xt73bk16q75c https://exploreuk.uky.edu/dips/xt73bk16q75c/data/mets.xml United States. Bureau of Commercial Fisheries U.S. Fish and Wildlife Service 1959 bulletins I 49.49:R 24 English  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Fish) Lenten menus Fish Recipes for Lent, 1959 text image 32 pages, illustrations. Call Number: I 49.49:R 24 Fish Recipes for Lent, 1959 1959 1959 2022 true xt73bk16q75c section xt73bk16q75c FISHERIES
MARKETING
BULLETIN-

HSH RECIPES FUR IENI

 

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ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES, U. S. FISH AND
WILDLIFE SERVICE, AS A PART OF ITS CONTINUING CONSUMER EDUCATION 1
PROGRAM IN COOPERATION WITH THE FISHING INDUSTRY

 

  

THE COVER
FISHERIES
—— MARKETING a Standing on a pedestal of Rockport

SPEC”: BULLETIN granite placed on the seawall
overlooking the mouth of Gloucester,
Mass., Harbor is the bronze statue
WHEMHWEM of the Gloucester Fisherman.

BUREAU DI BDHHIREIAL ilSIlEiliS - ".5, DEPARWD‘I Hf HIE INTERIM

Just as at Concord, Mass., the
minute man, placed "beside the rude
bridge that arched the flood,"
symbolized the patriot—farmer, so
the figure of the fisherman guiding
his craft through the stormy seas
typifies the indomitable spirit of
the hardy citizen of Gloucester,
the oldest fishing town on the
Atlantic.

w.L:,:‘.::;::.:f:2:‘tiszim::;:::t::::¢;;:'::u:’::.oN Th 1 s s t r 1k in g memor i a 1 wa s de s i gne d
PROGRAM IN COOPERATION wum ms FISHING INDUSYRV and mo (18 1 l e d by Le onar d Cr 3 S ke who
for many years was a summer resident
of Gloucester. The sculptor Craske, inspired by trips he made to the
fishing banks, created a design which was approved by a critical committee
of Master Mariners. $10,000.00 for the project was appropriated by the
State Legislature and an equal amount was contributed by the City of
Gloucester. Sealed in the base of the statue is a copper box which
contains many articles of Gloucester interest such as local histories,
city reports, directories and various books written about Gloucester
and Gloucestermen.

 

Originally planned as a memorial of the 300th anniversary of the foundation,
in 1623, of the Massachusetts Bay Colony, this impressive figure of a
fisherman, grasping the wheel of a vessel riding the fury of a North
Atlantic gale, has become known the world over as symbolizing America's
oldest industry --- commercial fishing.

‘They that go down to the sea in ships,
that do business in great waters;
These see the works of the Lord, and
his wonders in the deep.
PSALM 107; 23, 24

 

  

A FISHY DITTY

A gale was sweeping o'er the sea
The waves were mountain-high,
The surf was breaking on the shore,
Black clouds obscured the sky.

So the fishes all had gathered
Within a deep—sea cave,

To wait until the storm should pass,
Secure from wind and wave.

John Dory with anchovy

Were snuggling side by side,
While perched upon a sea—horse,
A minnow took a ride.

The codfish kept a watchful eye
Upon a herring bright,

The swordfish and a big gray shark
Were itching for a fight.

The dogfish barked, the catfish purred,
The sheepshead bleated ”baa! "

The haddock and the cunner

Were chatting with the gar.

The drumfish beat the rhythm,
The pipefish played the air

As the ling and bass were dancing,
While the soup could only stare.

The tuna fish was laughing
At a joke the mackerel told,
The eel was tying fancy knots
But couldn‘t make them hold.

The goosefish crackled hoarsely,
The toadfish hopped about,

The filefish opened up a tin

And let the sardines out.

A batfish flitted back and forth,
The bream played solitaire,
The Weakfish, down with fever,
Was in surgeon-fish's care.

The sting—ray and the halibut

Were admiring the skate

As on a patch of smooth white sand
He cut a figure eight.

The gurnard and the turbot
Were having tea and rolls,
While the whiting and the blackfish
Were dining with the soles.

But all alone, the sculpin

Was gulping down his food,
Ignoring all the others,

Which to say the least was rude.

At last the storm blew over;

The sea once more was calm,

And the fish were free to swim about
Quite safe from any harm.

