Fish Loaf
(Canned Salmon, Fish Flakes, Tuna Fish, or Gray Fish may be used in this recipe, or two and a half cupfuls of any kind of left-over, cooked fish may be substituted.) 1 Pound Can Fish or 2½ Cupfuls Flaked, Cooked Fresh Fish 3 Eggs 1/2 Cupful Soft Bread Crumbs 1 Tablespoonful Melted Snowdrift 1 Teaspoonful Salt 1/ Teaspoonful Pepper 1 Tablespoonful Minced Parsley Separate the eggs, beat the yolks till lemon-colored and the whites until stiff.
Flake the fish, add it with the remaining ingredients to the egg yolks, fold in the egg whites, and transfer to a pan, rubbed lightly with Snowdrift. Bake until firm in a moderate oven, 350 degrees F., about forty minutes. Serve with peas, Cream or White Sauce No. 2, Savory Egg Sauce, or Tomato Sauce.