Show Iw rAff l 4 I ii ML tt j W i r. r W O M. M N t f z v WJ s I II i tD M EMoi D' D le leO I N p y A 5 t 1 F iy t r 4 i I I 1 4 TJ v vt J WA W A g Serve Fish Often For Meal l Variety See Recipe Below ow Seafood Specials I ISH do not swim in the ocean just to be eaten on Friday says the old adage If youve you've had the good fortune of eating fish prepared prepared prepared pre pre- pared properly then you certainly will adhere to the adage for fish ish cooked to perfection is truly de de- de- de licious But there are other reasons for eating fish too You may have e abundant bodybuilding bodybuilding bodybuilding body body- building proteins 4 minerals and anda a vitamins w when v h hen e n you have a fish c dinner Fish are modestly priced whether er you buy them fresh quick- quick frozen or canned so they'll help you with food budgeting problems They're plentiful and amazingly versatile if you'll just give them a chance If you dont don't particularly enjoy fish try a new way of preparation One of the recipes in today's column column column col col- col- col might start you on a new food adventure Or if you tend to get tired of fish try other methods of preparation with a dash of spanking spanking spank spank- ing lug brand new flavor tricks You'll be surprised at how many new ways there are for preparing the same foods Many have heard of fish and chips but have you ever tried them at rome Borne Use filets of offish offish offish fish which have been cleaned then season with salt saIt and pepper Roll them in flour and dip in a thin batter and fry in deep fat Served with shoe string potatoes also fried tried in deep fat until golden and crisp a hearts of lettuce salad and a generous serving of lemon quarters you'll have a really delicious delicious delicious de de- de- de licious dinner for any night of the week S S S SD 0 YOU OBJECT to the odor of offish offish offish D DO fish Fish which is not overcooked overcooked overcooked over over- cooked will not have that odor to which you may rightfully object Its It's wise to remember that fish is delicate and does not need long cooking to make it tender Baked fish is popular especially when its it's stuffed with a nicely seasoned seasoned seasoned sea sea- celery mixture then served with a tangy lemon butter sauce Stuffed Baked Fish Serves 6 3 to 4 pound whole fish 3 tablespoons chopped onion 24 cup chopped celery 1 tablespoon minced parsley 4 i cup bacon drippings 4 cups dry iry bread cubes 1 teaspoon salt Jd H teaspoon pepper 1 teaspoon sage marjoram or thyme 4 slices bacon Have fish cleaned but leave on head tail and fins Wipe dry Rub inside and out with salt let stand about 10 minutes Cook onion c celery e I 1 e r y yand c and parsley in P drippings until 1 g golden 0 Ide n brown Combine w wit with i t h bread cubes and seasonings Toss lightly and stuff fish ish loosely Fasten fish with skewers and lace with string Place fish seam side down in a shallow well weIl greased baking pan Brush with melted fat fator fator fator or salad oil Bake uncovered in ina a moderately hot oven for 40 to 50 minutes Baste occasionally with fat tat or rolL roiL During the last 15 LYNN SAYS These Tested Ways Was Help in Fish Cookery When breading fish fillets allow the fish to stand after breading for forat forat forat at least one half hour so so that the coating will not fall off oU when the fillets are arc tried fried Potato nests are a nice Innovation innovation tion for serving creamed fish Make them by cutting raw potatoes into slender strips and cook in hot fa fat t for 2 minutes Press the potatoes into muffin pans and brown in a hot oven LYNN CHAMBERS' CHAMBERS MENU Stuffed Baked Fish Lemon Butter Sauce Creamed Spinach with Egg Garnish Browned Potatoes Carrot Cabbage-Carrot Slaw Crisp Rolls Beverage Cherry Pie Recipes Given minutes of baking time lay strips of bacon on top of fish Lemon Butter Sauce Combine cup melted butter or substitute with two tablespoons lemon juice and one tablespoon chopped parsley Serve over baked fish Fish goes to lunch just as nicely nicely nicely nice nice- ly as to dinner when its it's tuna fish in golden brown and puffy sandwiches sandwiches sand sand- Tuna Fish Sandwiches Serves 4 4 C G 1 cup grated tuna fish canned cup chopped celery A H cup chopped green pepper 1 tablespoon grated onion 2 tablespoons lemon juice Va cup salad dressing Salt pepper and paprika 1 cup coarsely grated American Amen Ameri can cheese Combine all ingredients except cheese and season to taste Cut bread slice diagonally in half Toast one side spread other side with tuna mixture Sprinkle de with cheese and broil until golden brown and puffy S S S SH ERES ERE'S A RECIPE A-RECIPE for tor the thin H HERES HERE'S batter into which to dip the fish ish for deep fat frying 1 cup sifted flour 1 teaspoon baking powder J 14 teaspoon salt saU 2 eggs cup milk 1 tablespoon melted butter or salad oil oU Sift together flour baking powder powder powder pow pow- der and salt Beat eggs add melted fat or oil and milk Combine with I dry ingredients Beat until smooth and use for fish filets which have been seasoned and rolled in flour lour Fry in deep fat until gloden brown Serve at once Oysters have a delicate flavor but you can coax them into an even more appetite tempting dish as follows follows fol fol- fol lows Savory Oyster Casserole Serves 4 2 dozen oysters 1 cup cooked chopped spinach 1 bay leaf Yi teaspoon tabasco sauce 1 cup toasted bread crumbs 2 tablespoons butter 2 tablespoons chopped onion 1 tablespoon minced parsley 2 tablespoons flour 2 tablespoons minced celery Salt pepper and cayenne pepper Add seasonings to parsley spinach spinach spinach spin spin- ach bay leaf onion and cel celery ry n Brown flour lour in inI I 1 butter and add I 1 I spinach mixture I to it Cook slowly slowly slow slow- ly for 15 minutes and then remove remove re re- move bay Ie leaf at Drain and dry o oysters y s t e r sand sandplace and place in a buttered baking dish or orin orin orin in individual casseroles M 1 i x oysters with bread crumbs then top with vegetable mixture Dress with lemon juice Bake in a hot oven for about 12 minutes Serve with additional lemon if de de- de- de sired V Chopped sweet pickles added to bread stuffing make a nice innovation innovation inno when used with pike or other other other oth oth- er white-fleshed white fish Lemon browned butter is another fine idea for serving with fish Brown but do not burn butter over overa a slow fire ire in a heavy skillet Add to this a dash of Worcestershire sauce and lemon juice to season Fish fillets arc are sometimes more interesting If dipped in bread dressing dress ing rolled fastened with string and baked or fried than when served flat fiat |