Indianapolis Times, Volume 39, Number 38, Indianapolis, Marion County, 24 June 1927 — Page 14

PAGE 14

Salmon and Tuna Fish Prize- Winning Recipes

The twenty best recipes for salmon and tuna fish used in salad submitted to The Times recipe department this week have been chosen and /,are day. Os the refreshing, cooling dishes • you are able to make with gelatin, which is your favorite? Won’t you •send it to The Times by Wednesday noon and maybe win one of the '•dollar checks sent to every reader whose recipe is chosen good enough, ?° P you can use gelatin for desserts or salads. Send in your recipe today f ° r Each'day of the week except Friday The Times prints a recipe for a miscellneaous dish. Those may be sent in any time. Any favorite dish of yours may win one of the dollar

prizes. * Here are the salmon and tuna fish -salad recipes: Tuna Fish Salad , One can tuna fish, two cups Rooked potatoes, cubed, one half cup cubed cooked beets, salad dressing and lettuce. Flake fish, mix with •potatoes and beets, arrange on lettuce leaf or celery leaf and pour over it the mayonnaise or cooked dressing. Chill in ice box. Mrs. Anderson, 1710 Lexington Ave., City. Salmon Salad ■ One can salmon, pick apart in small pieces, removing bone. Add three boiled potatoes the size of egg, three hard boiled eggs, one cup celery, one cup sweet pickle, one half ■cup cabbage, one half cup ripe tomato, one sweet mango, one and one tialf teaspoon salt. Dice potatoes, •eggs, celery, pickle, cabbage, tomato and mango, add to salmon and mix with mayonnaise. Serve on crisp lettuce leaf topped with stuffed olives. l Mrs. Josephine Williams, Spencer, Lind. Danish Fish Salad One half pound canned tuna fish, one cup canned peas, one cup cold boiled spaghetti, two tablespoons Vinegar, one half sliced red pepper. Flake the fish and lightly mix in the peas and spaghetti. Add vinegar ‘and pepped. Arrange on lettuce and serve witlr mayonnaise. Juanita Yaw, Miiroy, Indiana. Stuffed Eggs With Salmon Filling Make a salmon salad paste with salmon, chopped celery, yolks of boiled eggs and mayonnaise. Boil 'as many eggs as desired and remove shells. Fill the whites with the salmon salad, place in a bowl of lettuce and pour mayonnaise over all. Mrs. C. T. Thurman, 710 E. Sixty„Third St., city. Russian Salad Remove the bones and skin from 'one can of salmon and chop fine,

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place on ice. Take one tablespoon each chopped olives and dill pickle, two' tablespoons catsup, one-fourth teaspoon salt and mix well with one half cup stiff mayonnaise. Chill and serve over the salmon, placed on crisp lettuce leaves. Doris Lyons, Southport, Ind. Sea Chicken Salad Flake one can tuna fish. Cut fine one half green and one half red sweet peppers from which seeds have been removed, one small bunch celery, two sweet pickles, and about an ounce of pecan meats. Add these to the fish with either mayonnaise or a boiled salad dressing, and let stand an hour or more before serving. Regina Meyer, 1634 S. Talbott St., City. Molded Tuna Fish Dissolve one package of lemon gelatine in one pint of boiling water. When cool add one can tuna fish, three sweet pickles, two boiled eggs, chopped fine, salt, pepper, one half cup peas, and one half cup chopped celery. Pour into large mold. When cold and firm slice and serve on a lettuce leaf. Ivey Compton, 6419 Ashland Ave., City. Salmon in Egg Cubs Cook six beets, slice and cover with vinegar, adding one raw beet peeled and pricked with a fork to give a dark red color. Hard boil six eggs and peel. Add to the beets and vinegar and leave in two days. Remove, cut in half crossways, remove yolk, mix with salmon from which bones and skin are removed. Moisten with lemon juice and season. Put back in egg, chill and serve on lettuce leaf with one thin slice of lemon. Mrs. Andrew White, 29 South St., Frankllin, Ind. Delicious Salad One-fourth cup granulated gelatin dissolved in one-half cup cold

