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-The Project Gutenberg EBook of Take a Can of Salmon, by Anonymous
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: Take a Can of Salmon
-
-Author: Anonymous
-
-Release Date: August 4, 2020 [EBook #62846]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK TAKE A CAN OF SALMON ***
-
-
-
-
-Produced by Stephen Hutcheson and the Online Distributed
-Proofreading Team at https://www.pgdp.net
-
-
-
-
-
-
-
-
-
-                          Take a Can of Salmon
-
-
-    [Illustration: Salmon salad]
-
-    [Illustration: Salmon]
-
-Salmon has been nourishing the human race and delighting the human
-palate since prehistoric times. Today, thanks to modern canning methods,
-it is becoming known more widely than ever as a cosmopolitan food fish.
-Its delicious flavor and the convenience of the easy-to-store,
-easy-to-use can are two good reasons for cooking and serving salmon
-frequently. But there are even better reasons. The protein in salmon is
-a complete protein, in the same food group as meat and poultry, cheese
-and eggs. When you serve salmon, you’re serving the kind of food that
-your family needs every day.
-
-You’ll find that most of the recipes in this booklet suggest using the
-whole can of salmon, including the liquid, bones, and skin. That’s
-because these are good sources of iodine and phosphorus, Vitamin A,
-Vitamin D, and the B group vitamins.
-
-From every nutritional standpoint—high protein value, strong vitamin and
-mineral content, easy digestibility—salmon is a good food. It is also an
-economical food ... and so easy to serve!
-
-If overweight is a problem in your family, you’ll be glad to know that
-equal portions of salmon and lamb chops contain about the same amount of
-protein but, four ounces of salmon contain only 150 calories while four
-ounces of lamb chops contain 450 calories.
-
-While canned salmon is the basic ingredient of many glamorous dishes, it
-is delicious if eaten just as it comes from the can, with perhaps a
-sprinkling of salt and pepper, some minced onion and mayonnaise. Salmon
-sandwiches made this way when you were a child were always a treat, and
-they’re still favorites for school lunch boxes. And haven’t you made use
-of the cool look that salmon gives to summer salads? By the way, recipes
-for the salad opposite, and for the Salmon Buffet on our cover, are on
-page 16.
-
-Each recipe in this booklet has been prepared imaginatively to open your
-eyes to the versatility of salmon and the excitement it brings to dinner
-menus, party refreshments, and luncheon dishes. Try one today!
-
-
-
-
-                       SALMON APPETIZERS AND DIPS
-                          (RECIPES ON PAGE 16)
-
-
-    [Illustration: Salmon appetizers and dips]
-
-The canned salmon that comes to your table was caught in the waters of
-Alaska, Puget Sound or the Columbia River of the Pacific Northwest. It
-is a popular food all over the United States, partly because it is so
-easily adaptable to regional tastes and fits in so well with every local
-culinary tradition. In this booklet we have suggested a number of
-recipes of regional interest—yet all of them will fit in with your own
-meal planning wherever you live. First, look at these dishes ... smart
-for a luncheon or cocktail party in New York—or anywhere!
-
-    [Illustration: New York loves party food like this!]
-
-
-
-
-                             SALMON MOUSSE
-
-
-    [Illustration: Salmon mousse]
-
-
-ASPIC
-
-  1 tablespoon unflavored gelatine
-  2 tablespoons cold water
-  1 chicken bouillon cube
-  1 cup boiling water
-
-Soften gelatine in cold water for 5 minutes. Dissolve bouillon cube in
-boiling water. Add hot bouillon to gelatine and stir until dissolved.
-Pour into a 1½-quart mold; chill until firm.
-
-
-MOUSSE
-
-  3 cans (7¾ ounces each) salmon
-  ½ cup mayonnaise or salad dressing
-  2 tablespoons chopped parsley
-  1 tablespoon lemon juice
-  1 tablespoon grated onion
-  1 teaspoon horse-radish
-  ¼ teaspoon salt
-  Dash pepper
-  2 tablespoons unflavored gelatine
-  ½ cup salmon liquid and water
-  1 cup whipping cream
-  Salad greens
-  1 hard-cooked egg
-
-Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice,
-onion, horse-radish, salt, and pepper. Mix well. Soften gelatine in
-salmon liquid for 5 minutes. Stir over hot water until dissolved. Add to
-salmon mixture and blend thoroughly; an electric mixer or blender may be
-used. Whip cream; fold into salmon mixture. Place over congealed aspic;
-chill until firm. Unmold on salad plate. Garnish with salad greens and
-hard-cooked egg. Serves 6.