But the sculpin kept on gulpin;
So much he couldn't swim,
Until a hungry angler fish
Soon put an end to him.

From the book —-— Strange Fish and Their Stories by A. Hyatt Verrill

Published in Boston, Mass.

 

by L.C. Page and Company, 1938

 

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W

The first settlers in a new country are usually located on a suitable

harbor or embayment of the sea. The reason of course being found both in

and on the ocean where trade routes to distant lands are established and

from which come the natural resources necessary for the founding of a

prosperous fishery.

American history starts with salt-water fishing; it is the oldest industry
in the United States. As early as 1623, the first cargo of fish was
exported from Gloucester, Massachusetts, a town which today is not only
the oldestAnmrican fishing port but one of the world‘s most famed.

In the early days of fishing, hand- lining was superseded by hand tub
trawling. This method called for vigorous activities by the fishermen,
who were constantly at work from the time the trawler neared the fishing
banks until they headed for home.

The trawl lines were laid from dories carried aboard the trawlers. The
lines were allowed to set for 45 minutes. Then the trawl lines were
hauled in with as many as six hundred pounds of fish. The mother ship
picked up all dories, after which the fish were dressed and packed in ice.
This type of fishing was very hazardous, and many times men who had
drifted from the mother ship were forced to row as much as 175 miles to
shore. Unfortunately there were many fishermen who never made it.

Today the vessels are mostly steel-hulled with large holds, capable of
carring many tons of fish. These vessels are propelled by diesel engines,
and equipped with numerous devices for communicating with the shore and
other ships, as well as detecting the presence of fish beneath the water.

As a result of these methods fishing is no longer the hit-or-miss
proposition it was even 25 years ago. Fish are caught more readily,and
are taken to the processing plant far more quickly. Improved methods
of handling and processing ashore have resulted in a high quality of
unsurpassed food.

However, in spite of the most modern equipment the battle with the sea
has never ended. Every time a storm lashes the ocean into a fury,
fishermen must fight for their lives, and every year, the sea takes its
ruthless toll of men and ships.

To those dedicated men of the wooden ships and our modern day fishermen
who have "gone down to the sea in ships" we respectfully dedicate this
"special fisheries marketing bulletin.” For without the help of these
gallant men, the great fishing industry of the United States could not
exist.

4-".

      

 

 

  

FISH HAVE SEASONS OF PLENTIFUL SUPPLY AS DO FRUITS AND VEGETABLES.
THE ECONOMY OF SEAFOODS DURING THEIR SEASONS OF ABUNDANCE
MAKES THEM OF UNIVERSAL APPEAL TO THRIFTY HOUSEWIVES. ASK YOUR
FISH DEALER WHAT VARIETIES ARE MOST PLENTIFUL ; HE IS AN EXPERT.

db;

YOU COULD EAT FISH THREE TIMES A DAY FOR A YEAR, AND NEVER EAT THE
SAME MEAL TWICE.

69.)

FOR YOUR HEALTHS SAKE MAKE EVERY DAY " FISH 'N' SEAFOOD TIME".

 

 

  

 

Food has three important functions: (1) to supply energy, (2) to build
body substance, and (3) to regulate body process. The efficiency of these
functions (nutritive value) by any food depends upon its ability to
supply to the body various essential dietary needs. These dietary needs

are met by fish which contain proteins, carbohydrates, fats, vitamins,
and minerals.

Behind the plow or behind the desk, you need about the same amount of
efficient protein and essential vitamins and minerals, so generously
supplied by fish. However you need different amounts of calories. Again
fish represents your excellent dietary choice of lean, moderate, or fat
fish. Practically all forms are marketed and easily available.

Science has shown that certain unsaturated fatty acids found in fish are

essential for normal growth and the maintenance of normal healthy skin,
liver and kidney functioning.

Fats serve other functions beyond being just a concentrated source of
energy. Science has shown that certain unsaturated fatty acids found

in fish influence the cholesterol level and its dispersion in the blood,
so intimately associated with heart disease.

 

The illustrated test kitchen series 0 (:/
booklet no. 2 Basic Fish Cookery /l/
contains 25 pages of easy to follow fi FISH
fish recipes and helpful tips for
the housewife. This booklet may be
purchased from the Superintendent
of Documents, Washington 25, D.C. (2?

