July 1, 1955

Friday Menu

Pan Fried Haddock Fillets

Tartar Sauce      Lemon Wedges

Home Fried Potatoes

Green Vegetable      Cabbage Salad

Cheese Luncheon Loaf

Welsh Cheesecakes

Pan Fried Fillets

2 pounds haddock fillets
1 egg, beaten
1 T. milk
1 t. salt
Dash pepper
1 c. bread crumbs, cracker crumbs, cornmeal or flour

Cut fillets into serving size portions. Combine egg, milk, and seasonings. Dip fish in egg-wash and roll in crumbs. Place in heavy frying pan which contains about 1/8 inch fat, hot, but not smoking. Fry at moderate heat. When brown on one side turn carefully and brown other side. Cooking time about 10 minutes, depending upon thickness of fillets. Drain on absorbent paper. Serves 6.

Tartar Sauce

3/4 c. mayonnaise
1 t. finely chopped onion
1 1/2 t. chopped pickles
3 stuffed olives, chopped
1 1/2 t. parsley, chopped
1 T. tarragon vinegar

Mix ingredients together well.

Cheese Luncheon Loaf

2 c. basic biscuit mix
1/2 c. grated sharp cheese
3/4 c. milk

Mix all ingredients together. Pour into well greased loaf pan 8 x 5 x 2 1/2 inches. Bake at 350 degrees for 35 to 40 minutes.

Welsh Cheesecakes

An English recipe. From Mrs. Lily Proctor.

1 1/4 c. flour
1 t. baking powder
1/2 c. fluffo
1/4 t. salt
4 T. ice water

Combine above ingredients as for pie crust. Line small patty tins with pastry. Put a teaspoon of strawberry or raspberry jam in each and cover with filling as below.

Filling for Cheesecakes:

1/4 c. butter
2 T sugar
1 egg
1/2 t. vanilla
3 T. rice flour
2 T. fine coconut
1 T. baking powder

Cream butter and sugar, add egg and vanilla and mix well. Stir in flour, coconut and baking powder. Cover jam in tarts with mixture. Bake at 400 degrees 20 minutes.

Note: You can purchase rice flour at Atlantic Supply.