April 29, 1955 Fish Fillets Mornay, Glorious Salad, Peach Cake

Fish Fillets Mornay

1 1/2 pounds fish fillets
3/4 t. salt
4 T.butter
4 T. flour
1/2 t. dry mustard
1/4 t. paprika
1 1/2 c. milk
1/2 c. grated Parmesan cheese or 1 c. grated sharp cheese

 Arrange fish fillets in greased baking dish or oven proof platter. Sprinkle with salt. Melt butter, and flour and mustard, stir until well blended, add milk slowly, stir over low heat until mixture thickens. Add cheese, stir until cheese melts. Pour over fish, bake at 450 degrees for 10 minutes until fish flakes with a fork and sauce is bubbly and brown.

Glorious Salad

from Mrs. Mark Baker, Webster, N.Y.

1 pk. lemon jello
1 c. boiling water
1 can crushed pineapple (No. 2)
1/2 pound marshmallows, quartered
1 small bottle maraschino cherries
1 pound cottage cheese

Dissolve jello in boiling water. Cool slightly, add remaining ingredients. Pour inti individual or large mold. Serves 6 to 8.

Peach Cake

(This recipe in Cooking With The Experts)

2 c. flour
3/4 t. baking powder
1/2 t. soda
3/4t. salt
1/2 t. nutmeg
1 c. canned peaches, mached
1/3 c. milk
1/2 t. vanilla
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. chopped nuts
1/8 t. ginger
1/2 t. cloves
1/4 t. cinnamon

Sift flour, baking powder, soda, salt and spices. Cream shortening, add sugar and blend well. Add eggs unbeaten one at a time, beat well. Combine peaches and milk. Add flour mixture alternately with peach mixture. Add nuts and vanilla. Pour into greased and floured 8 x 8 inch pan. Bake at 350 degrees for 1 hour.