COOKERY

The price of this booklet is 20
cents. However a 25-percent dis-
count is given on orders of 100 . FTufffifijxfi
or more of this publication ”mamm ”mm"

sent to one address.

 

 

 

 

Tu! Kitchen Sari-s Na. 2

 

In preparing fish, if frying is your standby, let it be known fish can
also be sauteed, escalloped, planked, cocktails, and pasteries; boiled,
broiled, and frittered, flaked, caked, poached, and grilled.

  

HERE ARE A FEW MORE FISH BIOGRAPHIES TO ADD TO YOUR FISH FACT FILE

 

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CHUB

OTHER NAMES INCLUDE: Blackfin, Longjaw, and Tullibee.
CHARACTERISTICS: Fat, white and tender-meated, rich flavor.
MARKET SIZE: Usually less than one pound.

MARKET FORM: Mostly smokedu Some fresh or frozen.

 

DUNGENESS CRAB
OTHER NAMES INCLUDE: Crab.
CHARACTERISTICS: Lean; sweet and white-meated, and tender.
MARKET SIZE: About 1 to 2 pounds.

MARKET FORM: Live in shell, dressed and frozen in shell, fresh and
frozen cooked and picked meat“

 

 

  

   

OCEAN PERCH

OTHER NAMES INCLUDE: Red sea perch, rosefish, and red fish.

CHARACTERISTICS: Lean, reddish white and tender meated, delicate flavor.

MARKET SIZE: About % to 2% pounds.

MARKET FORM: Practically all filleted, mostly frozen, and some fresh.

 

OTHER NAMES INCLUDE: Striped mullet, jumping mullet, and silver mullet.

CHARACTERISTICS: Lean to fat depending on the season, tender, dark-meated.
Mild nutlike flavor. Distinguished by striping along
sides, and silver gray color, but color will vary with
species.

MARKET SIZE: About % to 3 pounds.

MARKET FORM: Mostly round, some filleted; fresh or frozen. Smoked and
salted.

 

 WHAT GOVERNMENT INSPECTION MEANS TO YOU.

   
   
    

PACKED UNDER
CONTINUOUS
INSPECTION
OF THE
U. S. DEPARTMENT
OF THE INTERIOR

         

Q;SANIIARY

I PACKING

 

CONDITIONS

 

 

 THE PLACE OF FISH

 

acked under continuous
nspection U.S. Department
f the Interior

  
     

  

NUTRITIONAL BREAKTHROUGH

 

The very special type of fat found in fish has the ability to reduce the
level of cholesterol in the blood stream. Yes, relief for persons with
high cholesterol levels is indicated by research results reported by the
Department of the Interior. This "nutritional breakthrough" has come
about as a result of research conducted by the Hormel Institute of the
University of Minnesota under contract with the Bureau of Commercial
Fisheries. This research proved conclusively that the "unsaturated"

or soft fats found in fish will reduce blood serum cholesterol levels
when they are included in the diet. A "saturated" or hard fat congeals
at low temperature while an "unsaturated" fat does not congeal readily.
This is the property which permits oil-laden fish to move freely in
water of low temperatures. This means that the generous use of fish

in the diet will not only provide the vital protein and energy needed
by the body, but will also offer better health for the family by
diminishing the possibility of circulatory diseases such as
atherosclerosis.

 

533094 0 -59 -Z

 

 DOWN TO THE SEA IN SHIPS

"Down to the sea in ships, "
a picturesque scene at
Biloxi, Mississippi. Into
these waters, world famous
for shrimp, oysters, and
other seafood catches,
sailed the French under
, Pierre LeMoyne D'Iberville
; - in 1699, to establish the
tfiv i , first capitol of the vast
”Wm? Louisiana province.

 

The quaint and
picturesque shrimp and
oyster fisheries of
Biloxi on the Gulf
Coast, prove a never—
ending source of
interest to visitors,
especially those with
cameras.

 

These scenes were made during the annual Biloxi Shrimp Festival which
features the blessing of the fishing fleet.

10

 

 SOLEMN BLESSING OF THE FISHING BOATS

 

O LORD JESUS CHRIST, HEAR OUR PRAYERS, AND WITH THY HOLY HAND BLESS THESE
BOATS, AND ALL WHO SAIL THEREON, AS THOU DIDST DESIGN TO BLESS NOAH'S ARK
IN ITS COURSE DURING THE DELUGE.

