| Show more 1011 ole fish sa s1 11 13 in alle A menu 1 1 4 1 eam less M morle ork a at meals py by B GIBSON director home economics dept deft H 1 licin corr company is a valuable body build F FISH pig ng food and nd wise co cooks 11 give it a clef definite inte place ill in the acry day diet to be palatable with fall appeal of flavor fish requires equi careful and unusual seasoning the skilful ful use of a small amount of tomato ketchup or chili sauce bauce a few drops of onion juice or pel pei haps a dash of wo cester shire sauce takes ash out of the realm of commonplace foods and makes it an unusually at attractive active dish the following recipes show how truly dell delicious ious yet easily and quickly prepared fish may be halibut creole 2 fihs ihs hali haltI Lul nit ii i cup ketchup I 1 oll ollo o jaice ice 2 it 0 b n ft r 2 tablespoons flour silt salt jid aid pepper place the ketchup vater and onion juice in a par and heat to boil ng point mix butter and together and ana hiir irio into inc sauce when it bolls season with salt and pel per and d nd cook for several minutes boiling water vater v ater into a deep pan to a d dept th of one half cich lay fish in in it il for one minute skin side dj doan n remove from water vater and tal take e 0 off ff skin place in in a well but butterer butte ta r ed pan and season with salt and pepper top with slices of pickle and pour half the tomato sauce over the fish 13 bake ake 30 33 to 45 minutes hasting basting with remaining tomato mato sauce garnish with parsley and serve the fish surrounded u ceded with sauce from the laking parl pan tung tuna fish with pick pickle ze buce I 1 cup canned or cooked in tuna ash 2 biar 2 tahle fl mr 1 5 tea poon salt it 1 cups in ik 3 tahle spoons chopped sweet pickle lockle I 1 mu ard pars parsley lcy dash ash of worcestershire beuce steam tean fish cv over r hot lot water until heated melt butter in saucepan add lour and salt then gradually add milk cook until thick an and d ada ad i the chopped pickle place asa on platter pour sauce over it and sprinkle v ith paprika and parsley old fashioned salmon rn fritters aters 2 cups culls canei calne shimin jan 1 tup 33 1 tris poci pu pure e cli ilir r cr c codr r 1 cp c p ton li tc ba ovder rwjr pv ow Jr der li sit I 1 es 23 cup ai fralc fiad e the sal salmo non and add t th mayon rray onn nae aud ald inep r the i sift the flour ian the sit aej baking poud r and nj ada the beaten egg and ail mill milk c mix abis bittar vv tal t ii tle the saimon sahron Z t drop from a son ira sr 0 o deep dee fa n i atil ani fry to a light liron brown thol these e mia ch cai li are asp c ay iy ay I good since sance to tomato aiato ketchup rr or worcestershire cester shire sauce salmon or arsh au AJ crl t I 1 cl cup canned si bui 13 on or 2 babl ns atre clar vir I 1 1 re 2 J i up cj aca I 1 cur cup drawn butter Lutter st salt and chop the fish ash add tle the iwan butter sauce pure cider salt and pepper and ali m ita place in n a butac buttered red bal bakin king disi and cover with bread brown in a moderate oven serve scry on a platter q famished will v in sm tui ed spanish olives i ices oi of IP leaion alon and parsley parey divian butter aj cup dirr I 1 p ll pit it t lilii alg li abter 13 c cuy L battit aj V ts poin salt melt licit ards of the butr in a double boice ard adil add I 1 flour and salt sale wl w h hae beel sifted toE toa etier etler slowly Y I 1 pour it the boilini irK water aid ad cook ur lanil smooth and thic thick A refal str R remote ring to prevent lumps froni from the fre and st t r i in anthe the rest rear of the butter |
