PAGE TWENTY-TWO
Let's Talk About Salmon
Pishinir. fish canning nd fish
freejlrg don't exactly vie with the
tales the deer hunters tell, prior
to, during and alter the annual deer
season, out iney are lmponaiii
subjects to the womenfolk ol the
, fisherman, which are legion In
this area. -
It Is interesting to know what
other prople do with the salmon
that are brought home lrom the
. Rogue,, the coast and any of the
Oregon streams where steelhead
Bound.
The salmon is scalded and
craped to remove the scales, of
course, but the skin is left on. If
you are buying salmon by the slice
in a local market, this has been
done for you.
To cook, it Is suggested thnt
large chunks or small whole fish
. do otutea. jsrusn wmi meiicu iwiui t
eplng or strip with bacon. Season,
Inside and out, with salt and
' pepper. Place in greased baking
pan and bake In a moderate oven,
425 degrees, for about 15 minutes
per pound, depending upon thick
ness. A tomato sauce, egg, lemon,
parsley, chive or white wine sauce
may accompany the baked salmon.
Also, It may be served hot or cold
with equal success. Some persons
prefer tartar sauce.
In cooking sliced salmon, try
- seasoning with dusting of mar
joram or basil or thyme for vari.
ety. Restraint should be used In
seasoning.
Tartar Sauce
For Salmon
1 cup mayonnaise
i cup minced dill or sweet
sour pickle
1 tablespoon lemon Juice
1 to a tablespoons grated
onion
Be sure to drain pickles well or
tne sauce win De too thin.
EGG SAUCE
1 tablespoons butter or ma!
garlne
3 tablespoon flour
2 cups rich mlk
2 chopped hard cooked eggs
Salt and pepper
Pew grains cayenne
1 tablespoon lemon Juice (op
tional)
3 tablespoons chopped chives
or parsley or both
Melt butter: blend in flour, then
add milk and cook and stir until
suace is smooth. Add eggs anil
heat and season with salt and pep.
per and few grains of cayenne or
tabasco sauce. Remove from hent
inx add lemon Juice or use white
wine and add chives and parsley
serve immediately, serves six.
WINE OR LEMON SAUCE
Use 4 tablespoons of flour in egg
STAVANGER SALAD wat created by Lucien Toucas, executive
chef of New York's Hotel Astor. Ingredients Include a 3
ex. can of Norway tardinei, 3 tomatoes, 3 hard-cooked eggs,
I stalk of celery diced, 3 green olives, half head of crisp let
tuce, shredded, end salt and pepper to taste. Drain sardines;
mash all but 12 (can will contain from 20-22 whole sardines).
Blend mashed sardines with diced celery; season tofaste. Slice
tomatoes Into quarters, slicing them from the top to about 'A -Inch
from bottom. Stuff with mixture. Garnish with tomatoes
with remaining whole Norway sardines and top with green
olives. Arrange shredded lettuce on serving dish. Arrange
tomatoes on lettuce with sliced hard-cooked eggs. Top toma
toes with dash of mayonnaise or serve on the side. Makes
3 generous servings.
ROCKERS HIGH STYLE
You can't beat the comfort of a
rocking chair and they are return
ing to the home furnishings scene
in subtle styles, according to the
Home Furnishings Industry Com
mittee. Both rockers and platform
rockers have been given a com'
' plete face-lifting to fit the decor-
. tlng needs of the modern home-
maker. In re-styling rockers to add
attractiveness to the home,' de
signers have kept in mind the
variable tastes and requirements
of the individual homemaker. Par
ticularly noticeable Is the trend to
ward concealing the rocking
frame.
NEW BOOKLETS
The American Home Economics
Association, 1600 Twentieth 8treet,
Washington t, D.C., has recently
1 Sesued two-color booklet costing
35 cents designed to inform high
school seniors and college students
bout the incressing opportunities
of home economists in business
end how to prepare for them.
Title of the 20-page booklet Is
"Career Opportunities in Home
Economics in Business.
LIFETIME LUXURY
Today's furniture is highly func
tional and possesses many lasting
qualities. This is true not only In
tne products used in construction
but in furniture styles as well.
There are new developments in
upholstery. Leather is being com
bined with fabrics. Plastics that
look like leather have achieved
new elegance. Wool fabrics are
woven with nylon to give longer
wear and easier maintenance. A
lifetime of luxury is afforded bv
the ease of maintenance and durability.
sauce recipe. Omit eggs and sea
son with 2 tablespoons lemon Juice
or white wine after sauce is re
moved from heat. The acid of the
lemon or wine will thin the sauce
if added while heating and will thin
the mixture if it is reheated after
adding the lemon Juice or wine.
