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SEAFOOD SPRINKLED WITH STARDUST brings you NEW quality, NEW styling, NEW durability, NEW economy for '56! MULTI CYCLE AUTOMATIC WASHER which uses as little as 5 GALS, of HOT WATER ! Control switches select: I Hot or Worm Wcnh Wolor **•?' 2 Worm or Cold Rmsc Wotcr HI or lO agitator and spin i p c p d Normal or ShoM Cycle 13 11 5 ? or 5 gali, of wo sh wa'f-r ."• liTetmif Stainless Steel ' I NGENUITY is like Stardust sprinkled over seafood, producing a thousand delightful dishes, all designed to tempt the epicure. Whether you serve fish french fried, on a bed of ice, with some tantalizing sauce, in a chafing dish, in fillet form, with a stuffing, au gratin, or in fish sticks, there's one thing to be said for seafood: it's always in season! v Of late, fish sticks have become the talk-of-the-town. Each person has a favorite way of preparing them. They're delicious broiled and sewed with a nippy cheese sauce — or if you'd like a really novel idea, step up the blandness of the fish by combining with the tantalizing spiciness of Spanish cookery. The ^end result: Fish Sticks with Spanish Rice! • > ^ «i; ^ Cftoj&ig Dish Seafood Supreme is a wonderful luncheon orsuppei dish. Ifs with canned shrimp, tuna. and ripe olives and hasj^;|herjght : ;^p flie sauce. If the meal is to be served buffet st^e/fut S^a^ap andiet^ch person help himself. For our part, we iike%ci ;ieweMiis :; in?tjirt: i fcut if weVe pressed for time, we often substitute toart^ flu^s^m^ ;; ; Then there are oysters —what greater treat is there ti^Oyst^flh ;SAeH? Ask your fish dealer to open the oysters for you and pack them on a bed of crushed ice. Serve as soon as possible after you Arrive ^home; "Serve them with crackers, lemon wedges and & Shettfish Codl^irSaMcewhich Sieasy to niake with ketchup, chili sauce, horse-radish sauce and;lemonjuice*-i^ S i^And when It comes to sfcranp, may we suggest 'I^wn S^ yoa know, there are many di kinds of scsumpi, but ihey're all fun to make and good to eat ; "iCTion Scampi '' 'v^^itje^^Sa^^^i^^^i^^^M ^^1-^. '„'' l££if.i*rt';f • jAt" ? ii.'25?S£ : :'°8S^^g;^p|*p^ BRAZIL NUT FISH FILLET ROLLS Vt cup butter 2 tablespoons finely chopped onion 2% cups soft bread crumbs % cup chopped Brazil nuts % cup finely diced celery 2 tablespoons chopped parsley 1 teaspoon salt % teaspoon pepper 3 tablespoons Water 6 fish fillets (about 1% pounds) Melt butter, add onion and cook until onion is tender, but not brown. Add bread crumbs, Brazil nuts, celery, parsley and seasonings. Cook stirring constantly, about 5 minutes over medium heat. Add water. Spread stuffing over each fillet. Roll and skewer or tie securely. Place in shallow pan and bake in moderate oven (350° F.) 30 minutes, or until tender. Remove skewers or string. Serve with Brazil Nut Sauce*. YIELD: 6 servings. * sewers or * Brazil Nut Sauce V4 cup butter % cup s u ce a Brazil nuts 2 tablespoons lemon juice Melt butter over low heat. Add Brazil nuts and cook slowly 5 minutes or until butter is slightly brown. Add lemon juice; heat.