18—Lnncastoi' Farming. Saturday. May 4.1968
For the
Farm Wife
By Mr*. Richard C. Spence, Food Editor
FISHY FACTS
Let’s have fish for dinner. It’s one of the
mpst delicious and economic.il protein foods
vou can buy. Fish is easy to digest because it
has few connective tissues, and weight-watch
ers will find calorie-shy fish a real boon. It’s
simple to prepare, but be careful not to cook
it too long Unlike raw meat, seafoods are
tender and juicy in their fresh state. Cooking
simply brings out flavor and thickens the pro
tein. Fish protein is much like egg white; if
over-cooked, the protein loses water, shrinks
and becomes tough and rubbery. Cooking is
complete when the juice and flesh turn whit
ish and the flesh can be easily flaked from the
bone.
Fish can
SPENCE
and steamed; with such a vari
ety, how can you have a dull
menu?
Broil fish about si\ inches from
the heat source; don’t turn the
fish unless it s quite large and
thick. Panfrjlng is best done
with a few pieces of fish at a
time One popular method is to
dip the fish in flour, then into a
milk and egg mixture, then into
toread crumbs and finally into a
buttered skillet Finished pieces
can be kept warm in a turned
off oven
You don’t need large quanti
ties of fat for deep fat frying
fish Oil is ready when a bread
crumb is browned in 30 seconds
If the oil smokes, you know it’s
too hot and the fish won’t, cook
pi operly
Bake fish in a hot oven, 400-
500 degrees If the fish is stuffed,
allow 10-12 minutes per pound
baking time Adding some liquid
to the bottom of the pan will
PLENTY
HOT
WATER
i
i
Is what you’ll enjoy
with a Texaco Fuel
Chief Water Heater.
Fully automatic. Pro*
1 duces hot water faster
than it’s neededf or bath*
lug, dishwashing, laun
dering—and at a frac
tion of the cost of old
fashioned water heaters.
Come in and see them!.
Let us analyze your
needs. No obligation.
fFuelChlef]
We Give S & H
Green Stamps
| Garber Oil Co.
| Texaco Fuel Chief
i Heating Oil
105 Fairview St.
MOUNT JOY, PA
Ph. 653-1821
be broiled, fried, baked, poached
keep the fish moist.
When poaching fish, bring fish
to a gentle boil and then allow it
to simmer 3-6 minutes per pound.
Fish can be poached with salted
water, milk, or bouillon.
The cooking method will de
pend on the fat or lean-ness of
the fish. Fat fish, such as sword
fish, salmon, and mackerel, have
fat mingled throughout the flesh
Lean fish, such as flounder, had
dock. and perch, store fat in the
liver leaving the flesh dry. While
almost any kind of fish can be
successfully fried or broiled, fat
fish do well baked and lean fish
are excellent in stews and chow
ders
When buying fresh fish, check
to see that the flesh is firm and
does not separate from the bones
Skin should be shiny and not
That's why the money ybu plqce in oor care
is so important to the community. It furnishes
the payrolls, buys the lumber and materials
that go info a new home or improve an old
one. Few industries stimulate business and
promote prosperity like construction.
The dollar you save at home works at home,
helps keep our town a good place in which
to live and raise a family. We invite your
savings.
r n
[FIRST FEDERAL! ■
9 QJavinps and loan
ASSOCIATION OF LANCASTER
25 North Duke St.
Phone 393 0601
st*'
Mon. thru Thurs. Fri. Sat. ;
9 to 4:30 9 to 6 9 to noon
... _
fndcd. Flah directly from the wa
ter has very little odor; so If the
fish you're buying has n strong
disagreeable odor, it's probably
too old. Fish eyes should bo
bright and full; sunken eyes in
dicate staleness.
Refrigerate fresh fish products
in their original wrapper as soon
as possible. Don't keep fresh fish
longer than a day or two before
cooking.
When you select frozen fish,
make sure it is solidly frozen and
without odors. Fish should be
wrapped in moisture proof mate
rial with little or no air space be
tween the fish and wrapper.
Keep frozen fish solidly frozen
until you’re ready to use them;
never thaw and refreeze fish.
Freezer storage is a convenient
way to keep fish, but don’t store
too long if you want to preserve
the best flavor. Date packages
as they are frozen and keep them
no longer than 6 months. The
safest way to thaw fish is in the
refrigerator. Never thaw fish at
room temperature or in warm
water.
