Evening star., 1936-09-03

gon and Northern California, is the
true salmon found in any commercial
quantity, although it once frequented
the seven oceans, making its home In
the fresh-water inlets of the world.
But this great silver horde is found in
such abundance at the headWaterS OF
the Pacific that canned salmon is not
only available on every market In
America, but is among the most eco
nomical of protein foods. So accus-
toned are we to having few cans OF
salmon on our pantry shelves that
We do not stop to consider that here
is one of the worlds great delicacies,
a rarity in many countries. and f1sh
of the most highly priced virtues
everywhere.
The industry which keeps canned
salmon on our grocery and pantry
shelves in such economical abund-
ance began just So years ago, with
pack of 5000 cases. Now approx
mately five and a half million cases
are packed each year to satisfy Amer
ica's and the worlds taste for this
particular sea food, so rich in vita
minis and bodybuilding properties.
Ninety-nine Alaskan canneries are
busy throughout the Summer season,
from the time when the mysterious
sea-going salmon return to their home
waters, to complete their life cycle.
When the last fishing boat takes of
for the United States. thousands of
Alaskas population, concerned with
the industry, start preparing for the
next seasons catch.
~
THE arrival of the new-pack canned
salmon is good signal for stock
ing up pantries with several cans Of
this familiar standby, which answers
so many emergency calls the whole
Winter through. Time, too. to add a
new sheaf to Autumn cook books, with
few interesting new main dishes
built around canned salmon. Few
main dishes offer so much in the way
Of food value at so low a cost.
SALMON N-SPAGHETTI.
Boil package spaghetti until tender
in boiling salt water and drain. Add
"a cup butter and Il cup grated Ameri-
can cheese, break l pound canned
salmon in large pieces, add to spaghetti
mixture, mix thoroughly and heat well.
Serve on a platter with red peppers
filled with cabbage salad.
NORTH COAST SALMON BAKE.
Combine cups Il poundD canned
salmon, 1 teaspoon lemon juice, 2
tablespoons chopped parsley. table
spoons melted butter. Crush a small
package of potato chips and" mix
lightly with salmon. Blend in
eggs, beaten slightly. Form mixture
/ into Z, ,fish shape 8 inches long and
3~inciIes high. Top with strips ot
bacon. Bake in shallow dish in hot
oven (400 degrees Fahrenheit) 20
minutes. Before serving, place stuffed
green olive in head of fish for eye
and pimento strips in fan shape on
tail. Surround with buttered cauli-
flower. Six servings.
BAKED SALMON IN PEPPER
CASES.
pound canned salmon.
8 green peppers.
Crackers.
Butter.
Flake the salmon, season with salt,
pepper and onion juice. Mix with an
equal quantity of cracker crumbs
moistened with butter, or leftover
stuf1ng can be used instead. The
mixture should be quite moist; If not,
add little milk. Cut lengthwise 8
sweet green peppers. remove seeds,
parboil 5 minutes and fill with SAL
mon. Put in baking pan, surround pan
with hot water and bake until cases
are soft but not broken.
SALMON CREOLE.
Cook finely chopped green pepper,
l minced onion and l chopped tomato
(or Y cup Of canned tomatoes) in 2
heaping tablespoonfuls of butter. Add
l cup milk; stir until the pepper and
onion are soft; add / pound canned
salmon, faxed; simmer. Serve hot.
SALMON SPAGHETTI.
Boil 1 package spaghetti until ten
der in boiling water and drain. Add
n cup butter, and "a cup grated
American cheese. Break / pound
canned salmon in large pieces, add
to spaghetti mixture, mix thoroughly
and heat well. Serve on a platter
with red peppers filled with cabbage
salad.