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water. Drain one can of peas, bone one can of pink salmon and use onehalf cup chopped pickles or pimento, dash of Mexican pepper and salt. Mix lightly all together with a fork and let gelatin set until firm. Pearl A. Stevens, Main and Spruce Sts., Centerville, Jnd. Mangoe Salmon Salad One can salmon, remove skin and bones, and chop fine; one small bunch of celery chopped fine, two carrots, two, mangoes run through food chopper. Squeeze out all moisture and add one-half cup pickelette, mix well. Trim salad plates with lettuce and heap salad in center. Mrs. A. B. Culbertson, 3304 W. Michigan St., City. Tomato and Salmon Salad Peel medium sized tomatoes, remove a thin slice from the top and take out pulp and seeds? Mix equal parts of salmon and cold boiled potatoes chopped fine, season with salt, pepper and a little chopped celery. Moisten with mayonnaise dressing. Fill tomatoes with mixture, put teaspoon of dressing on top and serve on lettuce leaves. Martha White, 322 Koehne St., City. Salad One can of salmon, three cucumbers chopped fine, three-fourths cup salted peanuts chopped fine. Use the following dressing: One egg well beaten, one-half cup vinegar, one tablespoon of butter, one-half teaspoon celery seed, pinch of salt, one teaspoon of sugar. Cook until it “MILK FED" POULTRY Dressed Free While Ton Walt Heavy Springers 45<* Leghorn Springers .....380 Hens - tiOC Boosters 20<? FKESH EGOS MILLISER POULTRY CO. 11 N. West St. HA In 6994 Open Saturday Until 8 O’clock

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THE INDIANAPOLIS TIMES

thickens and pour over salmon. Serve on lettuce. Mrs. Nettie Parks, 2130 Central Ave., City. , Salmon Salad One cup salmon, three-fourths cup cooked rice, one-fourth cup carrots, one-fourth cup celery, one cup mayonnaise and four lettuce leaves. Chop celery and carrots. Cut salmon in pieces and mix it with celery, carrots and rice. Add salad dressing and mix. Serve on lettuce. Miss Pauline Malson, Box 107, Taylorsville, Ind. Artichoke and Tuna Fish Salad Wash six artichokes and boil in salt water for thirty minutes. Peel off the outside leaves and cut off the tops. Spread open the hearts and fill with one cup flaked Tuna fish, one cup diced celery, one-fourth cup chopped sour pickles, well mixed. Serve on lettuce leaves with salad dressing. Cod fish or salmon may be used if preferred. Mrs. J. S. Bowman, 406 E. Third St., Seymour, Ind. Asparagus and Fish f^alad Drain the short white spears of canned asparagus from the liquor in can. Wrinse in cold water, drain and mix with French dressing. Let stand one hour. Drain and arrange in a wreath of small crisp lettuce heart leaves. Mince one cup jalmon or other canned fish and mix with one cup mayonnaise dressing thinned with one fourth cup cream. Pour over prepared asparagus, chill and serve. Irene Bowman, 560 W. Morris St., City. Tuna Fish Salad One can tuna, one cup celery, one half cup pecan meats, one and one half cups white grapes, seeded. Combine above ingredients with a dressing of two eggs, three tablespoons sugar, two tablespoons cream, one tablespoon of flour, one teaspoon mustard, small lump of butter and three fourths cup of weakened vinegar. Just before serving add one half pint whipped cream. Mrs. Warren Duke, Plainfield, Ind. Salmon Combination Salad Run one lemon, rind and all, through food chopper, also one stalk

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of celery. Make a dressing of two eggs beaten in one-fourth cup vinegar, one-half teaspoon salt, onefourth teaspoon pepper. Beat and cook until thick in one tablespodn butter, stirring all the time. When cool add celery and lemon and mix lightly with one can of pink salman from which bones and skin have been removed. Chill and serve one heaping tablespoon on one slice of ripe tomato on lettuce leaf. Colleena White, R. F. D., Trafalgar, Ind. Spinach and Salmon Salad Clean and wash two quarts of spinach well. Let stand in water a few minutes. Remove from water and cook until tender. Drain thoroughly and chop very fine. Seaapn with pepper, salt and teaspoon of sugar and mix well. Add one onion chopped fine, one can of salmon which has been flaked fine, removing skin and bones, tw ohard boiled eggs an da little cream. Pour over this a dressing made with half cup of vinegar and a generous lump of butter. Mrs. Goldie Van, Osgood, Ind. • Cucumber Salmon Salad Season two cups of salmon with pepper, lemon juice and a little oil. Let it stand for at least an hour. Drain well and add cucumbers cut into cubes. Dress with whipped cream to which has been added lemon Juice, Mo tablespoons of grated cucumber, one teaspoon of onion juice and paprika. Serve on lettuce leaves with slices of cucumber to garnish. Mrs. A. R. McLane, 3326 N. Diinois St., City. Picnic Salmon Salad. One large can flaked salmon, sfx. soda crackers rolled fine, three large sour pickles chopped, lemon slices, three hard boiled eggs, chopped, one cup diced celery, salt to taste, three tablespoons of melted butter, cream salad dressing, lettuce and pimento strips. Mix the ingredients together in the order given, making the salad a little too moist as the crackers will absorb the excess. Arrange on salad green or lettuce and garnish with extra dressing, sliced lemon and pimento stripes. Mrs. W. H. McClure, Box 236, New Palestine, Ind.

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JUNE 24,1927