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Show Serve Fish Often For Meal Variety (See Recipe Below) Seafood Specials pISH do not swim in the ocean just to be eaten on Friday," says the old adage. If you've had the good fortune of eating fish prepared pre-pared properly, then you certainly will adhere to the adage, for fish cooked to perfection is truly delicious. de-licious. But, there are other reasons for eating fish, too! You may have . TT , , abundant body-' body-' SrJ. '' building proteins, "(3 minerals and vitamins when "X. 4? you have a fish dinner. Fish are modestly priced whether wheth-er you buy them fresh, quick-frozen 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 don't particularly enjoy fish, try a new way of preparation. One of the recipes in today's column col-umn 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 spank-ing 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 home? Use filets of fish which have been cleaned, then season with salt and pepper. Roll them in flour and dip in a thin batter, and fry in deep fat (360). Served with shoe string potatoes, also fried 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 de-licious dinner for any night of the week. DO YOU OBJECT to the odor of fish? Fish which is not overcooked over-cooked will not have that odor to which you may rightfully object. 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 it's stuffed with a nicely seasoned sea-soned 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 cup chopped celery 1 tablespoon minced parsley Yi cup bacon drippings 4 cups dry bread cubes 1 teaspoon salt Vs teaspoon pepper 1 teaspoon sage, marjoram or thyme 4 slices bacon Have fish cleaned but leave on head, tail and fins. Wipe dry. Rub r inside and out . with salt; let f .;-'vv5 i stand about 10 i; ' O -J minutes. Cook yKjjWjX onion, celery k x'v" ' ' " 1 and Parsley in t rV''"''-' ' 4 drippings until ..- ; . ; golden brown. ( 1J-1 Combine with ii I "' ' -'- bread cubes and seasonings. Toss lightly and stuff-fish loosely. Fasten fish with skewers and lace with string. Place fish, seam side down in a shallow, well greased baking pan. Brush with melted fat or salad oil. Bake, uncovered, in a moderately hot oven (3753) for 40 to 50 minutes. Baste occasionally with fat or oiL During the last 15 LYNN SAYS: These Tested Ways Help in Fish Cookery When breading fish fillets, allow the fish to stand after breading for at least one half hour, so that the coating will not fall off when the fillets are fried Potato nests are a nice innovation innova-tion for serving creamed fish. Make them by cutting raw potatoes into slender strips, and cook in hot fat for 2 minutes. Press the potatoes into muffin ons and brown in a hot oven LYNN CHAMBERS' MENU Stuffed-Baked Fish Lemon-Butter Sauce Creamed Spinach with Egg Garnish Browned Potatoes 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 Vs 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 nice-ly as to dinner, when it's tuna fish in golden brown and puffy sandwiches: sand-wiches: Tuna Fish Sandwiches (Serves 46) 1 cup grated tuna fish (canned) cup chopped celery cup chopped green pepper 1 tablespoon grated onion 2 tablespoons lemon juice Ya cup salad dressing Salt, pepper and paprika cup coarsely grated American 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 with1 cheese and broil until golden brown and puffy. TTERE'S A RECIPE for the thin1 batter into which to dip th fish for deep fat frying: 1 cup sifted flour 1 teaspoon baking powder Yi teaspoon salt 2 eggs cup milk 1 tablespoon melted butter or salad oil Sift together flour, baking powder pow-der and salt. Beat eggs, add melted fat or oil and milk. Combine with dry ingredients. Beat until smooth' and use for fish filets which have been seasoned and rolled in flour. 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: fol-lows: Savory Oyster Casserole (Serves 4) 2 dozen oysters 1 cup cooked, chopped spinach 1 bay leaf 4 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, spin-ach, bay leaf, onion and celery, n Brown flour in butter and add U VI 1r 'C spinach mixture ItVTO-O to it. Cook slow-J' slow-J' 'y Ior 15 minutes Y ' Z-rSL and then re- f move- Day 'ea- f "s " 1 1 Drain and dry oysters and place in a buttered baking dish, or in individual casseroles. Mix oysters with bread crumbs, then top with vegetable mixture. Dress with lemon juice. Bake in a hot (450) oven for about 12 minutes. Serve with additional lemon, if desired. de-sired. Chopped sweet pickles added to bread stuffing make a nice innovation inno-vation when used with pike or other oth-er white-fleshed fish. Lemon browned butter is another fine idea for serving with fish. Brown but do not burn butter over a slow fire in a heavy skillet. Add to this a dash of Worcestershire sauce and lemon juice to season. Fish fillets are sometimes more interesting if dipped in bread dressing, dress-ing, rolled, fastened with string and baked or fried, than when served Gat. |