Wrapped' up,
V rv-i t ha- f t
y tor Dinners
mis
By MAXINE BTJKEN
Statesman Woman's Editor
With an abundance of fresh fish, straight from the chill wa
ters of the Pacific, women of Western Oregon have amine mate
rial for imaginative fish cookery.
Whether or not your family is sold on fish, the stage can be
set for full enjoyment, by selecting a variety of kinds of fish,
serving it attractively and varying the recipes often. Too many
women just fry their fish and expect the lukewarm family taste
to show enthusiasm for the" ienu.
Aside from the appearance of the. fish itself, you can add in
terest by making different sauces or providing garnishes or ac
companiments hat will do something to the fish.
There is such wide variety from which to choose, that the
housewife can serve fish frequently, yet not overlap in her kinds
too often. Even if the fishman's variety has been exhausted, the
housewife may find other offerings in the deep freeze counter at
the grocer's.
Here we have pictured two fish recipes that roll the fillets up.
Though they both call for the same kind of fish, 6ole, the family
tastes should designate the variety. Fillets of small salmon or
halibut can be used, or other boneless varieties.
The effect of the recipes is surprisingly good for the little ef
fort It takes to make them so. The herb stuffings are the flavor
treat and you can vary this to suit your taste. One is dipped in an
egg-crumb duo, while the other takes a mere butter-paprika top
ping. With attractive springlike accompaniments, either make a
mighty fine fish dish.
hed1 and Fteiad
Thm Statesman, Salem, Oregon. Friday. March 21. 1952 9
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FILET OF SOLE DILL
PICKLE STUFFING
1 quarts soft V," bread cubes
V cup melted butter or
margarine
2 cup chopped dill pickle
Va cup chopped onion
cup milk or water
Vi teaspoon salt
teaspoon pepper
teaspoon sage or marjoram
6 fish filets of sole
1 tablespoon melted butter or
margarine
teaspoon paprika
filets. Combine melted butter and
paprika and carefully brush it over
filets. Bake in a hot oven (400)
for 35 minutes. Yield: 6 servings.
FISH ROLL-UPS
HERB STUFFING
1 pound fillets of sole or
flounder
teaspoon salt
teaspoon pepper
4 cups corn flakes
1 egg
l1 tablespoons water
2 tablespoons melted butter
or margarine
Jfc teaspoon crushed basil
Combine bread cubes, butter,
pickle, onion, milk, salt, pepper
and sage. Place 4 cup stuffing on
each filet, roll up crosswise. Place
in a greased baking pan or platter
arranging filets so overlapping
edges are down. Shape remaining
stuffing into 6 balls, using cup
per ball and place in same pan as
.1 ANOTHER VERSION
rruiTy msiaes
Season fillets with salt and pep
per. Place Herb Stuffing on fil
lets; roll up and fasten with tooth
picks or tie with string. Crush corn
flakes into fine crumbs. Roll in
corn flakes crumbs, then dip in
egg beaten with water. Roll again
in crumbs. Arrange fih in bot
tom of shallow baking pan greased
with butter and basil, combined.
Bake in moderately hot oven
400 ) about 30 minutes, basting
several times with butter in pan.
Yield: 5-6 servings.
HERB STUFFING
1
2
1
V
tablespoons melter butter or
margarine
tablespoon lemon juice
teaspoon salt
Dash pepper
teaspoons chopped parsley
teaspoon paprika
teaspoon crushed basil
4 teaspoon crumbled dried dill
or dill seed
1 tablespoon minced onions
1 cup soft bread crumbs
Combine butter, lemon juice and
seasonings. Add to bread crumbs
and toss lightly with a fork, mix
ing welL
JELLIED SALAD
This "salad's perfect for any
meal. Dissolve a package of lime
flavored gelatine and V4 teaspoon
salt in 1 cups hot water. Stir in
4 cup lemon juice and chill un
til syrupy. Then fold in 1 cup cot
tage cheese and 1 large mashed
avocado. Turn into molds and
chill until firm. Unmold each on
a slice of canned pineapple and
garnish with greens.