STRETCH FORTH TO THEM, O LORD, THY RIGHT HAND AS THOU DIDST REACH OUT TO
PETER WHEN HE WALKED UPON THE SEA. SEND THY HOLY ANGELS FROM HEAVEN TO
GUARD THESE BOATS, AND EVER KEEP THEM SAFE FROM EVERY PERIL, TOGETHER
WITH ALL THOSE ABOARD°

GRANT, LIKEWISE, WE BESEECH THEE, O LORD, THAT THY SERVANTS BE PROTECTED
FROM ALL DANCERS AND MAY THEY GATHER INTO THEIR BOATS A RICH HARVEST FROM
THE DEPTHS OF THE SEA, AND COME FINALLY TO THE PORT OF ETERNAL BLESSEDNESS
LADEN WITH HEAVENLY MERITS. THROUGH JESUS CHRIST OUR LORD, AMENa

This prayer is taken from the Roman Ritual of the Blessing. It is the one
used by the Rev. Herbert J. Mullin in the ceremony of the blessing of the
shrimp fleet at Biloxi, Mississippi.

11

 

 FISHERMENS FESTIVAL

"Fishermens Festival" the religious ceremony held annually in Seattle,
Washington at the Lutheran Church, prior to the sailing of the halibut
fleet to the fishing grounds in the North Pacific Ocean. This ceremony

has been an annual event since 1929. The vessels, following the ceremonies
at the church, parade through the Lake Washington Ship Canal, through the
Government Locks into Elliott Bay, all decked out with streamers and flags.
Some of the vessels leave for the fishing banks at this time while other
vessels wait their departure turn. Halibut trips are staggered and boats
must now conform to a lay-over period of eight days before departing for
the next trip.

Commercial fishermen
accompaned by wives
and family attending
special service held
for fishermen

 

Dr. 0.L. Haavik .
extending blessing to
the halibut fishermen
prior to the opening
of the halibut season.‘

 

12

 

 COMMERCIAL FISHERMEN SUPERSTITIONS

Commercial fishermen as a group are deeply religious, they are also very
superstitious. Some of the most common superstitions that may be of
interest follow:

The presence of dolphins or porpoise is an omen of good fortune and any
attempt to kill or destroy them will bring bad luck.

If a hatch cover is intentionally or accidently turned over bad luck will
prevail.

You don't whistle on board a fishing boat, particularly when at the wheel.
Remember the old saying, "whistle up a storm."

It will also save you black looks or keep you from being used as a sea
anchor if you don't mention the words "horse" or "pigs"o That also means
bad weather and bad luck all around. Anything can happen. If you feel a
craving coming on to talk about animals, use the code words. A horse is
a "drag beast" (Norweigian trekk --dyr -—- often used). A pig is a
"grunter."

Do not throw trash overboard after dark.

    
  

You
may commit
all these in-
discretions and live
to be forgiven, but you
will bring eternal wrath down

on your head if you ever bring an
umbrella or black suitcase on the vessel.

Brother man--—that's the worst hoodo of them all.

 
   

////.

/

13

 

  

 

Regardless of what
your plans are for
the coming months a
great deal of time
will be spent in
menu planning. The
Lenten season is
traditionally one in
which fish and
shellfish are
featured prominently
in most menu's. The
kitchen tested recipes
by the home economists
of the Bureau of
Commercial Fisheries
appearing in this
bulletin were created
to help the home-
maker solve her menu
problems.

14

The Lenten season
carries many connotations
to many people.To the
young couple it means
making last minute plans
for that spring wedding.
To the sportsmen it ends
the hunting season and
is the beginning of the
fishing and boating
season. The children

of course are looking
forward to spring
vacation, and most
important it heralds

the approach of Easter.

 

     
  
   
   
   
 
 
   
    
 
  
  
    

SHRIMP - - -heaven1y for cocktails

ons -—‘—’—:::;7~:E§__——
—‘\):::. _‘ 3/4 pOund cooked shrimp

 

ns ,———— \—\’ Lettuce

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cover with cocktail sauce. Garnish

(Q » with lemon Wedges. Serves 6.

