March 16, 1956 Baked Stuffed Fish with Sauce, Fish Stuffing, Short Order Bakers, Applesauce Cake, Broiled Frosting

 Baked Stuffed Fish with Sauce

1 (3 to 4 pound) fish
1 t. salt
Fish stuffing
2 T. butter
Fish Sauce

Have fish cleaned. Wash thoroughly and wipe with cloth. Rub cavity with salt. Stuff with fish stuffing and sew edges together with heavy thread. Place on greased baking pan or ovenproof platter, brush with melted butter. Bake in hot oven 425 degrees for 30 to 40 minutes or until well browned. Garnish with lemon wedges and parsley.

Fish Stuffing

2 c. soft bread crumbs
2 T lemon juice
1 t. salt
1/8 t. pepper
1/4 cl chopped parsley
1/4 c. butter, nekted
2 T. lemon juice

Combine all ingredients and mix well. Enough stuffing for 3 to 4 pound fish.

Short Order Bakers

Speed the cooking of baked potatoes. First select long baking potatoes, slice in two the long way. Brush the cut side with cooking oil. Place that side down on baking sheet. Coat skins with oil, too. Bake with fish at 425 degrees for about 30 minutes.

Applesauce Cake

2 1/4 c. flour
2 1/2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 t. nutmeg
1/8 t. cloves
1 1/4 t. cinnamon
1/2 c. shortening
1 1/4 c. brown sugar
2 eggs
1 t. vanilla
1 c. V. B applesauce
2 1/2 T. milk

Sift together flour, baking powder, soda, salt and spices. Cream together shortening and sugar until light and fluffy. Stir in eggs and vanilla. Beat well. Stir flour mixture into creamed mixture alternately with applesauce and milk. Mix until smooth. Pour into greased 7 x 11 inch pan. Bake at 350 degrees about 40 minutes. Spread with broiler frosting and broil about 3 inches from heat about 1 minute. Watch carefully so frosting doesn't burn.

Broiled Frosting

1/3 c. butter, melted
1/2 c. brown sugar
2 T. milk
1 c. shredded coconut, snipped fine
1/2 c. chopped nuts
1/2 t. vanilla

Combine all ingredients. Spread on cake, broil slowly until golden brown.

Note: Frosting may be spread on either warm or cold cake for broiling.

February 3, 1955 Deep-Fat Fried Chicken (for a crowd), Fritter Batter, Applesauce Cake, Cabbage and Pineapple Salad, Cooked Salad Dressing

Deep-Fat Fried Chicken (for a crowd)

Use frying chicken legs, thighs, and breasts. Dip pieces of chicken in fritter batter. Lower gently into deep fat at 350 degrees, cook 10 minutes until browned. Drain on absorbent paper. Place pieces of chicken on rack in roasting pan. Cover and bake in moderate oven 325 degrees for about 1 hour or until tender. If you are cooking a large amount of chicken spread pieces in large dripping pan, cover with aluminum foil and bake as above.

Fritter Batter

1 c. flour
1/2 t. salt
1 egg slightly beaten
1 c. egg
1 T. shortening

 Sift flour and  salt. Combine beaten egg, milk and shortening; pour into flour mixture, stir until smooth.

Applesauce Cake

1/2 c. shortening
1 1/2 c. sugar
2 eggs
 c. thick applesauce
2 c. flour
1/4 t. salt
1 t. baking powder
1/2 t. soda
1 t. cinnamon
1/2 t. cloves
1 c. seeded raisins, chopped
1/2 c. nuts, chopped

Cream shortening and sugar, add eggs and beat well. Add applesauce, then sift dry ingredients. Beat until smooth, fold in raisins and nuts. Pour in batter, bake at 350 degrees for 50 minutes. This cake will remain moist for several days.

Cabbage and Pineapple Salad

2 c. shredded cabbage
1 c. crushed pineapple
Cooked salad dressing
1 T. lemon juice

Shred cabbage, crisp in ice water if necessary, drain well, drain pineapple thoroughly. Combine all ingredients with 1/3 c. of the salad dressing. Top with a dash of paprika. Serves 6.

Cooked Salad Dressing

2 T. flour
1 T. sugar
1 t. dry mustard
1 t. salt
Dash of cayenne
1 c. milk
2 egg yolks
1/3 c. vinegar or lemon juice

Mix flour, sugar, mustard, salt and cayenne in top of double boiler, stir in milk gradually. Cook over boiling water, stirring constantly until thickened. Stir a little of the thickened mixture into the slightly beaten egg yolks; add to the remaining hot mixture and cook over hot water for an additional2 minutes. Stir in vinegar or lemon juice. Chil. Makes 1 1/2 c.