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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 24, 1955)
TWO MEDFORD (OREGON) MAIL TRIBUNE Thursday, February 24, 19SS Feeding the Family By ZOLA VINCENT Feed Editor Salmon Takes Spotlight During Lenten Season "As the Lenten season begins, a tremendous spotlight of pub licity is thrown on famed Pa cific Coast canned salmon pro duced from Eureka to the Yukon. Last season's pack of the king of the fish employed more than 40 thousand people, totalled ap proximately four million cases valued at $85 million. Value of this "crop" is said to far exceed that of all the gold ever taken out of the Territory of Alaska. Five Varieties and Uses Five varieties of salmon are canned. Largest of. the salmon goes by the name of Chinook on the Columbia River, King in Alaska and Spring in Puget Sound. Soft in texture, rich in oil, the canned product separates into large flakes, ranges from red to white in color and usually is priced higher than other varities. Especially good "as is" and in salads. Red or Sockeye salmon love a lake. This variety is called Red or Sockeye in Alaska, al ways called Sockeye in Puget Sound and Blueback on the Columbia River. Meat is deep red in color; flesh breaks into small flakes, is firm in texture, has considerable oil making it delicious in both hot dishes and salads. Medium Red, Coho or Silver is smaller than the King but larger than the red; large red flakes but lighter in color than the Sockeye; good "as is" and in all dishes. Pink salmon enjoys wide pop ularity. Some seasons nearly half the entire pack is from this species. Smallest of the salmons, it is small flaked, ranges from light to deep pink; is attractive and wholesome in entrees, soups and sandwiches. Chum or Keta is the cheapest of all salmons when canned. Lighter in color, it has less oil, is large flaked and more coarse ly textured; especially suitable for casseroles and other cooked dishes where color is not of prime importance. Can Size and Cost Salmon is packed mainly in the one pound tall can, the one pound flat and the half pound flat. The one pound size contains two cups or enough for four servings. We should remind you that practically anyone can en joy two or more servings. We're not telling you to look for sale prices on canned salmon. Salmon at the shelf price is an economical, nutritious, cocen trated, cooked, high protein and vitamin food with no waste, no shrinkage! Its nutritive values are many. A fine staple item to have on hand for frequent use. Many Prefer Salmon ."As Is" Many think that lasmon, par ticularly the Chihnook, King or Spring variety, eaten "as is" right from the can has flavor ft i v s St ' 8 Am NED SALMON Ways with delicious, nutritious cannea salmon are beyond numbering. Today we suggest the king of canned fish in recipes both cold and hot including this superb jellied salmon loaf for enjoyment during the Lenten season and throughout the year. perfection. Many think that sal mon right from the can with salt and pepper shaken handy and mayonnaise or sour cream within reach makes supurb eat ing. Jellied Salmon . Loaf This easily made salmon reci pe will serve four generously of six if offered as salad course. Uses lemon-flavored gelatin that is available, in most cupboards, or quickly come by. 1 package lemon-flavored gela tin 1 cup hot water This is no ordinary nickel The St a pound you save now at your grocer's on each specially-labeled can of Hills Bros Coffee is more than just a nickel 1 1 When you save this particular nickel you get something extra. You get the won derful, tantalizing aroma and satisfying flavor of fine coffee that's fresh-brewed! Nothing else has that real coffee goodness! - Blended" of the world's finest coffees, roasted a few pounds at a time by Hills . Bros, exclusive "Controlled Roasting" . process, vacuum-packed minutes after it's ground Hills Bros. Coffee always assures you full freshness and aroma, cup after cup pound after pound. Don't wait! "Your; grocer's supply is limited. Save 5f on the one-pound can 10 on the big two-pound "coffee lovers' can" whiTe the supply lasts. Hills Bros always gives you the best there is in. coffee sAcup cold water Vi cup lemon juice 1 teaspoon salt 13 cup mayonnaise 2 cups (1 pound can) salmon, flaked 1 cup diced celery V2 cup diced cucumbers or sweet pickle relish Dissolve gelatin in hot wa ter. Add cold water, lemon juice and salt. Chill until slightly thickened. Then fold in mayon naise, salmon, celery, and cu cumbers. Turn into 8x4x3 inch loaf pan. Chill until firm. Un- mold on crisp lettuce. More may onnaise on the side, if you like. Six servings. Salmon Supper Loaf Such god eating. A real break I for busy homemakers. Four servings from a can of salmon. 