-
-
-
-
-                             SALMON CHOWDER
-
-
-    [Illustration: Salmon chowder]
-
-  1 pound can salmon
-  1 chicken bouillon cube
-  1 cup boiling water
-  ¾ cup chopped onion
-  ½ cup chopped green pepper
-  1 clove garlic, finely chopped
-  ¼ cup butter or other fat, melted
-  ⅓ cup salmon liquid
-  1 pound can tomatoes
-  1 can (8 ounces) whole-kernel corn
-  1 cup sliced okra (optional)
-  ½ teaspoon salt
-  ¼ teaspoon thyme
-  Dash pepper
-  1 whole bay leaf
-
-Drain salmon, reserving liquid. Break salmon into large pieces. Dissolve
-bouillon cube in boiling water. Cook onion, green pepper, and garlic in
-butter until tender. Combine all ingredients and cook for 15 minutes or
-until vegetables are tender. Remove bay leaf. Serves 6.
-
-    [Illustration: New Orleans flavor in your own kitchen]
-
-
-
-
-                          SALMON CREPES BAYOU
-
-
-    [Illustration: Salmon crepes bayou]
-
-  1 pound can salmon
-  1 teaspoon chopped onion
-  3 tablespoons butter or other fat, melted
-  ¼ cup flour
-  ¼ teaspoon salt
-  Dash white pepper
-  Dash nutmeg
-  1½ cups salmon liquid and milk
-  2 egg yolks, beaten
-  2 tablespoons grated Parmesan cheese
-  2 tablespoons sherry
-  12 crepes
-  2 lemon slices, cut into sixths
-  Parsley
-
-Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until
-tender. Blend in flour and seasonings. Add salmon liquid gradually and
-cook until thick, stirring constantly. Stir a little of the hot sauce
-into egg yolk; add to remaining sauce, stirring constantly. Add cheese
-and sherry and stir until blended. Mix ½ cup of the sauce with the
-salmon. Blend well. Reserve remaining sauce to serve with crepes. Spread
-about 2 tablespoons of salmon mixture on each crepe. Roll like a jelly
-roll. Place crepes on a cooky sheet, 15 x 12 inches. Heat in a moderate
-oven, 350°F., for 10 to 15 minutes. Heat the sauce.
-
-Arrange the crepes in a circle in a chafing dish. Garnish each crepe
-with lemon and parsley. Place sauce in the center of the crepes. Serves
-6.
-
-
-CREPES
-
-  ¾ cup sifted flour
-  ¼ teaspoon salt
-  2 eggs, beaten
-  1 cup milk
-
-Sift dry ingredients together. Combine egg and milk. Add gradually to
-flour and salt; stir only until batter is smooth. Drop 2 tablespoons of
-batter onto a hot greased griddle or frying pan. Fry about 2 minutes or
-until crepe is browned on the underside, turn, and fry until the bottom
-is browned. Makes 12 crepes.
-
-    [Illustration: Hearty dishes from Chicago]
-
-
-
-
-                              SALMON CURRY
-
-
-    [Illustration: Salmon curry]
-
-  1 pound can salmon
-  ¼ cup chopped onion
-  3 tablespoons butter or other fat, melted
-  3 tablespoons flour
-  1½ teaspoons curry powder
-  ½ teaspoon salt
-  ¼ teaspoon salt
-  ¼ teaspoon ginger
-  Dash pepper
-  2 cups salmon liquid and milk
-  3 cups cooked rice
-
-Drain salmon, reserving liquid. Break salmon into large pieces. Cook
-onion in butter until tender. Blend in flour and seasonings. Add salmon
-liquid gradually and cook until thick, stirring constantly. Add salmon;
-heat. Serve over rice with any of the following curry condiments. Serves
-6.
-
-Curry condiments: chopped hard-cooked egg whites; shredded toasted
-coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried
-noodles; chopped onions; crystallized ginger; sieved hard-cooked egg
-yolks.