DELICIOUS AS THE MAIN COURSE

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\’ ’7’ Arrange lettuce leaves in cocktail
e glasses. Place shrimp on lettuce;
/\-/

SHRIMP ORIENTAL

1 pound raw,peeled,deveined shrimp, 1 cup flour
fresh or frozen 3 eggs,beaten
1/4 cup lemon juice 1% teaspoons salt

Thaw frozen shrimp. Pour lemon juice over shrimp and let stand 10 minutes.
Cut shrimp almost through lengthwise and spread open. Place flour in paper
bag. Add shrimp and shake well. Combine egg and salt. Dip each shrimp in
egg. Place shrimp in a heavy frying pan which contains about 1/8 inch of
fat, hot but not smoking. Fry at moderate heat. When shrimp are brown on
one side, turn carefully and brown the other side. Cooking time
approximately 4 minutes. Drain on absorbent paper. Serves 6.

  

SHRIMP AMANDINE

1 pound cooked, peeled, deveined 1/2 teaspoon salt

shrimp, fresh or frozen Dash pepper
1 cup blanched, slivered almonds 2 tablespoons chopped parsley
1/2 cup butter or margarine, melted Toast points

Thaw frozen shrimp. Fry almonds in butter until lightly browned. Remove
almonds. Add shrimp and fry until lightly browned. Add seasonings,
parsley, and almonds. Serve on toast points. Serves 6.

 

16

 THE PERFECT HOSTESS SAYS,
"fish is the easy way to
superb meals."

MAINE SARDINE CASSEROLE

3 cans (3 3/4 ounces each) Maine
sardines

% cup sliced onions
% cup sliced green pepper

2 tablespoons butter or other fat,
melted

% cup chopped pimiento

1 can (10% ounces) cream of
celery soup

1 can (5% ounces) chow mein
noodles

 

 

Drain sardines. Reserve 5 sardines for
garnish. Flake remaining sardines.
Cook onion and green pepper in butter
until tender. Combine pimiento, soup,
onion, green pepper, and flaked
sardines. Arrange half of the noodles,
sardine mixture, and remaining noodles
in layers in a well-greased 1% quart
casserole. Arrange sardines on top of
noodles. Bake in a moderate oven,

3750 F., for 30 minutes. Serves 6.

17

 

  

SHRIMP GUMBO

3 cans (4% or 5 ounces each) de— 3 cloves garlic, finely chopped
veined shrimp 1/2 teaspoon pepper

2 cups sliced fresh okra or 1 2 cups hot water
package (10 ounces) frozen okra, 1 cup canned tomatoes
sliced 2 whole bay leaves

1/3 cup butter or other fat, melted 6 drops tabasco

2/3 cup chopped green onions and tops 1% cups cooked rice

Drain shrimp. Rinse in cold water. Drain. Cook okra in butter about
10 minutes or until okra appears dry, stirring constantly. Add onion,
garlic, and pepper. Cook about 5 minutes. Add water, tomatoes, and bay
leaves. Cover and simmer for 20 minutes. Remove bay leaves. Add
tabasco and shrimp. Heat. Place 1/4 cup rice in the bottom of 6 soup
bowls; fill with gumbo. Serves 6.

 

18

 

!
!
I
1
i
i
l

  

GREAT LAKES TREATS

From the Great Lakes,
winter's blasts form

a thick, solid ice
crust extending for
miles.The commercial ‘
fisherman catching
fish through the ice
works as hard, or
harder than commercial
fishermen in any
section of the country.
While Great Lake fish
are difficult to catch,
ease of preparation
and exceptionally

fine flavor, make them.
appealing to the

 

consumer.
DEEP-FAT FRIED YELLOW PERCH FILLETS
2 pounds yellow perch fillets, 1 teaspoon salt
fresh or frozen Dash pepper
1 egg, beaten 1 cup dry bread crumbs, cracker
1 tablespoon milk or water crumbs, cornmeal, or flour

Thaw frozen fillets. Combine egg, milk, and seasonings. Dip fish in egg
mixture and roll in crumbs. Fry in a basket in deep fat, 3750 F., for 3
to 5 minutes or until brown. Drain on absorbent paper. Serves 6.

 

 

19

 

 Great Lakes continued.