1 1-pound can red salmon 1 cup rolled cracker crumbs 1 tablespoon grated onion 1 tablespoon lemon juice 2 tablespoons melted butter Salt and pepper 1 egg, beaten 23 cup milk Drain and flake salmon. Add other ingredients and mix light ly. Pack mixture into a small well-greased loaf pan or shape by hand into a loaf and bake on a shallow pan. Bake in moder ate oven, 375 degrees, about 45 minutes.' Four servings. Plenty of lemon wedges. Salmon, Hot or Cold Simply superb whichever way you do this, according to weath er, time of day or place in the menu. . For hot salmon, turn one 1 pound can salmon into an eight inch pie plate or shallow baking pan; break up with a fork. Bake in moderate oven, 350 degrees, 20 minutes. To one cup of sour cream, add two tablespoons of capers or chopped parsley and spoon ; over salmon; bake five minutes longer. Lemon wedges on the side. For cold salmon, turn out one 1-pound can of chilled salmon and mask all over with one cup of sour cream to which you've added two tablespoons of capers or chopped parsley and a dash of salt and pepper. Lemon wedges on the side. Diced Pear Salad Pear taste treat using plenti ful a'Anjou winter pears. Wash, core and dice two cups pears. Sprinkle with juice of half a lemon'. Combine with one , cup of chopped celery, one-half cup broken walnut meats, six marsh- mallows quartered and one- L e tt r e til Favorites I Chowders TRY THEM BOTH! fourth cup mayonnaise. Toss lightly. Chill thoroughly. Serve on crisp lettuce. Six servings un less used as main course.. Creamed Celery Walnuts add flavor and tex ture. Combine three cups cubed cooked celery, one and one-half cups medium white sauce and three-fourths cup broken walnut meats. Season to taste; turn into casserole and top with one cup soft bread crumbs that have been browned in butter. Bake in moderate oven, 325 degrees, 15 minutes. Rosy Rhubarb Leads Spring Dessert Parade " Rhubarb, harbinger of Spring, is increasing in supply right along and never tasted better than right now when it is new and comparatively expensive. Fresh field rhubarb supply reaches its peak in May and June. In the meantime, the hot house variety, mostly from Washington is rosy red, succu lent, tender and wonderful. It shouldn't be necessary to peel it. Rhubarb Sauce At any meal, rhubarb sauce (stewed rhubarb) is a welcome delight; as fruit at breakfast; as dessert noontime or evening meal. Go easy on the sugar and easy on the cooking. Today's rhubarb is naturally sweeter, re quires ten minutes or less of gentle simmering, practically no water . . . and no stir ring, please. For tart-sweet per fection, one-fourth cup sugar and one-fourth cup water to each pound of rhubarb is about right. Taste for family pref erence as to degree of sweetness. Use brown sugar occasionally for a change; or maybe add a few very thin lemon slices with or without a clove in the tenter. Rhubarb Betty Serve this warm with cream or half and half. For each four servings, wash one-half pound rhubarb and cut in half-inch pieces. Combine with one cup day-old bread cubes, one-fourth cud sugar and a dash of cinna mon in a greased baking dish. uot ,with two tablespoons but ter: cover and bake at 350 de grees for 30 minutes. Uncover and bake 10 minutes longer to lightly brown top. Lamb and Apricot Stew is Flaror Treat Does lamb and apricot stew sound , odd, wierd, fantastic? However it sounds, it actually is a perfectly delicious blending of meat and fruit flavors using dried apricots and bargain priced, lamb neck or lamb breast. Family will applaud this. You can serve it with or without dumplings made according to any favored recipe or from a packaged biscuit mix. Wash two cups dried apricots SV-B District Sets Meeting for March The annual meeting of the Sanis Valley-Beagle Soil Con servation district will be held on March 21 in the Eagle Point Grange hall, according to W. B. Tucker, county extension agent in agriculture. - Fay I. Bristol, Rogue River, and soak in cold water to barely cover for two hours. Have meat man cut 2V2 pounds lamb neck or breast in pieces. Cover with boiling water and. simmer, cov ered, one hour. Add apricots and liquid and simmer another hour stirring occasionally to prevent scorching. If dumplings added, drop them by spoonfuls on top of stew, cover tightly and cook 12 to 15 minutes. Arrange meat on platter; surround by sauce and dumplings. Six servings. will be the main speaker on mineral development in Jack son county. He will demonstrate use of Geiger counters and oth er devices to detect valuable minerals. Tucker will speak on fertiliz ers and soils in the Roeue val ley, and progress reports will be made . The district includes some 900,000 acres in the north ern : part of the county. ' A supervisor will be elected to fill the position new held by George A. Lof tin, Beagle, on the board of supercvisors. ' isores. C$B.Gd and no wist Refreshments will be" served. The meeting is open to the pub lic and all residents of the dis trict are urged , to attend, Tuck er, said. 68' Is All You Pay ONE DAY ONLY! Save $1.00 -Use This Coupon 68' Is All You Pay This coupon and 68c entitles the bearer to en of our BEAUTIFUL RETRACTABLE PAPER WRITE 'Princeton' De Luxe Pens WITH THE SCIENTIFIC INK DISCOVERY THAT WRITES DRY 25c MORE FOR A 50c 75,000 WORD REFILL WITH EACH PEN A FIVE (5) YEAR WRITTEN GUARANTEE WITH EACH PEN Press-button. It's ready to write. Press clip, point disappear, leak-proof ink dries in 1-89th of a second. Smear-proof, fade-proof, washes out of clothes, permanent on paper. Bankers approved. Every pen tested and guaranteed. You can write over 75,000 words with each refill.' 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