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Salmon Loaf

Take one can of salmon, drain off the juice, chop fine; add yolks of four eggs beaten light, one-half cup of grated bread crumbs, four tablespoons of melted butter, one-half teaspoon of pepper (scant), one-half teaspoon of salt, and a little chopped parsley. Beat whites of eggs stiff and add last. Put in buttered pan and bake half an hour.

Dressing for Loaf - One cup of sweet milk (added to the juice of the salmon), one tablespoon of butter, one tablespoon of flour. Cook until thick, add one egg beaten light. Pour over loaf.

— Mrs. Wm. H. Van Orden