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Show Table Talk Spring this year is more evident by the calender than by the weather, but nevertheless, its got to get better. And when it does, arm yourself with these thoughts on vegetables, growing your garden and ham .recipes. Mam Shall Hot Eat Fish By Lemon Juice Alome Even to the most i'j i i ': parched, desert hermit, eating fish with nothing but lemon juice gets By DONETA GATHERUM Try these Can fish be served with anything besides a lemon wedge and a small dish of tartar sauce? Yes! There are many sauces that enhance the flavor of fish. Some are wiped onto the fish before cooking. Most sauces are used as a side dish to be applied by the consumer. uncommon fish : sauces to put the frolick back in fish FOR BAKED fish, a tomato sauce is very appropriate. Wipe two fillets, put in a casserole, cover with one Cupful of canned tomato soup hour at 350 deand bake grees. Sprinkle chopped parsley on the top and serve in the same dish. Maitre d'Hotel Butter is a sauce that enhances the flavor of broiled fish. Cream 3 Tbsp. butter and add a pinch of pepper and Vi tsp. salt. Cut a lemon in half and from each half cut two slices. Cut edges in points. From end of lemon squeeze 3A Tbsp. of juice and add slowly to the butter. Add chopped parsley (about Tbsp.). Sprinkle the mixture lightly on the lemon slices. A small quantity of red or green pepper can be added to this butter. Serve the butter in a small container along side the lemon wedges that were removed earlier. delights. one-ha- lf 1 . . TRY THESE other uncommon fish sauces. CREAM MUSTARD, JEWISH Make a white sauce. Mix 1 Tbsp. of mustard (dry) with a teaspoon of cold water and stir into the sauce for about 2 minutes. The quantity of mustard may be increased or dimin-she- d to make the flavor strong or mild. Serve immediately after pre- paration. BORDELAISE Simmer 4 shallots, chopped very fine in 4 Tbps, butter. When thor- oughly warmed through, add Vi glass of claret and reduce until nearly done. Add one pint of brown gravy and boil for 5 minutes, ' pound of sliced parboiled beef marrow and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley and before serving stir in 4 Tbsp. fresh butter. Serve over the fish or meat or separately. BECHAMEL SAUCE Melt 2 Tbsp. butter in a saucepan, add 1 Tbsp. flour, stir until smooth; add 'A cup milk and 'A cup fish stock, 'A tsp. salt, pinch of pepper and a pinch of paprika. Cook until thickened, stirring constantly to prevent lumping. This sauce may be used over boiled, baked or fried fish. To change the recipe, add to the basic ingredients minced hard boiled eggs or parsley or cooked peas and diced carrots. Other ingredients that will give variety to this Bechamel sauce are minced pickles, capers, shrimps, tomato catsup. CREOLE (serves 6) Put in a saucepan 13 cup butter, 1 sliced onion and 3 sliced green peppers. Simmer ltf minutes or until soft then add 1 quart canned tomatoes with their own juice, I can sliced mushrooms, 'A can sliced pimientos, a little finely chopped garlic, salt and pepper. Cook slowly for 1 hour. Fresh tomatoes may be substituted for canned. If the sauce is too thick add brown gravy or bouillon. , CUCUMBER (Serves 4) Pare 2 large cucumbers, remove seeds, chop fine and squeeze dry. Season with salt, vinegar and paprika and add 'A cup of whipped cream. There are many occasions when the traditional is better than something new. The following tartar recipes will satsify those individuals who dont want a change. TARTAR SAUCE One chopped gherkin pickle in vinegar, 1 Tbsp. capers, a little chervil, parsley, chives, 1 Tbsp. French mustard. Stir well into a cup of mayonnaise. TARTAR MOUSSELIANE Add a small amount ('A cup) whipped cream to the tartar sauce. TARTAR Chop Vt tsp. onion, add I tsp. chopped pickle, 1 chopped olive and 1 tsp. parsley. Stir into 13 cup mayonnaise. Add slowly I Tbps, tarragon vinegar, salt and cayenne pepper, if needed, dmg Vegetables, Visions of Summer Future 0 - By LUCILLE STRINGHAM j MIXED VEGETABLE IN CASSEROLE The fresh garden vegetables 3 cups mixed vegetables, cooked, found so plentiful in the market right now. makes us anxious to get frozen or canned 3 Tbsp. butter with our spring planting so we can : enjoy fresh vegetables from our 3 Tbsp. flour : own garden. 