Tested Recipes: Waterless Cooking for Better Meals, Better Health

by N.Y.) Tested Recipe Institute (New York

1. Cut fish into serving-size portions. Sprinkle with salt.

2. Beat egg slightly; blend in milk.

3. Dip fish in egg; roll in crumbs.

4. Melt fat in skillet or chicken fryer. The fat should be about ⅛-inch deep. When fat is hot but not smoking, fry fish at moderate heat. When brown on one side, turn carefully; brown other side. Cook about 5 minutes on each side. Drain on absorbent paper. Makes 6 servings.

TARTAR SAUCE

Combine ½ cup mayonnaise, 1 teaspoon finely chopped onion, 1 tablespoon chopped dill pickle, 1 tablespoon chopped olives, 1 teaspoon chopped parsley. Serve with fish.

ITALIAN SPAGHETTI

1 pound chopped beef

1 large onion, chopped