FOOD FOR BRITAIN

Te Awamutu Courier, Volume 72, Issue 6243, 17 June 1946, Page 3

FOOD FOR BRITAIN

COUPON SAVING RECIPES FISH MEALS As with meat, remember that a variety of the types of fish served at meals 1 -will prove more interesting. Try using cheaper fish, which may need a little more care in cookery and seasoning, but are equally as nutritious as the more expensive fillets or cuts. Have you tried elephant fish, sometimes known as flake fish, a cheap fleshy fish with no bone as sold? Ask at your fish shop for additional ideas. FISH CHARLOTTE Carrots (cooked, diced), lib; white fish (cooked, flaked), 12oz; parsley sauce, 1 cup; potatoes (mashed), 1£ lbs. the fish in milk and use the milk for the parsley sauce. Combine the diced carrots, flaked fish and the parsley sai/ice. Season well. Line a greased pie-dish with mashed potato, and pour in the sauce mixture. Pile the remaining potato on top and brown in the oven. SPAGHETTI MILANAISE 1 large carrot, cup of diced celery, 1 cup of diced swede, i cup onion, i cup cabbage. Mince these together and cook in a little water till tender. Make a< sauce of 1 cup of milk and 2 tablespoons of browned flour, salt and pepper. Cook 2-3 oz. of spaghetti in boiling salted water till tender. Combine all ingredients in a greased dish; and replace in the oven to heat thoroughly. Before serving, sprinkle the top with chopped hardboiled egg, or dried bread crumbs. FISH CAKES

'This is simply a mixture of flaked fish and mashed potato. It may be prepared freshly for the meal, or may be a -vqay of using left-overs from a fish dish. Mould the mixture into firm balls, or flat cakes, and fry in bacon fat, or bake in the oven, till golden brown.