Food Combinations
Lesson XCV
Fish Salad and Salad Rolls
Salmon or Tunny Salad
1 can salmon or tunny (or tuna) fish 1 cupful shredded cabbage or sliced celery
Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more oil after marinating.
Salad Rolls
2 cupfuls flour 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 4 tablespoonfuls vegetable oil or melted butter or substitute 1/2 cupful milk 1 egg
Sift some flour, then measure 2 cupfuls of it. Add the baking powder and salt to the flour. Beat the egg, add the milk and oil or melted fat to it. Through a sifter add the dry ingredients to the milk mixture. Thoroughly mix the ingredients by cutting them with a knife. Roll out on a floured board, cut into oblong pieces, and with a floured knife make a deep crease through the center of each roll. Brush the top with diluted egg (use 2 tablespoonfuls of water to 1 egg) and sprinkle granulated sugar over it. Bake in a moderate oven.
Questions
Why is the top of the salad roll mixture brushed with egg? Why should the egg be diluted for such purposes?
What reason is there for combining fish, salad dressing, and rolls?
How much fat and protein does canned salmon and tunny contain (see U. S. Department of Agriculture, Bulletin No. 28)?
Compare this with the quantity of fat and protein in beef steak (see Figure 68).