March 9, 1956 Fried Fish Fillets, Country Club Cole Slaw, Crinoline Gingerbread, Lemon Glace

Fried Fish Fillets

1 1/2 pounds fish fillets
2 T salad oil
1 t. vinegar
1 t. onion, grated
1/2 t. salt
1 t. paprika
1/8 t. pepper
1/2 c. flour
2 eggs, well beaten
1 c. fine cracker or bread crumbs

Place fillets on plate or platter. Pour over them a dressing made by combining salad oil, vinegar, onion, salt, paprika and pepper. Allow to marinate at least 2 hours, turning occasionally. When ready to cook, drain, roll in flour, then dip into beaten egg and then roll in fine cracker or bread crumbs. Fry at 375 degrees until golden brown, remove from fat, drain on absorbent paper, serve piping hot. Serves 4 to 5.

Note: Fish cooked this way will stay coated with crumbs. Any kind of fillets may be used.

Country Club Cole Slaw

1 T. cornstarch
2 T. sugar
1/2 t. salt
Dash pepper
1/4 c. light corn syrup
1/4 c. milk
1/4 c. vinegar
1 egg yolk
1 T. butter
5 c. finely shredded cabbage

Combine cornstarch, sugar, salt, pepper and corn syrup with milk. Cook over low heat, stirring constantly until thick and smooth. Add vinegar, bring to boil, stirring constantly. Beat egg yolk slightly, add to first mixture. Add butter. Cool. When ready to serve mix with cabbage. Serve immediately.

Note: For a special treat, add orange or grapefruit sections.


Crinoline Gingerbread

1/2 c. sugar
1/2 c. butter
1 c. molasses
1 c. boiling water
2 t. soda
2 1/2 c. flour
1 t. cloves
1 t. ginger
1 t. cinnamon
2 eggs, well beaten

Cream butter and sugar. Stir in molasses. Sift flour with spices. Pour boiling water over soda. Add water alternately with flour to creamed mixture. Stir in eggs last. Batter will be thin. Pour into greased and floured 8 x 12 inch pan. Bake at 350 degrees for 30 to 40 minutes. Cool and frost with Lemon Glace.

Lemon Glace

1/2 c. confectioners sugar
1 1/2 T. milk
1/2 t. lemon extract

Mix all ingredients together well. Spread over cooled cake.