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j ♦ *4*w-*-I-4*•*vv••:• •:*-lt;• 4* lt;• v•:-^*•:*v«•i**❖❖*; To All Who Eat—Eat Fish ISHIPMENTS OF MEAT ABROAD INCREASING VAST- * LY; NATION ON A VOLUNTEER MEAT RATION; j . ; HELP THE NATION BY EATING FISH. |Below are some recipes showing manner of preparing fish in many styles, which no doubt will be very welcome to the house-jwife who is conserving meat. .aOILEtf.FISH? .xH05.1 0n f,B^-rack or 10 lu cheesecloth. 5 to 8 minutes per pound, thickness of fish. Place on hot platter. Remove sklr. and ear-nh,h with parsley and lemon. Serve with Hollandaise Sauce and Parsley “Potatoes. A sauce is a necessary accompaniment to boiled fish.IHOLLANDAISE SAUCE.I1/3 Cup peanut oil Yolks of 2 eggs 1 Tablespoonful lemon l/i Teaspoonful salt Speck cayenne 1/3 Cup boiliug water.Place all ingredients except hot water in upper part of double boiler. Stir constantly until begins to heat, then add the water and cook until slightly thickened. Chopped* cucumbers which have been drained of their liquor may be added just before serving.PARSLEY POTATOES.Boil old or new potatoes, then roll in butter and chopped parsley. Sea-son with salt and paprika. Do not serve butter with bread at this meat, ag.enough fat has been utilized in the above dWhcs to meet dietary noedo. ■ . * .BRO|l^ED FISH. . - . : *- Clean and wipe dry—sprinkle, with sait anri pepper and place in well-greased'broiler until done. Slices of fish should be turned often while broiling. Whole fish broil first on flesh side, then turn and boil on skih side till ekin is. crisp and brown. Remove carefully to hot platter.Brush with butter and lemon juice and sprinkle over with c1vpped parsley. Broiling is one of the most delectable ways of preparing fish.FISH SOUFFLE.4 Table3poonsfu! rice flour 4 Tablespoonsful fat 3 Cup skim milk 1 Cup flaked left-over fish 3 Eggs '3 Teaspoonful salt *4 Teaspoonful pepper Few drops lemon juice.Make white sauce from the flour fat and milk and seasonings.Add the beaten yolks to sauce. And fish and lemon juice. Fold in the stiffly-beaten egg whites, place in a greased baking di3h and bake In slow oven until firm.FISH STEW.Icup cooked native fish—flaked arrange in layers in casserole with cooked potatoes—sliced or diced tomatoes—sliced, or cup stewed tomato season with tablespoonfnl fat few grains pepper or paprika tablespoonfnl chopped parsley, add cup milk.Cover-casserole with buttered substitute bread crumbs.- Bake Vfc hour.To butter crumbs: Allow 4 tablespoonsful butter or a substitute, as peanut oil. to each cup of crumbs.
Newspaper Details
Avalanche
Lubbock, Texas, US
Thu, Aug 29, 1918
Page 3
Full Page
Clipped by
Anonymous
TX, USA 10 Feb 2017
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