Indianapolis Times, Indianapolis, Marion County, 9 March 1952 — Page 36

‘PAGE 36 __

By JOAN SC HOEMAKER TimesgF ood Editor

OOK a bt treat for Lenten meal. No cook will hook herself if she

knows where to begin and what to do. Whether you fry, broil, bake or boil a fish, don't over-cook it. Garnishes and accompaniments. spell the second success step. Beets, cooked whole or sliced; carrot sticks or curls; celery hearts, stick or curls; cucumber slices or sticks; green pepper sticks or rings or hard-cooked eggs, sliced, wedges or deviled, are good be ginhings. The more common lemon slices or wedges and lettuce leaves can be varled with paprika sprinkled sparingly, parsley sprigs. pickles, radishes, red peppers, and watercress. Leaves of celery ‘or carrot tops make excellent garnishes when avalilable,

» ” ” L FRIED FISH needs only to be cooked about 10 minutes, depending on the thickness of the fish and drained on absorbent paper. Serve immediately on a hot platter. Deep - fried fish cooks to a golden brown in approximately three to five minutes, If fish is stuffed with a dressing, it will bake thoroughly in a moderate oven in 40 to 60 minutes. Broiled fish cooks In five to eight minutes when brushed with melted fat. Baked fillets or steaks are done in a moderate oven after 25 to 30 minutes. Oven-fried fillets require a very hot oven of 500 degrees F. for 10 to 12 minutes. To boll fish place it in a wire basket or on a plate and lower Into salted, boiling water and simmer about 10 minutes. If placed on a plate to boil, tie plate and fish in cheesecloth first. Fish may be boiled in any acid water, made by adding one and one-half tablespoons salt and three tablespoons lemon juice or vinegar to each quart of water, A bouillon to boil fish in can

be made by cooking ‘one-third

- cup diced carrots, one-third cup

chopped onion, one-third cup chopped celery, and two sprigs parsley, In two& tablespoons melted buiter or fat, Brown slightly and two quarts water, six whole black peppers,

two whole cloves, one bay leaf, two tablespoons salt and two tablespoons vinegar Simmer

add

Begin your ante experiments in fish c¢ookety with broilerbaked fish fill¢ts, perch baked in tomato sauce, or broiled ‘whole fish,

BROILER BAKED FISH FILLETS

Fish steaks or filk:ts

PERCH BAKED IN TOMATO SAUCE

1 Ib. quick frozen ocean perch

Beer et dt fillets, thawed Fine crumbs or:flour Salt and pepper Butter o 1 thsp. finely éhopped onion : - ; . . 1 ¢. canned tomato pulp Select halibut, haddock, cod 2 theps. butter or gole TYillets “or fish steaks. } typ, sugar

Dip in. warm beer and dredge in fine crumbs or flour. Place fish On a well-buttered baking sheet and dot top of each piece generously with additional but-

1 tsp. salt H, tsp. pepper. Is tsp. Worcestershire sauce Separate fillets and arrange - in greased shallow baking dish. Sprinkle with salt and pepper.

ter. Bake, without turnig, in gaute onion In butter - until a very hot oven (500 degrees golden brown, stirring occafionF.) for 10 to 15 minutes, ally. Add tomato pulp- and

PRIZE CATCH—A broiled whole fish (left) is served with French fries, broccoli, Vienna bread

and cold beer. dinner.

Timely Tips Given on Dinners

Have you ever thought how much fun it would be in the middle of a working afternoon to ask a friend to come home with you for dinner. Or has a college roommate, whom you haven't seen in a couple of years, come

in suddenly from out-of-town, called you at the office and arranged to come for dinner. And, suddenly, there you are, stuck at the office, long past the market closing time.

You can forestall such a crisis if you keep your kitchen cupboard well stocked with ingredients needed for emergency entertaining. On the door you scotch-tape three or four menus and inside you keep the staples and cans to help you prepare them, One main dish with a vegetable is the simplest meal to

manage, and if you happen to

toast.

have salad greens on hand you can include that in the menu, though it isn't absolutely necessary, Naturally, spices, oll, flour and powdered sugar should be on your shelf all the time. With the addition of some canned food, you can plan a dinner consisting of baked beans, brown bread, stewed tomatoes, pears and ginger cookies for desert. Try mixing three cans of macaroni and cheese with a jar of ham for a special casserole supper, to be served with Harvard beets and melba

NRT RENN RENNER NRT RRR R RNIN ROR N PERRI RRRRR RRR

Perch baked in twomato sauce (right) is an excellent way to vary the usual fish It is served with green beans and a tossed salad fixed with tart oil and vinegar dressing.

An Exotic Recipe...

