The Betwixt and Between Season
Fulton Fish Market, New York City, 1951, Courtesy of the Library of Congress.jpg
There is a lot of information on the culinary traditions of Lent In the pages of historic newspapers. They serve as the basis for a our series on food and the Lenten season. We share our findings in a paraphrased format when necessary to make them legible and we share illustrative direct quotes as often as possible. In 1941 Food Writer Arden H. Duane described Lent in the pages of the Atlanta Daily World as the “betwixt and between” season been Winter and Spring when observant Christians eat healthy meatless meals without poultry, pork, or beef.
Salmon Loaf Recipe
Ingredients
1 pound can of salmon
juice of one lemon
one onion chopped
2 tablespoons butter
one can of condensed tomato soup
½ cup milk
one egg beaten
2 cups cooked rice
½ cup seasoned breadcrumbs
Instructions
flake the salmon and sprinkle the lemon juice over it. Cook the onion in the butter until tender but not brown, and then mix in the tomato soup, milk, and beaten eggs. Then add to the onions and butter. Add the cooked rice to this and combine with the salmon. Season well and place in a greased bread pan or a loaf shape baking dish. Cover with seasoned breadcrumbs and bake at about 300° for 25 minutes or until the bread crumbs are nicely browned.
Atlanta Daily World, April 2, 1941
