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Salmon Loaf (With Bread Crumbs)

Rub a slice of stale bread on a grater till it is finely crumbled. Put it in a double boiler with one cup of milk and steam till you have a smooth paste.

While it is cooking pick over one can of salmon, taking out every morsel of skin and bone, then rub the salmon into shreds with a slitted wooden spoon. To the panade add half a cup of cream, half a teaspoon of salt, a dash of cayenne and the shredded salmon. Mix well and add three eggs beaten very light. Whip for a few minutes and pour in a buttered mold. Set the mold into a pan of hot water and allow it to bake till firm in a moderate oven. - Katherine A. French.