OCR Text |
Show WHAT TO DO WITH SALMON. Canned salmon, always available, can be made into so man dainty ana i delicious dishes that it an be used bOC or twice a w eek w ithout be-1 coming monotonous Here are some recipes for using it in many good ways : Broiled Salmon. Separate thr salmon Into neat pieces and hroil quickly on each sid Prepare some maitre d hotel butter cream butter with a little juice and minced parsley and spread it over the hot, broiled slices of salmon. Serve very hot Baked in Peppers. Parboil green peppers of the sweet variety, after cutting them in half and removing the seeds, which are often hot. In ten minutes drain them, dip iiuickly into cold water and drain Then mix salmon with an equal amount oi bread crumbs. moisten well with melted butter and a little rream Put in a baiting dish, buttered, but-tered, pour in a very little water and rook until the peppers are 6oft and the fish is brown i Creamed Salmon. 1 Separate canned salmon into rather t 1 lnrc pieces and heat without break-ing break-ing very much in w hite sauce Serve i I on thin slices of hot buttered toast j and season with salt and pepper. Scalloped Salmon. Scalloped salmon Is made by put 1 ting alternately layers of canned sal- j mon and big bread rumbs in a buttered but-tered baking dish and then pouring ovej il all some thin white sauce, seasoned sea-soned well with salt and pepper, then addinc a sprinkling of buttered bread) crumbs, and browning in the oven. Plain Salmon When canned salmon is served plain, it should be freed from skin I and bones and neatly arranged on a platter and garnished with sprigs of i fresh parsley and slices or sections of liiinon. Salmon Salad. Salmon saiad is delicious and can be made in several ways. One is to mince the salmon fine and mix it with mayonnaise dressing, and then toi serve it in white lettuce leaves with 8 teaspoonlul of mavonnaise on top of each mound, and a couple of capers! In that. Another Is to mix the sal- j moo, broken Into large pieces, with French dressing and serve it on let tuce. Still another method is to use equal parts of salmon, in flakes, and minced celery heart with mayonnaise or French dressing, on lettuce. oo |