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Show Friday Fish UHEER UP!" people used to say to a man who was In despair because he had been jilted "there's plenty more good fish in the sea!" Today, to the housewife who's in despair because it's Friday again and all the flsli store otters is halibut, the words of comfort are: "Cheer up! there's plenty more good fish in cans!" If the fish dealer fails her, she goes on to the grocer's and finds on his shelves enough menu-inspiration menu-inspiration for two or even three sea-food dinners a week. Around canned shad roe she can build a very appetizing meal. Shrimps why noti 2iirry them? Crabmeat why not serve a crab-meat crab-meat and tomato dmelette? And there's still plenty more good fish in cans haddock, herring, mackerel, mack-erel, salmon, tuna, all very carefully care-fully selected and as nourishing as when they left their native waters. Two Friday Dishes Next Friday try one of these recipes which are quickly made main dishes that serve eight people. peo-ple. Mackerel Shepherd's Pie: Drain a half a cup of canned peas and one 8-ounce can of diced carrots, and add them to two cups of white sauce. Flake a 1-pound can of fresh mackerel, and fork it into the sauce so that it remains in fairly large flakes. Pour the combined com-bined ingredients into a buttered baking dish, and pile fluffy, well-seasoned well-seasoned potatoes on top. Brush with melted butter and bake in a moderate oven until they are very hot and the potatoes are golden brown. Tuna Fish and Rice with Caper Sauce: Place a large can of tuna in water enough to cover it and boil it until it is thoroughly heated. Remove the fish from the tin without breaking it, and place it in the center of a platter. Meanwhile Mean-while boil some rice, drain a cup of it, and pile it in a ring around the fish. Slice three hard-cooked eggs and arrange them in a ring around the base of the rice. Add four tablespoons of capers to about two cups of white sauce and pour the sauce over the fish. |