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Show Fish Is High In Food Value, Low in Price (TV h tfc iqhtfc f twtv .! en "$lJiinj tf Cm of Livtrtf," by Mr. Gaysor Mcddoa.) By MRS. OA V.N OR MADDOX Fish Is high in protein and makes a firit cIam substitute for much more expensive meat. If you live far 'from the sea. then let the sea send its protein and iodine treasures to your Tt itch en in cans. Nationally known ranners of fish are just as careful of their product us-you are of your family's hearth So, if any old-fashioned superstition Kitchencraft about canned fish being dangerous j lingers in your mind, dismiss It. If I you live far inland, are not certain of your fish dealer's refrigeration, lor If he does not carry modern quick frozen foods, then the fish In cans Is your safest way to economy through crab, salmon and tuna. One-half cup of crab, salmon or tuna fish furnishes about the same amount of protein as one-fourth pound of cross rib of beef. However, How-ever, fish Is leaner than meat Due to the fat In the beef, the calories furnished by It are about 100 more than the fish. Any loss of calories by adding a little more butter or I sugar to some dish. I All three fish mentioned make delicious salads combined with celery cel-ery and mayonnaise. Salmon or tuna may be used for loaf, croquettes, cro-quettes, souffle or a scalloped dish or timbales. Crab makes a delicious appetizer with the addition of some cocktail sauce and, of course, can be used scalloped, plain or au gratin. Tuna Flnh Tim oh Irs 4 to 6 servings) One cup hot milk. 1 tablespoon butter, U cup bread crumbs, ',4 teaspoon tea-spoon paprika. teaspoon salt, onion. 2 eggs, 2 cups tuna fish. Scald milk, add melted butter, sifted crumbs, seasoning, grated onion, beaten eggs and fish. Turn into greased molds, put In pan of hot water, bake in a slow oven (325 degrees F.) about three-fourths hour. Serve with cheese sauce. Two tablespoons butter, S tablespoons table-spoons flour. 2 cups milk, 2-3 cup grated cheese. 1 teaspoon salt, H teaspoon mustard, 4 teaspoon paprika. pa-prika. Melt butter, add flour and blend, add milk and stir until thick, add seasonings and cheese. ' Dutch Salmon (4 to 6 servings) Two and one-half tablespoons bacon ba-con fat, 4 cups chopped cabbage, cup boiling water. 1 teaspoon salt. teaspoon pepper, 1 can medium red salmon. Heat bacon fat in a frying pan, add chopped cabbage and cook five minutes, add water and seasonings, cook 13 minutes. Separate salmon into flakes and add to cabbage. Heat thoroughly. |