Broiled Halibut

Stuffed Potatoes , Cabbage And Nut Salad Cornstarch Blanc Mange

Broiled Halibut

With a damp cloth wipe the halibut steaks, rub over with salt and butter and put on the hot broiler; brown both sides quickly, lower the flame and cook about 15 minutes, or until the flesh is white and tender.

Serve at once with Maitre d'Hotel Butter.

Maitred' Hotel Butter

Cream 1/4 cup butter, add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon finely chopped parsley and 3/4 teaspoon lemon juice very slowly.

Stuffed Potatoes

From the flat side of a well-baked potato cut a thin slice; with a spoon carefully scoop out the mealy potato, being careful not to break the shell; now mash the potato until light and creamy, refill the shells and place under the broiler burners to brown; when well browned serve at once.

Cabbage And Nut Salad

Shred a small cabbage finely; to it add 1/2 cup chopped nuts (peanuts are very nice for this) and cover with salad dressing; serve very cold on a bed of lettuce.

Salad Dressing

Mix together in a measuring cup 1/2 teaspoon mustard, 1/4 teaspoon salt, 1 1/2 tablespoons sugar; fill up to the 1/2 mark with vinegar; now pour this mixture slowly on the well-beaten yolks of 3 eggs, beating all the time; cook over hot water, stirring constantly, until the mixture is thick; when ready to use thin with cream; evaporated milk is especially nice to use for this purpose. For a fruit salad, fruit juice may be used for thinning.

Cornstarch Blanc Mange

Mix 4 tablespoons cornstarch and 2 tablespoons sugar with 1/2 cup cold milk; when smooth add 1 1/2 cups hot milk, to which 1/2 teaspoon salt has been added; cook directly over the fire, stirring constantly, until the mixture boils; then put in double boiler and cook about 1/2 hour; add 1 teaspoon vanilla, pour the pudding into moulds moistened with cold water and set aside to cool. When ready to serve unmould and serve with cream, or sweetened strawberries, or fruit juice, or chocolate sauce, p. 19.

Preparing The Meal

One hour before dinner time wash and scrub 6 medium sized potatoes and put them in the oven to bake.

While they are baking shred the cabbage and chop the nuts for the salad. The salad dressing as well as the cornstarch blanc mange should have been made in the morning after breakfast.

Finish the salad and set in the refrigerator to keep cool until ready to use.

Now prepare the halibut for broiling and about 1/2 hour before serving time place in the broiling oven. After the fish is browned lower the flame that it may be thoroughly cooked without burning.

When the potatoes are baked, scoop out the centers and mash. Refill the shells and return to the oven to brown. It is best to put them directly under a flame so that they will brown quickly without drying out. When they are browned remove to a hot plate garnished with parsley.

Put the fish on a hot platter and serve at once.

While the potatoes are browning the bread and butter may be cut and the blanc mange transferred to serving plates.

Fill all the cooking utensils with hot water so that they may be soaking while the family are at dinner.