February 24, 1956 Grapefruit Fish Fillets, Angel Froth Sponge Cake, Orange Cream Icing

Grapefruit Fish Fillets

1 pound fresh or frozen fish fillets
1/4 t. salt
1/8 t. Tabasco
1/8 t. poultry seasoning
3 T. melted butter or margarine
1 grapefruit, sectioned
1 T. finely chopped parsley

Place fillets on aluminum foil or broiler pan. Add salt, Tabasco and poultry seasoning to butter; brush fish with half the mixture. Sprinkle with paprika. Place  in preheated broiler 2 inches below medium heat. Broil until fish is cooked, place grapefruit sections on top; brush with remaining butter mixture. Continue broiling until fish is cooked. To serve, sprinkle with finely chopped parsley. Yield: 4 servings.

Angel Froth Sponge Cake

3 egg yolks
2/3 c. cold watrer
1 1/2 c. granulated sugar
1 1/2 c. sifted flour (cake or all-purpose)
1 t. baking powder
1 t. flavoring (orange, lemon, vanilla or almond)
3 egg whites

Beat egg yolks and water together on high speed of electric mixer for 5 to 7 minutes (mixture will be very high in volume); bet in sugar 1 to 2 T. at a time, continue beating at high speed. Beat in sugar over a 10 minute period. Sift together flour and baking powder, reduce mixer speed to low and fold in flour mixture and flavoring just until no free flour appears in batter. Beat egg whites until stiff (using a second set of beaters or a rotary beater) and blend into egg yolk mixture. Pour into an ungreased 10" tube pan (or a 9" spring form tube pan) and bake at 325 degrees about 1 hour. Invert until cold.

Orange Cream Icing

4 T. butter
3 T. orange juice
1 T. cream
1 t. vanilla
3 c. confectioners sugar
Grated rind of one orange

Melt butter, add juice, cream and vanilla. Beat in sugar and orange rind. Beat until creamy. Spread on cake.