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Show 1' SAVORY SALMON OF all the fish in the sea, the salmon is the most sentimental. senti-mental. It never forgets ihe scenes of its childhood. It is the only '1'.. n that stages an Old Home Week. Alter spending the first two years of its Hie in a river, it sets forth to see the world. It reaches the ocean unil leads a g:'V life under the ocean waves, fc.it linally it turns from the sea ai d makes a pilgrimage which involves both weariness and hunger back to its native watery heath. There it spawns and dies. A S.-.lmon Run No one knows exactly what causes salmon "runs" in which thousands of these silvery-mailed fish travel rapidly homeward. They leap miraculously over high waterfalls and weirs in their determination de-termination to cover the long distance dis-tance which lies between them and the rushes of the river bank where they were born. Science has ceased trying to hinder them or to persuade them to be content with rivers other th-.n their own. In fsct it now lightens some ot the perils of their journey by means of fish ladders. These are steps four feet wide and less than a foot high. They are built at the side of steep rapid-, so that the fish can ascend slowly rather llian he bruised by dashm; against locks while le-p'r.g wildly. We gladly humor the whin.s of the salmon. For it is not r.'c:ie the dramatic story of its homesickness home-sickness that interns' s lls. Tha "big. handsome, symme: rical fish." as an old cook fconk '' -vcv'bes C.t salmon, is very rich in pho;phov- us, minerals, and in iodine which is indispensable to the diet of both adults and children. Salmon are caught in the sea when they are in their prime, just as they are congregating to make their run. Canneries are maintained near the fishing banks in some cases on the fishing boats themselves in order that salmon may be put into the cans at their best and freshest. It is interesting to remember re-member that no iodine is lost in canning. It is fortunate that salmon is liked by children, since it is so good for them. And it is popular with almost everyone. Some like it cold; some like it hot; some like it in salads; some like it in tasty combinations such as the following tested recipes give you. It is always substantial, savory, and, for a:l its value to our health, very cheap. Try these interesting new ways to serve salmon. Savory Salmon Chilled Salmon Loaf: Remove bones and skin from the contents ot one 1-pound can of salmon. Flake. Add half a No. 2 can of peas and half a No. 2 can of diced carrots.' car-rots.' well drained. Add two cups cooked spaghetti, half a cup lemon juice and half a cup mayonnaise, and season to taste. Pack in buttered but-tered loaf pans and chill thoroughly. thor-oughly. If refrigerator trays are not in use. pack the mixture in litem. Chill for an hour or two. 1,-jing careful not to freeze it, if in trays. Turn out, slice, and rerve on lettuce with mayonnaise giirnish. This serves twelve. Creamed f'atmon. Peas and Cu-I Cu-I cumbers: Make a white sauce of four tablespoons butter, threo tablespoons flour and two cups, milk. Season to taste. Add the contents of one 8-ounce can peas, half a tall can salmon, and hall a cup diced cucumber. Serve very hot. This serves six. Sauteed and In Salad Sauleed Salmon with Deviled JUp-Sauce: JUp-Sauce: Remove four salmon steaks very carefu'ly from their cans. (One can of salmon steak serves one person.) Lay them in a hot skillet with a little butter. Saute gently on both sides, turning with a wide spatula to prevent breaking. break-ing. Serve with the following sauce: Melt one tablespoon butter, add one tablespoon flour, and stir smooth. Add three-quarters of a cup hot water slowly, and cook until thick, stirring all the time. Add one tablespoon lemon juice, a quarter of a teaspoon mustard, salt, pepper, and paprika to taste. Mash the yolk of one hard cooked egg, and stir into the sauce. Add finely chopped egg whites. Thi-serves Thi-serves four. ' Metropolitan Salmon Salad: Chill one 7-ounce can of salmon in -the can, open the can an 1 transfer contents to a small bowl lined with lettuce, being careful not to break up the meat. Mix a quarter of a cup mayonnaise, one tablespoon thick sweet or sour cream, one teaspoon vinegar, tablespoon chopped celery, one tablespoon chopped pimiento, one teaspoon capers and one teaspoon India relish or chopped sweet pickle. Mix thoroughly and then spread over the salmon. This serves two or three." |