Evening Star Newspaper, March 11, 1926, Page 26

7 mccumulatin 1,000 Prizes $ [For the 50 Best | SalmonRecipes SendIn You-r'Choice Original | " Dishes For Entry In GrcavthAontesl Assm-ln‘rn Satmon Packers of | the b Pacific are to issue | a new recipe book containing the | selected canned salmon recipes of the best cooks in the land. The salmon people offer fifty prizes, totaling $1,000.00 for the best original recipes they can find. The first prize i 0.00—just for one | dish. Could you use $500 pin me nd prize is $100, next $40, and so on down the line, so that 50 women (or men, if they can® [ cook) will share in this great dis- | tribution. Rules are simple—all you need do is to send in vour favorite recipe. or recipes. Address your recipes to Associ- |° ated Salmon Packers, 2500 L. C. | Smith Building. Seattle—and send | them in right away. - Dr. Harvey W. Wiley, former | United States Pure Food Commis- | sioner. and laterly head of the Good Housekeeping Bureau of | Foods. Sanitation and Health, has referred to Salmon as “The King of Food Fi Salmon is a rich, delicious fish found in greatest abundance in Alaska and waters tributary to the North Pacific. large modern packing plants, sanitary in highest degree, dot the | northern shores. | The salmon are caught in nets, | cleaned and washed, cut and placed | in hermetically sealed cans ; cooked in live steam and brought to your table with all the original flavor and rich essence retained. { YEARS ago salmon were first canned on the Sacramento River; then on the Columbia River, Puget Sound, and now Alaska is the greatest soarce of supply. The industry now packs salmon to the amount of $50,000,000 a year. Red salmon were the first to be canned, but pink salmon are much more abundant, have all the food value and fine flavor of the other and cost you only 20 or 25 cents i a can. ! At this price a pound of pink salmon compares in food value with 1.4 pounds of ham, costing 63 cents, the same amount of chicken at 49 cents, Sirloin steak costing 52 cents, or a dozen eggs at present market price. (Figures from Secretary of Commerce Hoo- ver's recent bulletin.) Hsw Salmon Compares In The { ilowing significant state- | ment iegirding the iodine content of canned salmon and its beneficial effect in he treatment of goiter appears in “‘Canned Salmon,” just jssued Uy t1e Bureau of Fisheries, Dept. of ( >mmerce, Washington, D. C. sent. for free copy. Asso- ciated Salmin Packers, 2500 L. C. Smith Bldg., Seattle. “Goiter is very common in many parts of the United States, affect- jng in some 'instances over fifty per cent of the population. Todine or foods rich ji: iodine have been found to be very' efficient in the prrventio'- and treatment of this disease. In fac!. poiter seldom oc- “urs in those sations in which the | food and water purtain relatively | large amounts of iodine. Sea foods are rich in thie ;:Pntial element, as might ie expected when one considers that soluble iodine salts d from the land have been g for willions of years " in the occan. Chuo: and pink sal- ymon contain ruore than ten times at much iodine as met, milk, eggs, cheese, fresh water fsh or most of the fruits and vegetables.” ‘washe ¥ & % Adk for Salson Sumwickes, Salad, ‘:;,‘ in Resteurants erful—those Pink hes. If wur lunel sn't seove them, They're wanfi Salmon Ssnd;n::’ unter or cafe Co¢ :‘:k that they be added o the menu, When you want 3 quick bite at moon or in mid-aftursoen, i satisfying, ¥ they are o dclicions. \‘1 SALMON CROQUETTES 11b. ean Pink 1 cupful milk Salmon 1 egg (additional) 1 tsp. salt 4 tsp. pepper i cupful fine bread crumbs i canpeas 2 tbsp. butter 4 tbsp. flour 1egg fat for frying Flake salmon. Melt butter, stir in Boor and add gradually the milk, stir- ring constantly. It will be very thick. Add seasonings, mix with peas and malmon. Add beaten egg, then cool. ‘When cool, form into croquettes, roll in crumbs, then in beaten egg to which has been added a tbsp. of wa- ter, then again in crumbs, and fry in deep hot fat toa golden brown. Drain on brown paper and serve on hot platter surronded by hot marshed potatoes decc .ted with parsley. 