diff options
Diffstat (limited to 'old')
| -rw-r--r-- | old/62846-0.txt | 1141 | ||||
| -rw-r--r-- | old/62846-0.zip | bin | 14069 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h.zip | bin | 1077863 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/62846-h.htm | 1317 | ||||
| -rw-r--r-- | old/62846-h/images/cover.jpg | bin | 109385 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p01.jpg | bin | 66754 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p01a.jpg | bin | 26867 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p02.jpg | bin | 47325 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p02a.jpg | bin | 10640 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p02c.jpg | bin | 42861 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p03.jpg | bin | 47915 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p03a.jpg | bin | 6743 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p03c.jpg | bin | 37701 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p04.jpg | bin | 12345 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p04a.jpg | bin | 49629 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p04c.jpg | bin | 50418 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p05.jpg | bin | 50208 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p05a.jpg | bin | 23807 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p05b.jpg | bin | 50828 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p06.jpg | bin | 47420 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p06c.jpg | bin | 46629 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p06d.jpg | bin | 9447 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p07.jpg | bin | 59019 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p07c.jpg | bin | 48400 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p07d.jpg | bin | 8936 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p08.jpg | bin | 51310 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p08a.jpg | bin | 56617 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p08c.jpg | bin | 6573 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/p09.jpg | bin | 84842 -> 0 bytes | |||
| -rw-r--r-- | old/62846-h/images/spine.jpg | bin | 8175 -> 0 bytes |
30 files changed, 0 insertions, 2458 deletions
diff --git a/old/62846-0.txt b/old/62846-0.txt deleted file mode 100644 index 90aa4f8..0000000 --- a/old/62846-0.txt +++ /dev/null @@ -1,1141 +0,0 @@ -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 *** - -***** This file should be named 62846-0.txt or 62846-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/4/62846/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - 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. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - - - -Section 3. Information about the Project Gutenberg Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - diff --git a/old/62846-0.zip b/old/62846-0.zip Binary files differdeleted file mode 100644 index 5b228bb..0000000 --- a/old/62846-0.zip +++ /dev/null diff --git a/old/62846-h.zip b/old/62846-h.zip Binary files differdeleted file mode 100644 index 531d489..0000000 --- a/old/62846-h.zip +++ /dev/null diff --git a/old/62846-h/62846-h.htm b/old/62846-h/62846-h.htm deleted file mode 100644 index 85c025a..0000000 --- a/old/62846-h/62846-h.htm +++ /dev/null @@ -1,1317 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> -<meta http-equiv="Content-Type" content="text/html;charset=utf-8" /> -<meta http-equiv="Content-Style-Type" content="text/css" /> -<meta name="viewport" content="width=device-width, initial-scale=1.0" /> -<title>Take a Can of Salmon, by U.S. Fish and Wildlife Service—a Project Gutenberg eBook</title> -<meta name="author" content="U.S. Fish and Wildlife Service" /> -<meta name="pss.pubdate" content="n.d." /> -<link rel="coverpage" href="images/cover.jpg" /> -<link rel="spine" href="images/spine.jpg" /> -<link rel="schema.DC" href="http://dublincore.org/documents/1998/09/dces/" /> -<meta name="DC.Title" content="Take a Can of Salmon" /> -<meta name="DC.Language" content="en" /> -<meta name="DC.Format" content="text/html" /> -<meta name="DC.Created" content="n.d." /> -<meta name="DC.Creator" content="U.S. Fish and Wildlife Service" /> -<style type="text/css"> -/* == GLOBAL MARKUP == */ -body, table.twocol tr td { margin-left:2em; margin-right:2em; } /* BODY */ -.box { border-style:double; margin-bottom:2em; max-width:30em; margin-right:auto; margin-left:auto; margin-top:2em; clear:both; } -.box div.box { border-style:solid; margin-right:auto; margin-left:auto; max-width:26em; } -.box p { margin-right:1em; margin-left:1em; } -.box dl { margin-right:1em; margin-left:1em; } -h1, h2, h5, h6, .titlepg p { text-align:center; clear:both; text-indent:0; } /* HEADINGS */ -h2 { margin-top:1.5em; margin-bottom:1em; font-size:110%; text-align:center; } -h2 .small { font-size:100%; } -h1 { margin-top:3em; } -h1 .likep { font-weight:normal; font-size:50%; } -div.box h1 { margin-top:1em; margin-left:.5em; margin-right:.5em; } -h3 { margin-top:2.5em; text-align:center; font-size: 80%; clear:both; } -h4, h5 { font-size:100%; text-align:right; clear:right; } -h6 { font-size:100%; } -h6.var { font-size:80%; font-style:normal; } -.titlepg { margin-left:auto; margin-right:auto; border-style:double; clear:both; } -span.chaptertitle { font-style:normal; display:block; text-align:center; font-size:150%; text-indent:0; } -.tblttl { text-align:center; text-indent:0;} -.tblsttl { text-align:center; font-variant:small-caps; text-indent:0; } - -pre sub.ms { width:4em; letter-spacing:1em; } -table.fmla { text-align:center; margin-top:0em; margin-bottom:0em; margin-left:0em; margin-right:0em; } -table.inline, table.symbol { display: inline-table; vertical-align: middle; } -td.cola { text-align:left; vertical-align:100%; } -td.colb { text-align:justify; } - -p, blockquote, div.p, div.bq { text-align:justify; } /* PARAGRAPHS */ -div.p, div.bq { margin-top:1em; margin-bottom:1em; } -blockquote, .bq { margin-left:1em; margin-right:0em; } -.verse { font-size:100%; } -p.indent {text-indent:2em; text-align:left; } -p.tb, p.tbcenter, verse.tb, blockquote.tb { margin-top:2em; } - -span.pb, div.pb, dt.pb, p.pb /* PAGE BREAKS */ -{ text-align:right; float:right; margin-right:0em; clear:right; } -div.pb { display:inline; } -.pb, dt.pb, dl.toc dt.pb, dl.tocl dt.pb, dl.undent dt.pb, dl.index dt.pb { text-align:right; float:right; margin-left: 1.5em; - margin-top:.5em; margin-bottom:.5em; display:inline; text-indent:0; - font-size:80%; font-style:normal; font-weight:bold; - color:gray; border:1px solid gray;padding:1px 3px; } -div.index .pb { display:block; } -.bq div.pb, .bq span.pb { font-size:90%; margin-right:2em; } - -div.img, body a img {text-align:center; margin-left:auto; margin-right:auto; margin-top:2em; margin-bottom:2em; clear:right; } -img { max-width:100%; height:auto; } - -sup, a.fn { font-size:75%; vertical-align:100%; line-height:50%; font-weight:normal; } -h3 a.fn { font-size:65%; } -sub { font-size:75%; } -.center, .tbcenter { text-align:center; clear:both; text-indent:0; } /* TEXTUAL MARKUP */ -span.center { display:block; } -table.center { clear:both; margin-right:auto; margin-left:auto; } -table.center tr td.l {text-align:left; margin-left:0em; } -table.center tr td.j {text-align:justify; } -table.center tr td.ltab { text-align:left; width:1.5em; } -table.center tr td.t {text-align:left; text-indent:1em; } -table.center tr td.t2 {text-align:left; text-indent:2em; } -table.center tr td.r, table.center tr th.r {text-align:right; } -table.center tr th.rx { width:4.5em; text-align:right; } -table.center tr th {vertical-align:bottom; } -table.center tr td {vertical-align:top; } -table.inline, table.symbol { display: inline-table; vertical-align: middle; } - -p { clear:left; } -.small, .lsmall { font-size:90%; } -.smaller { font-size:80%; } -.smallest { font-size:67%; } -.larger { font-size:150%; } -.large { font-size:125%; } -.xlarge { font-size:150%; } -.xxlarge { font-size:200%; } -.gs { letter-spacing:1em; } -.gs3 { letter-spacing:2em; } -.gslarge { letter-spacing:.3em; font-size:110%; } -.sc { font-variant:small-caps; font-style:normal; } -.unbold { font-weight:normal; } -.xo { position:relative; left:-.3em; } -.over { text-decoration: overline; display:inline; } -hr { width:20%; margin-left:40%; } -hr.dwide { margin-top:0; margin-bottom:0; width:90%; margin-left:5%; } -hr.double { margin-top:0; margin-bottom:0; width:100%; margin-left:0; margin-right:0; } -hr.f { margin-top:0; margin-bottom:0; width:100%; margin-left:0; } -.jl { text-align:left; } -.jr, .jri { text-align:right; min-width:2em; display:inline-block; float:right; } -.pcap .jri { font-size:80%; } -.jr1 { text-align:right; margin-right:2em; } -h1 .jr { margin-right:.5em; } -.ind1 { text-align:left; margin-left:2em; } -.u { text-decoration:underline; } -.hst { margin-left:2em; } -.hst { margin-left:4em; } -.rubric { color:red; } -.blue { color:blue; background-color:white; } -.green { color:green; background-color:white; } -.yellow { color:yellow; background-color:white; } -.white { color:white; background-color:black; margin-left:1em; margin-right:1em; max-width:28em; } -.cnwhite { color:white; background-color:black; min-width:2em; display:inline-block; - text-align:center; font-weight:bold; font-family:sans-serif; } -.cwhite { color:white; background-color:black; text-align:center; font-weight:bold; - font-family:sans-serif; } -ul li { text-align:justify; } -u.dbl { text-decoration:underline; } -.ss { font-family:sans-serif; font-weight:bold; } -.ssn { font-family:sans-serif; font-weight:normal; } -p.revint { margin-left:2em; text-indent:-2em; } -p.revint2 { margin-left:5em; text-indent:-3em; } -p.revint2 .cn { min-width:2.5em; text-indent:0; text-align:left; display:inline-block; margin-right:.5em; } -i .f { font-style:normal; } -.b { font-weight:bold; } -.i { font-style:italic; } -.f { font-style:italic; font-weight:bold; } - -dd.t { text-align:left; margin-left: 5.5em; } -dl.toc { clear:both; margin-top:1em; } /* CONTENTS (.TOC) */ -.toc dt.center { text-align:center; clear:both; margin-top:3em; margin-bottom:1em; text-indent:0;} -.toc dt { text-align:right; clear:left; } -.toc dt.just { text-align:justify; margin-left:2em; margin-right:2em; } -.toc dd { text-align:right; clear:both; } -.toc dd.ddt { text-align:right; clear:both; margin-left:4em; } -.toc dd.ddt2 { text-align:right; clear:both; margin-left:5em; } -.toc dd.ddt3 { text-align:right; clear:both; margin-left:6em; } -.toc dd.ddt4 { text-align:right; clear:both; margin-left:7em; } -.toc dd.ddt5 { text-align:right; clear:both; margin-left:8em; } -.toc dd.note { text-align:justify; clear:both; margin-left:5em; text-indent:-1em; margin-right:3em; } -.toc dt .xxxtest {width:17em; display:block; position:relative; left:4em; } -.toc dt a, -.toc dd a, -.toc dt span.left, -.toc dt span.lsmall, -.toc dd span.left { text-align:left; clear:right; float:left; } -.toc dt a span.cn { width:4em; text-align:right; margin-right:.7em; float:left; } -.toc dt.sc { text-align:right; clear:both; } -.toc dt.scl { text-align:left; clear:both; font-variant:small-caps; } -.toc dt.sct { text-align:right; clear:both; font-variant:small-caps; margin-left:1em; } -.toc dt.jl { text-align:left; clear:both; font-variant:normal; } -.toc dt.scc { text-align:center; clear:both; font-variant:small-caps; text-indent:0; } -.toc dt span.lj, span.lj { text-align:left; display:block; float:left; } -.toc dd.center { text-align:center; text-indent:0; } -dd.tocsummary {text-align:justify; margin-right:2em; margin-left:2em; } -dd.center .sc {display:block; text-align:center; text-indent:0; } -/* BOX CELL */ -td.top { border-top:1px solid; width:.5em; height:.8em; } -td.bot { border-bottom:1px solid; width:.5em; height:.8em; } -td.rb { border:1px solid; border-left:none; width:.5em; height:.8em; } -td.lb { border:1px solid; border-right:none; width:.5em; height:.8em; } -td span.cellt { text-indent:1em; } -td span.cellt2 { text-indent:2em; } -td span.cellt3 { text-indent:3em; } -td span.cellt4 { text-indent:4em; } - -/* INDEX (.INDEX) */ -dl.index { clear:both; } -.index dt { margin-left:2em; text-indent:-2em; text-align:left; } -.index dd { margin-left:4em; text-indent:-2em; text-align:left; } -.index dd.t { margin-left:6em; text-indent:-2em; text-align:left; } -.index dt.center {text-align:center; text-indent:0; } - dl.indexlr { clear:both; margin-left:auto; margin-right:auto; max-width:20em; } - dl.indexlr dt { clear:both; text-align:right; } - dl.indexlr dt span { text-align:left; display:block; float:left; } - dl.indexlr dt.center {text-align:center; text-indent:0; } -.ab, .ab1, .ab2 { -font-weight:bold; text-decoration:none; -border-style:solid; border-color:gray; border-width:1px; -margin-right:0px; margin-top:5px; display:inline-block; text-align:center; text-indent:0; } -.ab { width:1em; } -.ab2 { width:1.5em; } -a.gloss { background-color:#f2f2f2; border-bottom-style:dotted; text-decoration:none; border-color:#c0c0c0; color:inherit; } - /* FOOTNOTE BLOCKS */ -div.notes p { margin-left:1em; text-indent:-1em; text-align:justify; } - -dl.undent { font-family:sans-serif; font-size:90%; font-weight:bold; } -dl.undent dd { margin-left:3em; text-indent:-2em; text-align:justify; } -dl.undent dt { margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.undent dd.t { margin-left:4em; text-indent:-2em; text-align:justify; } - /* POETRY LINE NUMBER */ -.lnum { text-align:right; float:right; margin-left:.5em; display:inline; } - -.hymn { text-align:left; } /* HYMN AND VERSE: HTML */ -.verse { text-align:left; margin-top:1em; margin-bottom:1em; margin-left:0em; } -.versetb { text-align:left; margin-top:2em; margin-bottom:1em; margin-left:0em; } -.originc { text-align:center; text-indent:0; } -.subttl { text-align:center; font-size:80%; text-indent:0; } -.srcttl { text-align:center; font-size:80%; text-indent:0; font-weight:bold; } -p.lc { text-indent:0; text-align:center; margin-top:0; margin-bottom:0; } -p.t0, p.l { margin-left:4em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lb { margin-left:4em; text-indent:-3em; margin-top:2em; margin-bottom:0; text-align:left; } -p.tw, div.tw, .tw { margin-left:1em; text-indent:-1em; margin-top:0; margin-bottom:0; text-align:left; } -p.t, div.t, .t { margin-left:5em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t2, div.t2, .t2 { margin-left:6em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t3, div.t3, .t3 { margin-left:7em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t4, div.t4, .t4 { margin-left:8em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t5, div.t5, .t5 { margin-left:9em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t6, div.t6, .t6 { margin-left:10em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t7, div.t7, .t7 { margin-left:11em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t8, div.t8, .t8 { margin-left:12em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t9, div.t9, .t9 { margin-left:13em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t10, div.t10,.t10 { margin-left:14em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t11, div.t11,.t11 { margin-left:15em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t12, div.t12,.t12 { margin-left:16em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t13, div.t13,.t13 { margin-left:17em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t14, div.t14,.t14 { margin-left:18em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t15, div.t15,.t15 { margin-left:19em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lr, div.lr, span.lr { display:block; margin-left:0em; margin-right:1em; margin-top:0; margin-bottom:0; text-align:right; } -dt.lr { width:100%; margin-left:0em; margin-right:0em; margin-top:0; margin-bottom:0; margin-top:1em; text-align:right; } -dl dt.lr a { text-align:left; clear:left; float:left; } - -.fnblock { margin-top:2em; margin-bottom:2em; } -.fndef, p.fn { text-align:justify; margin-top:1.5em; margin-left:1.5em; text-indent:-1.5em; } -.fndef p.fncont, .fndef dl { margin-left:0em; text-indent:0em; } -.fnblock div.fncont { margin-left:1.5em; text-indent:0em; margin-top:1em; text-align:justify; } -.fnblock dl { margin-top:0; margin-left:4em; text-indent:-2em; } -.fnblock dt { text-align:justify; } -dl.catalog dd { font-style:italic; } -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -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 - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Take a Can of Salmon" width="500" height="780" /> -</div> -<div class="box"> -<h1>Take a Can of Salmon</h1> -</div> -<div class="pb" id="Page_i">i</div> -<div class="img"> -<img src="images/p01.jpg" alt="Salmon salad" width="500" height="773" /> -</div> -<div class="pb" id="Page_1">1</div> -<div class="img"> -<img src="images/p01a.jpg" alt="Salmon" width="678" height="185" /> -</div> -<p><span class="larger">S</span>almon 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.</p> -<p>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.</p> -<p>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!</p> -<p>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.</p> -<p>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 <a href="#Page_16">page 16</a>.</p> -<p>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!</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">SALMON APPETIZERS AND DIPS</span> -<br /><span class="smaller">(RECIPES ON <a class="htm" href="#Page_16">PAGE 16</a>)</span></h2> -<div class="img"> -<img src="images/p02.jpg" alt="Salmon appetizers and dips" width="500" height="429" /> -</div> -<p>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!</p> -<div class="img" id="fig1"> -<img src="images/p02a.jpg" alt="" width="91" height="409" /> -<p class="pcap">New York loves party food like this!</p> -</div> -<div class="pb" id="Page_3">3</div> -<h2 id="c2"><span class="small">SALMON MOUSSE</span></h2> -<div class="img"> -<img src="images/p02c.jpg" alt="Salmon mousse" width="500" height="433" /> -</div> -<h3 id="c3">ASPIC</h3> -<dl class="undent"><dt>1 tablespoon unflavored gelatine</dt> -<dt>2 tablespoons cold water</dt> -<dt>1 chicken bouillon cube</dt> -<dt>1 cup boiling water</dt></dl> -<p>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.</p> -<h3 id="c4">MOUSSE</h3> -<dl class="undent"><dt>3 cans (7¾ ounces each) salmon</dt> -<dt>½ cup mayonnaise or salad dressing</dt> -<dt>2 tablespoons chopped parsley</dt> -<dt>1 tablespoon lemon juice</dt> -<dt>1 tablespoon grated onion</dt> -<dt>1 teaspoon horse-radish</dt> -<dt>¼ teaspoon salt</dt> -<dt>Dash pepper</dt> -<dt>2 tablespoons unflavored gelatine</dt> -<dt>½ cup salmon liquid and water</dt> -<dt>1 cup whipping cream</dt> -<dt>Salad greens</dt> -<dt>1 hard-cooked egg</dt></dl> -<p>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.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c5"><span class="small">SALMON CHOWDER</span></h2> -<div class="img"> -<img src="images/p03.jpg" alt="Salmon chowder" width="500" height="503" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 chicken bouillon cube</dt> -<dt>1 cup boiling water</dt> -<dt>¾ cup chopped onion</dt> -<dt>½ cup chopped green pepper</dt> -<dt>1 clove garlic, finely chopped</dt> -<dt>¼ cup butter or other fat, melted</dt> -<dt>⅓ cup salmon liquid</dt> -<dt>1 pound can tomatoes</dt> -<dt>1 can (8 ounces) whole-kernel corn</dt> -<dt>1 cup sliced okra (optional)</dt> -<dt>½ teaspoon salt</dt> -<dt>¼ teaspoon thyme</dt> -<dt>Dash pepper</dt> -<dt>1 whole bay leaf</dt></dl> -<p>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.