March 28, 1956 Baked Stuffed Fish, Bread Stuffing, Lemon Chiffon Pie

Baked Stuffed Fish

3 to 4 pound fish
1 1/2 t. salt
Bread stuffing
4 T. butter, melted
3 slices bacon (optional)

Clean, wash and dry the fish. Sprinkle inside and out with salt. Stuff fish loosely, sew the opening with needle and string, or close with skewers. Place fish in a greased baking pan. Brush with melted butter. Bake in a moderate oven 350 degrees for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted fat. Remove string or skewers and serve immediately on a hot platter plain or with a sauce. Serves 6.

Bread Stuffing

3 tT. onions, chopped
3/4 c. celery, chopped
6 T. butter, melted
1 t. salt
1/8 t. pepper
1 t. thyme, sage or savory seasoning
4 c. day old bread crumbs

Cook the celery and onions in the melted butter for about 10 minutes, or until tender. Add the cooked vegetables and seasonings to the bread crumbs, and mix thoroughly. If dressing seems very dry, add 2 T. water, milk or fish stock to moisten.

Lemon Chiffon Pie

Baked pie shell
4 egg yolks
1 c. sugar
1/2 t. salt
1/2 c. lemon juice
1 t. grated lemon rind
2 t. gelatin, softened in 1/4 c. cold water
4 egg whites
1/2 c. heavy cream (optional)

Beat yolks, add 1/2 c. sugar, salt and lemon juice and rind. Cook and stir over double boiler until thick. Add gelatin and stir until it dissolves. When beginning to set, beat egg whites until stiff with remaining sugar and fold them into mixture. If desired, fold into mixture 1/2 c. heavy cream, whipped. Fold into pie shell. Chill.

Suggested Menu: Baked Stuffed Fish, Baked Potatoes, Broccoli, Lettuce Salad Bowl, and Lemon Chiffon Pie.