi f - - 9 V A . , v i st,'S. J V,U-- y , & . 4v"ivV; 5A'y,jt AX s i, X A W v' ,. ! v ? vVl1 X tf A? ? a a -- . r 1 ''; X2 Tarn Lenten dinners into fine seafood feasts by saucing bland dishes with sippy lemon butter. Whether you f be Salt Jx . I ake J j- Salt Lake City, Utah kThe Flower Box For Preview of Spring-Bri- ng Branches Inside By Phyllis Pautz Tor a preview of spring, j branches from forsythia, spires, and other flowering shrubs can be brought indoors for early blossoming. ' Cut the branches at a slant after the buds begin to swell, whlci is about eight weeks before the normal outdoor blooming period. Split the bottom of the branches and place them in cold water. Change the water once a week. "w 'tA ....YvA..kX-7VT-l- r i An fibunc ewA A. McBroom, as its new pres-iden- t at 620-17t- h Ave. a at the Fort Douglas Club. Mrs. John H. retiring Allen, president, automatic ally becomes a director of the organization. Also elected were Mrs. Joseph Knowlton, vice president; Mrs, Roger J. McDonough, recording secretary; Mrs. Gordon Gall reservations secretary; Mrs. Reed Reynolds, treasurer and Mrs. J. Philip Cowley, Mrs. Hardin Whitney and Mrs. David Winder, directors. vor. Plump of wedges fresh lemon dress pp a plat- ter and, add last minute zest and color. Be generous with both the juice and the wedges when planning your lenten menus add that extra squeeze of vitamin C and youll get extra flavor, too. Youll find some new recipes in today's fine kettle of fish: Scallops Nantucket In Shells (6 servings) 1 clove garlic cut in two V cup salad oil 2 pounds fresh or frozen scallops 3 tablespoons fresh lemon juice V cup butter or margarine, melted Mr , .47I ri -r . ( ii ijj, . .if i V'S A iA- -i aw.' - vnr v Xt - V I " y if t , MS. Postum is the natural whole-grai- n . Have a cup of friendship have a cup of Postum. Postum is made from whole-grai- n to bring out a cereals, flavor. rich, satisfying Its hearty, healthful, hospitable. . slow-roast- ed Postum is 100 coffee-frecontains no caffein or other artificial stimulants. Ready in an instant, its always welcome. Make sure you always have Postum on hand. e, v 100 coffee-fre- e OwwetFee V ' i, - '. ' . ' ? , Vv - . .,- iV s i' V I 5 v ,vK ,vv S, i v., 4;n v s'vV'.V -5 t. ' By Bonnie Lake Tribune Home Service Director is Sauce for the fish the secret of good lenten eating . . . and Lempn in is the secret for the sauce a good fish sauce! ' The sassy sparkle of lemon juice make a bland fish dish bios- som with fla- seafood luncheon meeting Satu r d a y w,Jn . . ' i X3Xxas ''" i'Y -- .- of fish, nothing will bring out bland flavors like lemon peel, grated, and fresh lemon juice blended into zippy sauces. Lemon also adds extra vitamin C to menus so necessary to good nutrition, to ward off spring colds. .1 Secret of Lenten Dishes Hides in the Sauce 1 The Salt Lake County Bar Auxiliary elected Mrs. Ralph advantage of using nonfat dry milk solids in you dont yeast baking have to scald the milk. ' fii-tli- Names Slate No Scalding .. i Weg-gelan- , C 11 Bar Auxiliary light room, but out of direct sunlight. Then, move them into sunlight when blossoms start to appear. . . e serve lobster tails, crab, clams, shrimp, salmon, let of sole, halibut, or any of the many other varieties the branches in a Keep s V ', ,"f 4 . i February 28, 1963 Page One! Thursday , ajm.w iv1)1 ood and IdJomen 3 Section D 7' V ' ' , ' i i 'A. A sv A i W yt Tiii drink 1 teaspoon sait U teaspoon pepper V cup chopped onion green onion . or i teaspoon dried tarragon, crushed 2 tablespoons chopped parsley 1 can sliced mushrooms, drained 2 tablespoons butter or margarine 1 package frozen peas, cooked, drained 2 cups) Pimiento Lemon quarters Stir cut garlic into salad oil. Wash scallops well to remove sand; drain. Pat dry with paper towels. Dip seal-Jop- s in salad oil until entirely coated; place in shallow greased pan. Combine lemon, 4 tube, butter, salt pepper, tarragon and parsley. Spoon season butter over scallops; place 4 Inches from heat and broil 3 to 4 min utes. Turn carefully; spoon sauce on other side. Broil 3 to 4 minutes longer,, Saute mushrooms in 2 tablespoons butter; add peas and heat thoroughly. Combine mushrooms and peas with broiled scallops and serve in 6 Individual scallop shells. Spoon some of the liquid from broiler pan over each serving. Garnish with pimiento strips and lemon quarters. Lobster Tails With Lemon Butter Sauce (4 servings) 4 large lobster tails, split (a to Vt. pound each) 1 cup butter or margarine, melted 1 teaspoon seasoned salt 1 tablespoon minced onion 1 tablespoon minced parsley 1 teaspoon grated lemon peel Vt cup fresh lemon juice Fresh lemon wedges Parsley Boil lobster tails in boil ing salted water 4 to 5 minutes. Drain. With sharp knife loosen lobster meat, leaving meat-ishell. For sauce, com- bine butter, seasoned salt, onion, parsley, lemon peel and lemon juice. Spoon 2 tablespoons sauce over each serving. Broil lobster tails about 4 inches from heat for 6 to 8 minutes. Serve with remaining heated sauce. Garnish with lemon wedges and parsley. Filet of Sole With Raisin Sauce (4 servings) 1 pound fillet of sole, fresh or frozen V cup flour Salt and pepper Vt cup butter or margarine 1 cups water 2 teaspoons cornstarch 1 'n teaspoons chevril tablespoon butter or margarine Vt teaspoon salt 1 teaspoon grated lemon 1 peel tablespoons fresh lemon juice cup chopped white raisins Cut fish fillets into serving pieces. Season flour with salt and pepper. Roll fish fillets In seasoned flour and brown on both sides in cup melted butter In large skillet Remove fish to hot platter. Add water to skillet Gradually stir in cornstarch, blending until smooth. Stir in chevril, 1 tablespoon butter and Vt teaspoon salt. Add lemon peel, lemon Juice and raisins. Heat Pour over fish. Serve at once. 2 V Morning Starter Sliver fresh dates and stir Into your favorite cooked cereal. Serve with milk, brown sugar and cinnamon. |