,take a ,can of ,salmon ,illustration3 ,salmon salad ,illustration3 ,salmon ,salmon has been nourishing the human race and delighting the human palate since prehistoric times4 ,today1 thanks to modern canning methods1 it is becoming known more widely than ever as a cosmopolitan food fish4 ,its delicious flavor and the convenience of the easy-to-store1 easy-to-use can are two good reasons for cooking and serving salmon frequently4 ,but there are even better reasons4 ,the protein in salmon is a complete protein1 in the same food group as meat and poultry1 cheese and eggs4 ,when you serve salmon1 you're serving the kind of food that your family needs every day4 ,you'll find that most of the recipes in this booklet suggest using the whole can of salmon1 including the liquid1 bones1 and skin4 ,that's because these are good sources of iodine and phosphorus1 ,vitamin ,a1 ,vitamin ,d1 and the ,b group vitamins4 ,from every nutritional standpoint--high protein value1 strong vitamin and mineral content1 easy digestibility--salmon is a good food4 ,it is also an economical food 444 and so easy to serve6 ,if overweight is a problem in your family1 you'll be glad to know that equal portions of salmon and lamb chops contain about the same amount of protein but1 four ounces of salmon contain only #aej calories while four ounces of lamb chops contain #dej calories4 ,while canned salmon is the basic ingredient of many glamorous dishes1 it is delicious if eaten just as it comes from the can1 with perhaps a sprinkling of salt and pepper1 some minced onion and mayonnaise4 ,salmon sandwiches made this way when you were a child were always a treat1 and they're still favorites for school lunch boxes4 ,and haven't you made use of the cool look that salmon gives to summer salads8 ,by the way1 recipes for the salad opposite1 and for the ,salmon ,buffet on our cover1 are on page #af4 ,each recipe in this booklet has been prepared imaginatively to open your eyes to the versatility of salmon and the excitement it brings to dinner menus1 party refreshments1 and luncheon dishes4 ,try one today6 ,,salmon ,,appetizers ,,and ,,dips 7,,recipes ,,on ,,page #af7 ,illustration3 ,salmon appetizers and dips ,the canned salmon that comes to your table was caught in the waters of ,alaska1 ,puget ,sound or the ,columbia ,river of the ,pacific ,northwest4 ,it is a popular food all over the ,united ,states1 partly because it is so easily adaptable to regional tastes and fits in so well with every local culinary tradition4 ,in this booklet we have suggested a number of recipes of regional interest--yet all of them will fit in with your own meal planning wherever you live4 ,first1 look at these dishes 444 smart for a luncheon or cocktail party in ,new ,york--or anywhere6 ,illustration3 ,new ,york loves party food like this6 ,,salmon ,,mousse ,illustration3 ,salmon mousse ,,aspic #a tablespoon unflavored gelatine #b tablespoons cold water #a chicken bouillon cube #a cup boiling water ,soften gelatine in cold water for #e minutes4 ,dissolve bouillon cube in boiling water4 ,add hot bouillon to gelatine and stir until dissolved4 ,pour into a #a-quart mold2 chill until firm4 ,,mousse #c cans 7#g ounces each7 salmon cup mayonnaise or salad dressing #b tablespoons chopped parsley #a tablespoon lemon juice #a tablespoon grated onion #a teaspoon horse-radish teaspoon salt ,dash pepper #b tablespoons unflavored gelatine cup salmon liquid and water #a cup whipping cream ,salad