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
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LENTEN SPECIALS
FANCY SOLID
PACK V2 size can
FANCY QUALITY
NO. 303 CANS
KRAFT DINNERS
SOCIETY TUNA
MARKET PEACHES
STANDBY PEAS
CHOPPED BEEF WILSON'S I2-0Z. CAN
SLICED PINEAPPLE Del Monte, No. I flat
PANCAKE & WAFFLE MIX
SLICED BACON
GROUND BEEF
PORK CHOPS
CENTEHIAL
4 POUND BAG
SWIFT'S ORIOLE
POUND
for
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3
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401 South
Oakdale
Both Only XyJ CELLO PACK
100
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