-
-
-
-
-                        SALMON RICE WITH KEBABS
-
-
-    [Illustration: Salmon rice with kebabs]
-
-  1 pound can salmon
-  ½ cup chopped onion
-  2 tablespoons butter or margarine, melted
-  ⅔ cup water
-  1 can (10½ ounces) condensed consommé
-  1 cup uncooked rice
-  18 mushrooms
-  3 green peppers
-  3 tomatoes
-  ½ cup butter or margarine, melted
-
-Drain salmon. Break salmon into large pieces. Cook onion in butter until
-tender. Add water and consommé; bring to a boil. Place rice, salmon, and
-consommé mixture in a well-greased, 2-quart casserole. Stir. Bake,
-covered, in a moderate oven, 350°F., for 35 minutes or until rice is
-tender. While rice is baking, wash mushrooms, green peppers, and
-tomatoes. Cut tomatoes and green peppers into sixths. Remove stems from
-mushrooms. Alternate tomatoes, mushrooms, and green peppers on 6
-skewers, 7 inches each. Place on a greased broiler pan. Brush kebabs
-with butter. Broil about 3 inches from source of heat for 3 minutes.
-Turn carefully; brush other side with butter and broil 3 minutes longer.
-Serve salmon-rice mixture on a platter with kebabs over top. Serves 6.
-
-
-
-
-                          SALMON BROCCOLI PIE
-
-
-    [Illustration: Salmon broccoli pie]
-
-  1 pound can salmon
-  ¼ cup butter or margarine
-  ¼ cup flour
-  ½ teaspoon thyme
-  ¼ teaspoon pepper
-  2 cups salmon liquid and milk
-  1 can (4 ounces) chopped mushrooms, drained
-  1 tablespoon chopped parsley
-  1½ cups cooked, drained, chopped broccoli
-  1 cup pastry mix
-
-Drain salmon, reserving liquid. Break salmon into large pieces. Melt
-butter; blend in flour and seasonings. Add salmon liquid gradually and
-cook until thick and smooth, stirring constantly. Add mushrooms,
-parsley, and salmon. Spread broccoli in a 9-inch pie pan. Pour salmon
-mixture over broccoli. Prepare pastry mix as directed. Roll dough to
-form a 10-inch circle. Place dough over salmon mixture. Double edge of
-pastry over and pinch with fingers to make an upright rim. Cut top to
-allow steam to escape. Bake in a hot oven, 425°F., for 20 to 25 minutes
-or until brown. Serves 6.
-
-    [Illustration: Delightful dishes for Anywhere, U.S.A.!]
-
-
-
-
-                            SALMON CASSOULET
-
-
-    [Illustration: Salmon]
-
-  1 pound can salmon
-  1 cup uncooked elbow macaroni
-  1 tablespoon chopped green pepper
-  1 small clove garlic, finely chopped
-  ⅓ cup butter or other fat, melted
-  ⅓ cup flour
-  2 teaspoons powdered mustard
-  ¼ teaspoon pepper
-  2 cups salmon liquid and milk
-  1 cup grated cheese
-  1 cup cooked lima beans
-
-Drain salmon, reserving liquid. Flake salmon. Cook macaroni as directed
-on the package. Drain. Cook green pepper and garlic in butter until
-tender. Blend in flour and seasonings. Add salmon liquid gradually and
-cook until thick, stirring constantly. Add cheese and continue cooking
-until cheese melts, stirring constantly. Arrange half of the macaroni,
-lima beans, salmon, and sauce in layers in a well-greased, 2-quart
-casserole. Repeat layers. Bake, in a moderate oven, 350°F, for 25 to 30
-minutes. Serves 6.
-
-
-
-
-                           SALMON FLORENTINE
-
-
-    [Illustration: Salmon florentine]
-
-  1 pound can salmon
-  1 cup cooked, drained spinach
-  2 tablespoons butter or margarine
-  ¼ teaspoon pepper
-  Dash nutmeg
-  2 tablespoons chopped onion
-  1 clove garlic, finely chopped
-  2 tablespoons butter or margarine, melted
-  3 tablespoons flour
-  ¼ teaspoon salt
-  1¼ cups salmon liquid and milk
-  2 tablespoons sherry
-  ¼ cup grated Parmesan cheese (optional)
-  3 hard-cooked eggs, sliced
-  Watercress
-
-Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with
-butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased,
-round baking dish, 8 × 2 inches. Cook onion and garlic in butter until
-tender. Blend in flour and salt. Add salmon liquid gradually and cook
-until thick, stirring constantly. Add sherry and salmon. Blend
-thoroughly. An electric mixer or blender may be used. Place over
-spinach. Sprinkle with cheese. Bake in a moderate oven, 350°F., for 20
-to 25 minutes. Garnish with egg slices and watercress. Serves 6.
