B—Lancaster Fanning, Friday, March 22, 1957 For the Farm Wife and Family With the Lenten season at hand the Use of fish as a source of pro tein becomes more general. Poth salt and fresh-water fish contri bute generously to nutritional needs.'They provide 'high - 'quality proteins, as. well as "essentia! min erals and vitamins. Halibut and oceaii perch fillets are listed among the plentiful foods for March. Rules for cooking most kinds of fish are few and easy to fol low: _ 1. Avoid over-coking,' Fish is never tough, so it never requires long slow cooking to tenderize it. It is done when the protein has coagulated, and the very small amount of protective tissue has been broken down, \Vhen it flakes easily with a fork, it is done. Longer cooking will cause it to be. dry and cbeyy- ; 2. Note fat content of fish. Bo.th fat and lean fish may be cooked by-frying," boiling. Baking, broiling or steaming, but lean fish requires the addition of more fat to make it moist anil flavorful. 3. Handle as little as possible. Fish is tender and delicate, and may be easily broken through too frequent turning. The electric fry pan provides a way Of serving fish hot, directly from pan to plate. All fish should be kept refri- FRIGIDAIRE Sales & Service New & Used Appliances Brubaker Plumbing & - Heating Old Harrisburg Pike & Rohrerstown Rd. Ph. Lane. EX 3-3908 f DOLLARS ‘mo SENSE] ■f® c C r | 9 JJ '*‘““ U "l'' We Have All Three For Your Savings’- Insured Safety __ Attractive Current Dividend 3% per Annum. Ifirst federal Ifc 9 oJavinPs and loan $ op lancaTiii 25 North Dnk© Slte /^^M| Phone EX 7-5898 W Gilbert H. Hartley, Treasurer Emlen H. Zellers, Secretary gerated until time to put it in the frying pan or oven. Here are two recipes using fish fillets that your family might find tasty.' And whatever you do, don’t throw out the leftovers, no mat ter how little they may be. You can use those leftover pieces of fillet to make a hearty fish chowtler. Fish made in any .way can be used in a chowderr and you don’t need to much to give it a good flavor. Cut up the left overs in small pieces and add dur ing the last few minutes of cook ing. FILLETS IN PARSLfiY BUTTER 2 pounds frozen cod or haddock fillets V< cup flour 6 tablespoons butter or mar - ganne 1 tablespoon lemon juice 3 tablespoons minced parsley Cut fish in six equal pieces. Coat well with flour. Melt butter in skillet. Saute fish in butter over medium heat, turning once, about 15 to 25 minutes if frozen, 10 to 15 minutes if thawed; or until fish is golden-brown and can be flaked easily with fork. Re move fish to warm platter. Stir lemon juice and parsley into but ter left in "Skillet. Pour over fish. Makes six servings. *' H<• FISH FILLETS IN CELERY SAUCE Celery, sliced, one cup 1 cup water 1 tablespoon lemon juice % teaspoon sale VA pounds fillets of any white fleshed fish 3 tablespoons butter or mar garine 4 tablespoons flour % cup milk Place celery, water, lemon ]mce and salt in a large shallow skil let. Bring to a boil and place fish fillets in the liquid (if fillets are thin, fold in halves or thirds). Reduce heat, cover and cook be Returns Availability low the boiling point for 10 minu tes. With a wide satula, remove fillets to a platter, draining well. Cover to keep warm while making sauce Melt butter- or margarine in saucepan, blend in flour; remove from heat and slowly stir in milk aind unstrained liquid in which fish was cooked. Cook over low heat, stirring constantly, until sauce is thick and smooth; pour sauce around fillets. Garnish with parsley. Makes four to six Serv ings; We don’t often have recipes for cookies using pineapple in them; Mrs. Clarence Rath hay sent us a recipe for Pineapple - Drop Cookies which sounds quite deli cious. She says in her letter: I am not. a farmer, but I enjoy the paper very much. ‘ -I always like to try new Would like to send a recipe” for cookies that are veryT"good. PINEAPPLE DROP COOKIES. - Mrs. Clarence Ruth,- Klcinfeltersville, Pa. V cup melted butter - . 