68. 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.
69. 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.
70. 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
[Illustration: FIG. 24]
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. A
very desirable dressing for this purpose is made as follows: