May 11, 1956 Broiled Halibut Steaks -- Savory Topping, Cucumber Aspic, Lemon Dumplings

Broiled Halibut Steaks -- Savory Topping

Have halibut steaks cut 3/4 inch thick. cut into serving pieces. Place on greased broiler pan or aluminum foil. Sprinkle with salt and pepper. Broil 2 inches from the heat about 6 minutes, turn brush other side with melted butter, broil until fish is tender and will flake easily with a fork (about 5 minutes -- AVOID OVERCOOKING). Remove fish from broiler, coat top with mixture of sour cream and chopped chives or minced onion. Broil until top is browned and bubbling. Serve at once with wedges of lemon.

Cucumber Aspic

1 T. unflavored gelatin
1/4 c. cold water
1/4 c. concentrated quick frozen orange juice
2 T. lemon juice
2 c. sliced unpeeled cucumber
1/2 small white onion
2 sprigs parsley
1 t. salt

Soften gelatin in cold water. Dissolve gelatin over hot water or low heat. Place orange juice and lemon juice in glass container of electric blender. add dissolved gelatin and the remaining ingredients in order indicated. Cover container and turn on blender for about 3 minutes. Pour blended mixture into one large or 6 individual 4-ounce molds. Chill until firm. Delicious with fish.

Lemon Dumplings

From: Mrs. Ruth DeLano, Fairport, N.Y.

3 c. sugar
3 c. water
1 lemon, sliced
3 c. flour
3 t. baking powder
Water

Combine sugar, water and lemon. Bring to a boil to form a syrup. Sift flour and baking powder, add only enough water to make a soft dough. Drop by spoonfuls onto boiling syrup. Cover, boil 15 to 20 minutes tughtly covered. Serve at once.

Note: Mrs. DeLano says this is a recipe that has ben handed down in her family, was a special favorite of her father's. Easy -- good with fish dinner.