THE DISH ON THE COVER

Jellied Consommé with Lemon Slices ‘Saltines
Diced Cantaloupe and Pineapple Salad French Dressing

Festival Salmon Supreme Melted Butter
Baked Tomatoes Lima Beans
Hot Rolls Butter

Lime Sherbet with Frosted Cup Cakes Coffee

Festival Salmon Supreme

1 cup cooked rice 1 tbsp. chopped onion

34, cup toasted buttered bread crumbs 1 tbsp. chopped parsley

2 eggs, beaten 1 tbsp. chopped pimento

14, tsp. each salt, celery salt 4 cups (2 lbs.) Canned Salmon
14 tsp. pepper 6 medium-sized tomatoes

Combine ingredients in order given and mix with flaked salmon. Form into star
shape on buttered baking platter. Place peeled tomatoes around platter and season
with salt and pepper. Cover each tomato with 1 tbsp. of caramelized sugar. Bake in
hot oven (400° F.) for 20 minutes. Remove from oven and brush with melted butter.
Serve with sauce made of 4% cup melted butter and 2 tbsps. each lemon juice and

chopped parsley. Serves 6.

THE DISH IN THE “FOREWORD”

Mock Turtle Soup Wafers

Salmon Bacon-Pats
Nest of Grated Buttered Carrots and Green Peas
Canned Pear Halves, Baked
Hot Buttered Biscuits Jelly

Crisp Lettuce and Chopped Egg French Dressing
Cherry Tarts Coffee

Salmon Bacon-Pats

1 cup soft bread crumbs 2 tbsps. chopped parsley

1 egg, slightly beaten l4 tsp. salt, dash pepper, sage
14 cup juice from cans of salmon 4 cups (2 lbs.) Canned Salmon
1 tbsp. scraped onion 6 slices of bacon

Combine bread crumbs with egg and salmon juice. Add onion, parsley, seasonings.
_ Mix with flaked salmon. Shape 6 patties, wrap slice of bacon around each, fasten
with toothpick. Bake in hot oven (450° F.) 15 min., until bacon is crisp. Remove
from oven, arrange on platter around nest of carrots and peas. Serves 6.

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