</p> -<div class="img" id="fig2"> -<img src="images/p03a.jpg" alt="" width="250" height="83" /> -<p class="pcap">New Orleans flavor in your own kitchen</p> -</div> -<div class="pb" id="Page_5">5</div> -<h2 id="c6"><span class="small">SALMON CREPES BAYOU</span></h2> -<div class="img"> -<img src="images/p03c.jpg" alt="Salmon crepes bayou" width="500" height="349" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 teaspoon chopped onion</dt> -<dt>3 tablespoons butter or other fat, melted</dt> -<dt>¼ cup flour</dt> -<dt>¼ teaspoon salt</dt> -<dt>Dash white pepper</dt> -<dt>Dash nutmeg</dt> -<dt>1½ cups salmon liquid and milk</dt> -<dt>2 egg yolks, beaten</dt> -<dt>2 tablespoons grated Parmesan cheese</dt> -<dt>2 tablespoons sherry</dt> -<dt>12 crepes</dt> -<dt>2 lemon slices, cut into sixths</dt> -<dt>Parsley</dt></dl> -<p>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.</p> -<p>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.</p> -<h3 id="c7">CREPES</h3> -<dl class="undent"><dt>¾ cup sifted flour</dt> -<dt>¼ teaspoon salt</dt> -<dt>2 eggs, beaten</dt> -<dt>1 cup milk</dt></dl> -<p>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.</p> -<div class="pb" id="Page_6">6</div> -<div class="img" id="fig3"> -<img src="images/p04.jpg" alt="" width="210" height="223" /> -<p class="pcap">Hearty dishes from Chicago</p> -</div> -<h2 id="c8"><span class="small">SALMON CURRY</span></h2> -<div class="img"> -<img src="images/p04a.jpg" alt="Salmon curry" width="500" height="400" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>¼ cup chopped onion</dt> -<dt>3 tablespoons butter or other fat, melted</dt> -<dt>3 tablespoons flour</dt> -<dt>1½ teaspoons curry powder</dt> -<dt>½ teaspoon salt</dt> -<dt>¼ teaspoon salt</dt> -<dt>¼ teaspoon ginger</dt> -<dt>Dash pepper</dt> -<dt>2 cups salmon liquid and milk</dt> -<dt>3 cups cooked rice</dt></dl> -<p>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.</p> -<p>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.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c9"><span class="small">SALMON RICE WITH KEBABS</span></h2> -<div class="img"> -<img src="images/p04c.jpg" alt="Salmon rice with kebabs" width="500" height="427" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>½ cup chopped onion</dt> -<dt>2 tablespoons butter or margarine, melted</dt> -<dt>⅔ cup water</dt> -<dt>1 can (10½ ounces) condensed consommé</dt> -<dt>1 cup uncooked rice</dt> -<dt>18 mushrooms</dt> -<dt>3 green peppers</dt> -<dt>3 tomatoes</dt> -<dt>½ cup butter or margarine, melted</dt></dl> -<p>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.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c10"><span class="small">SALMON BROCCOLI PIE</span></h2> -<div class="img"> -<img src="images/p05.jpg" alt="Salmon broccoli pie" width="399" height="499" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>¼ cup butter or margarine</dt> -<dt>¼ cup flour</dt> -<dt>½ teaspoon thyme</dt> -<dt>¼ teaspoon pepper</dt> -<dt>2 cups salmon liquid and milk</dt> -<dt>1 can (4 ounces) chopped mushrooms, drained</dt> -<dt>1 tablespoon chopped parsley</dt> -<dt>1½ cups cooked, drained, chopped broccoli</dt> -<dt>1 cup pastry mix</dt></dl> -<p>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.</p> -<div class="img" id="fig4"> -<img src="images/p05a.jpg" alt="" width="360" height="353" /> -<p class="pcap">Delightful dishes for Anywhere, U.S.A.!</p> -</div> -<div class="pb" id="Page_9">9</div> -<h2 id="c11"><span class="small">SALMON CASSOULET</span></h2> -<div class="img"> -<img src="images/p05b.jpg" alt="Salmon" width="385" height="500" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 cup uncooked elbow macaroni</dt> -<dt>1 tablespoon chopped green pepper</dt> -<dt>1 small clove garlic, finely chopped</dt> -<dt>⅓ cup butter or other fat, melted</dt> -<dt>⅓ cup flour</dt> -<dt>2 teaspoons powdered mustard</dt> -<dt>¼ teaspoon pepper</dt> -<dt>2 cups salmon liquid and milk</dt> -<dt>1 cup grated cheese</dt> -<dt>1 cup cooked lima beans</dt></dl> -<p>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.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c12"><span class="small">SALMON FLORENTINE</span></h2> -<div class="img"> -<img src="images/p06.jpg" alt="Salmon florentine" width="500" height="442" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 cup cooked, drained spinach</dt> -<dt>2 tablespoons butter or margarine</dt> -<dt>¼ teaspoon pepper</dt> -<dt>Dash nutmeg</dt> -<dt>2 tablespoons chopped onion</dt> -<dt>1 clove garlic, finely chopped</dt> -<dt>2 tablespoons butter or margarine, melted</dt> -<dt>3 tablespoons flour</dt> -<dt>¼ teaspoon salt</dt> -<dt>1¼ cups salmon liquid and milk</dt> -<dt>2 tablespoons sherry</dt> -<dt>¼ cup grated Parmesan cheese (optional)</dt> -<dt>3 hard-cooked eggs, sliced</dt> -<dt>Watercress</dt></dl> -<p>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.