Show rOi Kook H HI I o e a. a O I H He who receives and entertains entertains' his friends and w does not himself per per- tonally give supervision to the repast which he offers them is la not Dot worthy of ot having friends friend FRESH FISH IN TN A TIlE THE parts of the country where fish may be caught cooked and eaten aten the same day there Is no more appetizing and healthful food tood Fish should be cleaned and pla placed d on Ice ke never lIe leaving It until put Into the oven ofen Of en cr r broiler then the will b. b good and the dish appetizing Pike bass pickerel and ond perch all aU abound In the fresh waters There any ony number of ot WI ways of ot serving them theta Stuffed Bluffed and antI baked the pike and pickerel pick pick- erel excellent are lire The perch are usually fried until crisp and oud brown They riley should be roll rolled In seasoned Dour Clour before dore cooking A meaty fish Is very good boiled hulled In acidulated water and served ed with cooked spinach and ond this sauce Banana Filling Scrape and mash two ripe bananas add one tablespoonful of lemon mon Juice two tablespoonfuls of powdered sugar SU ar and one halt cupful candled orange orane peel Use on yellow ellow cake top with whipped ped cream Creole Sauce Sift Sitt one can cun of tomatoes a n pint season well with one teaspoonful of ot salt n a dash dosh of cayenne Add one cup CUI ful of fresh mushrooms mushroom that have hn been cooked In tn butter for five minutes To the butter left In the pan add odd two tablespoonfuls of flour stir until smooth Add to the sauce und and cook nil all together until thick Add two VO teaspoonfuls tea tea- spoonfuls of onion Juice one green pepper finely hopped and pour time the U. U whole over the boiled fish C 1922 N wiy D r Union |