Show y l c w Wio wll y liw Unless specified these recipes are planned for tor four tour per- per eons ons ons COOKING FISh FISH Cod smelts am ells haddock turbot and scallops are at their best during the win winter tor months Smelts and scallops are only In season Beason from October to March larch TheSe Thue are delicious economical food but too f w house nil house h 03 cs Use uso h m to od ad Scallops contain no waste aste and andare andare are easily cooked and served In Inthe Inthe the home kitchen The sauce auco Is lathe the thing that gives gies the pro pro- pro professional touch to most fish flen dishes because the tho actual cooking of fish is III of the simplest fashIon Broil Broil- BroilIng Broiling ing boiling or deep fryIng trying are arc the ed methods lh Thre re is 18 1 no simpler way ay to cook fish h than In deep fat tat This la is ury 1 different from the ordinary pan trying of fish flah The Intense heat Jt the deep tat fat quickly cooks cooke the coating of crumbs and egg This forms torms a 0 sort of ot shell which pro pro- protects protects pro protects the tho delicate flesh leeh of the fish from the too high temperature and ond cooks It perfectly The serving of fish Ish adds or de- de detracts detracts de detracts tracts much Broken pieces tum turn tumbled bled onto a a platter rarely find much favor with the family While neat whole servings sen Ings garnished with slices or sections of lemon are arc most appetizing I itou Hou find It Impossible to turn turna a whole or halt half a a I fish nh when broil brot- broiling broiling ing It tt cut It in pieces that you youcan youcan youcan can handle These are really fit II- fil fillets lets of fish tl h and nothing to be ashamed of Fillets are l prepared for deep tat rat frying trying It if the tho thoI fish Is of or any size at all aU I Fried scallops with Ith Ith tartar sauce are a delicacy that any housewife can enjoy at homo horno as os well as In tn a fashionable hotel 01 filed Scallops One pint scallops 1 j egg fine I crumbs frying ft Clean scallops and dry between I Ito I to toads els cis beason heason with salt and ond pep pep- pepper pepper per per Beat Deat egg slightly with one water Dip scallops In egg roll rolt In crumbs and drop In deep hot fat fah fry rry three minutes and drain on heavy brown paper The fat tat should sho h be hot enough to slightly lightly brown an Inch cube of bread from the soft part port of the loaf In CO GO seconds Tartar l Sauce Yolk of 1 egg 3 1 cup olive oil oil t h teaspoon salt aalt y 4 4 mustard 1 teaspoon powdered sugu few grains cayenne J If I tea tea- teaspoon teaspoon tea spoon spoon poy powdered dered tarragon 3 des des- des vinegar 1 dessertspoon minced capen 1 I dessertspoon dessert poon minced gherkins 1 dessertspoon minced green olives 1 dC dessert dessert- dessertspoon isert dc sert- sert spoon minced r parsley y I 4 finely chopped shallot Mix lIx salt talt sugar tarra tarra- tarragon gon you and cayenne with egg yolk olk Th The egg and end JO bowl bol J should be ery cold eold Stir with a forK fori until smooth Add oil otI drop by beating constantly Add vinegar as oS mix mix- mixture mixture ture thickens The rhe oil oll mI may mar lie Le add add- dd- dd I |