</p> -<div class="pb" id="Page_11">11</div> -<h2 id="c13"><span class="small">SALMON BURGERS</span></h2> -<div class="img"> -<img src="images/p06c.jpg" alt="Salmon burgers" width="500" height="408" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>½ cup chopped onion</dt> -<dt>¼ cup butter or other fat, melted</dt> -<dt>⅓ cup salmon liquid</dt> -<dt>⅓ cup dry bread crumbs</dt> -<dt>2 eggs, beaten</dt> -<dt>¼ cup chopped parsley</dt> -<dt>1 teaspoon powdered mustard</dt> -<dt>½ teaspoon salt</dt> -<dt>½ cup dry bread crumbs</dt> -<dt>6 round buttered buns</dt> -<dt>Lemon wedges</dt></dl> -<p>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.</p> -<div class="img" id="fig5"> -<img src="images/p06d.jpg" alt="" width="177" height="200" /> -<p class="pcap">A favorite in Seattle; great as all outdoors</p> -</div> -<div class="pb" id="Page_12">12</div> -<h2 id="c14"><span class="small">SALMON CABBAGE VINAIGRETTE</span></h2> -<div class="img"> -<img src="images/p07.jpg" alt="Salmon cabbage vinaigrette" width="482" height="500" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 quart shredded cabbage</dt> -<dt>¼ cup chopped onion</dt> -<dt>¼ cup chopped parsley</dt> -<dt>2 hard-cooked eggs, chopped</dt> -<dt>Vinaigrette dressing</dt> -<dt>18 large cabbage leaves</dt></dl> -<p>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.</p> -<h3 id="c15">VINAIGRETTE DRESSING</h3> -<dl class="undent"><dt>1 teaspoon salt</dt> -<dt>Dash cayenne pepper</dt> -<dt>¼ teaspoon paprika</dt> -<dt>3 tablespoons vinegar</dt> -<dt>½ cup olive or salad oil</dt> -<dt>1 tablespoon chopped pimiento</dt> -<dt>1 tablespoon chopped sweet pickle</dt> -<dt>1 tablespoon chopped green pepper</dt></dl> -<p>Combine salt, cayenne pepper, -and paprika. Add vinegar and oil slowly, -beating thoroughly. Add pimiento, sweet -pickle, and green pepper. Serves 6.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c16"><span class="small">SALMON LOUIS</span></h2> -<div class="img"> -<img src="images/p07c.jpg" alt="Salmon louis" width="402" height="500" /> -</div> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 head lettuce</dt> -<dt>2 tomatoes, cut in sixths</dt> -<dt>Louis dressing</dt> -<dt>2 hard-cooked egg yolks, sieved</dt></dl> -<p>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.</p> -<h3 id="c17">LOUIS DRESSING</h3> -<dl class="undent"><dt>½ cup mayonnaise or salad dressing</dt> -<dt>2 tablespoons whipping cream</dt> -<dt>2 tablespoons chili sauce</dt> -<dt>2 tablespoons chopped green pepper</dt> -<dt>2 tablespoons chopped green onions</dt> -<dt>2 hard-cooked egg whites, chopped</dt> -<dt>1 tablespoon chopped olives</dt> -<dt>½ teaspoon lemon juice</dt> -<dt>Dash salt</dt> -<dt>Dash pepper</dt></dl> -<p>Combine all ingredients and chill. -Serves 6.</p> -<div class="img" id="fig6"> -<img src="images/p07d.jpg" alt="" width="142" height="239" /> -<p class="pcap">Salmon salads -delight smart San Francisco—try one tonight</p> -</div> -<div class="pb" id="Page_14">14</div> -<h2 id="c18"><span class="small">SALMON SOUFFLÉ</span></h2> -<div class="img"> -<img src="images/p08.jpg" alt="Salmon soufflé" width="500" height="487" /> -</div> -<dl class="undent"><dt>1 can (7¾ ounces) salmon</dt> -<dt>¼ cup butter or margarine</dt> -<dt>¼ cup flour</dt> -<dt>½ teaspoon powdered mustard</dt> -<dt>¼ teaspoon salt</dt> -<dt>Dash cayenne pepper</dt> -<dt>1 cup milk</dt> -<dt>6 egg yolks, beaten</dt> -<dt>1 tablespoon chopped parsley</dt> -<dt>6 egg whites</dt></dl> -<p>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.</p> -<div class="pb" id="Page_15">15</div> -<h2 id="c19"><span class="small">SALMON SOUTHERN CORNBREAD</span></h2> -<div class="img"> -<img src="images/p08a.jpg" alt="Salmon southern cornbread" width="500" height="483" /> -</div> -<dl class="undent"><dt>1 can (7¾ ounces) salmon</dt> -<dt>1 cup sifted flour</dt> -<dt>1 cup cornmeal</dt> -<dt>4 teaspoons baking powder</dt> -<dt>¼ cup sugar</dt> -<dt>½ teaspoon salt</dt> -<dt>1 egg, beaten</dt> -<dt>1 cup salmon liquid and milk</dt> -<dt>¼ cup butter or other fat, melted</dt></dl> -<p>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.</p> -<div class="img" id="fig7"> -<img src="images/p08c.jpg" alt="" width="127" height="171" /> -<p class="pcap">Miami’s sun -inspired -this golden -corn bread</p> -</div> -<div class="pb" id="Page_16">16</div> -<h2 id="c20"><span class="small">SALMON BUFFET</span> -<br /><span class="smaller">(<a href="#cover">FRONT COVER</a>)</span></h2> -<dl class="undent"><dt>3 cans (7¾ ounces each) salmon</dt> -<dt>1 head endive</dt> -<dt>3 lemon slices</dt> -<dt>Capers</dt> -<dt>3 hard-cooked eggs, quartered, and deviled</dt> -<dt>1 cucumber, sliced crosswise</dt> -<dt>6 cauliflower flowerettes</dt> -<dt>6 ripe olives</dt> -<dt>1 carrot, cut into strips</dt></dl> -<p>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.