Whips Make
Desserts for
Most Any Time
One of the very nicest types of
dessert is the fruit whip that
combination of fresh or dried
fruits, gelatine and beaten egg
whites or cream or both.
The desserts, some cooked and
some uncooked, are filling enough
for winter meals and light enough
for summertime.
The first is a basic recipe for
the uncooked variety.
FRUIT WHIP
1 cup thick fruit pulp
34 to 1 cup sugar
2 egg whites
2 tablespoons lemon juice
Put all into a bowl and beat
with a flat whip until it will hold
its shape. Serve with custard
rfauce. :
Then there's a dried fruit whip
which, though the recipe suggests
fig, can be used with dried prunes,
apricots or peaches.
FIG WHIP
1 package lemon gelatine
1 cup boiling water
3 beaten egg whites
1 cup fig jam or stewed figs
Dissolve gelatine in boiling
water, let set until beginning to
congeal, and beat until frothy.
Fold in fruit pulp and whites.
Then there's another type whip.
MOLDED APRICOT WHIP
2 packages orange gelatine
( ,i pint whipping cream
v 1 can peeled apricots
2 cups boiling water
Dissolve gelatine in . boiling
water, add syrup and cool until
beginning to congeal. Beat until it
holds its shape, then fold in fruit
that has been forced through a
sieve and the cream which has
been whipped.
A little mincemeat leftover
makes this
FRUIT MINCE WHIP
1 cup mince meat
2 cups water '
V4 cup sugar
2 tablespoons gelatine
4 tablespoons cold water
3 tablespoons lemon juice
4 cup candied cherries
2 egg whites
Bring mincemeat and water to
a boil, add sugar and gelatine that
has been dissolved in the l4 cup
cold water. Cool, add lemon and
cherries and allow to stiffen a
little. Then fold into whipped
cream. Pile in tall glasses.
Plum or other jam makes this
whip.
PLUM JAM WHIP
2 egg whites
Vz cup drained plum jam
V4 cup sugar
Pinch salt
Whip together well, until it
holds shape. Chill. May be served
this way or baked in a pan of hot
water for of an hour at 300
degrees.
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Two handsome fish dishes gain interest through their manner of serving. Both are rolled
up before being cooked. Stuffing for the upper featured dill flavor from pickles, .while the
lower picture shows fish stuffed with an herb dressing.
CHOCOLATE AGAIN
Dessert pancakes are delicious
made this way. To each cup of
regular pancake batter add Vt
square melted unsweetened cho
colate and 1 tablespoon sugar.
Bake as usual, allowing 2 table
spoons batter for each cake. Put
together 3 high with whipped
cream and slivered toasted al
monds between cakes and on top.
Popularize These
Filled Cookies
Perfect little dessert at dinner,
ideal traveling sweet, and savory
midnight munching that's the
filled cookie. These fat little
rounds of goodness are full of a
tangy sweet fruit mixture, en
closed In a sugar cookie dough.
If there are children at your house
let them in on the making and
baking they'll enjoy this con
struction project. But shoo them
away fast after the cookies come
out of the oven.
FRUIT-FILLED COOKIES
cup
cup
shortening
sugar
2
4
3
2
1 egg
3 tablespoons milk
teaspoon vanilla
cups sifted enriched flour
cup peanut butter
cup chopped seedless raisins
tablespoons molasses
teaspoons grated orange
nnd
Cream together shortening and
sugar. Add egg. milk and vanilla
extract. Add flour; mix well.
Chill until firm. Roll out 1.4"
thick on lightly floured board;
cut with round 21V cutter. Com
bine peanut butter, raisins, mo
lasses and orange rind. Place a
teaspoonful of peanut butter fill
ing in center of half the rounds.
Moisten edges. Cover with remain
ing rounds. Press edges together
with tines of fork. Place on greas
ed baking sheet; bake at 375 de
grees (moderate oven) 15 min
utes. Makes 12 to 15 cookies.
