March 25, 1955 Somethings Fishy Flaked Fish Casserole, Jellied Peach-Cheese Ring, Crunchy Top Butter Cake, Quick Carmel Icing

Flaked Fish Casserole

2 egg yolks
2 c. milk
2 T. minute tapioca
1 1/2 t. salt
Dash of pepper
1/2 c. finely-cut celery
1 1/2 t. minced onion
2 c. flaked cooked fish
2 T. chopped parsley
2 egg whites, stiffly beaten
1/2 c. buttered bread crumbs

Mix egg yolks with a small amount of the milk in a sauce pan. Add remaining milk, tapioca, salt, pepper, celery and onion and mix well. Place over medium heat and cook until mixture comes to a boil, stirring constantly. Remove from heat. Add fish and parsley. Add very gradually to beaten egg whites, folding in thoroughly. Turn into greased 2 quart baking dish. Cover with crumbs. Bake at 350 degrees for 50 min. or until browned. Serves 6.

Jellied Peach-Cheese Ring

1 package cherry flavored gelatin
Dash of salt
1 c. hot water
3/4 c. cold water
1 box quick-frozen sliced peaches
2 T. peach juice
1 1/2 c. DUTCH HOLLOW Whipped Cream Cottage Cheese

Dissolve gelatin and salt in hot water. Add cold water. Defrost and drain peaches. To drained peaches add peach juice. Add 1 c. of the gelatin mixture. Chill until firm. Chill remaining gelatin until slightly thickened. Place in a bowl of ice and water and whip with a rotary egg beater until fluffy and thick. Fold in sieved cottage cheese, mixing well. Turn into 1 1/2 quart ring mold. Chill until firm. Unmold onto salad greens. Spoon the chilled, jellied peaches into the center of the ring. Serves 6-8.

Crunchy Top Butter Cake

Crunch Top:

1/3 c. butter
1/3 c. sugar
1/2 t. cinnamon
1/3 c. fine dry toasted bread crumbs
1/2 c. finely chopped nuts

Combine all ingredients cutting through ingredients with a pastry blender to make a coarse meal. Pour crunch into a 9 inch square pan that has been well greased on bottom with heavy wax paper. Spread evenly. Prepare batter as below:

Batter:
2 c. flour, sifted cake
2 1/4 t. baking powder
1/4 t. salt
1/2 c. butter
1 c. sugar
2 eggs
2/3 c.milk
1 t. vanilla

Sift flour, baking powder and salt together. Cream butter, add sugar, a little at a time and beat well. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk. Add vanilla and beat just until smooth. Pour batter over crunch. Bake at 350 degrees for about 50 minutes. Remove from oven, let stand 5 minutes, then turn out carefully onto cake rack to cool. When cake is cool, drizzle top with Quick Carmel Icing.

Quick Carmel Icing

1 c. brown sugar
1/2 c. rich milk or cream
1 T. butter
1/8 t. salt
1 t. vanilla
About 2 c. sifted confectioners sugar

Combine brown sugar, milk or cream, butter and salt. Stir well and cook until mixture comes to a boil and sugar is dissolved. Test between fingers and do not cook further. Pour into bowl znd let cool about 4 to 5 minutes, add vanilla and enough sugar to make of proper consistency to drizzle or spread. Add 1/4 c. at a time.