To know how to prepare a wide assortment of delicious fish dishes during Lent is a feather in the housewife's cap. But such knowledge also will serve her in good stead in varying the family diet the year round. This is particularly true in the present national emergency when serving fish often not only helps keep down family food bills but will prove an aid to the nation in the conservation of other food.



The surrounding the U.S. and its inland waters are the richest reservoir of fish the world knows. Fish is a protective food and good for you, whether the fresh, canned or quick-frozen kind is used. For the busy war worker who spends all afternoon at Red Cross headquarters or at other defense work, quick-frozen fish is the answer for a quick meal. All the work of preparation, even to descarding of all inedible parts, has been done for her. The cooking procedure is exactly the same as for any fish except that a little extra time must be allowed to bring it to cooking temperature.

Here are economical and savory ways of serving seafood.

Baked Haddock With Dressing

1.5 lbs. fillet of haddock

1.5 tablespoons chopped onion

1 cup chopped mushrooms

3 tablespoons butter

1 teaspoon chopped parsley

1/8 teaspoon pepper

1 teaspoon salt

1 tablespoon water

1.5 cup fine bread crumbs

Place fillets in buttered shallow baking dish. Sprinkle with salt and pepper. Saute onion and mushrooms in butter 5 minutes. Add parsley, salt, pepper, water and bread crumbs and mix thoroughly. Spread over fish. Bake in moderate oven (375 degrees F.) 35 to 45 minutes, or until fish is done and crumbs are browned. Serves 4. Strips of bacon may be placed on top of dressing before baking.

Broiled Fillet Of Flounder

Use 1 package quick-frozen fillet of flounder (frozen or thawed). Separate fillets, spread with softened butter, and sprinkle with salt, pepper and paprika. Place on well-greased broiler and broil 12 to 18 minutes, turning to brown both sides. Serves 2 to 3.

Delicious served with Peas with Mint

1 box (12 oz.) quick-frozen green peas

3/4 cup boiling water, salted

1 it cup pea liquor

1 tablespoon chopped onion

1 tablespoon butter

2 tablespoons chopped mint leaves

1/4 teaspoon salt

Dash of pepper

Drop peas in briskly boiling salted water, bring again to a boil and boil 5 to 7 minutes, or until just tender. Drain, reserving liquor; measure 1/3 cup. Saute onion gently in butter until tender. Add peas, pea liquor, mint, salt and pepper, and heat thoroughly. Serves 4.

Baked Haddock With Savory Fish Stuffing

1 cup bread crumbs

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon sage

1 teaspoon onion juice

1 teaspoon chopped parsley

1 tablespoon chopped celery

1/4 cup cooking oil or melted butter

I tablespoon milk

4 to 5 lbs, haddock, whole

Mix all ingredients for stuffing. This is a crumby delicate dressing, particularly suitable for fish. Stuff fish, skewer with toothpicks and bake in hot even (400 degrees F.) 15 minutes. Reduce heat to moderate (350 degrees F.) allowing 50 minutes for fish weighing 5 pounds. Baste fish frequently with mixture of 2 parts oil, 1 part water, salt and pepper.

Mackerel With Bacon And Onion

1 package (3/4 lb.) fillet of mackerel, partially thawed

Salt and pepper

1 cup sliced onions

4 tablespoons butter

1/2 cup fine soft bread crumbs

2 slices crisp broiled bacon, crushed

Separate the fillets, arrange in greased shallow baking dish and sprinkle with salt and pepper. Saute onions gently in butter until tender but not browned. Turn, out on fish, sprinkle with crumbs, and top with bacon. Bake in hot oven (400 degrees F.) 15 minutes, or until fish is done and crumbs are browned. Serves 4.

Tart Lemon Butter

Tart lemon butter goes well with broiled fish fillets. Cream 4 tablespoons butter, add 2 to 3 tablespoons