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Creamed Salmon

For this make the Cream Sauce heavier by using two tablespoons of butter and an equal amount of flour with a cup of milk. Into this put the contents of a can of salmon free from bones, skin and fat. Heat thoroughly, season with one teaspoon of Larkin Table Salt and one-eighth teaspoon of Larkin Pepper, and add two eggs beaten. Stir constantly until eggs are cooked, and serve at once. Sometimes a small amount of lemon-juice is added at the last to change the flavor.