Indianapolis Times, Indianapolis, Marion County, 7 August 1952 — Page 6

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BROILED FARE—Filet of ocean perch with lemon butter.

Cook the Catch Right

To Keep an Angler Happy

By JOAN SCHOEMAKER Times Food Editor

: ( "OOKS CAN wait with baited hooks for culinary compliments when they prepare the catch their husbands

bring“home from vacations:

Whether you're a kitchen angler or a direct descend-

ant from Izaak Walton, domestic harmony can depend on whether the cook knows what to do with the contents of the angler's basket,

One of the first steps is cleaning and dressing. To scale a fish, lay it on the table and hold firmly by the head. Scrape off the scales with a knife or scaler, working toward the head. Soak the fish in cold water for afew minutes for best results and scale carefully around fins and head. ” ~ ~ CUT THE FISH from the vent to the head to clean. Remove the emralls and cut around the pelvic fins and remove them. Remove the head, including the pectoral fins, by cutting above the collarbone. If the backbone is large, cut down to it on each side of the fish, and then snap the backbone by bending it over the edge of the cutting board or” table. Cut any remaining flesh which holds the head attached to the body and remove tail,

Remove the dorsal or large back fin by cutting the flesh along both sides of the fin. Then, giving a quick pull forward toward the head of the fish, remove the fin with the root bones attached. Remove other fins in the same manner. Never trim the fins off with shears or a knife since the bones at the base will be left in the fish.

~ » ~

WASH THE FISH in cold running water, removing the blood, any remaining viscera

Aye

{= -—-

2 c. sifted cake or pastry flour 2- tsps. baking powder 14 tsp. salt 14 tsp. nutmeg 9 1 tsp. 1 tsp.

and membranes. Large {ish may be cut crosswise for steaks; smaller ones are ready to cook. A sportsman’'s special, his own “fish prepared at {ts tastiest, is sheer piscatorial delight when the cook casts her line with a good recipe on the hook. Tackle the job with the know-how tied to the bobber, Reel success depends on not over-cooking the catch. Serve it as soon as it's done. To prevent fish from breaking while frying, have your fat hot enough so that it is almost at smoking point, Cook quickly and serve just as fast, The sauce puts the touch on the fish from the stringer. Vary the condiments to relleve the montony, Tartar sauce is one of the easiest when made by combining one tablespoon each of pickles, and onions with one cup mayonnaise. For another variant serve lemon butter, cucumber sauce, Worcestershire sauce or cook the fish in a tomato sauce. y = BROILED FILLETS OF OCEAN PERCH Separate fillets, brush with melted butter and sprinkle with paprika, salt and pepper. Broil on-well-greased rack under me-

dium heat 10 to 20 minutes or until brown.

» ” » LEMON BUTTER 4 tbsps. butter 1 tbsp. lemon juice

Cream butter and lemon juice

final

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THE INDIANAPOLIS TIMES

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APPETITE BAIT—Broiled brook trout with cucumber sauce.

gradually. fish as from the oven.

n o ~ CUCUMBER SAUCE 1 ¢. diced cucumber V3 ec. water 2 thsps. butter or margarine 2 thsps. flour 2 taps. lemon juice 1 tsp. grated lemon peel 1 tsp. grated onion 17 tsp. “salt

Spread gently on it comes piping hot

12 tsp. pure monosodium gluta-

mate Few grains pepper Cook cueumber in 14

cup

water until clear and- tender.

Drain,

saving. cooking water.

Melt butter or margarine and blend in flour. Measure cook-

ing water.

Add enough more

water to make one cup. Add

to flour mixture.

Stir until

smooth and thickened. Add remaining ingredients and blend

well. Add cooked cucumber. ” o »

BROILED BROOK TROUT

Line cookie sheet with aluminum foil or grease thoroughly.

Brush whole, cleaned

small

fresh water fish inside and out

with melted fat. Sprinkle

in-

side and out with salt, pepper

4 c. shortening

c.-granulated sugar c. brown" sugar, firmly

‘packed = eggs, well beaten 11% c. seedless raisins 1 c. chopped walnuts

Sift together flour, baking powder, salt and spices. Cream shortening and add both sugars gradually until light and fluffy. Add eggs, beating thoroughly. Add raisins and walnuts and mix well. Add flour mixture gradually, mixing well. Drop from teaspoon on greased baking sheet and bake 15 minutes in moderate oven (350 degrees F.)

(This recipe will fit a 3x5-inch index card.)

cut College for Women; Miss Marg Roth, Williom Woods College,

NEXT, PLEASE—Three girls scramble to help the fourth girl dress

Hanover College (left to right).

ol I for her cue. They are Miss Marmi Kingsbury, in charge of the college fashion show for Block's; Miss Judy Brown, Connecti-

and: Miss Barbara Gammon,

and purée monosodium glutamate. -Place in pan ard broil with surface of _ fish three inches below source of heat for five

The Market Basket—

minutes. Turn. Broil four to five minutes longer. Brush with melted butter or margarine several times during broiling. Serve with cucumber sauce.

