January 13, 1956 Baked Fillets with Cream, Apple Dumplings, Lemon Sauce

Friday Fare

Baked Fillets with Cream

Baked Potatoes      Green Vegetables

Crisp Relishes

Apple Dumplings

Baked Fillets with Cream

2 pounds fish fillets
Salt and pepper
1 c. thin cream
1/4 c. onion, chopped
1/4 c. grated cheese

Cut fillets into serving pieces. Sprinkle with salt and pepper. Place in shallow baking dish. Pour cream or milk over them; sprinkle with chopped onion. Sprinkle with cheese. Bake at 400 degrees for 20 minutes or until cheese flakes easily. Serves 6.

Apple Dumplings

Pastry for double crust pie
6 apples
3/4 c. sugar
3/4 c. brown sugar
1 t. cinnamon
1 T. grated lemon rind
1/2 c. currants
1/4 c. apple jelly
1/4 c. butter

Wash, pare and core apples. Roll pastry about 1/4 inch thick. Cut in circles large enough to cover the apples. Mix sugars, cinnamon, peel, currants and jelly. Spoon mixture into apples. Dot with butter. Wrap each apple in dough, crimping edges together at the top. Place into shallow baking pan. Bake at 375 or 400 degrees 30 minutes or until apples are soft and pastry golden brown. Serve warm or cold with cream or lemon sauce. 6 servings.

Lemon Sauce

1/2 c. sugar
1 1/2 T. cornstarch
1 c. boiling water
2 T. butter
1 T. grated lemon rind
3 t. lemon juice
1/8 t. salt

Combine sugar and cornstarch. Dissolve in boiling water. Cook, stirring constantly, until thickened and clear. Remove from heat, add remaining ingredients. Serve hot on apple dumplings.