The globe-independent. (Hagerstown, Md.) 1943-19??, 1944-08-24
The Homemaker's
Corner
BY MARY DOUGLAS

BY MARY DOUGLAS
Sauerkraut
One of my readers complained
that in last weeks sauerlraut reci-
pes, left out the best combination
of all-pofk and sauerkraut.
Following the successful coopera-
tive drive on fresh peaches in 1941
in Maryland, another consumer edu-
cational fresh-peach campaign is
under way for August 25-Sept. 2, to
further the consumption of this de-
licious, healthfuI fruit, of which
there is an abundant crop. This
special educational program is a
joint effort on the part of the Peach
Producing Industry and the Food
Trades Industry, in cooperation with
the Extension Service of the Uni
versity of Maryland.
The plan is to induce housewives
to make more use of peaches while
at their peak and while prices are
reasonable, by serving more daily
and by canning, preserving, picking
and drying for winter serving.
Fish is also among the plentiful
foods that we, as homemakers, are
asked to use more of. Frozen or
fresh mackerel, trout, bass, haddock
and halibut can be cooked in many
different ways to make light sum-
mer meal.
Simmering fish is just about the
simplest way to prepare it. If it is
properly done the flavor is retained
and the fish is nice and tender.
Here's a suggestion for preparing:
Plain Simmered Fish
8 pounds of fillets or steaks, or
4 pounds of whole fish
3 tablespoons of salt in quarts
of simmering water
Place one layer of fish cut in suitable
peces for serving in a basket or per-
forated pan. Lower the basket into
simmering, sailed water. Cook about
20 minutes or until tender; remove
and drain. Serve hot with rich,
bright colored sauce
Frying, baking and broiling are
common ways of preparing fish. The
family will relish fish served in diff
ferent ways from what they are &C
customed to. Curried fish will prove
a popular change from the more
common dishes. Here's recipe easy
to prepare that makes a delightful
dish:
Curried Fish
2 pounds Cod, Haodock or other
fish
4 tablespoons butter or other fat
tablespoon chopped green pepper
l small onion, chopped
"a cup chopped celery
3 tablespoons flour
2 cups liquor from simmered fish
II teaspoon curry powder
3 drops tabasco sauce
Salt to taste
2 tablespoons chopped parsley
Simmer the fish ten minutes in
small quantity of water, in shallow
pan, then drain. Meanwhile melt
the fat and cook the green pepper,
onion, and celery few minutes; add
the flour and the cooled fish liquor,
with water, if necessary, to bring the
quantity up to 2 cups. Cook for
three or four minutes, add the sea-
sonings, and stir constantly. Remove
the skin and bones from the cooked
fish, arrange on hot platter with d
border of fiaky rice, pour the sauce
over the fish, and sprinkle the pars-
ley on top
Another fish dish the family will
enjoy is fish timbales. Here's how
they are made:
2 tablespoons of fat
2 tablespoons of -four
l cup milk
2 eggs
2 cups faxed cooked fish
l tablespoon lemon juice
l tablespoon chopped parsley
l teaspoon minced onion
Salt to taste
Prepare sauce of the fat, flour,
and milk, add the beaten eggs, fish
and seasonings, and salt as needed.
Pour the mixture into creased Gus
tard cups and bake in pan of hot
water in a moderate oven $3.50 de-