Show I SALMON CRASHES BEST P PARTIES ARTIESt p r L r N S. S A salmons salmon's life Is NOT Norr a happy one I Not generally speaking For In the course or f t a typical salmon life he travels from river bed to ocean nn and hack back agala 1111 to the home river battling his bis hisa a way ay upstream only to die le I I But a II fate awn awaits Its those thousands and thousands of or salmon each year who In the prime of their ocean existence In the Icy waters of Alaska ure zire caught ht an and conne canned for Cor American table delicacies They are endowed with n n a pleasant Immortality Immortality and lIn and are destined to be featured featured fea fea- fea turm In the leading role rule of or many a memorable dish tUsh Cn Canned sn salmon I mon has lon long been a n great grell t A American n favorite n n a food Coed packed with hl high h protein value rich In vitamin I D Iodine calcium and other minerals Economical nn and nutritious It deserves deser an nn even greater use on dull dully dally menus In fancy dress for party part salad sala service canned salmon I a happy suggestion Nothing so festive was ever more moie or easier ensler to prepare than titan a n salmon mold moM Made In a n fish lish mold the finished salad Is humorously lifelike colorful and delicately flavored fla as the t particular particular par par- Jar hostess could desire I I St S. to Soak Sonk 2 Z Ut In h 14 Cu cup CUI I told uld va I Then ii r Vt I lit M ii I II iz CUI Moiling lter foot fin I 1111 e the t nili-ni nili of or on one 1 I run 11 tI I boned and n hilt Chill hlll i until til h to set sel I then hr fold rId It h Hi I rill nty- nty and heap p r In Ir It n i VIII h Ii h II mold Chill Chili until set tI on nn anti and h l red tomatoes Other equally lIy I e d dishes with h si a are re M fa II lh m lle as follows rollow st SAMIO S SA s S. LS L'S Sure Slice 12 pl pI ee es ll hrc 4 Inch thick to make 1 ii and klios t three tI high as tl d making the 4 1 It he ill lit e. e On first slices melted huller Next H R ens crisp I leaf Itar dr dry Next ext slices lice lIl of nr 1 Next dry portion fir f r hilled Next Nellt a of it prex re lolI Ion lv peeled peeler red ri ripe ie I ii ii k Ie salt II fill rii a Place a another not her s-lir s I U of it i 1 on fill I till Ii 19 OIling rilling and alIl iti n its IlM wll It II hi ni l 1 tillIng till In Ing r. r On top till nf of filling Nn t 2 Z a R third slice of or W v ru t lIe Cut CUI off iff cruets and priti prill II f filling I I I ig tv wil I I Ii h sharp l' l knife Cm II iii rm h I rh in two tuo diagonally II I ly a and rid I on fill I- I rita pin I OH s ini u I ii Id e t line leaf lent SALMON I A t IA lt I KINC H Simmer I 1 iii 1111 ii iii drained and I 1 small onion In but but- ter ler Stir In 2 1 flour dour Add 1 II Vi pints milk 2 eg J. eg-J. yolks Cook slowly thick Add Ald one olle 1 pound can or of 1 d. d Add 1 I pimento h of it lemon Juice and paprika Serve Ser in m tatty patty shells or on n buttered toa t S SALMON A AM ANt n Mix 3 cup Iced rico rice with 1 cd preen green PI 2 teaspoonfuls teaspoonfuls' snit salt and one pound canned salmon boned skinned broken Into small 11 pl pieces ce Mix II with 2 cups clips thin white while sauce saline and pour Into rn ra serole Bake nale In hot o cn C F. F until brown and bl about 25 utes S. AMI IJ cOUt M Mix II I one erie pound lid canned eti ed sa sal salmon I inon with vIl I 2 V ups cups thick white while sn line Add 1 mon Ic-mon Juice a and rid Worcestershire lotH II and iiii season season- ea ort Fold In 2 beaten halen r g whiles and pour pOUT l I halt half of or the mixture Into a buttered baking dl dIsh h. h Pour In I J cup canned corn then tho the rest of or the mixture Cover er with but but- crumbs nod and lake bake In a hot hOl oven for 15 minutes Serve Sene with witha a pickle relish SALMON S Place 1 t I slices stilt salt pork on bottom of or lint Hat b baking pan arrange one half pound canned salmon almon on It shaped like a n steak Cover er dressing ann and then another layer of ot the sal sal- mon awn Put three more slices of or pork on top and bake 4 of or an nn hour How to make malte 1 I cup bread bread- crumbs A Ih cup CUl cracker crumbs 1 small onion sliced II teaspoon salt bait teaspoon popper 1 I cup rup hot wa wa- ater a ter U cup melted butterS butter 1 I beaten egg eggS pinch of or sage m e rl lightly brown the onion In the butter add hot water wa wa- ter ler soil and pour I this hiM over o the bread brend am and cracker ci Season and stir foUr In Ir the egg This will serve sene G 6 per persons ons I O S IO STI WITH SALMON s. A It LA lt MI n ICAN A I 10 sized onions 1 I tablespoon table table- spoon finely hopped green pepper salt an arid and pepper one pound canned salmon I l tablespoon melted butter buller 2 e eggs Js Boll onions for fur halt half an nn hour or until tender drain draInS o renovo centers and anni till 1111 with salmon sweet pepper butter and seasonings Dred o each onion slightly with flour dip Into well beaten eggs and fry Cry In deep fat tat until a golden gollen brown Serve wIth tomato sauce S St S ilON A AM ANI n S SWEIr POTATO KS S Bake Dalce 6 G medium sized sweet po- po Mash lash season with salt pepper pep per and butter Add Add Add- pound of finely linked flaked canned salmon s Mix all aU lo together Place In buttered uttered bakIng bakIng bak bak- ing dish spread top with melted butter garnish with y pound canned salmon Heat 5 6 or b ti minutes and serve SALMON SALIO IE Chop 1 cup canned salmon fine tine add 2 cups ClipS potatoes and 11 cup milk Put In greased baking dish Spread with 1 e egg s beaten lightly Cover with Ih cup cracker crumbs Into which 2 tablespoons butter buller have haye been melted and sprinkle with 4 14 cup CUt grated cheese Bake until brown |