'A cups milk 0 'A tsp. salt 'A tsp. pepper USE vegetables while they are : fresh for maximum flavor and food cup shredded cheese i value. To store vegetables, wash 2 slices bread cut in 'A inch cubes 2 Tbsh. butter, melted ; and refrigerate in plastic bags or the vegetable drawer. Cook vegetables i until tender in a tightly covered (saucepan to preserve vitamins. Use only a small amount of water, as most nutrients in vegetables are w soluble. ; I I 1 cr . MARINATED VEGETABLES i I head of cauliflower cut in flowcrcttes 2 carrots, peeled and cut in 'A inch by 2 inch strips 'i 2 stalks celery cut in I inch cross-ise pieces I green pepper cut in strips I V cup while vinegar . ; Vi cup oil i 2 Tbsp. sugar ' I tsp. salt j Vi tsp. chopped oregano leaves ; 'A tsp. pepper : V cup water w j PLACE ALTOGETHER in a large heavy skillet. Bring to a boil, reduce heat. Cook covered for 5 minutes, stirring occasionally. The vegetables should still be crisp, fool and refrigerate for 24 hours in the liquid. Dram just before serving. You can add green beans if you grees. Serves Use a can of creamed soup, celery, mushroom or chicken, in place of white sauce. It adds variety and makes it a quick dish to fix. thickened. Add seasonings and CALORIE WATCHERS cheese, stirring until cheese melts. POTATOES Place vegetables in a shallow casAdd 2 slices of onion and 2 bouilserole dish. Cover with sauce. Cut lon cubes, beef or chicken, to the bread in Vi inch cubes and stir into water when sliced or quarcooking remaining 2 Tbsp. melted butter. tered potatoes. They have a good Put bread cubes on top of sauce. flavor without the added gravy or Bake about 10 minutes at 4(X) de butter. They will need no salt. COOK VEGETABLES until just tender. Melt 3 Tbsp. butter in a heavy saucepan. Stir in flour. Do not brow n. Add milk and cook over low heat, stirring constantly until 6-- 8. Plan Early For Good Gardens By Robert Tracinski John Deeres Lawn and Garden Specialist For the gardener, the first signs of spring arrive in the mailbox. Seed catalogs with enticing ripe photos of fresh fruits and vegetables are pleasant reminders that it is time to begin vears garden. plani.i.. A GARDEN plan is important to a successful harvest as it helps you determine where to plant each crop and how much you can plant. No matter how larger or small your lot. start with a scaled drawing of your garden. Graph paper will simplify this task. The plan will help you decide the amount of seed packets you should order, and also will serve as a planting guide for the annual rotation of yourcrops. Make sure you rotate yourcrops yearly; disease organisms may build up in the soil of the same variety of plants are planted in the same spot each year. POLISH HAM provides just the taste treat lor celebrating spring's arrival, t YOU CAN TAKE full advantage of the suns nourishment by running your rows of plants north to south. And, so as not to shade the smaller plants such as lettuce and peas, plant your taller crops such as corn, tomatoes and other staked plants at the north end of your garden. Celebrate Spring With Delicious Ham Recipe Be sure to leave plenty of space between each plant for growth. You should sow carrots, lettuce and onions in rows about one foot What could be belter than to celebrate the arrival of spring w ith an arrangement of fresh flowers and a tasty Polish ham? Ham makes a perfect centerpiece for any family gathering. Lean, economical and so delia Polish ham on your table cious will be a sure crowd pleaser; but, of course, dont forget the flowers. For that special occasion, or for any reason, dress up your Polish ham with this Golden Raisin Sauce and accompany it with a medley of fresh spring vegetables: I Polish canned ham Vi cup apple jelly apart; other vegetables will need more room. For example, tomatoes and sweet com must be planted in rows at least three feet apart, and most other crops should be planted in rows between one and a half to three feet apart. IT IS ALSO important to leave space between rows for easy access to each row for weeding and harvesting later in the season. You may not have room to plant everythin! you like, so pick your favorites first. 5-l- like. i I z. !A cup honey can crushed pineapple, juice packed 1 cup golden raisins Preheat oven to 35CFF. Score sides place in baking dish. In medium sauccpot, stir together jelly, honey, and juice from pineapple. Bring to boil over high heat; stir in raisins. Boil, uncovered, 5 minutes. Stir in pineapple. Pour sauce over ham. of ham, Bake 1 hour, brushing occasionally with sauce. Slice ham and serve with sauce. Serves 12. t |