Weatherman Puts the Hex On Canning at Home

HE weatherman hexed home canning this summer. Little produce will be available for production line

“putting-up” in Hoosier kitchens.

Much of the fresh

fruits and vegetables grown in backyards and gardens

will go directly to the table and in. many cases be supplemented with produce from the grocery. on ” ”n FRESH FRUITS APPLES Scarce; high. AVOCADOS — Reasonable; large size Floridass. BANANAS-—Scarce.

BLUEBERRIES — Plenti ful; cheap; peak of season. CANTALOUPE — Wide variation in quality; plentiful. CHERRIES — A few Montana bings. DATES —Plentiful; cheap. GRAPES — Much more plentiful; better quality; very good buy. GRAPEFRUIT — Fair supply; fairly high. HONEYDEWS—Higher. LEMONS — Moderately priced; plentiful. LIMES—Abundant; reasonable. NECTARINES—Scarce; high. ORANGES-—Moderate in price and supply. PEACHES — Quality fine; reasonable. PLUMS Still high; fair supply. WATERMELON Plentiful; cheaper; excellent quality. 8 ”n on FRESH VEGETABLES BEANS—Fair supply; moderately priced; quality good. BEETS — Abundant; reasonable. : BROCCOLI—Fair supply; high. CABBAGE—Wide variation in quality; moderately priced.

BETTY

CARROTS —Reasonable; plentiful. CAULIFLOWER—Fair quality; high. CELERY—More plentiful; cheaper; very good buy. CHIVES—Off the market. COLLARD GREEN S—Very scarce. CUCUMBERS — Plentiful; cheap; good quality. EGGPLANT—Scarce; high. ENDIVE—Fair supply; reasonable. ESCAROLE—Very scarce. HEAD LETTUCE—Still wide variation in quality; reasonable. &

& KALE Scarce.

LEAF LETTUCE—Fair quality; |

very high. ONIONS—Plentiful; a pi Sk Bt cheaper. PARSLEY — Ample supply; cheap. PEPPERS—Plentiful; a cheaper. POTATOES—Wide variation in quality; priced according to quality. RADISHES—Fair quality. SPINACH—Off the market. SQUASH — Several varieties available; cheap, SWEET POTATOES — Very scarce, TOMATOES - High; quality. TURNIPS—Ample supply; reasonable.

little

irregtilar

WATERCRESS—Off the mar-

ket.

Tw) Fashion Shows at Block's Today Tell College Clothes Story

LOCHER.

Times Fashion Editor

AKE A ROOM the size of a broom closet, fill it with

a disarray of 70 complete coats, sweaters, suits, hats,

ensembles including dresses, gloves, jewelry, shoes and

makeup, add two mirrors and 10 fashion models trying

to change outfits in three minutes flat, There you have a rough idea of what goes on benind the scenes in. a department store lashion show, ” From the audience side, Block's College Fashion show at 2:30 p. m. today unfolded, smooth as glass, with breezy commentary by Miss Helen Reid, Midwest editor of Harper's Bazaar, It will be repeated at.5:30 p. m. today for the benefit of working. girls.

" a = LOVELY COLLEGE girl models floated serenely down the runway with practiced smiles and twirls. The minute they stepped behind the curtain,* however, hats were yanked off, buttons undone and by the time they reached the dressing room they were half out of one costume, ready for the next. This is' typical of fashion shows everywhere, Changes must be made in three minutes, top to toe, including recombing hair and keeping lipstick off merchandise. Considering everything, the casualty rate is low, but faux pas do happen. There seems to, be at least one with every show. If the commentator switches lines in the middle of the sentence, you'll know the red pumps for that. outfit or the purple belt for another was lost in the shuffle. Fashions modeled in today's . show were those. featured in the current issue of Harper's Bazarr. Leading colors were red and gray with gold, olive green “e ey

. every

' jerseys are crowding them out

and royal blue taking second place, ’ u td » COTTONS will play a stellar role in back-to-school clothes. Denims are too much fun to put away for the winter. The group of oxford gray denims shown included a jumper, weskit, separate skirt and jacket all lined in fireman red cotton flannel and worn with reversible wide belts, back on one side, red on the other.

Cotton corduroys, narrow ribbed and wide ribbed, printed and plain colors, were used in style imaginable from middies to suits. colored corduroy middy was hip length with the neckline plung-

ing to the waist. It, was worn Qver--a -red--jersey -turtle-neck

sweater. An orange corduroy raincoat was lined with striped | denim, | Cotton velveteens were favorites for dates in jumpers that | doubled as decollete dancing dresses without blouses, tiny evening jackets and even complete "suits with either slim or full skirts. . Bulky looking tweeds, continue in fashion favor in skirts and dresses, but supple wool

of .the limelight as a fashion ace-in<the-hole. Jersey interpreted the new fluid silhouet f in an olive green number with knitted collar, cuffs and mid- | ny, |

One cream |

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Art layout by J. Hugh O'Donnell.

