Hearty dishes 



from 



Chicago 



Vb teaspoon salt 

 ^4 teaspoon ginger 

 Dash pepper 



2 cups salmon liquid and milk 



3 cups cooked rice 



SATATO^ CURRY 



1 pound can salmon 

 Va- cup chopped onion 

 3 tablespoons butter or other fat, melted 

 3 tablespoons flour 

 1 V2 teaspoons curry powder 



Drain salmon, reserving liquid. Break salmon into large pieces. Cook onion 

 in butter until tender. Blend in flour and seasonings. Add salmon liquid 

 gradually and cook until thick, stirring constantly. Add salmon; heat. Serve 

 over rice with any of the following curry condiments. Serves 6. 



Curry condiments: chopped hard-cooked egg whites; shredded toasted 

 coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried 

 noodles; chopped onions; crystallized ginger; sieved hard-cooked egg yolks. 