PAN-FRIED SMELT

2 pounds whole smelt, fresh or 1 teaspoon salt

frozen Dash pepper
1 egg, beaten 1 cup dry bread crumbs, cracker
1 tablespoon milk or water crumbs, cornmeal, or flour

Thaw frozen fish. Dress fish by removing entrails. Wash. Combine egg,
milk, and seasonings. Dip fish in egg mixture and roll in crumbs. Place
fish in a heavy frying pan which contains about 1/8 inch of fat, hot but
not smoking. Fry at moderate heat. When fish is brown on one side,

turn carefully and brown the other side. Cooking time approximately 10
minutes, depending on thickness of fish. Drain on absorbent paper.
Serves 6.

20

 

 

 

‘7

 ‘v

BUFFALOFISH CHOWDER

1 pound buffalofish fillets, fresh or
frozen

1/4 cup chopped bacon or salt pork

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup chopped celery

2 cups boiling water
1 cup diced potatoes
1/4 teaspoon thyme

1 teaspoon salt

Dash cayenne pepper
2 cups tomato juice

Thaw frozen fillets. Skin fillets and cut into %-inch pieces. Fry bacon
until lightly browned. Add onion, green pepper, and celery; cook until
tender. Add water, potatoes, seasonings, and fish. Cook about 15

Add tomato juice; heat. Serves 6.

minutes or until potatoes are tender.

 

21

 

  

BROILED HALIBUT STEAKS

2 pounds halibut steaks or other Dash pepper
fish steaks, fresh or frozen
1 teaspoon salt % cup butter or other fat,melted

Thaw frozen steaks. Cut into serving-size portions and sprinkle with salt
and pepper. Place on a greased broiler pan about 3 inches from source of
heat. Brush with butter and broil 4 to 8 minutes or until slightly brown.
Baste with butter and turn carefully. Brush other side with butter, and
broil 4 to 8 minutes longer or until fish flakes easily when tested with
a forko Serves 6.

 

22

 m.-

TUNA A LA KING

2 cans (6% or 7 ounces each) tuna 1 teaspoon salt

1/4 cup chopped green pepper Dash pepper

1/4 cup butter or other fat, melted 2 cups milk

1/4 cup flour 1/4 cup chopped pimiento

Corn bread, biscuits, or toast

Drain tuna. Break into large pieces. Cook green pepper in butter until
tender. Blend in flour, salt, and pepper. Add milk gradually and cook
until thick, stirring constantly. Add pimiento and tuna; heat. Serve
on corn bread, biscuits, or toast. Serves 6.

 

23

 

  

 

PLANKED PACIFIC SARDINE SUPPER

1 can (15 ounces) Pacific Sardines 1 can (16 ounces) whole green beans,
in Tomato Sauce drained
3 cups seasoned mashed potatoes

Drain sardines, reserving sauce. Place sardines in the center of a well-
greased plank or oven glass platterc Arrange a border of mashed potatoes
and green beans around fish. Cover fish with sauce. Heat in a moderate
oven, 3500 F., for 15 to 20 minutes or until potatoes have browned.
Serves 6.

’53

24

 

~—

 ~—

IMPERIAL CRAB

1 pound crab meat 2 tablespoons flour
2 tablespoons chopped onion l/2 cup milk
2 tablespoons chopped green pepper 1/2 teaspoon salt
3 tablespoons butter or other fat, Dash pepper
melted 1/4 teaspoon Worchestershire sauce

2 hard-cooked eggs, chopped

Remove any shell or cartilage from crab meat, being careful not to break
the meat into small pieces. Cook onion and green pepper in butter until
tender. Blend in flour. Add milk gradually and cook until thick,
stirring constantly. Add seasonings, egg, and crab meat. Place in 6
well-greased, individual shells or 5-ounce custard cups. Bake in a
moderate oven, 350° F., for 20 to 25 minutes or until brown. Serves 6.

 

25

 

  

SCALLOPED OYSTERS

1 pint oysters Dash pepper

3/4 cup dry bread crumbs 1/2 cup butter or margarine, melted
3/4 cup cracker crumbs 1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt 1 cup milk

Drain oysters. Combine crumbs, salt, pepper, and butter. Sprinkle 1/3

of the buttered, seasoned crumbs in a well-greased, round baking dish,

8 x 2 inches. Cover with a layer of oysters. Repeat layers. Add

Worcestershire sauce to milk; pour over oysters. Sprinkle remaining 7
crumbs over the top. Bake in a hot oven, 4000 F., for 20 to 25 minutes

or until brown. Serves 60

v

 

