IT'S OPEN season all the year round for all kinds of fish. Referring, of course, to the sport of eating them. Most housekeepers, anyway, are more interested in the flavor than in the gaminess of a fish. They don't care who catches it, nor how many big ones got away in the process. Just SÍ) long as it helps provide interesting and appetizing meals within their budget and without too much fussing.
The first week of October is Fish Week - so here’s a time to combine your pleasure with your patriotic duty in using an important Canadian product. And proving that you can go the whole way if you want to, we give you a fish menu for every day in the week. It appears in one of its several forms, for breakfast, lunch or dinner, and is equally good every day. Variety in kind and service gives you fish but eliminates fishiness as you'll see for yourself.
Fish in the first course, either as a nutritious chowder or devilled on toast. Followed by a crisp salad and a simple fruit dessert with fresh gingerbread. You can buy the chowder canned or make it yourself, as you please.
Clam Chowder with Biscuits or
Devilled Pilchards on Toast Beet and Celery Salad with Egg Garnish Stewed or Canned Pears Gingerbread Cup Cakes Tea or Milk
Devilled Pilchards on Toast
1 Tablespoonful of butter 1 Tablespoonful of minced onion 1 Tablespoonful of minced green pepper
Yi Cupful of liquid (water or stock) 2 Teaspoonfuls of mustard Vinegar
1 Tablespoonful of tomato catsup
Salt and pepper to taste 2 Cupfuls of flaked pilchard
Melt the butter, add the minced onion and green pepper, and cook together until tender. Add the liquid and the mustard, which has been mixed to a smooth thin paste with a little vinegar. Simmer for five minutes, then add the catsup, salt and pepper to taste, and the pilchard which has been drained from the oil and separated into flakes. Simmer until heated through, and serve on fingers or triangles of hot buttered toast. Five to six servings.
The main course for Tuesday’s dinner is a baked whitefish with sharp sauce and flavorful accompaniments. Plum tart to top off with.
Fresh whitefish 1 Quart of soft bread crumbs l Cupful of oysters H Cupful of cooking oil or bacon fat
1 Tablespoonful of lemon juice 1 Tablespoonful of finely minced parsley
Salt and pepper to season
Scale and clean the fish, trim off the fins but leave on the head and tail. Combine the bread crumbs with the oysters which have been scalded, drained and cut in small pieces. Add the oil or bacon fat, the lemon juice, minced parsley and seasonings, mix well and use as stuffing for the fish. Sew the opening and lay the fish in a well-oiled baking pan. Brush well with cooking oil and bake in a veryhot oven— 450 deg. Fahr, —for ten or fifteen minutes, or until the fish begins to brown, reduce the temperature to 350 deg. Fahr, and continue cooking until done, allowing about
ten minutes to the pound. Serve on a hot platter with an accompaniment of—
3 Tablespoon fuis of butter
2 Egg yolks
Y\ Teaspoon ful of salt
Dash of cayenne Y Cupful of boiling water
1 Tablespoonful of lemon juice
Cream the butter thoroughly and combine well with the beaten egg yolks. Add the salt and cayenne, and gradually add the boiling water, stirring constantly. Cook over gently boiling water, stirring constantly until the mixture thickens. Remove from the heat, add the lemon juice and serve at once.
The codfish cakes are either canned, ready to heat and serve, or made at home with salt codfish and left-over mashed potatoes. A fine old favorite in a modern way, with bacon or an egg sauce.
Chilled Tomato Juice Prepared Cereal (if desired)
Codfish Cakes with Bacon or Egg and Onion Sauce
Egg and Onion Sauce
3 Tablespoonfuls of chopped
1 Tablespoonful of butter
1 Cupful of medium white sauce
1 Hard-cooked egg Y\ Teaspoonful of Worcestershire sauce
Combine chopped onion and butter, and cook together until the onion is lightly browned. Add to the white sauce with the chopped, hard-cooked egg whites and the Worcestershire sauce. Press the egg yolk through a sieve, combine with the sauce, heat through and serve with codfish cakes.
Lobster makes a hearty salad for the main dish. Serve with rolls or muffins, and put your fruit at the beginning and end of the meal.
