■■■■MMiiif— ^^ 



SALMOlsr Ar»PTCTTZERS AND DIPS 



(RECIPES ON E»^VGE 16) 



J 



The canned salmon that comes to your table was 

 caught in the waters of Alaska, Puget Sound or the 

 Columbia River of the Pacific Northwest. It is a 

 popular food all over the United States, partly 

 because it is so easily adaptable to regional tastes 

 and fits in so well with every local culinary tradition. 

 In this booklet we have suggested a number of reci- 

 pes of regional interest— yet all of them will fit in 

 with your own meal planning wherever you live. 

 First, look at these dishes . . . smart for a luncheon 

 or cocktail party in New York— or anywhere! 



New York 

 loves 



party food 

 like this! 