4 pint celery o 3 hard boiled eggs # pint Mayonnaise Pick the fish apart and add diced celery and Mayonnaise dressing, toss- ing lightly. Season to taste. Save a Mttle Mayonnaise to pour over the top. Top with eggs cut in halves and serve in salad dish on criep lettuce. Ome cup boiled salad dressing, 13 cups minced Pink Salmon, scason to taste. Mix dressing and salmon to a paste. Slice b very thin and #pread with the salmon paste, cut into dainty shapes and garnish with watercross or parsley. These can be made 2 or 3 hours before serving by placing closely together and covering With damp napkin. The Salmon Paste will keep indefinitely. V¢ mm"fl‘luomn (As shown st the right) delicious one-dish meal for five - " 8% & total cost of aboat THE . EVENING = STAR, C., THURSDAY, WASHINGTON,: D. MARCH 11, - 1926. . | Tempting Wholesome Dishes — that cost so little O you realize how many delicious dishes may be added to the daily menu by Canned Pink Salmon? Serve it-in any number of savory ways—hot, or cold as it comes from the can! Especially good right now, when the Lenten season taxes one’s ingenuity to find new and appetiz- ing combinations of fish for the family table. Canned Pink Salmon should be on the pantry shelf of every home. Thoroughly cooked in the can it is ready in an instant for a most satisfying cold lunch, a delicious.salad, or mixed with a little mayonnaise and minced ripe olives for salmon sandwiches. A full-pound can of Pink Salmon. sold in most stores at not more than 25 cents, combined with rice, spaghetti or macaroni, like the dish pic- tured below, will make a delicious meal for five or six persons—at a total cost of perhaps.35 cents. Creamed salmon, salmon en casserole, scalloped salmon, salmon chow- der supreme, s’z’xlmo.n loaf—in scores of other ways you may enjoy the “King o}i Food Fish,” which comes to your table better in the can than fresh from the sea. Canned Pink Salmon contains a much higher percentage of proteins than sirloin steak, eggs, sugar-cured ham, spring chicken, rice or potatoes. All the precious iodine content retained, for the health of every member of the family—especially children. Try the recipes printed on this page, but we especially urge you to enter the $1,000.00 prize recipe contest—we want your favorite, indi- vidual salmon recipe, so thousands of others, too, may enjoy it. '$1,000.00 Cash Prizes for 50 Best Recipes ANNED SALMON is good in so many ways that for a new recipe book the packers of Pink Salmon of the Pacific Coast offer One Thousand Dollars in Cash Prizes for the best original recipes—salads, sandwiches, cocktails, chowder, salmon loaf, casserole dishes, salmon hamburger, scal loped salmon, croquettes or other dishes— hot or cold. First Prize $ 500.00 Second Prize ___ 100.00 Third Prize ____ 40.00 Fourth Prize ____ 20.00 Fifth Prize ______ 15.00 20 Prizes, $10 each 200.00 25 Prizes, $5 each . 125.00 $1000.00 SUGGESTIONS ON CONTEST: Contest is open to all. Please state whether recipe has been tried in your own kitchen and how many persons it should serve. We would like to know your total cost preparing recipe. We would like to have you indicate brand pink salmon you pre- fer. Contest closes August 31, 1926. We will send vou (free) “Forty Ways to_Serve Salmon”; also United States Department of Commerce (Secretary Hoover) new publication, presenting remarkable food value canned salmon, healthful iodine con- tent (for goiter), and specially se lected recipes. Associated Salmon Packers 2500 L. C. Smith Building Seattle, Washington PINK SALMON CEOWDER 1 -Ib. can Pink 1 medium-sized Salmon tato 1 amall onton 1 pint milk Break fish into pleces. Dice &orl into pan and fry quickly, until they are a light brown. Place potato, fish, pork and onlon in a large saucepan, dust with salt pepper. Cover the whole with bolling water and let simmer for 20 minutes. Add pint of milk \and 2 finely broken crackers. Serve in soup plates. An excellent chowder, Inexpensive and nuf 1 cupful soft bread n erumbs 3 cupfal milk 2 beaten eggs. # tsD. pepper 13 tsp. salt 1 tsp minced onton grated rind of § lemon Drai: liquor from salmon and re- or sauce. Separate salmom into and mix with other ingredi- Molc into a loaf, pack greased bread pan and bake in moderate ovea for 40 minutes. Remove to a hot platter, decorate with Temon slices ané serve with ft drawn butter sauce. Send in the coupon today for FRER booklet, “Porty New Ways to Serve Salmon.”