The Frontier Woman — The Frontier Woman This Week Discusses Salmon, Salmon and More Salmon Br BLANCHE SPANN PEASE Hi. there, all you nice peo ple! September’s gone, we know not where. October’s coming on the air! (as this is being "written.) And leave us hope (and let the grammar fall where it may) tnat October i s not as jam packed full of work as Septem b e r was. Or am I just lazy? ( I am not either, you ought to take a look Blanche Spann 31 uu“ Jats Pease on our shel ves.) Trying to think up some thing for supper — something that won’t be too expensive and yet be nourishing? Then how about salmonburgers or salmon barbeque. Here’s the recipe for both these good dishes. SALMONBURGERS Mix two cups (one pound) flaked canned salmon (you can use pink salmon (it is cheaper) with % cup coarse cracker crumbs, one egg slightly beaten. Saute one small sliced onion in one ta blespoon butter, add to salmon mixture, season. Shape six thin salmon cakes and brown quickly in one tablespoon but ter. Split large buns and place hot salmon cakes between Serves six generously. Combine two cups (one pound can pink salmon) flaked canned salmon with a small bag of crushed potato chips and two slightly beaten eggs. Form into 12 small thin cakes. Roll lightly in flour and brown in fat until crisp. To one and one-half cups highly seasoned Spanish sauce or chili sauce, add 12 sliced stuffed olives. Put salmon cakes together in pairs with the Spanish sauce between and serve hot. Makes six delicious sandwiches. —tfw— Slick Tricks with Salmon— To flake canned salmon, drain, remove from can and with fork or sharp pointed knife, remove skin. Flake into pieces as required. If for salads, larger pieces look and taste better. To slice canned salmon, drain salmon and turn out in cylindrical shape. Heat thin sharp knife in boiling water. Stand salmon upright and cut horizontally, with quick saw like strokes, into even rounds or circles. Use juice from canned sal mon. Don't waste it. Keep in covered container, for use in making fish sauces, chowders, and blending flavors in salmon dishes. Canned salmon juice is the carrier of sunshine vita min D, which is the mason that builds strong teeth and oones. ^aicium ana puusyuvn - ous, which are the building materials for strong teeth, are needed along with vitamin D, are also contained in salmon juice and bones. Salmon juice sauce for cold salmon dishes may be made as follows: Mix equal parts of the sal mon juice and vinegar with slices of red pepper and on ions. Canned salmon, large size flake* on crackers with a dash of lemon juice or Wor cestershire sauce make deli cious after school snacks and midnight suppers. For this use, too, salmon in h a 1 f pcund tins is perfect. Do you know how to buy salmon? Buy it according to1 how you want to use it. Pink, I the most popular kind, is rea-1 sonably priced, delicate in texture, a rich pink in color. 12th ANNUAL HOLT COUNTY 4-H and STOCKER-FEEDER Calf Show& Sale to be held at O’Neill, Nebr. on Monday, October 11 Will have 125 Sificker-Feeder Calves consigned by Holt Coun ty 4-H Members. Ranchers and Farmers having 4-H Club prospects should consign and sell them on Monday, Oct. 11th. These Calves will be shown in pens and sold in singles or lots of 5. Premiums will be given three top groups and individuals. Here is your opportunity to get a good price for your top Calf or Calves and to boost 4-H Club work in your county. At the same time you will advertise Holt County cattle. List Calves with either Lyle Dierks or Neil Dawes. DO NOT OPEf* UNTILOCT. A CALL OF THE WILD . . . The skeptical reader may entertain some doubt about this, but there is supposed to be a new 194» Nash automobile in that big box Also, this picture would lead one to believe that the Eskimos, who customarily travel by dog sled—like the one displayed here—ore agog with impatience as they wait for the wraps to be torn from the new car so they can tell it to mush. This variety makes wholesome delicious dishes, entrees, soups and sandwiches. Chum or cheta salmon is us ually very reasonable in price. That is kind, not brand name. Chum is lighter in color and generally has less oil content than the other varieties. It is nutritious, good-eating, and very popular for cooked dish es. Medium red or coho salmon is equally good in all dishes— cooked and as it comes from the can. It is large flaked, red but lighter in color than the soekeye. Red or soekeye is delicious in both hot dishes and salads, the meat of this variety is deep red in color. It breaks into small flakes, is firm in texture and has considerable oil. You will find it labeled red, Alaska red or soekeye and sometimes as blueback. Red salmon is more expensive than pink. Buy pink if you plan to use it for soup, patties or in cakes or loafs. Red for salads, and such. Chinook or king salmon is the highest priced salmon, marvelous for salads it ranges f — O’Neill — Sell or buy through Frontier Want Advs to the.. NATIONAL t unsumers Public Power Dtstriet joins the un it nn during “National Newspaper Week." hi saluting the press—America's fourth largest In dustry. During 1948 the nstion's publishers have performed the amazing Job of keeping our people Informed, although a chaotic world of events has made the task a herculean one. Thousands of newspapers, magazines and other publications keep our nation the world’s “best-resd.” Since Benjamin Franklin's earliest pioneering efforts In Journalism, America's fourth estate has come a long way. An Important phase of that growth has been the contribution of electric power—power to run presses, to light city rooms, to revolutionize newspaper typography. Today Uie tremendous effectiveness of news publica tions Is greatly enhanced by electric power. Con sumers Public Power District is proud of Its part In keeping America's fourth-estate presses "rolling." • Modern cieciiiJty keep* the presses "railing" In hundreds of Nebraska titles and towns. *=“• —