greens #a hard-cooked egg ,drain salmon1 reserving liquid4 ,add mayonnaise1 parsley1 lemon juice1 onion1 horse-radish1 salt1 and pepper4 ,mix well4 ,soften gelatine in salmon liquid for #e minutes4 ,stir over hot water until dissolved4 ,add to salmon mixture and blend thoroughly2 an electric mixer or blender may be used4 ,whip cream2 fold into salmon mixture4 ,place over congealed aspic2 chill until firm4 ,unmold on salad plate4 ,garnish with salad greens and hard-cooked egg4 ,serves #f4 ,,salmon ,,chowder ,illustration3 ,salmon chowder #a pound can salmon #a chicken bouillon cube #a cup boiling water cup chopped onion cup chopped green pepper #a clove garlic1 finely chopped cup butter or other fat1 melted cup salmon liquid #a pound can tomatoes #a can 7#h ounces7 whole-kernel corn #a cup sliced okra 7optional7 teaspoon salt teaspoon thyme ,dash pepper #a whole bay leaf ,drain salmon1 reserving liquid4 ,break salmon into large pieces4 ,dissolve bouillon cube in boiling water4 ,cook onion1 green pepper1 and garlic in butter until tender4 ,combine all ingredients and cook for #ae minutes or until vegetables are tender4 ,remove bay leaf4 ,serves #f4 ,illustration3 ,new ,orleans flavor in your own kitchen ,,salmon ,,crepes ,,bayou ,illustration3 ,salmon crepes bayou #a pound can salmon #a teaspoon chopped onion #c tablespoons butter or other fat1 melted cup flour teaspoon salt ,dash white pepper ,dash nutmeg #a cups salmon liquid and milk #b egg yolks1 beaten #b tablespoons grated ,parmesan cheese #b tablespoons sherry #ab crepes #b lemon slices1 cut into sixths ,parsley ,drain salmon1 reserving liquid4 ,flake salmon4 ,cook onion in butter until tender4 ,blend in flour and seasonings4 ,add salmon liquid gradually and cook until thick1 stirring constantly4 ,stir a little of the hot sauce into egg yolk2 add to remaining sauce1 stirring constantly4 ,add cheese and sherry and stir until blended4 ,mix cup of the sauce with the salmon4 ,blend well4 ,reserve remaining sauce to serve with crepes4 ,spread about #b tablespoons of salmon mixture on each crepe4 ,roll like a jelly roll4 ,place crepes on a cooky sheet1 #ae x #ab inches4 ,heat in a moderate oven1 #cej;,f41 for #aj to #ae minutes4 ,heat the sauce4 ,arrange the crepes in a circle in a chafing dish4 ,garnish each crepe with lemon and parsley4 ,place sauce in the center of the crepes4 ,serves #f4 ,,crepes cup sifted flour teaspoon salt #b eggs1 beaten #a cup milk ,sift dry ingredients together4 ,combine egg and milk4 ,add gradually to flour and salt2 stir only until batter is smooth4 ,drop #b tablespoons of batter onto a hot greased griddle or frying pan4 ,fry about #b minutes or until crepe is browned on the underside1 turn1 and fry until the bottom is browned4 ,makes #ab crepes4 ,illustration3 ,hearty dishes from ,chicago ,,salmon ,,curry ,illustration3 ,salmon curry #a pound can salmon cup chopped onion #c tablespoons butter or other fat1 melted #c tablespoons flour #a teaspoons curry powder teaspoon salt teaspoon salt teaspoon ginger ,dash pepper #b cups salmon liquid and milk #c cups cooked rice ,drain salmon1 reserving liquid4 ,break salmon into large pieces4 ,cook onion in butter until tender4 ,blend in flour and seasonings4 ,add salmon liquid gradually and cook until thick1 stirring constantly4 ,add salmon2 heat4 ,serve over rice with any of the following curry condiments4 ,serves #f4 ,curry condiments3 chopped hard-cooked egg whites2 shredded toasted coconut2 chopped