Roanoke Rapids daily herald., 1948-10-25
'Most People Eat Twice As
Much Suqqr As They Should

They Should
md ice cream. And Whenever ws
use . ready swsstsned feed we add
sugar 10 our menu. When ws eat
too much sugar, we provide the
body with more fuel than il ean
use. The excess 10 stored In the form
Of fat"
JoMoaRoWy osaasssa
Chefs Tomato Cocktail Dark Bread
Crsamed Flaksd Haddoek with
Vegetables
Flaked Rice Tossed Green Sahd
Apple puRs with Red Sauce
Coffee or Tea Milk (CAildfeA)
AN Mssssssmssss sss tsvsi
Ass,Pss Ssws Psss
Crsanel Flsksi Iaddsek
Steamboat IN lbs. haddoek. Cool
and remove skin and bones. g1sks
the fish into pieces about the siss
Of teaspoon. Meantime plsin.essk
l lb. serapsd, quarts1sa ss14ets,
/ lb. peeled small mild snions and
y lb. halvsd green beans (st sub
stitute half Of . No. ~ can green
bSans), and ssasen with slieAtly
Drowned butter o. margarine. Alss
prepare . rich, wsll-ssasensd AsA
cream sauce. To serve, carefully
heat the fish in the sapeN. Fern q
border Of haky 1ies With . table
spoon On Z heated large, dep, plat
ter. Pour the ereamsd Ash IN the
center. Arrange the Vegetables By
alternating spoonfuls around the
edge. Garnish with paIslay.
To Boil Fish: II . whelA Ash il
used. it should b cleaned, sinssd
with cold water, and placed In .
deep pan long enough 20 thst it
will lie fat. Cover With boiling
water; add 2 tap. salt, ! tbsp. vine
gar and " tsp. mixed pickle spice.
Cover and boil 10 min. for each
pound If the hsh 10 not very thick;
OF IL min. to each pound u very
thick. When done, drain fesa tie
liquid and use % directed. Strain
the liquid and use - . basis ter tie
sauce and for fish and potato seup
or mixed vegetable soup. Quiek.
frozen fish may b boiled without
defrosting. In this case, estimate he
cooking time from the moment tAs
hsh begins to boil.
Cream Ssues fer Fish
Melt 8 tbsp. butter Or zassssrins
in \ medium-sissd saucepan. When
bubbling rsmeva frem the hest. Stir
in 8 tbsp. -four, Y tsp. dry mustard,
| ls tsp. salt and y tsp, pepper. Slew.
ly add Y c. Of the liquid in which
the fish was boiled, and y E. stop
Of the bottle" or use undilutsd
svsporated milk, or soursd cream.
When boiling, place over hot water
and cook about s min., stirring eeea-
sionally. Stir in l tsp. lemsn juice
and l tbsp. hne.minesd parsley just
before using.
Apple P1xs with Red sslss
| Make . syrup by boiling together
for s min. Y c. sugar and Z G.
water. Meantime, peel, core and
thin-slies 5 medium. sized tart cook.
ing apples. Place In . well na1ea-
rined, shallow baking dish, Z" Z To-.
Pour the syrup over the apples.
Next make the "pufls." To Do this,
sift together ~ e. all.purposa
hour, 3 tsp. baking powder, ,S tsp.
salt and l tbsp. sugar. Add y Z.
margarine or shortening, and cher
in with q pastry blsAder until tha
mixture looks like bran. Stir In 4 G,
milk. Tuzn onto Z slightly AeuFsd
pastry board Or cloth, and pat Il
y" thickness. Cut in E rounds
Make . slit With . shayp knife ir
the top Of each, and put in . littla
mixed sugar and cinnamon, ersansd
with margarine (2h tbsp. sugar
y tsp. cinnamon and 1 tbsp. marga.
rine). Place the "pui4s" On Top o.
the apples; bake sk to 20 min. in 1
very hot oven, $50 +. Serve viii
red sauce" made from the sppl,
psslines,
Red Sauce: BE sure to wash til
apples before psslins. Place th,
peelings in q small saucepan; ad,
Ia c. hot water, " {. sugar, On,
the peeled sind Of \ lemon. simnsl
. IL min. Then add 3 tbsp. any kin,
bright red jelly and . few grain
salt; stir in tbsp, cernstafel
, blended with ! tbsp. water. and cool
and stir until boiling all over. The
strain.
Z IRiex ep NM eRU
To make tomato juice escktail !,
) the style Of this Chef, chill ! ii
I tomato juice. Briskiy stir or snsk
r in = few drops raw onion juice
1 ! tbsr. lemon Juice, Il tip. rre
5 cared horssradish and . drops &
lbsseo.
so