Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-03-20
A CAN or SALMON.

Al CAN OF SALMON.
The prejudice against canned goods,
Which In the infancy Of the ART OF pre-
serving Was ofteu q lust Que, u d'sap-
pssrlng, and the number of people who
alive out Of tin can" II rapidly lncrras-
Ing. No product Of the canner's art 10
more popular or susceptible OF greater
variations than saimon. The oil Of the
dsh seems % preserve u from the tinny
taste that IL sometimes notlccab'e Win
less fatty substances, and the navor u
very perfectly preserved.
In buying timed salmon u II well To
seiect some brand recommended by .
drst-class grocer and adhere 10 u. The
cheapest Kinds ARE apt not 10 be salmon,
hut dcgfsh. The genuine article comes
In two grades, dIfIering rather In solIdlty
aud FREEDOM from hone than In quality
or flavor. The very bcst canned salmon
cru he removed from the tin In = solld
piece free from skin and bone, and may
he treated like fr~sh salmon.
The simplest way of serving SALMON 's
to remove all PARTICLES OF skin aud bone,
aud to pile u upon q platter, surround
Ing II with sections of lemon. A ns.k
of vinegar and another of tomato keteh-
an should accompany Il. A bed Of let.
tuc~ leaves under u mskes of u sort of
lmpromp,u salad, which every person
may dre.s AZ hls o~n pleasure. When
u Il served cold. the can should stand
upou ice for st least m hour beforehand
A msyonnsi.e Of salmon " good
Iupsbeon-dIsh for summer, sud u less
fatal to good dlgcsiicn than lobster
10 one can 10 sslmon allow t~o good
.lted head. ~ lettuce. Make upon the
platter q bei 20 the crisp hesrt.lea,es,
and tear the other leaves Into small
pieces with n silver fork. Drs'n the oil
from the can of salmon, aud separate
the fl.h Into nskes, tsking care To- rrject
al hts % .kin aud boo~. Nix the sal.
mon and the torn lettuce together, and
squeeze over them the Juice ofs lemon.
Heap th~m upon the b-d of lettuce al
rr.dy prepared. and just before serving
cover thsm With may oosise dressing. ia
making this mayonnsise, half oli,eo'i
aud half the oil of ia. salmon may be-
used, In which case use lemon Juic.
Instead of vinegar, not forscitin. dash
10 cay snne pspI~r.
An Imitation 81 fresh boiled salmon,
not to bc detected by the uninitisted, Is
made by getting the be.t grade of sal
mon sui cutting the III of the can en-
tIr,ly 81. Drain OF Ill the oil, aud Get
the tin In q pan % boiling water, az, b-s-
ter. In q steamer. and cook " Tor t~ent,
minutes or half an hour. when u
I. done run q kulfe around the slies of
the tin. and slide u upon dish for the
table. ser,. 18th egs ot tomato sauce.
new po's,oes snd siiccd cucumh~rs.
What or, known ne salmon steaks
may b. carefully removed from the tin
and bp.iied on = battered gridlron, Oh.
closer the bitter. Batter them literally,
,nd serve With sections 10 lemon, or u.s
,Aaiir, FAotsl butter.
A very good soup :. made by simmer
lns . canful 10 salmon for too az 'hrr.
hours In . quart % water. rubbing "
through q sieve. aud adding . quart of
hot milk. Add q seasoning OF ssit aud
white tsppsr aud Tablespoonful of
batter, aud, 10 necessary, thleken ~ith
fiour To the consistency % cream. The
color Ia especially pretty.
To make .csiIotssi salmon, all . hot
tered di.h With slteruste layers 81 nak-
III salmon, brc.d-crumb., and sliced,
is ti.boiled egg., slightly pepperiog snd
.sltipg each layer and do,ilne " Nth
hits % butter. Pour over this cupful
20 cream sauce, dust cracker crumb.
thickly over the top, and bake In . hot
oven until brown.
Croquette. 30 salmon are IN excellent
sair,, and pretty luneb-oo-iish. ros
large cupful of plckr,i-up salmon sllo~
half cupful Of washed potato snd
half q cupful of bread-crumbs. Thieken
a cupful 10 boiling milk With = table
spoonful 90 butter aud too tablespoon
full. Of four, and .tir over the lire until
quite smooth. Add Ia this tablespoon
iul Of chopped parsley, aud the salmon,
rotate, aud crumbs. season With pep
per and .slt, and set the mixture away
In . battered di.h until IL IL quite cold.
Mold IL Into balls, dip them la beaten
eg, and then In cracker crumbs, aud Try
until brown. Serve on q bed of parsley,
or pour q llollanisls. sauce over the'n.
salmon outlets are prepared Ia the same
way, but the mixture u nodded Into the
form ~ small chop. Serve these With
.aHc, Tsrfar,, which IL = Thick msyoD-
nsi.e With the ado ition IL n teaspoonfui
II onion Juice aud q Tablespoonful each
10 chopped cspsrs aud cucumber pickles.
The pate cases bought at the confec-
tionei'. msy be flled With mixture of
salmon and oyster. cut In small piece.
and heated Ia rich cream sauce. The
baking-.bell. which cone In so many
forms may be filled With salmon Ne,
With cream sauce, and covered With
cracker crumb. aud Drowned In the
oven ot the salmon may L. heated 10
the cream sauce, seasoned With mace,
ana served In the tiny rarthen or silver
.suc~psns which come for the purpose.
Other combinations Will suggest them
.els-. To the experienced cook; aud the
writer hope. that the recipe. she has
given will help some OF the in@sp-rienc-
Ell hou..ktepers toward ihst variety
shich Il 80 desirable aud 80 difficult tn