-
-
-
-
-                             SALMON BURGERS
-
-
-    [Illustration: Salmon burgers]
-
-  1 pound can salmon
-  ½ cup chopped onion
-  ¼ cup butter or other fat, melted
-  ⅓ cup salmon liquid
-  ⅓ cup dry bread crumbs
-  2 eggs, beaten
-  ¼ cup chopped parsley
-  1 teaspoon powdered mustard
-  ½ teaspoon salt
-  ½ cup dry bread crumbs
-  6 round buttered buns
-  Lemon wedges
-
-Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until
-tender. Add salmon liquid, crumbs, egg, parsley, mustard, salt, and
-salmon. Mix well. Shape into 6 cakes and roll in crumbs. Place cakes in
-a heavy frying pan which contains about ⅛ inch of fat, hot but not
-smoking. Fry at moderate heat. When cakes are brown on one side, turn
-carefully and brown the other side. Cooking time approximately 5 to 8
-minutes. Drain on absorbent paper. Place cakes in buns. Serve with lemon
-wedges. Serves 6.
-
-    [Illustration: A favorite in Seattle; great as all outdoors]
-
-
-
-
-                       SALMON CABBAGE VINAIGRETTE
-
-
-    [Illustration: Salmon cabbage vinaigrette]
-
-  1 pound can salmon
-  1 quart shredded cabbage
-  ¼ cup chopped onion
-  ¼ cup chopped parsley
-  2 hard-cooked eggs, chopped
-  Vinaigrette dressing
-  18 large cabbage leaves
-
-Drain and flake salmon. Combine cabbage, onion, parsley, eggs, and
-salmon. Add vinaigrette dressing and mix thoroughly. Serve in the center
-of a cabbage rosette. Serves 6.
-
-
-VINAIGRETTE DRESSING
-
-  1 teaspoon salt
-  Dash cayenne pepper
-  ¼ teaspoon paprika
-  3 tablespoons vinegar
-  ½ cup olive or salad oil
-  1 tablespoon chopped pimiento
-  1 tablespoon chopped sweet pickle
-  1 tablespoon chopped green pepper
-
-Combine salt, cayenne pepper, and paprika. Add vinegar and oil slowly,
-beating thoroughly. Add pimiento, sweet pickle, and green pepper. Serves
-6.
-
-
-
-
-                              SALMON LOUIS
-
-
-    [Illustration: Salmon louis]
-
-  1 pound can salmon
-  1 head lettuce
-  2 tomatoes, cut in sixths
-  Louis dressing
-  2 hard-cooked egg yolks, sieved
-
-Drain and flake salmon. Shred lettuce and place in a shallow salad bowl.
-Arrange salmon over the lettuce. Around the edge place the tomatoes.
-Serve with Louis dressing and hard-cooked egg yolk. Serves 6.
-
-
-LOUIS DRESSING
-
-  ½ cup mayonnaise or salad dressing
-  2 tablespoons whipping cream
-  2 tablespoons chili sauce
-  2 tablespoons chopped green pepper
-  2 tablespoons chopped green onions
-  2 hard-cooked egg whites, chopped
-  1 tablespoon chopped olives
-  ½ teaspoon lemon juice
-  Dash salt
-  Dash pepper
-
-Combine all ingredients and chill. Serves 6.
-
-    [Illustration: Salmon salads delight smart San Francisco—try one
-    tonight]
-
-
-
-
-                             SALMON SOUFFLÉ
-
-
-    [Illustration: Salmon soufflé]
-
-  1 can (7¾ ounces) salmon
-  ¼ cup butter or margarine
-  ¼ cup flour
-  ½ teaspoon powdered mustard
-  ¼ teaspoon salt
-  Dash cayenne pepper
-  1 cup milk
-  6 egg yolks, beaten
-  1 tablespoon chopped parsley
-  6 egg whites
-
-Drain and flake salmon. Melt butter; blend in flour and seasonings. Add
-milk gradually and cook until thick and smooth, stirring constantly.
-Stir a little of the hot sauce into egg yolk; add to remaining sauce,
-stirring constantly. Add parsley and salmon. Beat egg whites until
-stiff. Fold salmon mixture into egg white. Pour into a well-greased,
-2-quart casserole. Bake in a moderate oven, 350°F., for 45 minutes or
-until soufflé is firm in the center. Serves 6.