FRESH GRAPEFRUIT PIE

Pastry for 2 crust pie 15 tsp. nutmeg 34 c. brown sugar, firmly 4 ec. fresh grapefruit sec-

packed tions 2145 tbsps. flour 2 tbsps. butter or mar1 tsp. cinnamon garine

Line a nine-inch pie pan with half of pastry. Mix brown sugar, flour, cinnamon and nutmeg. Place half the grapefruit sections in pie pan. Sprinkle with half the brown sugar mixture. Repeat. Dot with butter or margarine. Top with pastry pricked in a design. Press edges together with tines of fork. Bake in a very hot oven (450 degrees F.) for 25 mimtes,

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THE INDIANAPOLIS T TIMES _

Lenten Fish Cooking Tips Offered For Chefs, Plain Cooks

seasonings and boll five minutes.

Pour over fish. Bake in a hot oven (400 degrees F.) 20 minutes, or until done. Serves four, . ~ ~ " BROILED WHOLE FISH Fish Butter Nalt Pepper Paprika Butterfish, flounder, smelts or any small fish can be broiled whole. Have fish dealer clean and remove head. Wipe fish with a damp paper towel. Brush with butter or margarine and sprinkle with salt, pepper and paprika. Place in a pre-heated greased broiler pan three inches from the source of heat. Broil four minutes. Turn fish, repeat seasonings and broll three or four minutes, or until fish flakes

easily when tested with a fork.

Serve immediately.

Use Sieve Not Strainer

OMMON casualty among home kitchen utensils is" the strainer, according to many housewives. When the wire mesh pulls off the frame, it's “Destination—Trash Can” for this utensil—a nuisance and a waste,

The fault, household equipment specialists of the Agriculture Department believe, is neglect of an important rule for efficiency: Use the right tool for the job. When a recipe says: “Force through a sieve,” the housewife too often uses a strainer not made for the job. To be sturdy enough to stand forcing or pressing, the wire mesh needs to be supported by crosswires. But better for this work are the food presses, designed especially for speedy, easy sieving and for easy cleaning. = tt » ONE TYPE which sieves or purees in a hurry is shaped much like a saucepan and has a handle and hooks to hold it over bowl or pan. A shaped blade operated by a crank handle draws food through the

perforated bottom while a |

sturdy wire underneath scrapes

off the food as it comes through. This type sells in different sizes: Small — for preparing

small quantities for feeding the baby or the elderly member of the family; medium—for general use, and large—for quantity preparation, especially for canning, preserving or freezing. » EJ - ANOTHER food press is a tall perforated metal cone on a broad-based wire frame. A tapered wood cylinder is used inside it to push food against the sides and through the holes.

. lettuce

—

“rected on package. Then stir in

IRISH QUARTET —Bananas, pineapples, cloves and maro-

schino cherries make salad men.

Irishmen Salad Steals Show

In St. Patrick's

THE Kevins, Mikes, Pats and Tims in your House will be happy to see their

counterparts come Mar. 17. This is easy with ang Irishmen salad. Start with a banana for the main part. Be sure to brush bananas with’ lemon juice to prevent discoloration, Use slivers of maraschino cherry

for a month, whole clove for eyes and a canned pineapple slice for a hat. Serve on crisp leaves. Serve on a platter with pancakes spread with spicy chicken spread. Roll up and pin in the middle with | toothpicks. Top with a cucum- | ber slice.

If a sparkling beverage is what's needed for the St. Pat- | rick’s Day festivities, try Spindrift. It combines pistachio ice |! cream, gingerale, light cream | and extract to make a green drink.

ORNATE M

» - » CHICKEN SPREAD ROLL-UPS ! 2 c¢. pancake mix 14 c. milk 1 (6-0z.) can chicken spread 13 e¢. chopped celery 1 tbsp. mayonnaise 2 tbsps. chopped pimiento 14 ec. chopped bacon 1 tsp. Worcestershire sauce 2 tbsps. chopped green olives

di-

Mix pancake batter as

the extra one-fourth cup milk to make 10 thin pancakes.

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Make a filling bf remaining in- 8

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Day Parade

gredients. Divide filling among pancakes and spread it evenly. Roll up each and hold together with a toothpick and cucumber slice,

» » - SPINDRIFT 14 c. light cream Few drops almond extract 1 scoop pistachio ice cream Pale dry gingerale

Combine light cream and almond extract in a tall glass. Add ice cream and fill glass with ice cold gingerale. Bently to mix.

Stir |

‘SUNDAY, MAR. 9, 1052

Spikes Oldie

On Bananas

Chiquita Banana has been

called a liar. : The theory that she promoted about “not putting bananas in the refrigerator” has been cone tradicted by a Henderson, Ky. plastics manufacturer. He asserts that the. tropical fruit’

can be placed in the refrigera-e ©

tor for several days without rapid discoloration, IF it is stored in a covered plastic box. He recommends the rigid plastic box which his company makes for food storage, because. he maintflns it keeps

humidity at a level satisfactory for preserving fruits and vegetables. The cold inside the re

~ frigerator is transmitted slowly to the contents of the box and this protects the fruit from rapid dehydration, according to the company president.

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