Kankakee Valley Post, Volume 2, Number 27, DeMotte, Jasper County, 26 January 1933 — For Sunday Night Supper, or Lunch [ARTICLE]

For Sunday Night Supper, or Lunch

Well to Keep Supply of Canned Delicacies on Shelves.

Whether you keep house seriously or “kitchenettily,” as some put it, you are almost certain to keep a supply of canned crab meat, tuna fish, salmon and lobster meat on hand. They are called on then for main dishes and salad, for lunch and for Sunday night supper and for canapes and for entrees--if you go in for formal dinners. Of these four foods, lobster perhaps has the more distinct flavor. A very good brand of canned lobster must be selected on this account. Packs of lobster vary more than packs of the other fish unless it is the crab meat, which is of two distinctly different kinds. The Japanese crab meat comes in larger pieces, keeps its natural flavor, and is packed in such quantities that it is used largely. It is particularly good for salad whenever large pieces are desirable. Personally, a household authority says, I like both lobster and crab left in fairly large pieces when a salad is prepared. At least a third as much celery as fish is used for these salads, and mayonnaise is mixed with them. Tiny capers or minced green olives improve these salads. Tuna may be used the same way. When salmon is used as a salad, it is better left in larger pieces --as it comes from the can. Plenty of mayonnaise should be arranged, with hard-cooked eggs--cut into lengthwise eighths--around the salmon. Eggs are, of course, often used to garnish the other fish salads. Any one of these fish may be put into an aspic jelly with celery and sliced stuffed olives. A ring of salad of this sort may be served with cucumbers cut into dices and mixed with mayonnaise or with a mixed vegetable salad dressed in the same way. For canapes, the fish is usually finely minced and well seasoned before it is spread on rounds of toast or fried bread. Sometimes the salad mentioned above is molded in tiny molds not more than one inch in diameter. When these are turned out of the mold they are put on toothpicks and eaten with canapes, as an appetizer. For a creamed dish, or for its richer relation the Newburg, lobster and crab are the favorites. The creamed fish is served on toast in patty cases, or is put in ramekins or in a large baking dish, covered with crumbs and browned in a hot oven. When high seasonings and pimentos and green peppers are added to a creamed dish

it is sometimes known as “deviled." Any of these fish make delicious timbales and souffles. One is as good as the other. Sometimes a Hollandaise or a Tartar sauce is served with these hot dishes. One other delicious use for these sea foods should be mentioned. They make such delicious cream soups as “bisques,” as they are called. Of course, they are a little heavy for dinner, but I know of one household where this is a specialty of the hostess and where guests are always hopeful of having a meal begin with her famous lobster bisque. In either of the recipes given, of product can be used to better advantage, but we are quite likely to find good use for them often in their canned form. Salmon Timbales. 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/4 teaspoon chopped parsley 1/4 teaspoon onion juice 1/8 teaspoon white pepper 2 slices pimento 1/2 cup ripe olives, minced 1 cup flaked salmon 1 cup bread crumbs 1 tablespoon butter Heat two tablespoons butter and add the flour, gradually add milk and stir until it thickens. Add salt, parsley, onion juice, pepper, olives, pimentos and salmon to mixture. Pour into buttered ramekins, cover with crumbs over which one tablespoon of melted butter has been poured. Place ramekins in a pan of hot water and bake in a hot oven (450 degrees Fahrenheit) until the crumbs have browned. Garnish with parsley. This recipe may be doubled for a luncheon dish. Spinach Ring Filled With Lobster and Crab. 3 cups cooked or canned spinach 1 teaspoon grated onion 1 tablespoon butter 1 teaspoon salt 1/6 teaspoon black pepper 1/3 teaspoon paprika 2 eggs 3 cups cream sauce 1/2 cup fine bread crumbs 1 cup flaked lobster meat 1 cup flaked crab meat Chop spinach fine and add grated onion, which has been browned in butter. Season with salt, black pepper, paprika and add the well-beaten egg yolks. Mix the spinach with one and one-half cups of cream sauce and fold in the well-beaten egg whites. Place in a buttered ring mold and dust with bread crumbs. Placein a pan of hot water and bake in a moderate oven (350 degrees Fahrenheit) for twenty minutes. Loosen the spinach by pressing from the side of the mold with a knife, turn out on a hot platter and fill the center with lobster meat and crab meat heated with rest of white sauce. Garnish with strips of pimento or slices of lemon or hard-cooked egg. ©, 1933, Bell Syndicate.--WNU Service.