</p> -<h2 id="c21"><span class="small">SALMON SALAD</span> -<br /><span class="smaller">(<a href="#Page_i">INSIDE FRONT COVER</a>)</span></h2> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 head leaf lettuce</dt> -<dt>1 bunch watercress</dt> -<dt>1 hard-cooked egg</dt> -<dt>Salad oil</dt> -<dt>Vinegar</dt></dl> -<p>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.</p> -<h2 id="c22"><span class="small">APPETIZERS AND DIPS</span></h2> -<h3 id="c23">SALMON SOUR CREAM DIP</h3> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>½ teaspoon salt</dt> -<dt>3 drops tabasco</dt> -<dt>1 teaspoon grated onion</dt> -<dt>1 cup sour cream</dt> -<dt>1 tablespoon drained red caviar</dt> -<dt>Assorted crackers</dt></dl> -<p>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.</p> -<h3 id="c24">SALMON APPETIZER</h3> -<dl class="undent"><dt>1 can (7¾ ounces) salmon</dt> -<dt>1 head endive</dt> -<dt>1 teaspoon lemon juice</dt> -<dt>Dash pepper</dt> -<dt>Onion rings</dt> -<dt>Capers</dt></dl> -<p>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.</p> -<h3 id="c25">SALMON AVOCADO SPREAD</h3> -<dl class="undent"><dt>1 can (7¾ ounces) salmon</dt> -<dt>1 avocado</dt> -<dt>1 tablespoon lemon juice</dt> -<dt>1 tablespoon olive or salad oil</dt> -<dt>1 clove garlic, finely chopped</dt> -<dt>1½ teaspoons grated onion</dt> -<dt>½ teaspoon salt</dt> -<dt>4 drops tabasco</dt> -<dt>Crackers</dt></dl> -<p>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.</p> -<h3 id="c26">SALMON CURRIED EGGS</h3> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>⅔ cup mayonnaise or salad dressing</dt> -<dt>1 tablespoon chili sauce</dt> -<dt>1 teaspoon chopped pimiento</dt> -<dt>1 teaspoon chopped green pepper</dt> -<dt>1 teaspoon grated onion</dt> -<dt>¼ teaspoon curry powder</dt> -<dt>1½ dozen hard-cooked eggs</dt> -<dt>Parsley</dt></dl> -<p>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.</p> -<div class="pb" id="Page_17">17</div> -<h2 id="c27"><span class="small">SALMON TART</span> -<br /><span class="smaller">(<a href="#Page_18">BACK COVER</a>)</span></h2> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>1 cup pastry mix</dt> -<dt>½ cup chopped onion</dt> -<dt>2 tablespoons butter or margarine, melted</dt> -<dt>2 tablespoons chopped parsley</dt> -<dt>4 eggs, beaten</dt> -<dt>1½ cups salmon liquid and coffee cream</dt> -<dt>½ teaspoon salt</dt></dl> -<p>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.</p> -<h2 id="c28"><span class="small">SALMON TETRAZZINI</span> -<br /><span class="smaller">(<a href="#Page_18">BACK COVER</a>)</span></h2> -<dl class="undent"><dt>1 pound can salmon</dt> -<dt>2 tablespoons butter or margarine</dt> -<dt>2 tablespoons flour</dt> -<dt>½ teaspoon salt</dt> -<dt>Dash pepper</dt> -<dt>Dash nutmeg</dt> -<dt>2 cups salmon liquid and milk</dt> -<dt>1 tablespoon sherry</dt> -<dt>2 cups cooked spaghetti</dt> -<dt>1 can (4 ounces) sliced mushrooms, drained</dt> -<dt>2 tablespoons grated Parmesan cheese</dt> -<dt>2 tablespoons dry bread crumbs</dt> -<dt>Watercress</dt></dl> -<p>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.</p> -<h2 id="c29"><span class="small">SALMON PASTA</span> -<br /><span class="smaller">(<a href="#Page_18">BACK COVER</a>)</span></h2> -<dl class="undent"><dt>1 can (7¾ ounces) salmon</dt> -<dt>1 pound ricotta cheese</dt> -<dt>12 large pasta shells</dt> -<dt>3 quarts boiling water</dt> -<dt>1 tablespoon salt</dt> -<dt>3 tablespoons butter or margarine</dt> -<dt>3 tablespoons flour</dt> -<dt>½ teaspoon salt</dt> -<dt>Dash pepper</dt> -<dt>Dash nutmeg</dt> -<dt>1 cup milk</dt> -<dt>1 cup cooked, drained spinach</dt> -<dt>½ cup grated Parmesan cheese</dt> -<dt>Parsley</dt></dl> -<p>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.</p> -<hr class="dwide" /> -<p><i>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.</i></p> -<hr class="dwide" /> -<p class="center"><span class="sc">Circular No. 60</span> -<br />U.S. Department of the Interior—Fish and Wildlife Service, Bureau of Commercial Fisheries -<br />This publication made possible through private contribution from the Canned Salmon Institute, Seattle, Washington, U.S.A. Photographs by Seranne & Gaden, New York City. -<br />For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington 25, D.C. Price 25 cents</p> -<div class="pb" id="Page_18">18</div> -<div class="img" id="fig8"> -<img src="images/p09.jpg" alt="" width="500" height="784" /> -<p class="pcap"><span class="ss">SALMON TETRAZZINI · SALMON TART · SALMON PASTA</span></p> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -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 *** - -***** This file should be named 62846-h.htm or 62846-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/4/62846/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - 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. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - - - -Section 3. Information about the Project Gutenberg Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - - - -</pre> - -</body> -</html> diff --git a/old/62846-h/images/cover.jpg b/old/62846-h/images/cover.jpg Binary files differdeleted file mode 100644 index eece403..0000000 --- a/old/62846-h/images/cover.jpg +++ /dev/null diff --git a/old/62846-h/images/p01.jpg b/old/62846-h/images/p01.jpg Binary files differdeleted file mode 100644 index c2101c7..0000000 --- a/old/62846-h/images/p01.jpg +++ /dev/null diff --git a/old/62846-h/images/p01a.jpg b/old/62846-h/images/p01a.jpg Binary files differdeleted file mode 100644 index 1835b15..0000000 --- a/old/62846-h/images/p01a.jpg +++ /dev/null diff --git a/old/62846-h/images/p02.jpg b/old/62846-h/images/p02.jpg Binary files differdeleted file mode 100644 index 000b901..0000000 --- a/old/62846-h/images/p02.jpg +++ /dev/null diff --git a/old/62846-h/images/p02a.jpg b/old/62846-h/images/p02a.jpg Binary files differdeleted file mode 100644 index 50e681c..0000000 --- a/old/62846-h/images/p02a.jpg +++ /dev/null diff --git a/old/62846-h/images/p02c.jpg b/old/62846-h/images/p02c.jpg Binary files differdeleted file mode 100644 index 4409ea9..0000000 --- a/old/62846-h/images/p02c.jpg +++ /dev/null diff --git a/old/62846-h/images/p03.jpg b/old/62846-h/images/p03.jpg Binary files differdeleted file mode 100644 index d6f87fa..0000000 --- a/old/62846-h/images/p03.jpg +++ /dev/null diff --git a/old/62846-h/images/p03a.jpg b/old/62846-h/images/p03a.jpg Binary files differdeleted file mode 100644 index 6236564..0000000 --- a/old/62846-h/images/p03a.jpg +++ /dev/null diff --git a/old/62846-h/images/p03c.jpg b/old/62846-h/images/p03c.jpg Binary files differdeleted file mode 100644 index 54b4355..0000000 --- a/old/62846-h/images/p03c.jpg +++ /dev/null diff --git a/old/62846-h/images/p04.jpg b/old/62846-h/images/p04.jpg Binary files differdeleted file mode 100644 index b8ddcd1..0000000 --- a/old/62846-h/images/p04.jpg +++ /dev/null diff --git a/old/62846-h/images/p04a.jpg b/old/62846-h/images/p04a.jpg Binary files differdeleted file mode 100644 index 579afaa..0000000 --- a/old/62846-h/images/p04a.jpg +++ /dev/null diff --git a/old/62846-h/images/p04c.jpg b/old/62846-h/images/p04c.jpg Binary files differdeleted file mode 100644 index c8de5ff..0000000 --- a/old/62846-h/images/p04c.jpg +++ /dev/null diff --git a/old/62846-h/images/p05.jpg b/old/62846-h/images/p05.jpg Binary files differdeleted file mode 100644 index 3b7cf7a..0000000 --- a/old/62846-h/images/p05.jpg +++ /dev/null diff --git a/old/62846-h/images/p05a.jpg b/old/62846-h/images/p05a.jpg Binary files differdeleted file mode 100644 index 373f09e..0000000 --- a/old/62846-h/images/p05a.jpg +++ /dev/null diff --git a/old/62846-h/images/p05b.jpg b/old/62846-h/images/p05b.jpg Binary files differdeleted file mode 100644 index f57dca4..0000000 --- a/old/62846-h/images/p05b.jpg +++ /dev/null diff --git a/old/62846-h/images/p06.jpg b/old/62846-h/images/p06.jpg Binary files differdeleted file mode 100644 index c5010ff..0000000 --- a/old/62846-h/images/p06.jpg +++ /dev/null diff --git a/old/62846-h/images/p06c.jpg b/old/62846-h/images/p06c.jpg Binary files differdeleted file mode 100644 index f5aff31..0000000 --- a/old/62846-h/images/p06c.jpg +++ /dev/null diff --git a/old/62846-h/images/p06d.jpg b/old/62846-h/images/p06d.jpg Binary files differdeleted file mode 100644 index f9cda10..0000000 --- a/old/62846-h/images/p06d.jpg +++ /dev/null diff --git a/old/62846-h/images/p07.jpg b/old/62846-h/images/p07.jpg Binary files differdeleted file mode 100644 index 9b50292..0000000 --- a/old/62846-h/images/p07.jpg +++ /dev/null diff --git a/old/62846-h/images/p07c.jpg b/old/62846-h/images/p07c.jpg Binary files differdeleted file mode 100644 index 0ae94aa..0000000 --- a/old/62846-h/images/p07c.jpg +++ /dev/null diff --git a/old/62846-h/images/p07d.jpg b/old/62846-h/images/p07d.jpg Binary files differdeleted file mode 100644 index fe0a04a..0000000 --- a/old/62846-h/images/p07d.jpg +++ /dev/null diff --git a/old/62846-h/images/p08.jpg b/old/62846-h/images/p08.jpg Binary files differdeleted file mode 100644 index 4990782..0000000 --- a/old/62846-h/images/p08.jpg +++ /dev/null diff --git a/old/62846-h/images/p08a.jpg b/old/62846-h/images/p08a.jpg Binary files differdeleted file mode 100644 index ec905a5..0000000 --- a/old/62846-h/images/p08a.jpg +++ /dev/null diff --git a/old/62846-h/images/p08c.jpg b/old/62846-h/images/p08c.jpg Binary files differdeleted file mode 100644 index 16f9742..0000000 --- a/old/62846-h/images/p08c.jpg +++ /dev/null diff --git a/old/62846-h/images/p09.jpg b/old/62846-h/images/p09.jpg Binary files differdeleted file mode 100644 index 66678ae..0000000 --- a/old/62846-h/images/p09.jpg +++ /dev/null diff --git a/old/62846-h/images/spine.jpg b/old/62846-h/images/spine.jpg Binary files differdeleted file mode 100644 index 596b1d6..0000000 --- a/old/62846-h/images/spine.jpg +++ /dev/null |