SKILLET FRESH—Fish mornay.

ISH MORNAY 4 tbsps. margarine 1 tbsp. flour V; tsp. salt 14 tsp. cayenne pepper 1 ¢. milk

thsps. grated Parmesan cheese

2 egg yolks 1 tbsp. eream 4

fillets of flounder, cod or perch, sauteed

1; c. almonds, blanched and browned

2 large tomatoes Melt-two tablespoons. of the margarine in saucepan. Add flour and blend thoroughly. Mix in salt and pepper. Add milk by thirds, blending thoroughly after each addition. Cook, stir-

ring constantly, until sauce thickens slightly and is smooth.

Add cheese and stir until well blended. Remove from heaf: Beat egg yolks with

cream and add slowly to sauce, stirring constantly. Return to heat and cook, stirring constantly, until thickened. Remove from heat and pour sauce on serving dish. Place sauteed fish on sauce and sprinkle with almonds which have been blanched and browned in a moderate oven (350 degrees F.). Garnish with

tomatoes which have been halved, dotted with remaining two tablespoons margarine and | chopped garlic, if desired, and | browned under the broiler. | Serves four.

Free Cook Book==

THURSDAY, AUG. 7, 1952

Walnuts in the Kitchen Foretell Good Eating

VERY cook goes “nuts” in the kitchen once in awhile, Help in this direction comes from the walnut people themselves directly to The Times’ readers this week, Uses of walnuts are told in relation to salads, desserts,

cakes and cookies, main course dishes, candies, breads and sandwiches,

A second story is told in short paragraphs throughout the book about how. walnuts are grown and processed. Whether the book is used as an addition to the kitchen or an aid in education, information on nuts has {ts merits in the kitchen.

Start a “nutty” spree in the kitchen with walnut bread. ” n =

WALNUT BREAD

3 c. sifted all purpose flour 3 c. granulated sugar 1 tsp. salt 834 tsps. baking powder 1; ec. milk 1 egg, beaten 1 c. chopped walnuts 3 thsps. melted fat

Sift together the dry ingredients; add the milk, mix with the beaten egg, walnuts

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and melted fat. Beat well. Bake in a greased loaf pan (10”x5"x 3%") in a moderate oven (375 degrees F.) for one hour, » . - FOR ADDITIONAL® walnut recipes send your name and address as well as those of your friends to Joan Schoemaker, food editor, The Indianapolis Times, Indianapolis 9. No .return postage is required. Send today for the offer closes Tuesday. The book will be mailed

directly to you within the next four weeks.

Fruit ‘Conditioned’

High-velocity cold-air nels, experimentally used to cool friut rapidly before it is put into cold storage, condition fruit so that it can be held in storage for a longer period than otherwise.

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And CLOROX safeguards health in routine cleaning, too!

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basins, tubs and toilet bowls,

Yes, Clorox safeguards health when used in routine cleaning of drainboards, sinks, wash

For besides removing stains and deodorizing, Clorox disinfects... provides a type of disinfection recommended by public health authorities] Directions on the label.

AnericiS

Bleach & Household Disinfectant

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When it's CLOROX-clean...it's SAFER for Family Health!

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Patricia An Davis II, 637 will be marri

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parents of tl entertain the dinner in the LEAVING few weeks is Rogers Smi Ave., and Mr Wells, 606 E. son, Stevie, ¢ The group days ago, ta to Canada. north to the railroad line they boarded eled farther north. Their dest Smiths’ cabin And if condi did last year spent their v group will be adventure. are primitive cation or me In faet, the busy huntin; keep their fa It's quite a usual luxury tioners choos " A WEDDI Mrs. A. G. Washington nia recently drickses used starting poin vacation. After mak In California parks, they They are b: again and ° about a weel = IT'S THE That's what the heat wh almost comp! and Mrs. M

564 W. 77th

The new « on W. 77th behind their unique in it. There's no ¢ iors or heat any kind—on there. All along where floorb placed, is i metal basebs conveyor is | in with the . the two are semble more the useful ar This will t its type in th ' uo DAVID PI Road, has a husbands: “I a woman's woman may" wife.” This may but Mr. Pea speaks these has suffered.

Bridge Ta Local

Reach

The results tionals bridge sored by the Bridge Leag Gibson Hote showed top local pair ir Faber cup t Jerome Ja Blank playin with George Jack Denny, gene Dautel, first. The battle ventions tool ond round of event when t Texas compe team of R. Blackwood Comas Jr., Mrs. Mildred The local tea competition™ teams playec In the pr Charles Sti Epstein finis

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