nuts2 chopped green pepper2 chopped tomatoes2 fried noodles2 chopped onions2 crystallized ginger2 sieved hard-cooked egg yolks4 ,,salmon ,,rice ,,with ,,kebabs ,illustration3 ,salmon rice with kebabs #a pound can salmon cup chopped onion #b tablespoons butter or margarine1 melted cup water #a can 7#aj ounces7 condensed consomm #a cup uncooked rice #ah mushrooms #c green peppers #c tomatoes cup butter or margarine1 melted ,drain salmon4 ,break salmon into large pieces4 ,cook onion in butter until tender4 ,add water and consomm2 bring to a boil4 ,place rice1 salmon1 and consomm mixture in a well-greased1 #b-quart casserole4 ,stir4 ,bake1 covered1 in a moderate oven1 #cej;,f41 for #ce minutes or until rice is tender4 ,while rice is baking1 wash mushrooms1 green peppers1 and tomatoes4 ,cut tomatoes and green peppers into sixths4 ,remove stems from mushrooms4 ,alternate tomatoes1 mushrooms1 and green peppers on #f skewers1 #g inches each4 ,place on a greased broiler pan4 ,brush kebabs with butter4 ,broil about #c inches from source of heat for #c minutes4 ,turn carefully2 brush other side with butter and broil #c minutes longer4 ,serve salmon-rice mixture on a platter with kebabs over top4 ,serves #f4 ,,salmon ,,broccoli ,,pie ,illustration3 ,salmon broccoli pie #a pound can salmon cup butter or margarine cup flour teaspoon thyme teaspoon pepper #b cups salmon liquid and milk #a can 7#d ounces7 chopped mushrooms1 drained #a tablespoon chopped parsley #a cups cooked1 drained1 chopped broccoli #a cup pastry mix ,drain salmon1 reserving liquid4 ,break salmon into large pieces4 ,melt butter2 blend in flour and seasonings4 ,add salmon liquid gradually and cook until thick and smooth1 stirring constantly4 ,add mushrooms1 parsley1 and salmon4 ,spread broccoli in a #i-;inch pie pan4 ,pour salmon mixture over broccoli4 ,prepare pastry mix as directed4 ,roll dough to form a #aj-;inch circle4 ,place dough over salmon mixture4 ,double edge of pastry over and pinch with fingers to make an upright rim4 ,cut top to allow steam to escape4 ,bake in a hot oven1 #dbe;,f41 for #bj to #be minutes or until brown4 ,serves #f4 ,illustration3 ,delightful dishes for ,anywhere1 ,u4,s4,a46 ,,salmon ,,cassoulet ,illustration3 ,salmon #a pound can salmon #a cup uncooked elbow macaroni #a tablespoon chopped green pepper #a small clove garlic1 finely chopped cup butter or other fat1 melted cup flour #b teaspoons powdered mustard teaspoon pepper #b cups salmon liquid and milk #a cup grated cheese #a cup cooked lima beans ,drain salmon1 reserving liquid4 ,flake salmon4 ,cook macaroni as directed on the package4 ,drain4 ,cook green pepper and garlic in butter until tender4 ,blend in flour and seasonings4 ,add salmon liquid gradually and cook until thick1 stirring constantly4 ,add cheese and continue cooking until cheese melts1 stirring constantly4 ,arrange half of the macaroni1 lima beans1 salmon1 and sauce in layers in a well-greased1 #b-quart casserole4 ,repeat layers4 ,bake1 in a moderate oven1 #cej;,f1 for #be to #cj minutes4 ,serves #f4 ,,salmon ,,florentine ,illustration3 ,salmon florentine #a pound can salmon #a cup cooked1 drained spinach #b tablespoons butter or margarine teaspoon pepper ,dash nutmeg #b tablespoons chopped onion #a clove garlic1 finely chopped #b tablespoons butter or margarine1 melted #c tablespoons flour teaspoon salt #a cups salmon liquid and milk #b tablespoons sherry cup grated ,parmesan cheese 7optional7 #c hard-cooked eggs1 sliced ,watercress ,drain salmon1 reserving liquid4 ,mash salmon4 ,chop spinach4 ,season with butter1 pepper1 and nutmeg4 ,spread seasoned spinach in a well-greased1 round baking dish1 #h #b inches4 ,cook onion and garlic in butter until tender4 ,blend in flour and salt4 ,add salmon liquid gradually and cook until thick1 stirring constantly4 ,add sherry and salmon4 ,blend thoroughly4 ,an electric mixer or blender may be used4 ,place over spinach4 ,sprinkle with cheese4 ,bake in a moderate oven1 #cej;,f41 for #bj to #be minutes4 ,garnish with egg slices and watercress4 ,serves #f4 ,,salmon ,,burgers ,illustration3 ,salmon burgers #a pound can salmon cup chopped onion cup butter or other fat1 melted cup salmon liquid cup dry bread crumbs #b eggs1 beaten cup chopped parsley #a teaspoon powdered mustard teaspoon salt cup dry bread crumbs #f round buttered buns ,lemon wedges ,drain salmon1 reserving liquid4 ,flake salmon4 ,cook onion in butter until tender4 ,add salmon liquid1 crumbs1 egg1 parsley1 mustard1 salt1 and salmon4 ,mix well4 ,shape into #f cakes and roll in crumbs4 ,place cakes in a heavy frying pan which contains about inch of fat1 hot but not smoking4 ,fry at moderate heat4 ,when cakes are brown on one side1 turn carefully and brown the other side4 ,cooking time approximately #e to #h minutes4 ,drain on absorbent paper4 ,place cakes in buns4 ,serve with lemon wedges4 ,serves #f4 ,illustration3 ,a favorite in ,seattle2 great as all outdoors ,,salmon ,,cabbage ,,vinaigrette ,illustration3 ,salmon cabbage vinaigrette #a pound can salmon #a quart shredded cabbage cup chopped onion cup chopped parsley #b hard-cooked eggs1 chopped ,vinaigrette dressing #ah large cabbage leaves ,drain and flake salmon4 ,combine cabbage1 onion1 parsley1 eggs1 and salmon4 ,add vinaigrette dressing and mix thoroughly4 ,serve in the center of a cabbage rosette4 ,serves #f4 ,,vinaigrette ,,dressing #a teaspoon salt ,dash cayenne pepper teaspoon paprika #c tablespoons vinegar cup olive or salad oil #a tablespoon chopped pimiento #a tablespoon chopped sweet pickle #a tablespoon chopped green pepper ,combine salt1 cayenne pepper1 and paprika4 ,add vinegar and oil slowly1 beating thoroughly4 ,add pimiento1 sweet pickle1 and green pepper4 ,serves #f4 ,,salmon ,,louis ,illustration3 ,salmon louis #a pound can salmon #a head lettuce #b tomatoes1 cut in sixths ,louis dressing #b hard-cooked egg yolks1 sieved ,drain and flake salmon4 ,shred lettuce and place in a shallow salad bowl4 ,arrange salmon over the lettuce4 ,around the edge place the tomatoes4 ,serve with ,louis dressing and hard-cooked egg yolk4 ,serves #f4 ,,louis ,,dressing cup mayonnaise or salad dressing #b tablespoons whipping cream #b tablespoons chili sauce #b tablespoons chopped green pepper #b tablespoons chopped green onions #b hard-cooked egg whites1 chopped #a tablespoon chopped olives teaspoon lemon juice ,dash salt ,dash pepper ,combine all ingredients and chill4 ,serves #f4 ,illustration3 ,salmon salads delight smart ,san ,francisco--try one tonight ,,salmon ,,souffl ,illustration3 ,salmon souffl #a can 7#g ounces7 salmon cup butter or margarine cup flour teaspoon powdered mustard teaspoon salt ,dash cayenne pepper #a cup milk #f egg yolks1 beaten #a tablespoon chopped parsley #f egg whites ,drain and flake salmon4 ,melt butter2 blend in flour and seasonings4 ,add milk gradually and cook until thick and smooth1 stirring constantly4 ,stir a little of the hot sauce into egg yolk2 add