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Show tO: G O O .O G O G Q Q I CO & CO & 0 , lu jMm (JAmf&si Vast ja '' PiW Crisply-Coated Fish Takes It Easy on the Budget (See Recipes Below) Serve Fish Often As civilian meat supplies grow leaner, fish will again come to the A rescue as a good JY Protein food. Fish J7 yri" 's easer to pre-(k0T pre-(k0T J . pare than meat, Wffft Jf broils, fries and f& Jfr cooks quickly. fo'Trr Fish is at its ljJyS best when it's 'i ' perfectly cooked. 3y that, I mean, the bones separate sepa-rate from the delicate flesh, and the coating is crisp and golden brown if the fish is .pan-fried, or broiled. This delectable food is available in large quantity now, and it's wise to plan to serve it not once a week, out several times, to lessen the drain on red points. When served with a garnish of lemon and parsley Dr one of the excellent sauces, fish :an become a regular family favorite. favor-ite. Condiments should be used wisely jo that fish can take on an agreeable agree-able flavor. Their flavors should oe subtle rather than pronounced so that the delicate flavor of the fish .s not completely lost. " Baked Whltefish. 3 pounds whitefish ZVz cups bread crumbs (dry) 2 tablespoons bacon, minced 1 teaspoon green pepper, minced Onion, large, minced 5 slices bacon 'z teaspoon salt Pepper Mix bread crumbs, minced bacon, jreen pepper, onion and seasonings md lay on fish. Place a slice of jacon on this and fold over fish. Place on rack in open pan and lay remaining bacon over top. Bake 35 ninutes in a very hot oven (450 iegrees), basting often with fat in pan. Serve with green pepper and lemon slices. For sauce, mix together to-gether the following: 3 teaspoons minced green pepper, 3 tablespoons ;atsup, and 5 tablespoons mayon-oaise. mayon-oaise. Broiled Halibut. Anchovy butter or lemon Halibut Salt and pepper Wipe fish with damp cloth. Brush with melted butter and season with salt and pepper. r . . Arrange on broil- J . er pan and broil A& until fish is well Vj browned. Spread '- 0 with anchovy but- ter when ready to serve or garnish with lemon. Baked Fish With Mustard Sauce. 1& pounds fillet of haddock 2 tablespoons melted butter 1 tablespoon flour 1 cup boiling water - 1 tablespoon lemon juice 1 tablespoon prepared mustard x cup dried bread crumbs Salt and pepper Lynn Says: nave Sauces With Fish: Combine Com-bine melted butter with lemon juice and chopped parsley. Serve at once. Take 1 cup hot white sauce (medium) and mix with 2 hard-boiled hard-boiled eggs and 1 chopped dill pickle. Keep hot until served. Mix mayonnaise with an equal amount of sour cream and then add drained, chopped cucumber, to it. Season with salt and pepper. pep-per. Mayonnaise may also be mixed with scraped onion, parsley, chopped pickle and chopped pimienlo. Add grated American cheese to heated tomato soup and blend lightly. Serve over baked fish. Mix one cup of mayonnaise or white sauce with the finely chopped whites of two eggs. Put the yolks through a sieve and sprinkle over the top of the sauce. Mix Vi cup finely chopped and drained cucumber with one cup of sour cream. Sprinkle with paprika pap-rika or minced parsley before serving on fish. Lynn Chambers Point-Saving Menu Baked Fish With Cheese Sauce Baked Carrots Mashed Potatoes Whole Wheat Rolls Green Bean Salad Orange Chiffon Pie Beverage Recipe given. Cut fillets in six servings. Season lightly with salt and pepper. Lay in shallow, well greased pan. Make sauce of 1 tablespoon butter, flour, water, lemon juice and mustard, stirring constantly until thickened. Add remaining tablespoonful of butter but-ter to bread crumbs and sprinkle over fish. Bake in a hot oven (400 degrees) for about 20 minutes. When much fish is served, it Is good to vary the method of cooking and serve it as a souffle occasionally: occasional-ly: Fish Souffle. . (Serves 6) 1 package flounder or similar fish 'i cup boiling water V teaspoon salt Heavy cream . IVi tablespoons Sour 2 tablespoons butter or substitute is teaspoon pepper 4 egg yolks, stiffly beaten 4 egg whites stiffly beaten Cook the fillet of flounder in boiling, boil-ing, salted water until tender. Drain, iC reserving liquid, -v Add the cream to C&fp j) make 1 cup. Sep-("c-ilj f arate fish into fine Aakes- Combine y-MlUX butter, flour, salt prA-w and pepper. Add (vnTlANyN. cream anc cook cqO until smooth and J!SypjaiMS thick. Add fish and cool. Blend in beaten egg yolks, mixing well. Fold in beaten whites. Turn into buttered casserole. Place in a pan of hot water and bake for 1 hour in pre-heated 350-degree oven. Stuffings add interest to any type of fish. Bread stuffings or those with celery, mushrooms, or chestnuts chest-nuts may be used. In the following, rice stuffing is suggested with pike: Fish With Rice Stuffing (Serves 4) 1 3-pound pike 2 tablespoons butter Ja pound mushrooms, chopped 2 tablespoons chopped onion cup bacon drippings 1 cup cooked rice Salt and pepper Vi teaspoon poultry seasoning 2 beaten eggs Place fish in shallow pan and broil under moderate heat for 15 minutes, min-utes, basting with the 2 tablespoons of butter. Turn; broil 10 minutes. Season with salt and pepper. Cook mushrooms and onions in bacon drippings until tender. Add rice, seasonings and eggs; mix well and mound the stuffing in center, of serving serv-ing platter. Place fish, skin side up over stuffing. Fish may also be baked with stuffing, in a moderate oven for 45 minutes, basting with butter. Garnish with lemon slices. Cheese sauce Is an excellent accompaniment ac-companiment for fish as in this case: Baked Fish With Cheese Sauce. (Serves 4) 1 chopped onion 1i pound sliced cheese 1 216-pound pike, halibut or perch 1 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon salt lb teaspoon pepper 1 cup milk Place onion and half of cheese in fish cavity. Place remaining cheese on top of fish. Add remaining ingredients in-gredients and pour over fish. Bake in hot oven (400 degrees) for 25 minutes. Get the most from your meat! Gel your meat roasting chart from Miss Lynn Chambers by tvriting to her in care of Western Newspaper Union, 210 South Desplaines Street, Chicago 6, IlL Please send a stamped, telf-addressed envelope for your reply. Released hy. Western Newspaper Union. |