Show pa 09 0 9 fill am ways with fish fowl most of us know just how to prepare meat to delicious perfection but we know ve very r ez little about s seasoning r and cooking fish and fowl to make them delicious perhaps this is because we had until a few years ago ample quan titles of meat coming our way now we are finding that these meat substitutes utes can be truly appetizing in their own right duck cooked the french way I 1 duck salt and pepper sprig of thyme sprig of marjoram sprig of winter savory sprig of rosemary I 1 blade of mace few peppercorns va cup water 2 tablespoons butter yolks of 5 eggs I 1 onion clean and wash duck rub over with salt and pepper and place in hot oven roast until a delicate brown remove duck from oven and cut it in pieces place in a stew pan water spices and onion cut in half stew gently until meat is tender add the butter to the gravy and pour in well beaten egg yolks pour over the duck and serve you would be pleasingly surprised at how good striped bass can taste when prepared n Z by boiling and served with mustard mayonnaise 4 heres the way to do it boiled striped bass serves 3 to 4 2 to 3 pound striped has bass I 1 carrot thinly sliced I 1 onion thinly sliced I 1 teaspoon salt I 1 bay leaf 1 teaspoon freshly ground peppercorns per corns 3 or 4 celery leaves minced I 1 teaspoon minced parsley cup white vinegar 1 to 2 quarts boiling water clean and prepare fish into a shallow roasting pan place carrot onion seasonings vinegar and boiling water bring to a boil place fish in water simmer gently 15 minutes then remove from over heat and allow fish to poach an additional dit ional 10 minutes remove fish from liquid drain arrange on heated platter with a garnish of lemon and watercress serve with mustard mayonnaise I 1 ess egg yolk I 1 teaspoon salt I 1 teaspoon dry mustard lynn says kitchen time savers when preparing meals do as many things in advance as possible u using sing those extra moments profitably dry ingredients for breads and muffins or biscuits can be mixed ahead of time puddings custards bustards cus tards gelatin desserts and cookies can also be made a few days in advance vegetables may be cleaned but they should not be pared sliced or cut until ready to cook or serve as they may lose vitamins salad dressings and sandwich fillings can be tossed together ahead of time to speed up meal preparation all partially prepared foods should be placed in the refrigerator era for sate safe keeping I 1 I 1 lynn chambers point saving menus roast duck browned potatoes slivered carrots and green beans green salad with blue cheese dressing cherry tarts beverage ya teaspoon sugar Vs teaspoon paprika pinch of cayenne 2 tablespoons lemon juice I 1 cup salad oil about vi cup finely chopped chives beat egg yolk with rotary beater until it is thick and lemon colored mix the seasonings and add to the egg yolk beating well add 1 tablespoon of the lemon juice and continue to beat well begin to add the oil about a halt half a teaspoon at a time beating steadily as you add As mixture thickens the remaining lemon juice may be added add oil sufficient clent to make a rich thick dressing add chopped chives store in cool not freezing temperature Red snapper with tomato sauce serves 6 to 8 3 pounds red snapper salt and pepper to taste 2 tablespoons butter or substitute 1 cup strained tomato 2 onions sliced I 1 carrot diced dicea celery and parsley root diced dicea 1 cup sweet cream I 1 tablespoon sour flour clean and bone fish add salt and pepper and let stand for several hours place onions m carrot c celery ea bev 1 and parsley in kettle with 1 quart cold water let boil then add fish whole or in slices and the i 90 butter and tomatoes lak let cook slowly until flesh is firm or separates easily from the bone lay carefully on a platter strain liquid let heat add flour dissolved in the cream and let cook until smooth halibut and shrimp crimp a la newburg serves 6 to 8 part 1 I I 1 pounds halibut 2 slices onion 3 eggs separated teaspoon paprika part IL II wt 1 pounds boiled shrimp 2 cups white sauce cook fish in boiling salted water with onion until tender use 1 teaspoon salt to I 1 quart boiling water drain and shred to one cup of the hot white sauce add stiffly beaten whites and the shredded fish place in center of a hot platter and ancl set in oven with oven door open break shrimp into small pieces add to remaining white sauce and gradually add to beaten egg yolks mixed with a little cold water add the paprika heat well place in a border around halibut and serve at once released by western newspaper union makeup hint to make a bulbous nose look smaller you can use two shades of pa powder ader applying the darker tone to the sides to reduce apparent width building your hair out from the brow with a pout pouf of soft curls and creating an opposing line at the back of your head with a chignon or a braid looped up and tied fashion are other tricks for minimizing mini the size of a nose wear hats with trick brims run out from the brow gimmicks that will always focus attention away from a nose that you dont like are eye makeup and bright lipstick using the latter to make your lips wide rather than full |