The Washington herald., 1914-03-07
Cheaper Than Meats.

Cheaper Than Meats.
The cheapest food is that which sup
plies nutriment at the lowest cost. One
pound of canned rcd salmon of the best
quality will cost about Is cents. The
same quantity of bone, muscle, blood.
and brain building material and body
fuel in other foods would cost: Eggs,
strictly fresh Cat "a cents per dozen) &c
cents: steak sirIoin Cat q l-2 cents per
pound 50 cents: mutton, leg (at 10 cents
per poundl % cents; chicken, average Cat
25 cents per pound q 1-2 cents: ham.
smoked (at Is 1-2 cents per poundD Is L.
cents; pink salmon, canned (at 3 cents
per CAM Il 1-2 cents.
Ham is apparently cheaper than the
other meats because il contains more fat
or fuel, the cheapest OF nutritive ingredi-
ents, which can be supplied more cheap
ly by the vegetable food which should
accompany the meats or fish.
All species of the Pacific Coast salmons
are canned, all are highly nutritious and,
so far as the canned products are con-
cerned, they differ from one another prin-
cipally in the color and relative firmness
of the flesh and the proportions of fats.
The chinook has an excellent flavor and
generally red flesh; the sockeye, or red
salmon, equals il in flavor and Is always
red fleshed: the coho, Or medium red
salmon. has an excellent flavor, but is
paler in color; the humpback, or pink
salmon. is still paler and its flesh softer;
and the chum salmon is quite pale. soft
when canned, and its flavor is inferior
to any Of the others.
The best grades of canned salmon are
richer than meats in bodybuilding ma
terials and contain about the same
amount of fats. Pink salmon, which is
a cheaper grade, is better than meats for
making flesh and bone, but has less fat.
Either is as digestible as the best sirloin
steak, there is no waste, and nothing has
to be thrown away except the can.
Salmon Recipes.
Salmon SaIad-Flake one can of salmon
fine. one cup of cabbage cut fine. one cup
OF celery cut fine. sprinkle a pinch of salt
dash of paprika: mix lightly and chill
them. Mix with mayonnaise dressing.
Serve on lettuce leaves.
Salmon Salad-One large can Of red
salmon one cup chopped celery. one cup
chopped English walnuts, four or five
sweet pickles Cgherkins). Mix well with
cream mayonpaise.
Salmon Cream Salad-Beat four egg
yolks; add slowly while stirring one
quarter cup of olive oil. four tablespoon
fuls of vinegar. and one tablespoonful OF
lemon juice: cook in a double boiler until
1t thickens; when cool add one-quarter
cupful of olive oil, one tablespoonful of
pulverized sugar, two level teaspoonsfuls
of salt, three tablespoonfuls of finely
minced pimentoes. and one cupful of
double cream; mix well with one can of
salmon drained, and with skin and
bones removed; garnish with finely chop
ped whites of hard-boiled eggs, and the
hard-boiled yolks forced through a potato
ricer; heap in salad bowl and eIcircle
with slices of hard-boiled eggs and
sprays OF watercress or parsley.
Salmon Salad Sandwiches-One pound of
salmon. one Tablespoonful OF any prefer
req salad dressing, two tablespoonfuls Of
finely chopped cucumber pickles (sour).
one teaspoonful of grated onion or onion
juice, one-half teaspoonfuI mixed salt
and pepper. Mix thoroughly and spread
between thin slices of bread
salmon and pea salad.-Prepare one Quart
OF aspic jelly (made with gelatine after
the regulation recipe), half fn a mold
with II. and allow to set; arrange i'm n |
one can of minced salmon Cdrained and II
with skin and bones removed), pour over
II little more of the liquid jelly which |
mas Deen Kept In warm place. add a |
rev shcej OF hard-boiled eggs: let set Il
=" shhlcIlS, tntn pour over all
the remainder of the quart of LIQUID ielIy.
Set In cold place; when ready to serve. |
turn out and decorate with cold boiled |
peas Cor canned peas which have been
washed In cold water and drained). Serve
with mayonnaise dressing.
Salmon la Deutsch.-Remove the skin
and bone from one can of salmon; cut |
INTO half-inch cubes enough cold potatoes
10 make one cupful; chop fine one-half
;upful of hard-boiled eggs and add to |
the salmon and potatoes; marinate with |
4 French dressing; when ready to serve,
noisten with any good boiled salad dress
ng, and garnish with chopped pimentoes. 1
slices of hard-boiled eggs, and sprays oil
parsley.
Baker canned salmon.-Take of skin
from a fine canned salmon steak Law
N small granite baking pan and
sprinkle with a little pepper and salt |
md minced parsley. Over the salmon
place an ineh-thick layer of well-seasonedl
and beaten mashed potato. shaping to