to remaining sauce1 stirring constantly4 ,add parsley and salmon4 ,beat egg whites until stiff4 ,fold salmon mixture into egg white4 ,pour into a well-greased1 #b-quart casserole4 ,bake in a moderate oven1 #cej;,f41 for #de minutes or until souffl is firm in the center4 ,serves #f4 ,,salmon ,,southern ,,cornbread ,illustration3 ,salmon southern cornbread #a can 7#g ounces7 salmon #a cup sifted flour #a cup cornmeal #d teaspoons baking powder cup sugar teaspoon salt #a egg1 beaten #a cup salmon liquid and milk cup butter or other fat1 melted ,drain salmon1 reserving liquid4 ,flake salmon4 ,sift together flour1 cornmeal1 baking powder1 sugar1 and salt4 ,combine egg1 salmon liquid1 and butter4 ,add to dry ingredients and mix just enough to moisten4 ,stir in salmon4 ,place in a well-greased baking dish1 #h #h #b inches4 ,bake in a hot oven1 #dbe;,f41 for #be to #cj minutes4 ,serves #f4 ,illustration3 ,miami's sun inspired this golden corn bread ,,salmon ,,buffet 7,,front ,,cover7 #c cans 7#g ounces each7 salmon #a head endive #c lemon slices ,capers #c hard-cooked eggs1 quartered1 and deviled #a cucumber1 sliced crosswise #f cauliflower flowerettes #f ripe olives #a carrot1 cut into strips ,drain salmon1 being careful not to break cylindrical shape4 ,separate and wash endive4 ,arrange on a serving platter4 ,place the #c salmon cylinders in a row in the center of the platter4 ,garnish salmon with lemon slices and capers4 ,arrange remaining ingredients around salmon4 ,serves #f4 ,,salmon ,,salad 7,,inside ,,front ,,cover7 #a pound can salmon #a head leaf lettuce #a bunch watercress #a hard-cooked egg ,salad oil ,vinegar ,drain salmon4 ,break salmon into large pieces4 ,separate lettuce and watercress4 ,wash4 ,line salad bowl with lettuce4 ,place of the salmon in the bowl4 ,place watercress on top of salmon4 ,sprinkle with remaining salmon4 ,cut hard-cooked egg almost through lengthwise into sixths4 ,place in center of watercress and spread open4 ,serve with salad oil and vinegar4 ,serves #f4 ,,appetizers ,,and ,,dips ,,salmon ,,sour ,,cream ,,dip #a pound can salmon teaspoon salt #c drops tabasco #a teaspoon grated onion #a cup sour cream #a tablespoon drained red caviar ,assorted crackers ,drain and mash salmon4 ,blend in salt1 tabasco1 and onion4 ,fold in sour cream4 ,chill4 ,garnish with caviar4 ,serve with crackers4 ,makes about #a pint of dip4 ,,salmon ,,appetizer #a can 7#g ounces7 salmon #a head endive #a teaspoon lemon juice ,dash pepper ,onion rings ,capers ,drain salmon1 being careful not to break cylindrical shape4 ,separate and wash endive4 ,arrange in a serving dish4 ,place the salmon cylinder in the center of the dish4 ,moisten with lemon juice and sprinkle with pepper4 ,garnish with onion rings and capers4 ,serves #f4 ,,salmon ,,avocado ,,spread #a can 7#g ounces7 salmon #a avocado #a tablespoon lemon juice #a tablespoon olive or salad oil #a clove garlic1 finely chopped #a teaspoons grated onion teaspoon salt #d drops tabasco ,crackers ,drain and flake salmon4 ,peel avocado and remove seed4 ,grate avocado using a medium grater4 ,combine all ingredients4 ,toss lightly4 ,serve with crackers4 ,makes about #a pint of spread4 ,,salmon ,,curried ,,eggs #a pound can salmon cup mayonnaise or salad dressing #a tablespoon chili sauce #a teaspoon chopped pimiento #a teaspoon chopped green pepper #a teaspoon grated onion teaspoon curry powder #a dozen hard-cooked eggs ,parsley ,drain and mash salmon4 ,add mayonnaise1 chili