EASY MUFFINS
Muffins this easy are a joy to '
make. Combine 2 cups biscuit mix
with V4 cup granulated sugar, s4 j
teaspoon nutmeg ana s cup
chopped cooked prunes. Beat 1
egg, add V3 cup milk and stir
into first mixture. Bake in muf
fin pans in hot oven about 20
minutes.
Fresh Salmon if
Spiced is Novel
A chunk of salmon is a pretty
elegant dish, and has added good
ness when cooked this way.
SPICED SALMON
4 pounds salmon
1 quart white vinegar
1 pint water
2 tablespoons salt
7 cloves
Few peppercorns
4 cloves garlic
2 slices lemons
5 or 6 onions
Bring to a boil, add salmon cut
in large chunks and boil 15 min
utes more, lift out fish, remove
skins and bones. Strain liquid
back over fish, store in a cool
place in crocks. Will keep 10 days
in refrigerator.
APPLES IN SPRING
Make a heavy sugar syrup, us
ing equal parts sugar and water.
Tint syrup green and flavor light
ly with mint. Peel and core spicy,
red Washington State Winesap
apples and simmer the apples in
the syrup until the fruit becomes
translucent. Remove from syrup
carefully and drain. When cool,
stuff apple core cavities with
grated American cheese and top
with mayonnaise.
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A wonderful flavor
treat . . just few
cent per aerving. Try
en of the fin. Chun
King Omntal Foods tooighU
YOUR FOOD BUDGwitlTPORTERTFRTL-LETS!
cookino
ALSO TOY Spaghetti, Soladettes,
Macaroni, Sea Sheik and KwrU Q Noodles.
MinUCAIftUl MAQOKJNi CO, POfUANO, O0
A Sunday
rl wafefast treat
ftete Kim
IT
Any day of the iveefe
Light 'n' tender pancakes. . .just swimmin' in
yrup ... a Sunday treat any day of the week
...hen made with CENTENNIAL PAN
CAKE k WAFFLE MIX. Real of pancake
flavor, too... because Centennial Pancake A
Waffle Mix is made with "soft-test" wheat
flour specially blended for perfect flavor.
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PANCAKE ft WAffU MIX...'t tm
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Here's still another way to serve
the ever-popular creamed tuna.
Cut off the tops of hamburger
buns or French rolls. Remove the
crumbs, brush the inside and out
side of the roll with melted but
ter and brown in the oven. Fill
with creamed tuna and top with
grated cheese.
Corn Stuffing
Bit Different
Because chicken is a good buy
in spring and many a fowl will
be stuffed this month for roasting,
we've found a dressing that's a
little out of the ordinary and
might be a welcome change.
CORN STUFFING
1 cup diced celery
1 cup boiling water
Jti cup minced onion
s cup margarine or butter j
teaspoon dried sage
1 quart day-old bread crumbs
1 teaspoon salt
2 teaspoon pepper i
2 12-ounce cans whole grain
corn
Cook celery in boiling water,
covered, until tender. Drain; saute
onion in margarine or butter until
transparent. Add celery and opion
to remaining ingredients. Toss till
well blended. Us to stuff a 3Va to
4-pound roasting chicken.
r ,
230 State St.
Phone 3-9127
2
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YOUNG, COLORED
Oven-Ready Hens
Here's the
Treatment
r for Bored
Husbands!
SPARK'S
Charcosalt
Gives Delicious,
Charcoal Broiled
Flavor to Steaks
3-ez.
Jar
MORRELL'S EASTERN
Sliced Bacon
lb.
REAL COUNTRY STYLE
Pork Sausage
lb.
1
Short Ribs of Beef lb. I
aisSFarounds Rd. Phono 39203 t"" . ;
Try tfiis colorful lenten
Saiboat Soad Recipe
I fax Cottiie Qiesi
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bmftfptt
tiati piicirstl
Make low mounds of Mayfiowa
cottage cheese, creamed or coun
try style, on lettuce-lined salad
plates Top with two drained
peach halves. Fill each with
cheese Set "sail" cut from f recti
pepper upright in each and circle
with pi mi en to. (Serves three.)
Mayflower has fresh sweet cream added to every
carton to give it that appetizing flavor that makes
talads so truly delicious. Ask for it by name.
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