Broiled Mackerel With White Grapes

½ lb. Malaga grapes 1 tablespoon arrowroot

1 pint water ½ teaspoon salt

Dash of paprika

2 tablespoons vinegar

1 teaspoon honey (strained)

Mix the arrowroot, salt, pepper, honey and vinegar. Pour into one pint of boiling water. Boil until clear, and add the grapes (whole). Boil four minutes.

Split and broil a three- to four-pound fresh mackerel over a hot fire; broil about twenty minutes until brown, turning frequently. Season with salt, pepper, and butter.

Fish is a meat substitute; fruit, a perishable food; arrowroot is used for thickening instead of wheat flour; honey for sweetening instead of sugar - a perfect war time recipe.

Finnan Haddie - Cucumbers And Potatoes

Finnan Haddie is particularly nutritive, and in these days when we are forbidden ham and bacon, such salty things as this are most acceptable.

Wash the fish first; then boil for a few minutes, removing any skum from the top of the water, before removing the fish.

Peel the cucumbers and cut into two-inch pieces. Boil in salt water about ten minutes.

Cut potatoes in balls with potato cutter, and boil in salt water until tender.

Make a cream sauce of two tablespoonfuls of corn flour, mixed with one tablespoonful of melted butter; stir till melted and thoroughly mixed, then add one pint of milk slowly, and cook till thick; season with salt and pepper and a dash of celery salt.

Put the cream sauce on a platter; then the fish, surrounded by the cucumbers and potatoes, and serve hot.

Fried Oysters (Cooked In The Oven) - Tartar Sauce

Roll each oyster in corn flour seasoned with salt and pepper; dip in beaten egg; then roll in bread crumbs. Brush with vegetable oil, and bake in a hot oven till light brown.

Fried Oysters (Cooked In The Oven).

Serve with tartar sauce, which is made by-adding chopped olives, dill pickles, parsley and capers to mayonnaise. (See Chapter IV (Salads In War Time) for mayonnaise recipe.)

By cooking oysters or any fried foods in this way, one conserves a good deal of fat, and they are even more delicious and more digestible than the old way.

Broiled Bluefish - Cucumber Jelly

Make the jelly - using one quart of water, one teaspoonful of salt, one ounce of gelatin and three grated cucumbers. Dissolve the gelatin in a little of the water (cold). Put the rest of the water over to boil with the salt. Add the gelatin; take from the fire and stir thoroughly till dissolved. Then add the cucumber.

A tiny drop of green coloring adds to the appearance of this jelly, and if you get the kind made from vegetables, it is harmless.

Pour into small cups or individual jelly molds.

Clean and wash the fish thoroughly; then dry, pepper and salt and brush with vegetable oil. Put near to flame to brown first one side, then turn and brown the other side.

Remove the cold jelly from molds and serve with the hot broiled fish and tartar sauce. (Tartar sauce is made by adding chopped dill pickles and capers to mayonnaise dressing, as given under salads.)