-
-
-
-
-                       SALMON SOUTHERN CORNBREAD
-
-
-    [Illustration: Salmon southern cornbread]
-
-  1 can (7¾ ounces) salmon
-  1 cup sifted flour
-  1 cup cornmeal
-  4 teaspoons baking powder
-  ¼ cup sugar
-  ½ teaspoon salt
-  1 egg, beaten
-  1 cup salmon liquid and milk
-  ¼ cup butter or other fat, melted
-
-Drain salmon, reserving liquid. Flake salmon. Sift together flour,
-cornmeal, baking powder, sugar, and salt. Combine egg, salmon liquid,
-and butter. Add to dry ingredients and mix just enough to moisten. Stir
-in salmon. Place in a well-greased baking dish, 8 × 8 × 2 inches. Bake
-in a hot oven, 425°F., for 25 to 30 minutes. Serves 6.
-
-    [Illustration: Miami’s sun inspired this golden corn bread]
-
-
-
-
-                             SALMON BUFFET
-                              (FRONT COVER)
-
-
-  3 cans (7¾ ounces each) salmon
-  1 head endive
-  3 lemon slices
-  Capers
-  3 hard-cooked eggs, quartered, and deviled
-  1 cucumber, sliced crosswise
-  6 cauliflower flowerettes
-  6 ripe olives
-  1 carrot, cut into strips
-
-Drain salmon, being careful not to break cylindrical shape. Separate and
-wash endive. Arrange on a serving platter. Place the 3 salmon cylinders
-in a row in the center of the platter. Garnish salmon with lemon slices
-and capers. Arrange remaining ingredients around salmon. Serves 6.
-
-
-
-
-                              SALMON SALAD
-                          (INSIDE FRONT COVER)
-
-
-  1 pound can salmon
-  1 head leaf lettuce
-  1 bunch watercress
-  1 hard-cooked egg
-  Salad oil
-  Vinegar
-
-Drain salmon. Break salmon into large pieces. Separate lettuce and
-watercress. Wash. Line salad bowl with lettuce. Place ¾ of the salmon in
-the bowl. Place watercress on top of salmon. Sprinkle with remaining
-salmon. Cut hard-cooked egg almost through lengthwise into sixths. Place
-in center of watercress and spread open. Serve with salad oil and
-vinegar. Serves 6.
-
-
-
-
-                          APPETIZERS AND DIPS
-
-
-SALMON SOUR CREAM DIP
-
-  1 pound can salmon
-  ½ teaspoon salt
-  3 drops tabasco
-  1 teaspoon grated onion
-  1 cup sour cream
-  1 tablespoon drained red caviar
-  Assorted crackers
-
-Drain and mash salmon. Blend in salt, tabasco, and onion. Fold in sour
-cream. Chill. Garnish with caviar. Serve with crackers. Makes about 1
-pint of dip.
-
-
-SALMON APPETIZER
-
-  1 can (7¾ ounces) salmon
-  1 head endive
-  1 teaspoon lemon juice
-  Dash pepper
-  Onion rings
-  Capers
-
-Drain salmon, being careful not to break cylindrical shape. Separate and
-wash endive. Arrange in a serving dish. Place the salmon cylinder in the
-center of the dish. Moisten with lemon juice and sprinkle with pepper.
-Garnish with onion rings and capers. Serves 6.
-
-
-SALMON AVOCADO SPREAD
-
-  1 can (7¾ ounces) salmon
-  1 avocado
-  1 tablespoon lemon juice
-  1 tablespoon olive or salad oil
-  1 clove garlic, finely chopped
-  1½ teaspoons grated onion
-  ½ teaspoon salt
-  4 drops tabasco
-  Crackers
-
-Drain and flake salmon. Peel avocado and remove seed. Grate avocado
-using a medium grater. Combine all ingredients. Toss lightly. Serve with
-crackers. Makes about 1 pint of spread.
-
-
-SALMON CURRIED EGGS
-
-  1 pound can salmon
-  ⅔ cup mayonnaise or salad dressing
-  1 tablespoon chili sauce
-  1 teaspoon chopped pimiento
-  1 teaspoon chopped green pepper
-  1 teaspoon grated onion
-  ¼ teaspoon curry powder
-  1½ dozen hard-cooked eggs
-  Parsley
-
-Drain and mash salmon. Add mayonnaise, chili sauce, pimiento, green
-pepper, onion, and curry powder. Blend. Chill. Cut eggs in half
-lengthwise and remove yolks. Place salmon mixture in egg whites. Garnish
-with parsley. Makes 36 canapes. Use egg yolks in other appetizers.