Add parsley or chives or a scrap
ing of onion II desired. -:
FRIED SALMON
Wipe salmon slices with damp
clou. Dip slices in line . cracker
or bread crumbs, flour or corn
meal. Then dip in egg, beaten with
1 tablespoon milk or water, then in
crumbs again. Fry in ' inch fat
until tender and well Drowned.
turning once. A half-Inch slices will
take about live minutes 10 siae.
Serve with lemon or parsley gar
nish or with tartar or otner iish
sauce. Allow from 1-3 to V pound
of salmon slices per serving.
Fish can be fried without coating
if desired, but if you aren't going to
coat it, why don l you orou tne
slices instead? Brush witn melted
fat and turn Just once.
SALMON LOAF .
2 cups cooked flaked salmon
2 slightly beaten eggs
1 cup soft bread crumbs or
y-i cup cracker crumbs or
dry bread crumbs
ii cup milk, think cream or to
mato juice
Salt and pepper
1 tablespoon melted butter or
margarine
1 tablespoon chopped parsley
(optional)
1 tablespoon finely minced
onion
1 tablespoon finely chopped
oelery.
Remove skin and -bones from sal
mon. Combine otlier ingredients
and mix well with fish. Pack light
ly into well greased loaf pan. Bake
in moderate over, 330 degrees, lor
about 45 minutes or until firm. Un
mold and serve with well seasoned
white sauce, egg sauce or tomato
sauce. Serves four to six.
BAKED SALMON SANDWICH
6 slices bread
cup minced onion
3 tablespoons butter or mar
garine
3 tablespoons flour
l'i cups milk '
Vi teaspoon salt
2ii cups cooked or canned sal
mon 1 tablespoon lemon Juice
V, cup grated American cheese
2 teaspoon chopped parsley
Plnce bread slices in baking pan
or shallow casserole or use toast.
cook onions in butter in frying pan
until tender. Add flour, milk, salt
and pepper and cook until thick.
ened and smooth, stirring constant
ly. Ana salmon from which skin
HERALD AND NEWS, KLAMATH, FALLS, OREGON
Let Us
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Thli machin grinds
ih bladtft of your
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FREE Pick-Up and
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Cill - 2-087
REFUGEES
BERLIN Ifl Thirteen members
f the East Oerman people's po
lice asked political asylum in al
lied West Berlin Tuesday on the
first day of a Communist Party
congress in the Soviet sector ol
the city.
No mora drudgery ... no mora
slavery wearisome wathday.r
become a thing of the past with
the Bendix DUOMATIC. Just
put in the soiled clothes and set
the dials. Like manic, the Duomat.
ic washes, rimes and completely
i drys your clothes in a untie, ton
fnuouf, unattended operation.
Put the Duomatic almost any
where kitchen, recreation room,
bathroom. U'$ only 36 inrirs
wide. Special Bendix Cycle Air
Drying sends heat, lint and mois
ture down the drain. The Duomatic
cos's Ut$ than a separate washer
and dryer.
KOMI IN '0 BfMON'reANONf
loir rff Terms
LEACH
SERVICE COMPANY
9th and Pine Phone 3188
SPECIAL
PURCHASE
MISSES'
NEW SPRING
TOPPERS
Sisn 10 to IS"
Each
Imagine, for jvtt $10 fine oil-wool Toppers In
checks, suedes, baiketweave textures. Even rich
fleeces and poodles loced wilhl00 wool backed
with cotton. Rayon bengaline trims give tome
Easter-pretty oirs. AH are smartly, simply styled'
with free-swing'mg lines, deep cuffs, flattering
, necklines. Checks In novy and while, solids in rkh,
i spring colors. Don't miss this value ol ilQ, (
and bones have been removed, and
lemon juice. Pour over bread
slices. Sprinkle with grated cheese
and parsley. Bake in moderate
oven, 350 degrees, for about 30 min
utes or until thoroughly heated and
cheese is melted and delicately
browned. Serves six.
BOILED FISH
Wipe piece of fish which hss been
cleaned and scaled and tie in a
piece of cheese cloth. Place in deep
pan and cover with hot but not
boiling water. Simmer untu amm.
Add to the water bay leaf, nutmeg,
peppercorn, small pieces ot onto".
TUTTPcnAV APRIL 1, 1954
celery and carrot - to produce the
balance of flavorings you desire.
Allow about 15 to 18 minutes a
pound for boiling ilsh.
r3 fizzI'
SPRING BEAUTIES
IN BRI6HT COLORS
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lilry v . pink bin.
red, white or black
wfra sparkling rhino-
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m uhiA rniiwtinh aff Marvelous Buy. at.
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inroniTing caramie figure of a knight I s- lg
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I STORE HOURS: I j jj fi
' 9:30 ..m. to 1 MAIN ST., KLAMATH HI . c 1
' S:JU P.m. "nlaBnj11J
12 So. 6th Phone 2-2328