This advertisement will appear in the Hotel & Catering Trade papers, commencing December 31st, 1943. DOWN WITH DULL MENUS Don't let the winter short- age of fish leave a gap in your menus. Salt Fish is here to tide you over until catches improve in the Spring. And here as an extra— not to count in your fresh fish al- location. If you soak it as directed, you'll have the means to make a wide variety of attractive fish dishes. TO SOAK SALT FISH If the fish has not been soaked at all, soak it in plenty of cold water, skin side up, for 24 hours.
- Collection ID
- HATOM
- Document Reference
- HATOM/9/92
- Document Types
- Ephemera
- File Reference
- HATOM/9
- Identifier
- 10.1080/wtss.hatom.000009.092
- Keywords
- Fish Food Shortages Food Supplies Leeks Meals Onions Potatoes Recipes Restaurants Vegetables
- Language
- English
- Locations Discussed
- Canada Newfoundland
- Pages
- 1
- Published in
- United Kingdom
- Themes
- Rationing Supply Retail Consumer Goods Agriculture Food Supply
