March 22, 1955 A Quick Meal From Your Freezer Ocean Perch Piquant, Baked Corn, French Fried Potatoes, Orange Sherbert

Dinner Menu

Ocean Perch Piquant

French Fried Potatoes

Baked Corn

Orange Sherbert

Ocean Perch Piquant

1 pound package frozen ocean perch fillets
 1/4 c. butter, melted
1 t. grated onion
2 T. lemon juice
1 t. salt
1/4 t. thyme
1 T. chopped parsley

Place wrapped package of perch in cold water for 5 minutes. Separate the fillets and arrange in a single layer, skin side down, in greased 10 x 6 inch baking dish. Combine butter, onion, lemon juice. salt and thyme. Pour over fish. Bake at 400 degrees for 20 minutes. Sprinkle with parsley. Serve at once.

Baked Corn

1 package frozen whole kernal corn
1/4 c. light cream
1/4 t. salt
Dash of pepper
2 T. butter

Place unthawed corn, cream, salt and pepper in a 1 quart casserole. Dot with butter; cover. Bake in moderately hot oven 400 degrees with fish for 20 to 30 minutes. Toss lightly with form before serving.

French Fried Potatoes

Arrange on shallow baking dish and bake with fish and corn at 400 degrees for 20 to 30 minutes.

Orange Sherbert

1 T. unflavored gelatin
2 c, milk
1 1/4 c. orange juice
1/4 c. lemon juice
2/3 c. sugar
1/2 c. light corn syrup
Dash of salt
Few drops yellow food coloring

Soak gelatin in 1/2 c. of the milk for 5 minutes. Place on low heat until gelatin dissolves, stirring constantly. Remove from heat and let stand. Combine orange juice, lemon juice, sugar, syrup and salt. Stir until sugar is dissolved. Blend with the 1 1/2 c. of milk and the gelatin mixture. Add coloring. Pour into 2 ice trays and place in freezing compartment of refrigerator. Set control at coldest position, freeze to mush (about 1 hour). Turn into chilled bowl, beat until smooth.

To Freeze: Pour into liquid-tight containers, label and freeze.