sauce1 pimiento1 green pepper1 onion1 and curry powder4 ,blend4 ,chill4 ,cut eggs in half lengthwise and remove yolks4 ,place salmon mixture in egg whites4 ,garnish with parsley4 ,makes #cf canapes4 ,use egg yolks in other appetizers4 ,,salmon ,,tart 7,,back ,,cover7 #a pound can salmon #a cup pastry mix cup chopped onion #b tablespoons butter or margarine1 melted #b tablespoons chopped parsley #d eggs1 beaten #a cups salmon liquid and coffee cream teaspoon salt ,drain salmon1 reserving liquid4 ,flake salmon4 ,prepare pastry mix as directed4 ,roll and line a #i-;inch pie pan4 ,spread salmon in pie shell4 ,cook onion in butter until tender4 ,sprinkle parsley and onion over salmon4 ,combine eggs1 salmon liquid1 and salt4 ,pour over salmon4 ,bake in a moderate oven1 #cej;,f41 for #ce to #de minutes or until pie is firm in the center4 ,serves #f4 ,,salmon ,,tetrazzini 7,,back ,,cover7 #a pound can salmon #b tablespoons butter or margarine #b tablespoons flour teaspoon salt ,dash pepper ,dash nutmeg #b cups salmon liquid and milk #a tablespoon sherry #b cups cooked spaghetti #a can 7#d ounces7 sliced mushrooms1 drained #b tablespoons grated ,parmesan cheese #b tablespoons dry bread crumbs ,watercress ,drain salmon1 reserving liquid4 ,break salmon into large pieces4 ,melt butter2 blend in flour and seasonings4 ,add salmon liquid gradually and cook until thick and smooth1 stirring constantly4 ,add sherry4 ,mix half of the sauce with the spaghetti and mushrooms4 ,place in a well-greased1 #b-quart casserole4 ,mix remaining sauce with salmon4 ,place in center of spaghetti4 ,combine cheese and crumbs2 sprinkle over top of salmon mixture4 ,bake in a moderate oven1 #cej;,f41 for #be to #cj minutes4 ,garnish with watercress4 ,serves #f4 ,,salmon ,,pasta 7,,back ,,cover7 #a can 7#g ounces7 salmon #a pound ricotta cheese #ab large pasta shells #c quarts boiling water #a tablespoon salt #c tablespoons butter or margarine #c tablespoons flour teaspoon salt ,dash pepper ,dash nutmeg #a cup milk #a cup cooked1 drained spinach cup grated ,parmesan cheese ,parsley ,drain and flake salmon4 ,add cheese and mix well4 ,cook pasta shells in boiling salted water for #de minutes or until tender4 ,drain4 ,rinse with water to remove excess starch4 ,melt butter2 blend in flour and seasonings4 ,add milk gradually and cook until thick and smooth1 stirring constantly4 ,chop spinach4 ,add spinach and blend thoroughly4 ,an electric mixer or blender may be used4 ,pour sauce into a well-greased baking dish1 #h #h #b inches4 ,fill pasta shells with salmon mixture and arrange over spinach4 ,sprinkle with cheese4 ,bake in a moderate oven1 #cej;,f41 for #cj minutes4 ,garnish with parsley4 ,serves #f4 ,two #ad-minute1 sound1 color1 #af mm4 motion pictures1 8,salmon--,catch to ,can0 and 8,take a ,can of ,salmon10 may be borrowed1 free of charge1 by writing to the ,bureau of ,commercial ,fisheries1 ,u4 ,s4 ,department of the ,interior1 ,washington #be1 ,d4,c4 ,circular ,no4 #fj ,u4,s4 ,department of the ,interior--,fish and ,wildlife ,service1 ,bureau of ,commercial ,fisheries ,this publication made possible through private contribution from the ,canned ,salmon ,institute1 ,seattle1 ,washington1 ,u4,s4,a4 ,photographs by ,seranne ,gaden1 ,new ,york ,city4 ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington #be1 ,d4,c4 ,price #be cents ,illustration3 ,,salmon ,,tetrazzini ,,salmon ,,tart ,,salmon ,,pasta ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4