-
-
-
-
-                              SALMON TART
-                              (BACK COVER)
-
-
-  1 pound can salmon
-  1 cup pastry mix
-  ½ cup chopped onion
-  2 tablespoons butter or margarine, melted
-  2 tablespoons chopped parsley
-  4 eggs, beaten
-  1½ cups salmon liquid and coffee cream
-  ½ teaspoon salt
-
-Drain salmon, reserving liquid. Flake salmon. Prepare pastry mix as
-directed. Roll and line a 9-inch pie pan. Spread salmon in pie shell.
-Cook onion in butter until tender. Sprinkle parsley and onion over
-salmon. Combine eggs, salmon liquid, and salt. Pour over salmon. Bake in
-a moderate oven, 350°F., for 35 to 45 minutes or until pie is firm in
-the center. Serves 6.
-
-
-
-
-                           SALMON TETRAZZINI
-                              (BACK COVER)
-
-
-  1 pound can salmon
-  2 tablespoons butter or margarine
-  2 tablespoons flour
-  ½ teaspoon salt
-  Dash pepper
-  Dash nutmeg
-  2 cups salmon liquid and milk
-  1 tablespoon sherry
-  2 cups cooked spaghetti
-  1 can (4 ounces) sliced mushrooms, drained
-  2 tablespoons grated Parmesan cheese
-  2 tablespoons dry bread crumbs
-  Watercress
-
-Drain salmon, reserving liquid. Break salmon into large pieces. Melt
-butter; blend in flour and seasonings. Add salmon liquid gradually and
-cook until thick and smooth, stirring constantly. Add sherry. Mix half
-of the sauce with the spaghetti and mushrooms. Place in a well-greased,
-2-quart casserole. Mix remaining sauce with salmon. Place in center of
-spaghetti. Combine cheese and crumbs; sprinkle over top of salmon
-mixture. Bake in a moderate oven, 350°F., for 25 to 30 minutes. Garnish
-with watercress. Serves 6.
-
-
-
-
-                              SALMON PASTA
-                              (BACK COVER)
-
-
-  1 can (7¾ ounces) salmon
-  1 pound ricotta cheese
-  12 large pasta shells
-  3 quarts boiling water
-  1 tablespoon salt
-  3 tablespoons butter or margarine
-  3 tablespoons flour
-  ½ teaspoon salt
-  Dash pepper
-  Dash nutmeg
-  1 cup milk
-  1 cup cooked, drained spinach
-  ½ cup grated Parmesan cheese
-  Parsley
-
-Drain and flake salmon. Add cheese and mix well. Cook pasta shells in
-boiling salted water for 45 minutes or until tender. Drain. Rinse with
-water to remove excess starch. Melt butter; blend in flour and
-seasonings. Add milk gradually and cook until thick and smooth, stirring
-constantly. Chop spinach. Add spinach and blend thoroughly. An electric
-mixer or blender may be used. Pour sauce into a well-greased baking
-dish, 8 × 8 × 2 inches. Fill pasta shells with salmon mixture and
-arrange over spinach. Sprinkle with cheese. Bake in a moderate oven,
-350°F., for 30 minutes. Garnish with parsley. Serves 6.
-
-
-_Two 14-minute, sound, color, 16 mm. motion pictures, “Salmon—Catch to
-Can” and “Take a Can of Salmon,” may be borrowed, free of charge, by
-writing to the Bureau of Commercial Fisheries, U. S. Department of the
-Interior, Washington 25, D.C._
-
-
-                            Circular No. 60
-  U.S. Department of the Interior—Fish and Wildlife Service, Bureau of
-                          Commercial Fisheries
-  This publication made possible through private contribution from the
-  Canned Salmon Institute, Seattle, Washington, U.S.A. Photographs by
-                    Seranne & Gaden, New York City.
- For sale by the Superintendent of Documents, U.S. Government Printing
-               Office, Washington 25, D.C. Price 25 cents
-
-    [Illustration: SALMON TETRAZZINI · SALMON TART · SALMON PASTA]
-
-
-
-
-                          Transcriber’s Notes
-
-
-—Silently corrected a few typos.
-
-—Retained publication information from the printed edition: this eBook
-  is public-domain in the country of publication.
-
-—In the text versions only, text in italics is delimited by
-  _underscores_.
-
-
-
-
-
-
-
-End of the Project Gutenberg EBook of Take a Can of Salmon, by Anonymous
-
-*** END OF THIS PROJECT GUTENBERG EBOOK TAKE A CAN OF SALMON ***
-
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