1 cup light brown sugar- -- 1 egg Vi teaspoon salt •. Vi teaspoon salt Vi teaspoon vanilla Vi cup raisins Vi cup crushed pineapple 2 cups flour 1 teaspoon baking powder Vi teaspoon soda (in a little vinegar) Several weeks ago we had a re quest for homemade noodles. Mrs. Harvey Leinbach has answered that request. Take about six eggs or more. Part the eggs; keep the yellows for noodles and the whites for cakes. Take the half of an egg shell; fill it with water for as many eggs as you are using. Then stir it well. Work in flour enough so that you can knead it. I usually sprinkle a little flour over it every time I knead it. To dry it I put hot water in a pan; put a cookie sheet on top; put the roll ed noodles on top. Keep it boil ing while you have the noodles on top. Turn them around so they dry v well on both sides When you are through put them on a pile, roll them together and cut sj» NOODLES Mrs. Harvey Leinbach, RI East Earl Beat Summer’s Heat!! BUY A BOOM AIR CONDITIONER NOW! PURCHASE NOW ... INSTALLED FREE NOW ... PAY LATER ' 7■; v-r:- A\'>- <■-+ ■■■' ■■ ffree INSTALLAT 4 ON A earw seaso PURCHASES "tAMOW G*E OUALin « VtNT CONTROL * AUTOMATIC TKMPiRA' * ' ' '}& - y\ s '6 TUM. CONTROL * fIITIR - * ROTATOR s'' S' '-X J AIR tIRICTORI * CORO STORAOI * KITTIH OUIIT OFIRA* 1 TION A H«H STYUNO AN* DOR | AUI CAUNKT ' r \ , r i V'' ■s'" Trj- V/>^* G-E OEPENDAIIUTY Th# faniw *•! m«I«4 r*> fiiftfaHan michanUnvHpar* maaantly IwWWatad tor toft* tratibto fraa sarvtoa' 04 •lv*t yau I yaar wrltton warranty an tfc* afirtra wnh and addfoanat 4 yaar ra placamaftt ••raamanl an lha aaalad rafrftaraHan t. H. BRUBAKER g*k 350 STRASBURG PIKE PJMf Ph. Lane. EX3-7607 Strasburg OV7-2305 " (•KRCIIAII |iIICTRIC| Mrs. Leinbach uses the egg whites in this recipe for an ANGEL FOOD CAKE Mrs. Harvey Leinbach, HI East Earl Preheat oven to 375 degrees. Have eggs at room temperature. Sift an ample amount of cake floqy onto a square of paper. |?tepJl Measure and sift together three times; I cup sifted flour Yi cup sugar (three-lourth cup plus two tablespoons) Step II Measure- into large, mixing bowl: IV .cups egg whites (about 12) IV teaspoon cream of tartar V+ teaspoon salt IVt teaspoons vanilla V teaspoon almond extract -Beat with,, wire whip until foamy throughout. AdcLthe sugar .gradually two tablespoons at a time. Beat aboat.lo seconds after each addition. Continue beating after the last addition until "mer ingue is firm and, holds stiff, straight peaks when wire whip is gently lifted out. This meringue requires considerable beating. Almost every cook makes'meat loaf but have you ever tried a ham loaf. Here is a recipe for Rosy Ham Loaf with Spiced Purnes as an accompament.-. . . ROSY HAM LOAF WITH SPICED PRUNES 1 pound .cured ham ground 1 pound fresh lean pork 1 egg Vz cup catsup 1 cup milk -1 cup graham cracker crumbs Vs - cup brown sugar Combine ground ham and pork and mix well. Add slightly beaten egg, catsup and milk, then gra ham cracker crumbs. (Seasonings are unnecessary due to the cat sup.) Mix very thoroughly, place m loaf pan and sprinkle brown sugar over the top. Bake in medium oven, 350 degrees, for "one hour. Serves eight. SPICED PRUNES Cover two pounds of prunes with water and let stand over night. Cook slowly in same water until just tender. Drain, add three-fourths cup su gar, one-half cup vinegar, one ounce stick cinnamon and one tablespoon whole cloves. Bring to boil, add prunes and simmer 10 minutes. 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