RECIPES FOR CANNED FISH

CANNED FISH IN THE DIET

As a rule, canned fish is a comparatively cheap food and there is no reason why the economical housewife
should not make frequent use of the various kinds. It should be bought, however, from a reputable firm, in order that the greatest value may be obtained for the money spent. In addition, it should be used as soon as possible after the can has been opened; if all of it cannot be utilized at one time, it should be placed in a covered receptacle--not a metal one--and kept cold to prevent it from spoiling.

Often canned fish can be served without any further preparation than removing it from the can. However, as some varieties, particularly salmon and tuna fish, are much used in the preparation of both cold and cooked dishes, several recipes are here given for these varieties.

CREAMED TUNA FISH

Combining tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and palatable--one that will prove very satisfactory when something to take the place of meat in a light meal is desired.

CREAMED TUNA FISH

(Sufficient to Serve Six)

3 Tb. butter

3 Tb. flour

1/2 tsp. salt

1/8 tsp. pepper

1/8 tsp. paprika

1-1/2 c. hot milk

1-1/2 c. tuna fish

1 egg

Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve.

SALMON MOLD

A change from the usual way of serving salmon can be had by making a salmon mold such as is illustrated in Fig. 24. Besides being a delicious dish and providing variety in the diet, salmon mold is very attractive.

SALMON MOLD

(Sufficient to Serve Six)

2 c. salmon

2 Tb. vinegar

1/2 tsp. salt

1/8 tsp. pepper

1 Tb. gelatine

1-1/2 c. boiling water Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water.

Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon-and-gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once.