6-t-Lancaster Farmirtg,' Saturday, March 30, 1963 - For the Farm Wife and Family Fish - Mainstay, Of Lenten Meals By Mrs. Richard C. Spence With the Lenten season at hand, many families 'will be serving fish dishes more often than usual. You will find fish being featured as a "special” at your grocer’s. Take advantage of these savings and serve different varieties often. It is a good time to stock your freezer, too. Frozen fish should- remain frozen at zero degrees or cold er until ready for use Frozen fish steaks, dressed fish and fillets do not need to be thaw ed before cooking, but extra cooking time should be allow ed for thawing. Frozen fish to be breaded or stuffed should be thawed first for easier handl ing, but thaw iish in the le frigerator only long enough to permit ease in preparation. Thawing at room- temperature is not recommended Fresh fish should, he stoie.l in the coldest part of the re frigerator, where the tempera ture is SO to 35 degrees Store m honest W VALUES General Electric Console-Stereo Mahogany Cabinet 4 Speakers AM/FM Tuner 4 Speed Record Changer Deluxe Model C-150 Ceramic Cartridge With Diamond Needle $195 30 INCH ELECTRIC RANGE $195 ” Automatic Clock and Timer Big Oven Large Storage Drawer J 302 L. H. Brubaker 850 Strasburg Pike - Pane. R. D. S, Jjititz, Pa. Ph. Pane. 397-5179 Strahbnrg 087-6002 Pititz 626-7700 in a plastic bag to prevent the odor from reaching other foods, and use within a day or two. To prevent fish odor from clinging on your hands, rinse your hands in cold water be fore 'handling the fish. Hot ■water and salt or synthetic detergent will remove a fish odor from both hands and cooking utensils. Fish as a rule should lie cooked af a low temperature for a lainy short time only long enough to develop a deli caie flavor. Fish is cooked enough when it becomes white or ciean,y colored, sepaiates eas'ly from the bone and the flesh is tender, flaky and moist. Good fish accompaniments aie lemon :uice, lemon butter, white sauce, cheese sauce and tartar sauce. RC3IIO ATTENTION WISE FARMERS! Act now and topdress - tymur pasture and hay fields with CONESTOGA jSRAND FERTILIZ >■- ERS. Available in bulk or 80 lb. bags. Save three weeks of costly dry feed and insure abun dant r'eturns for the remaining year at mini mum cost. The following ore available: Nitrogen Top dressers. Crop and Bow fertilizers. Insecticides and Weed Killers. Fish pond Lawn Garden fertilizers. Special Mixing. Make CONESTOGA BRAND your headquarters for all your needs. Lancaster Bone Fertilizer Co- Call Oxford 932-8323 or Quarryville, STerling 6-2547 (Plants located in Oxford and Q-ville for quick service) . CHEESE BAKED HALIBUT. 2 1-pound halibut steaks 2 tablespoons butter Paprika 2 tablespoons lemon juice */4 cup- (Vs stick) butter % cup flour 1 teaspoon sali> - Vs teaspoon pepper 2 cups milk 1 cup shredded sharp Cheddar-cheese 3 tablespoons grated Parmesan cheese 2 hard-cooked eggs sieved Dot halibut steaks with 2 tablespoons butter; sprinkle nith paprika. Place on broil er pan, broil for aboiu 15 minutes, or until fish flakes when -.tested with a fork. Place in-baking dish; sprinkle -with lemon juice. While fish is broiling, melt butter in sauce pan and blend in flour, salt and pepper. Gradually add milk and cook, stirring con stantly, until thickened. Pour sauce over fish; top with Cheddar and Parmesan chees es. Bake 20 minutes in a, 350 degree oven. Sprinkle vnch sieved eggs and' serve at once. Menu suggestion. Cheese 1 Baited Halibut, boiled potatoes with parslied buttei, crisp cole slaw of red and white cab bage, I ousted buttered garlic bread, beverage, fruit or gela tin dessert. SHRIMP ’X PINEAPPLE CURRY 3 tablespoons butter Vz cup onion imgs 2 tablespoons chopped N green pepper 3. !. tablespoons flour 1 teaspoon curry powder % teaspoon salt I Vs cups (13% ounce can) pineapple tidbits 1 cup evaporated milk 1 10-ounce package froz en shrimp 1 5-ounce can Chinese noodles In saucepan ~ melt butter. Add onions and green pepper; saute until tender. Blend in flour, curry powder and salt to form a paste. Gradually stir in undrained pineapple and evaporated milk. Add shrimp; heat, stirring constantly, until mixture - is - thickened -and shr.imp are cooked. Just be fore serving, heat noodles; ar range on heated platter; pour shrimp mixture over noodles. 2-3 servings. PISH FILLETS BAKED IX SOUR CREAM 1 tablespoon flour 1 cup dairy sour cream 3 tablespoons minced onion 2 tablespoons 'minced parsley V*. teaspoon ground mus tard % teaspoon ground ginger Vi teaspoon dried marjor am, crumbled WATER, SOILS, FEEDS AND FOODS Do you have a problem in one of these areas? If so, let us help you. LANCASTER LABORATORIES, INC. 2435 NEW HOLLAND PIKE, LANCASTER, PA. Phone Leola 656-9043 New Is the Time TO DO YOUR PLANNING - for the T 963 Spring- Season. ’ MR. STA : NLEY MUSSULMAN, Manager of the Agricultural Department of The "COUNTY BANK'' will be glad to discuss with you your farming plans and financial needs. Stop to see him at our North Queen Street Office, 138 North Queen Street, Lancaster, or telephone him (394-4001). IT’S WISE TO MAKE ARRANGEMENTS PROMPTLY! THE LANCASTER COUNTY NATIONAL BANK • 8 Convenient Offices LANCASTER 9 East King Street (temporary address) 138 North Queen Street (Drive-In Window) Prince and James Streets (Drive-in Window) ~ 1643 Lincoln Hwy. East 1847 Columbia Avenue ti MOUNT JOY One West Main Street (Drive-in Window) QUA RRYVILLB FLORIN State and Church Streets 801 Main Street ' - Established 1841 Member Federal Deposit Insurance Corporation 1 teaspoon grated--lemon peel ‘ ' 2 tablespoons lemon juice 1 % pounds filet of sole, cod, haddock or hali but Paprika Lemon quarters Combine flour and sour cream, blending well;- add minced onion, parsley, mustard, ging er, marjoram, lemon peel and juice, blending v well. Arrange fish filets in layers in 1% t<> 2 quart baking dish, spooning sour cream mixture between layers and over top. Cover. Bake at 375 degrees. 35 to 45 minutes or until fish is done. Spr-nkle with papr-ka. Serve with lemon quarters. ♦ ♦ * * SOUTHERN CRAB CAKES 2 6% ounce cans crab meat, drained, boned, flaked 1 teaspoon salt % teaspoon dry mustard (Continued on Page 9) HOLLAND STONE “Nine Pleasant Colors”
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