Show EVERYDAY FOOD arm it a center cut of fresh salmon TAKE cover with cold water and plenty fit salt bring slowly to a boil removing all scum and simmer until tile the fish Is tender drain well and serve with the following sauce tale take six tablespoonfuls of butter the yolks of two eggs put them into a double boll boil er stirring briskly until the butter Is dissolved mix two tablespoonfuls of flour with the egg mixture add the juice of a lemon and one c cupful of milk a little grated nutmeg find and pepper and salt stir constantly until it thickens to a smooth custard cn pike a la tartar cut a fresh pike into slices and lay the lie slices into a marinade of olive oil minced onion salt and pepper finely cut mushrooms and parsley cover the fisli fish with will bread crumbs and broil brushing with the marinade when the fish Is a golden brown place on a hot platter and serve with parsley and a tartar sauce spinach with egg noil spinach in very little water beat up two eggs for each pound ot of cooked chopped spinach with bread crumbs that have been well buttered pour over olive oil or butter and heat thoroughly serve hot consomme royal beat two eggs add salt and one half cupful of milk pour into a square shallow pan and cook over hot water until the custard Is firm cool cut into small squares and serve in hot consomme glazed peach fritters Fritter 3 reci peel stone and cut into halves firm arin peaches toss about until well covered with sugar being careful not to break them canned peaches pea clies may be used take two cupfuls of clr one halt half cupful of water and mix this batter with the whites of two eggs well beaten adding salt and a tablespoonful of melted butter bring some hot vegetable oil to the proper heat beat dip each peach into batter then fry in the hot fat when lightly brown drain on a paper and sift over powdered sugar place lit in a hot oven for a few minutes to glaze serve on a dolly doily covered plate while hot 0 0 o 1932 western newspaper paper union |