LEMON POACHED FISH
1 pound sliced fresh halibut
(or fresh cod, fresh salmon,
fresh perch, fresh bass)
1 tablespoon lemon juice
Cut fish into individual sized
seivings Put enough water in a
pan to barely cover fish, add
lemon juice, and bring to a boil
Place the fish in the water, cov
er, and cook below boiling point
for 8 to 10 minutes. Carefully re
move fish from water and serve
immediately with your favorite
Hollandaise Sauce
1 package (8 or 9 oz.) frozen
breaded fish sticks
ACCOUNTS
INSURED TO $15,000
TARTAR BROILED
FISH STICKS
2 teaspoons Instant minced spoonful of slaw in hollow of o.i
onions wnrmccl roll. Add 2 fish sin,]
1 teaspoon grated lemon peel and sprinkle with additional s,,
IVi tablespoons lemon Juice if desired. Cover with remainin'
\\ cup dairy sour cream slow and tops of rolls. Sen
*/i cup mayonnaise with French fries, lemon \U'dc
•A cup sliced plmlcnto-sluffed es, pickles and catsup, if desii
olives ed. 6 servings,
tablespoon swcct-plcklc relish • * * *
SWEET AND SOUR
QUICKIE FISH STICKS
Broil fish sticks following
package directions. Meanwhile,
soften onions in mixture of lem- l
on peel and juice: combine with
remaining ingredients. Spoon
mixture over each broiled fish %
stick; return to broiler an addi- Vi
tional 3 to 4 minutes until bub- i
bly. Serve at once. 2 to 3 serv- l
ings. .. 1
• « * «
HEARTY SLAW FISHWICHES
I package (9 oz.) frozen bread-
ed fish sticks
1 package (1 lb.) frozen
French fried potatoes, (op
tional)
C large French rolls
3 cups shredded cabbage -
Vi teaspoon grated lemon peel
2 tablespoons lemon juice
1 teaspoon sugar
14 teaspoon salt
Vs teaspoon pepper
Place fish sticks and potatoes mato sauce and remaining in
in shallow pan; heat in oven fol- gredients Bring to a boil, stu
lowing package directions, ring constantly; boil 2 minutes
Meanwhile, split rolls lengthwise Pour over fish sticks and sprin
about “Vs from the top: partially kle with sesame seeds, if de
hollow out bottoms of rolls Place sired
in oven to heat a few minutes be
fore fish sticks are done. Com- The New York Daily Graphic
bine cabbage wuth remaining in- was the first illustrated daih
gredients; place a generous newspaper.
HUFFY
LAWN MOWERS
• Riders • Rotary • Reel
GROFF’S HARDWARE
New Holland, Penna.
jc.EHRLICH INC.
736 E. Chestnut St., Lancaster
No Other Protein Need When You Feed
USE ONIY Vilß. SPECIAL TANVILAC
PER HEAD PER DAY WITH GRAIN AND
ROUGHAGE - GET BIGGER PROFITS
| FOR MORE PROFITS—MAIL COUPON 1
J THE TANVILAC COMPANY, INC. 1
• 4th** Corning, Aves, lax R 6, Highland J
| Park Station, Des Moines 13, lowa •
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■ tlon about Special Tanvilac. J
• 1
I I havi
.Cattle
! NAMI
! ADDRESI
C. 0.
BIRD-IN-HAND
package (8 or 9 oz.) (rorct
breaded fish sticks
Steamed rice
cup thinly sliced celery
cup chopped green pepper
medium onion, chopped
to 2 tablespoons salad oil
tablespoon flour
can (8 oz.) tomato siUlCe
teaspoon grated lemon'pee
cup lemon juice
tablespoons firmly packed
brown sugar
teaspoons soy sauce
Heat fish sticks in ungreased
covered skillet, until hot, turning
once. Place on bed of steamed
rice; keep warm in low oven In
same pan, lightly saute celerj
pepper and onion in oil until
heated, but still crisp. Sprinkle
with flour, stirring quicklj to
blend evenly; add mixture of to
SPECIAL
TAN VI LAC
Feeders Say • • •
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a FEED LOT PROVEN TANVILAg
CULTURE PRODUCT FOB EVER*
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NOLI
LOCAL DISTRIBUTOR
ill
397-3721
Phone Lane. 397-0751