Evening star., 1936-03-03
National Salmon Week
Spurs Interest in Fish
From Northern Waters
Canned, Frozen and Smoked Varieties Are
Plentiful in the Markets-Fresh
Type Scarce

mend it. It Is easily digested. full of
vitamin D, proteins, iodine and other
important food values. As q canape.
as q chowder, as main dish, salad
or buffet supper snack-salmOn in its
various forms is always a dependable
for the harassed hostess. The
following recipes are designed to give
you some suggestion for the use Of the
types of salmon at present on the
market:
SALMON CANAPES.
l.
Cut smoked salmon into thin slices.
Curl, and fasten with a toothpick.
Arrange on a canape tray or holder,
and garnish with parsley and lemon.
Spread lengthwise strips Of bread
with butter, and brown in hot oven.
On each one place thin strip Of
smoked salmon, and top with chopped
picked onions and capers.
8.
Remove contents from one small can
of salmon. Rinse and flake. Marinate
in a highly seasoned French dressing
for about half an hour. Drain and
chop fine. Add three-quarter cup
finely chopped celery, one teaspoon
chopped chives, one teaspoon minced
parsley and four strips crisp bacon
chopped fine. Mix alb with well-sea-
soned mayonnaise and spread on
rounds of toast. Top with slice OF
stuffed ripe olive.
CREAM OF SALMON SOUP.
! medium can salmon.
quart milk.
2 tablespoons butter.
2 tablespoons flour.
Salt. pepper and celery salt to taste.
Drain and pick over the salmon; rub
through seive. Heat the butter. flour
and seasoning, and add to them the
scalded milk, very gradually. Last add
the salmon. Cook until smooth and
creamy. Serve with pilot biscuit.
SALMON MOUSSE.
l pound fresh or frozen salmon.
egg whites.
/ cup heavy cream.
Salt, pepper and cayenne.
l teaspoon lemon juice.
Force the uncooked fish through
the meat grinder several times until
it Is very soft. Pound in the top OF a
double boiler. Add the egg whites
(ulnbeaten) very slowly. Add the
cream, and season we'll with the salt,
pepper, cayenne and lemon juice. Turn
into a buttered fish mold, set in pan
of hot water, and bake in moderate
oven for 20 minutes. Turn onto serv-
ing platter, and serve hot, with Gu
cumber sauce.
Cucumber Sauce.
q cup heavy cream.
~ tablespoons vinegar.
/ cucumber, peeled, drained and
chopped fine.
Salt and pepper.
Chill ingredients well before mix
ing. Beat the cream until 1t is thick,
but do not get it too stiff. Add the
vinegar little by little to the cream
while beating. Season, fold in Gu.
cumber, and serve.
SALMON MOLD.
Soak 2 tablespoons gelatin in y
cup cold water. Then dissolve in / !2
cups boiling water. Cool. Add 2
tablespoons lemon juice, the contents
of pound canned salmon, skinned.
boned and faxed. Chill until begin
ming to set. then fold in l cup mayon-
naise and heap in damp fish mold.
Chill until set, unmold on chickory
and garnish with quartered tomatoes.
BAKED SALMON-SANDWICH.
Cut bread into six slices - inch
thick and trim crusts. Place on a
baking sheet and over the bread lay
thick slice Of sharp American
cheese. Over the cheese place thick
slice Of ripe tomato. Sprinkle with
salt and pepper and place table,
spoon of faxed salmon on top Of each
slice Of tomato. Lay very thin slices
of bacon over all and put into very
hot oven. Bake until the cheese melts
and the bacon crisps and curls.