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Show remove the seeds and veins. Scald with boiling water and drain well. Fill with the creamed fish, cover with buttered crumbs and place the peppers pep-pers in gem pans to hold their shape. Bake ten minutes or until well heated and the crumbs well browned. Salmon, Sal-mon, tuna or cooked fresh fish well seasoned may be used in place of the haddie. Garnish with riced, hard-cooked hard-cooked egg and chop the whites and use as a border around the edge of the pepper for a more fancy and nutritious nu-tritious dish. Use the fruit left in the bag when draining for jelly to make jam. If carefully looked over and the fruit Is fresh, it will make most acceptable jams. By adding an orange, a few nuts, one will have a nice tasty conserve. con-serve. ((c). 1931. Western Newsnaner Union.) The KlTCrm VARIETY IN THE MENU For a luncheon menu after preparing prepar-ing the salad of crisp lettuce, french dressing with a few sections sec-tions of grapefruit or pineapple, sprinkle it with a handful of good nuts peanuts, almonds, pecans or hickory nuts any nut will be good and supply the protein which is needed for the well-balanced well-balanced menu. With a slice of whole wheat bread and a glass of milk, this makes a good meal. French Potato Soup. This has appeared ap-peared before, but is such a favorite that one hopes to find a few new ones to become its advocates. Slice a large potato or two, an onion or two one may vary the proportions depending on the number to be served. Slice the onions and put them to cook in two tablespoonfuls of butter. When a golden brown add them to the potatoes pota-toes which are covered with boiling water, cook until soft. Season, add hot milk and serve. Creamed Finnan Hacidie. There should be one and one-half cupfuls of the fish, flake or break into small bits, after soaking in water. Remove all bone and skin. Make a white sauce as usual, add the fish and simmer sim-mer for ten minutes. Halve crosswise cross-wise large, fresh, green peppers and |