Chilled Honeydew Melon with Lemon
Lobster, Celery and Hard-cooked Egg Salad with Lettuce—Cucumber Garnish Hot Rolls or Bran Muffins Individual Peach Shortcakes with
Whipped Cream Coffee or Tea
1 Cupful of flaked lobster
1 Cupful of thinly sliced celery
2 Tablespoonfuls of capers Lemon juice Mayonnaise to mix Salt and paprika
Combine the flaked lobster, sliced celery and capers, sprinkle with lemon juice and add mayonnaise to moisten. Season with salt and paprika. Arrange crisp lettuce on a serving plate or platter, slice the cucumbers in a ring on it, and place the salad in the centre. Dust with paprika and serve additional mayonnaise in a bowl.
Salmon cooked by this simplified oven way is introduced by a piquant-fiavored soup and topped off with a tart lemon pudding. A dinner to the king’s taste.
Clear Tomato Soup Crackers
Oven-fried Salmon Steaks—Tartare Sauce Baked Peppers Stuffed with Rice Succotash or Harvard Beets Baked Lemon Pudding Coffee
Oven-fried Salmon Steaks—Tartare Sauce
Select as many salmon steaks as needed, dip each one into salted milk (H table-
spoonful of salt to YÏ cupful of milk), then coat with sifted bread crumbs and place in a well-oiled baking pan. Sprinkle each steak with cooking oil, and bake in a very hot oven—500 deg. Fahr.—for ten to fifteen minutes, depending on the thickness of the steaks. Serve on a heated platter, garnished with parsley and accompanied by—
1 Cupful of salad oil 1 Egg yolk Juice of Yi lemon Salt and paprika 1 Tablespoonful each of finely minced dill pickle, finely minced onion, finely minced parsley and finely minced capers.
Beat the egg yolk in a bowl, add the oil, a drop at a time, and beat it constantly until the mixture begins to thicken, then add the lemon juice and continue to add the oil, this time in somewhat larger amounts, until it is all used, beating constantly. Two tablespoon fuis of boiling water may be added to the thick sauce to prevent it becoming oily. Cool and add the minced ingredients.
If desired, the minced ingredients may be added to prepared mayonnaise instead of making the complete mixture.
For one of those late suppers so popular in fall entertaining, try creamed haddie or grilled sardines. And your guests will go in so strongly for them, that you need only a nibble of something in the sweet line.
Late Supper Menu
Creamed Finnan Haddie on Toast with Parsley or
Grilled Sardines on Toast with Lemon Dill Pickles Pearl Onions
Cookies Hot Chocolate
Two fish co-operate for the "something different” that makes a meal interesting. It has what it takes—a stylish appearance and a grand unusual flavor. Particularly with these accompaniments and a followup of fresh fruit.
Sunday Night Supper Menu
Halibut Ring With Hot Salmon and Hollandaise
Cole Slaw Green Tomato Pickle Crusty Brown Rolls Fresh Fruit Salad Caramel I>ayer Cake T ea or Coffee
Halibut Ring With Hot Salmon and Hollandaise
Pounds of halibut 2 Cupfuls of milk 2 Tablespoon fuis of butter 2 Cupfuls of soft bread crumbs Salt and pepper to taste 4 Eggs
1 I^arge can of red salmon Hollandaise sauce Parsley
Boil or steam the halibut until done, remove the skin and bones, and put through food chopper, grinding it very fine. Scald the milk, melt the butter in the milk, and add the bread crumbs and seasonings. Combine with the ground fish, and lastly add the beaten eggs. Turn into a buttered ring mold, set in a pan of hot water and cook in a moderate oven —350 to 375 deg. Fahr.—until set. Turn out onto a large serving plate and fill the centre with the salmon which has been drained, separated into large pieces, freed of all bones and skin and heated in a double boiler. Over the salmon pour Hollandaise sauce (see recipe) and serve at once, garnished with sprigs of parsley. Approximately eight servings.
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THE day is near when we will be told that the breathing o( unconditioned air is as dangerous to health as the drinking of unfiltered, untreated water. Men had to learn to wash their Ixxiies and to live in clean houses and wear clean clothes. The bubonic plague and cholera that used to sweep Europe were the consequence of filth. More recently typhoid fever killed tens of thousands until we learned about pure water.
Foul air today, so it is said, slays millions. The infections from bad air include tuberculosis, bronchitis, pneumonia, influenza, and the common cold. Other such infections are asthma and hay fever. Clean air of the proper temperature and humidity may reduce the prevalence of these diseases until they are almost unknown.—Parade.
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