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-
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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
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|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. Put in hot sterile jars
less Sybase
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(Continued on page 9)
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CRUMB CAKES
Mrs. Phares Bomberger,
R 2 Lititz
4 cups flour
2 cups sugar (one cup brown
and one cup white)
1 cup lard
1 teaspoon soda
Mix together and save one-half
cup for crumbs on top. Then add
about one pint thick milk to make
a thick batter. Bake in pie pans
or loaf pan.
•* *
A'couple of weeks ago we had a
request -for scrapple and also for
cup- cheese. Two readers ' have
sent in identical recipe? for both
but the one lady wishes to remain
ananymous so -we will give the
-credits’to Mrs, Frank Hahn, Terre
Hillr She- says in her letter.- ~
, I read and --enjoy Lancaster
‘Farming' each week and enclosed
are two 'recipes for .which I saw
requests for-tbis week. I also like
the household hints and wish you
would print more. Here is one of
mine:
Plant your tiny flower.seeds in
earth filled' egg - shells and place
in egg cartons until time to set
out.- Then plant egg shells in
flower garden.
CUP CHEESE
Mrs. Frank Hahn,
Terre Hill
Scald thick milk by placing it
in a moderate oven (350 degrees)
for a few minutes. Allow to re
main long enough to bake the
curds. Drain off the water, put
curds in an earthern vessel and
keep it at a moderately warm
temperature (about 75 degrees).
Each day for a week, add new
baked curds. At the end of a
week, pour the curds into a heat
ed pan and let simmer very slow
ly; bring to a slow boil without
any stirring. Add a pinch of salt,
one teaspoon of baking soda dis
solved in one cup of fresh sweet
cream and one-half pound of but
ter. Stir the mixture; continue
boiling for 15 minutes. Add two
or three beaten eggs and pour
mixture, into small cheese cups.
SCRAPPLE
Mrs. Frank Hahn,
Terre Hill
Separate one hog’s head into
halves Take out the eyes and
brains. Scrape and thoroughly
-‘*4Vf
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