Burgeoning industries have paid for the right to be seen in our pages alongside the wisdom of Edith Adams going all the way back to 1924. Going through the archives is like taking a guided tour of what cuisine was hot, year by year, and which companies were creating that desire in consumers.
In 1912, there was an intense corporate war between bakeries and potato producers over which food would bring your family the most calories per penny. In the 1980′s, sushi was poking into western life. Right now, gluten-free is the buzzword.
But in the 1930′s, with BC canneries having boomed in number, the need to get consumers to eat more salmon was in the forefront.
The following advertisement shows you how competitive the province’s fish canneries were, back in the days when Steveston was commonly known as Salmonopolis, with Clover Leaf Salmon partnering with the Chatelaine Institute – Chatelaine Magazine’s equivalent to the Edith Adams Cottage – to present a recipe that seemed sophisticated at the time, but might meet with raised eyebrows today.
Clover Leaf is still kicking along as the number one salmon brand in Canada, but back in 1931 they were in pitched battle with literally dozens of other canneries, and this advertisement from the time shows Helen G. Campbell extolling the virtues of salmon and suggesting a way one might incorporate it in a salad, depression era-style.
Get ready to boil some dressing!
HELEN G. CAMPBELL, director of Chatelaine Institute, Toronto, suggests menu with her favorite salmon recipe.
“There are many ways to prepare Salmon for tasty salads and sandwiches for bridge luncheons, afternoon teas, children’s school lunches and the main dish for weekday meals,” says Miss Campbell.
“The recipe I particularly favor, however, is Moulded Salmon Salad prepared this way:
MOULDED SALMON SALAD
One pound can of salmon
1/2 cupful of chopped celery
1/2 green pepper, chopped
1/2 teaspoonful of salt
1/4 teaspoonful of paprika
2 teaspoonfuls of lemon juice
Few grains of cayenne
Boiled salad dressing
“Remove the skin and bones from the salmon and shred. Mix all the ingredients together, using enough salad dressing to moisten.
Pack into a wet mould and chill thoroughly. Loosen the edges with a knife, and turn out on to a bed of lettuce. Garnish with green peas. A very attractive salad is one made in a ring mould, and the centre filled with green peas.”
“When served with Luncheon menu suggested below, it makes a delightfully balanced meal:
- Cream of corn soup
- Cheese crackers
- Moulded Salmon Salad
- Hot biscuits
- Pineapple mousse
- Fancy cakes
45 CLOVER LEAF CANNING PLANTS ASSURE FRESHEST, FIRMEST FISH!
To ensure the finest, firmest fish being packed to your table, Clover Leaf canners have established 45 modern canning plants along the coastline of British Columbia. “Hour fresh” canning conserves the precious vitamin content and that rare, tangy Clover Leaf flavour. Only Clover Leaf facilities in fishing and canning can guarantee you the finest in Canadian salmon.”