26

 CLAM AND SPAGHETTI CASSEROLE

1 pint clams 1 can (10% ounces) condensed mushroom
2 tablespoons butter or other fat, soup

melted 1/4 cup milk
2 tablespoons flour 1 package (8 ounces) spaghetti
1/2 teaspoon salt 2 tablespoons butter or other fat,
Dash pepper melted

1/2 cup dry bread crumbs

Drain and chop clams. Cook clams in butter for 5 minutes, stirring
constantly. Blend in flour, salt, and pepper. Add soup and milk
gradually and cook until thick, stirring constantly. Cook spaghetti
as directed on package; drain. Add spaghetti to sauce. Place in a
well-greased l%-quart casserole. Combine butter and crumbs; sprinkle
over casserole. Bake in a hot oven, 4000 F., for 10 minutes or until
brown. Serves 6.

 

 

  

 

QUICK SCALLOP VICHYSOISSE

1 pound scallops, fresh or frozen 2 cans (10% ounces each) frozen
1 quart boiling water condensed cream of potato soup
2 tablespoons salt 1 pint milk

Cut chives or shopped parsley 1 pint coffee cream

Thaw frozen scallops. Remove any shell particles and wash. Place in
boiling salted water. Cover and return to the boiling point. Simmer
for 3 to 4 minutes, depending on size. Drain. Cut large scallops in
half. Combine soup, milk, and cream; heat until soup is thawed. Mash
or put through a sieve. Add scallops; heat. Garnish with chives
sprinkled over the top. Serves 6.

 

28

  

SALMON CABBAGE VINAIGRETTE

1 pound can salmon 1/4 cup chopped parsley
1 quart shredded cabbage 2 hard-cooked eggs, chopped
1/4 cup chopped onion Vinaigrette dressing

18 large cabbage leaves

Drain and flake salmon. Combine cabbage, onion, parsley, eggs, and salmon.
Add vinaigrette dressing and mix thoroughly. Serve in the center of a
cabbage rosette. Serves 6.

VINAIGRETTE DRESSING

1 teaspoon salt 3 tablespoons vinegar

Dash pepper 1/2 cup olive or salad oil

Dash cayenne pepper 1 tablespoon chopped pimiento

1/4 teaspoon paprika 1 tablespoon chopped sweet pickle

1 tablespoon chopped green pepper

Combine salt, pepper, cayenne pepper, and paprika. Add vinegar and oil
slowly, beating thoroughly. Add pimiento, sweet pickle, and green
pepper. Servzs 6.

 

29

 

  

BAKED FISH PORTIONS WITH PUFFY CHEESE SAUCE

2 pounds frozen unbreaded fish 1 tablespoon chopped sweet pickle
portions or pickle relish

1/4 cup mayonnaise or salad dressing 2 egg yolks, beaten

1/4 cup grated cheese 1/2 teaspoon salt

2 egg whites, beaten

Place frozen unbreaded fish portions in a single layer in a well-greased
baking pan, 13 x 8 x 2 inches. Combine mayonnaise, sweet pickle, cheese,
egg yolk, and salt. Fold in egg white. Cover fish with the sauce. Bake
in a moderate oven, 3500 F., for 30 to 40 minutes or until fish flakes
easily when tested with a fork and the sauce is brown. Serves 6.

 

30

 BAKED HADDOCK FILLETS

2 pounds haddock fillets or other fish % cup butter or other fat, melted

fillets, fresh or frozen 2 tablespoons lemon juice
1 teaspoon salt 1 teaspoon grated onion
Dash pepper Dash paprika

Thaw frozen fillets. Sprinkle with salt and peppero Place in a single
layer in a well-greased baking pan. Combine butter, lemon juice, onion,
and paprika. Cover fish with the sauce. Bake in a moderate oven,350O F.,
for 20 to 25 minutes or until fish flakes easily when tested with a forko
Serves 6.

 

31

 

 FISH STICK BURGERS

18 frozen fried fish sticks 2 tablespoons sweet pickle relish
% cup mayonnaise or salad dressing 6 buttered toasted rolls

Place fish sticks in a single layer in a greased baking pan. Bake in a hot
oven, 400° F., for 15 to 20 minutes or until heated through and crisp.
Combine mayonnaise and relish. Chill. Place three fish sticks on a toasted
buttered roll and serve with relish sauce. Serves 6.

U. 5. GOVERNMENT PRINTING OFFICE: 1959 0 -533094

 

  

 

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