When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	4	Servings

INGREDIENTS

1	lg	Halibut Steak; 3/4 inch thick
2	md	Limes
1/4	c	Plain dried bread crumbs
1	tb	Chili powder
1/2	ts	Salt
2	tb	Salad oil

INSTRUCTIONS

1. Cut halibut steak lengthwise and crosswise into 4 steaks; discard the
bone. Squeeze juice from 1 lime; place in pie plate. Cut remaining lime
into wedges.
2. On waxed paper, mix bread crumbs, chili powder, and salt. Dip halibut
steaks into lime juice, then into bread-crumb mixture to coat.
3. In 12-inch skillet over medium-high heat, in hot salad oil, cook halibut
steaks about 8 minutes or until fish flakes easily when tested with a fork;
with pancake turner, turn steaks once. Remove halibut steaks to warm
platter; garnish with lime wedges.
Recipe by: Good Housekeeping/March 1995
Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998

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